I can taste the grease from here 
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So greasy and delicious 
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There are sooooo many food things I’d like to taste, soon!
These are two for sure!
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Quiet day for me, reading and sleeping.
Took out and defrosted a previously made (but not baked) mac & ham & cheese, topped it with herbed Panko crumbs and baked it in the toaster oven at 350° until done.
Small salad of green leaf lettuce, sliced radishes and cucumber, some halved NatureSweet Cherub tomatoes, minced shallots and shaved Piave cheese, with a champagne vinegar vinaigrette.
Water.
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Some of my earliest memories - I was around 5 y.o. - are from a drive-in in Seattle (Dick’s on Capitol Hill, if you must know). My mom would take us - often - and we’d throw fries to the pigeons (those which didn’t get dunked into the shakes).
That was 60+ years ago. It’s still there. We still go there (well, not my Mom, bless her soul). The menu and recipes haven’t changed much, if any. That’s a good thing.
Careful … you’re going to restore my faith in humanity. 
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I’ve been using cooking spray on my glass pie plate lately in case that helps. Yes, the crust looks overdone but the filling sometimes takes awhile to catch up with the crust. I’ve never been one of those people who tent the crust with foil.
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Family food memories are the best memories 
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With my knee being better, we did some hoofing around in the hood — mostly for food-related shopping: a country sourdough & a 3-cheese sourdough from the nearby bakery, various cheeses & cold cuts, marinated white beans, and imported chocolate treats from DiBruno’s, cookies for our afternoon coffee, and beer — cuz ya can’t live on food alone 
WFD was therefore an Abendbrot-style affair: a few slices of each loaf,
regular country sourdough
three-cheese sourdough
San Daniele, the last of the city ham, Irish Gubbeen & brie,
a smoked salmon dip/spread I made with the snippets I got at Biedermann’s, as some of them were clearly end pieces, unpleasantly thick, chewy, and overly salty. I chopped the salmon up, added horseradish, lemon juice, Duke’s, brown mustard, sour cream, and capers. Our Sprouts market didn’t have any fresh dill, unfortunately, as that would’ve been a nice finish.
A cup of very good Sprouts tomato soup to warm us up, and a small shrimp cocktail.
It was so much food I totes blanked on getting the beans out. Oh, well. There’s always the next Abendbrot 
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Vietnamese turmeric fish (cod) from Milk Street Tuesday Nights, served with leftover vinegar slaw and brown rice noodles. Unfortunately I completely forgot that @LulusMom1 warned me to reduce the salt in the recipe. It was way too much, but I can see it being better with one teaspoon instead of one tablespoon. I would also try regular flour next time instead of cornstarch for the fish dredge – I think the mouthfeel would be better.
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Tonight’s dinner was beer and a burger at one of my favourite pubs. Toppings included carmelized portobellos and onions, brie, garlic aioli and lettuce.
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Chicken Diane over egg noodles. Butter lettuce, roasted golden beet, fennel, red onion salad with oo, balsamic vinegar, lemon juice, maple syrup, Dijon, garlic dressing. Wine.
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I’d bought this Japanese curry ages and ages ago, and tonight, still on a Japanese kick, I asked the BF to make it for us, with potatoes, carrots, and shredded chicken thighs. Delicious, but NOT hot, and lacking a little of the sweetness that I feel Japanese curries are known for. Needed some oomph. This brand itself was widely available in Japan when we were there, and there are different varieties. Each curry block serves 6; you just cook your veggies and meat, add water, add the block and simmer. I doctored mine up with a little of my screaming ladies sichimi togarashi and furikake, and served it with shredded cabbage and a wonderful roasted sesame dressing I ordered online. The pack came with another serving so we’ll try it with beef next time. And then of course I need to make it myself from scratch!
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The ATK version is quite good
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Spanish Tortilla with Chorizo and Scallions - Rather classic preparation with thinly sliced potatoes, chorizo, scallions, onion and eggs. Served with some japanese kewpie mayo for the extra umami kick
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María Carmen - I like the Japanese Curry Powder from Oaktown Spice, prefer it to the packaged bricks…
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Good idea, thx
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A few years ago I took a class from Sonoko Sakai and we made curry cubes using her curry powder. So easy: Make a roux with flour and butter, then stir in the curry powder. I now make my own with my favorite hot curry powder.
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good to know, thanks!
i will try this, thanks!
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