Works with people, too!
I heard. Somewhere. Probably one of those slasher flicks 
Roasted up a piece of pork belly I had laying around in the freezer. Had to crisp up the skin separately so as to not dry out the meat. Turned some of it into a killer sangweech with mayo, bbq peppers and onions and some of the crackling thrown in for texture
.A little side salad with red wine/Dijon vinaigrette to help cut the richness.
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Week has continued to go sideways, so, more delivery and adult beverages 
Tonight was from a favorite Mediterranean place: falafel, grape leaves, babaganoush, pita.
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Beef rendang over rice with black fungus salad and lotus root salad, after a few snacks including lamb dumplings and pork and chive wontons.
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Tomato gratin, Russian salad, zucchini fritters, roasted parsnips, leftover mushroom stroganoff, and frozen kofte kebab. Crème caramel for the DCs.
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Kurobuta pork chops on the bone. Mashed potatoes with Illinois crookneck squash puree, bacon bits, and chopped scallions. Roasted garden carrots. Not shown: homemade applesauce to go with.
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I haven’t posted to the thread in probably three weeks, but I couldn’t resist this dish which I’m pretty proud of. Green papaya salad with grilled shrimp. I was able to get all the ingredients that I needed, when I went to see my little one at college over the weekend and there was a nearby H Mart.
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I finally felt like cooking again. Salmon burger with chipotle aioli, succotash and slaw. Salmon burger was mushy, I guess that’s why they were on sale. Succotash was good, onion, garlic, baby lima beans, okra, corn and tomato. Red cabbage, carrot, green onion slaw with a Carolina dressing.
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Leftovers. My favorite mix into the oven with cabbage added. Tasty . One of those great days . Prepared the dough for pizza Saturday. Also . Cheers . Thinking about the people. Who just got hammered. All of you in the eastern region .
I went through the 6 .9 loma prieta earthquake 10 miles from the epicenter.
It seems like childs play to whats happening now.
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Clever 'shroom presentation!
Let me give credit where credit is due:
https://www.instagram.com/reel/DAJFETePh5d/
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First visit to Baroo https://www.baroolosangeles.com/ , a fine dining Korean restaurant in the Arts District in downtown LA was really impressive - ranging from the high quality cooking, pacing, service to the laid back ambience. Also, in many restaurants non-alcoholic pairings are often an afterthought but here they might be more interesting and thoughtful than the alcohol ones. If this restaurant would be in SF we would be visiting once every month.
Watermelon, lemon verbana, kombucha, seed puff
Black sesame sool bang, nduja, gouda, pichuberry
Hokkaido scallop, minari, gim, wild rice puff
Lobster tuigim, doenjang, job’s tears, corn & beans, lovage
Soy braised wild black cod, dongehimi, lemongrass, buttermilk, green papaya
Flatiron wagyu steak, layers of potato, watermelon radish, black bean reduction
Wild mountain green rice, lotus sunchoke gaennip jangajji, xo sauce, gamtae bugak
Andy’s orchard peach sorbet, almond & sikhye, peach snow ice, black sesame crumble
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Those dumplings reminded me we still have some in the freezer we bought on our Mother’s Day dumpling crawl. I need to pull them out to eat one of these days.
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For future reference, the oyster mushrooms worked great! I broke them into somewhat smaller pieces and then flattened them a bit in the pan. I used a blacked fish seasoning I got in STL at Soulard Market. Absolutely delicious; I had a leftover piece for breakfast with a fried egg on top.
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What a great outcome!
Last night I cooked up a pasta bake of sorts from a freezer raid of ingredients: marinara sauce, mini meat balls, and assorted cheeses (grated moz and pearl moz and sliced provolone) and a sprinkle of parma layered with mini penne. Success! It made a TON o’food and I’ll have to package up many portions to freeze for another time.
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Met up with a colleague of my PIC’s for a VERY early dinner (6:30!) at a bacon-themed restaurant he suggested that happens to be very close to our pad. Yes, it’s a shtick. Almost the entire menu includes bacon or revolves around bacon, although they surprisingly offered a few vegan dishes as well — not that our table of omnivores required any.
I ordered a NJ to PA cocktail, which struck me as a riff on a Paloma (mezcál, bitter orange liqueur, pink grapefruit, lime, soda), albeit a rather sweet one — too sweet for me. That said, the macerated cherry that came with it was pleasantly smoky. I sucked it down before taking a pic, but it was really the best part of the drink 
We shared the loaded fries, the bacon burnt ends, and the steamed mussels with… bacon.
Everything was fine, but nothing we had would make us return. They’re clearly a new business, very friendly and enthusiastic about the joint — they even took us upstairs to show us their seasonal Hallowe’en-themed HH bar on the second floor.
We were back home by 8pm, watched a movie and called it a night.
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for us, it got to be mid-nov and it was pretty cold in the house with our only heat source the fireplace in our living room. I would have braved it out but my wife was insistent and as much as I hate to admit it, she was right. So we packed up our three kids, 125 pound dog and off we went.
But my sense is that your roads won’t be repaired for some time? anyhow, hang in there!
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