love the color on the fish. i LURRRRVE turmeric.
That sounds yummy. Adding to the list to make when the taste buds return!
I always have a pack of this in my pantry and love it. Try it sometime as part of a ramen dish. Curry ramen is soooo good.
that’s a GREAT IDEA. Thx!
i like that brand, but tend to get the HOT designation (comes in mild, medium and hot at the Japanese grocery i frequent). highly recommend making your own (they keep forever). i’ve used this recipe with success:
thanks!
Yeah, i did not find the S&B brand labeled “Hot” hot at all.
thank you!
Sushi delivery - nigiri set meal, salmon don, extra spicy salmon maki, toro nigiri, and uni.
Session IPA for him and Pinot Noir for me.
I’m dyin’ here! 
Butter chicken thighs (jarred simmer sauce doctored with sauteed onion, garlic, ginger, turmeric, garam masala, tomato paste, and fenugreek) over brown basmati rice. Side of wilted spinach with zhug and butter stirred in.
And greetings from my diver kitty:
Replaced the broken baking element on the stove, much easier this time around and it’s a perfect match, so I warmed up some leftover rotisserie chicken, mashed some spuds with roasted garlic, blanched and sauteed carrots and broccoli in butter and served it with some Swiss Chalet chicken gravy.
Good old comfort food for a chilly evening.
Olympic medalist! 
We have to do some research on good & not too $$$ sushi in town. The place we went to Wednesday charges an arm and a leg.
I hear that, sushi up here is either crazy expensive or very average AYCE 
Craving it big time, but nothing worth while near me.
We have a good place in the boonz. Very good quality fish, and you don’t have sell your house to eat it 
The selection may not be as big as in city places, but we usually find our faves on the menu.
There’s a place here that we probably need to check out while we are still here. @Bigley9 claims it’s not that hard to get into the front section, which doesn’t offer the deluxe omakase we don’t have the cashola for anyway.
Tonight’s dinner had been decided on last night: went with my old Friday night standby, a large steak tip with Ballymaloe steak sauce, a half baked tater with TPSTOB&SC and steamed asparagus. Got the steak to a perfect medium-rare on a cast iron grill pan. There was water. 
Earlier, however, I was going a bit stir crazy in the house, so decided I’d do a couple of errands, taking it turtle-slow. I went to a new bakery/lunch place in Haverhill called Dar rafiki’s which has been getting rave reviews on a local Merrimack Valley food group. They’ve been open for about 2 months, and their daily differently-filled croissant cubes are all the rage. Today was lemon, and I got one, along with an apple tart, a chocolate danish and a Black Forest cake slice.
Had half of the chocolate danish when I got home…and then promptly ate the other half. OMFG! Flaky and light, and the chocolate ganache was insanely good! Not too sweet, smooth as silk. I’d be happy with a bowl of that chocolate and a spoon. And I would smack anyone trying to get a taste. 
The cube is obviously way too much for a single serving, so I cut it in half and then in half again. The lemon filling is very lightly flavored, which is a good thing, IMO, and very light, fluffy, and creamy. Because of the cube form, the flakiness of the croissant is much less noticeable because the sides are a bit more crunchy after baking than flaky. It is good, just not something I’ll get again. But at least I tried it. And they have plenty of other pastries to try, so if I’m up in that area, I’ll check them out again! Plus their takeout meals sound absolutely wonderful and also get great reviews.
Wow, those confections / pastries (?) look incredible! Way to treat yourself, you deserve it 
I hope you are ready for your wine again soon, too!
We were feeling like pasta for dinner tonight, after a reasonably shweaty boxing workout. It’s truly amazing how therapeutic punching TF out of a bag can be. Wish I could kick, too
I made pappardelle with peas, “city” ham (a very mild smoked local cotto), and shrooms in a creamy 'nduja sauce with the last KOS from the crisper plus some chopped up maitake I grabbed at Shproutz to amplify the shroom flavah.
I sweat half a finely diced shallot in OO/butter mix, added about 3.5 cloves of crushed garlic, the shrooms, salt, let the shrooms brown / release their juices a bit, a splash of leftover Zoe rosé plus some Primitivo for moar juice, a nublet of 'nduja & a dab of chicken BTB, splash of hot water, and some heavy cream. Fresh parsley for color & that fresh, grassy touch. The sauce didn’t turn out as fiery as I’d hoped, but perhaps this particular brand of ‘nduja just isn’t very spicy 
, and the ham was overpowered by the 'nduja.
Tasty nonetheless, and even though I thought I’d dialed in the amount of pasta to make for the two of us, 3 nests each still left us with roughly a nest leftover. Five it is next time
Butter lettuce & oak leaf in a zippy walnut mustard vinaigrette with walnuts, maters, avocado on the side.
