That photo of the inscribed banana! Sending healing thoughts your way. If you need anything after you get sprung from the hospital, feel free to reach out.
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That kimchee photo has my mouth watering at not-quite-8 am EDT.
BTW not all kimchee has cabbage; basically, any veggie—root, cruciferous, greens—that can be fermented is considered kimchee (at least to me). One of my favorites is baby radish and their green tops (it’s not daikon, not sure what the variety is).
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Could you please share the link and what you would adjust? I am planning to make exactly this for a friend this week.
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Hope the procedure goes well and you get to go home!! 
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This is the recipe I used…
Sour Cream Chicken Enchiladas
The adjustments I made were… I drained (using a strainer) my diced tomatoes as the juice would have made the filling too wet and soupy. I cut the milk (for the sauce) in half, a whole cup would have made it too thin (in my opinion). I added some shredded cheese (Colby Jack) to each enchilada as I rolled them up, instead of just on top (like the recipe called for).
Next time I’ll use two cans of cream of chicken soup, instead of splitting the one can (see recipe instructions for explanation). I probably should have used the entire packet of Taco Seasoning instead of half (as per the recipe). We like our food to have a nice “Southwest Kick”. I should have tasted the enchilada filling for spicing before rolling them up, then I could have adjusted it.
Also I used 1.5 chopped onions instead of 1/2 (for the enchilada filling) and topped the whole thing with some chopped green onions (again not in the recipe, but I thought the green onions made for a better presentation and flavor).
All in all, the original recipe was a GREAT starting point, but I’ll tweak it a bit for the next time.
Sunshine really enjoyed this dish, so I will make it again – next time sour cream goes on sale.
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Chicken fried oyster mushrooms using buttermilk and spiced flour mixture. I fried half in a pan and half in the air fryer as a test (we all liked the oil fried ones). Roasted brussels sprouts to use up the gigantic ones I bought before Thanksgiving. Found some tater tots in the freezer so I baked them too to use up the bag. A very flavorful and satisfying dinner although quite ugly and NOT photo worthy. I just had the leftovers for breakfast with a fried egg on top.
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Just for comparison, this is the preferred recipe for our household.
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Beef chow fun last night. Hit the spot, I have been craving it for a while.
Some earlier meals — I was on a soup kick after making the broth for a curry chicken soup .
— Curry chicken noodle soup (homemade broth, coconut milk, curry powder & paste)
— Ramen with pork chashu, more homemade jelly broth, spicy chilli miso paste, and black sesame paste
— Curry ramen — mix of leftovers
— Curry chicken soup with rice and potatoes, to use up leftover chicken and potatoes
In the midst of the soups, I made roast chicken with smoked paprika and garlic, over potatoes.
Also used leftover vegetables from Sichuan dry pot to make a shrimp str-fry, along with charred green beans with garlic.
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This is helpful, thanks! Here’s the recipe I’m looking at: https://www.thecountrycook.net/creamy-chicken-enchiladas/
My instinct likewise is to season up the chicken and add cheese inside.
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It all looks excellent but this one stopped me in my scrolling to drool!
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We joined a lovely Spanish-themed dinner & wine event in collaboration with a local wine service at the cute Mediterranean place near us last night. The only 2 seats available when we made the rez for it were for the 5pm seating, which is unusually early for us, so we made sure to have an early & light lunch.
Sharing a 6-top with 4 other peeps, we were greeted with a glass of cava to go with paleta de jamon Iberico, pan de horno & some very uninteresting olives.
The bread seemed a bit underbaked, but my PIC loved it.
The second course, croquetas de bacalao / salt cod / bechamel / lemon came with my favorite wine of the evening, a wonderfully rich, fruity Alvariño that was heavy on pear notes.
The croqueta was very nice, with a distinct hit of lemon, and the trout roe perched atop gave the whole package a much-needed salt kick. The girls next to us agreed that the food in general could use salt and requested some. They received a tiny lil bowl with a few salt crystals 
Maybe the chef/owner is on a low-salt diet, who knows, but this has been an ongoing criticism of ours — not that it has stopped us from returning more than any other restaurant this fall.
Our table companions were easy to talk to, and most of our conversations focused on other restaurants in town we’d all enjoyed or disliked.
The third course was pulpo de gallega: octopus with ‘potato confit,’ smoked paprika and Maldon salt.
The octopus is one reason we’ve dined here 4 times now. This was not their best rendition, TBH. The octopus itself was alright, but the ‘confit’ potatoes seemed to me merely steamed, and the only thing adding a bit of pizzazz to the dish was the smoked paprika. Eh.
This was accompanied by a very light Crianza I also didn’t care for.
The fourth course was Mallorquin lamb stew with…. Tortilla Española.
The guy must REALLY like potatoes, this being the 3rd course in which they were a main component. The lamb stew was very tender and flavorful and paired very well with a Reserva from the same vintner.
Lastly, a lovely tarta de queso with whipped salted caramel and roasted lady apples, along with a glass of Osborne medium sherry.
A nice send-off into the still very early evening.
I prefer their regular menu, but it’s unlikely that we will be back, with less than 2 weeks left 
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I also made my own tortillas from scratch. I really like the taste of homemade vs. store bought. This is the recipe I used, but I 4X’d it (made 12 tortillas) and chose the best six tortillas for the dish and munched on the rest.
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Ditto!
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you’re right, of course, and i did know that - i guess my kimchi always has cabbage in it. 
i would love that radish kimchi!
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Thank you! I believe the man in the couple isn’t very adventurous, so leaning towards a blander/Americanized recipe. But I would certainly like to eat that one!
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I’m a fan of the Bayless recipe too, but l often cheat by pureeing a jar of TJs basic green salsa in place of the tomatillos etc.
That also works well for arroz com pollo (I sautee aromatics for that at the beginning to boost the flavor, and add some cilantro — stems can go in the salsa puree).
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Echoing tomatotomato. I’m in Somerville and reach out!
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Got the call up to the majors at 2:20 in the eighth inning. After a brief warm-up, they put me in around 3:30. Based on the doctor’s and nurses’ comments, I hit it out of the park. (OK, that’s all the baseball analogies I can think of! )
Everything went really well. This one I remember as I wasn’t put under…just local. So some uncomfortableness, but not painful. Out by 4:45, recovery for about an hour, back in my room at 6 p.m.
I’m slowly being weaned off a brace and wrap that is TIGHTLY wrapped around my left wrist (from where the cath went in to insert the stent) to prevent any excess bleeding.
Feeling good. Ordered dinner (same turkey & Swiss on marble rye i had for lunch yesterday, as i only have 1 hand with which to eat), and provided nothing goes wonky overnight, should be released tomorrow.
I. CANNOT. WAIT.
Thanks for your support through all of this. 
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Very best wishes, Linda, and hope you get out tomorrow!!! Let us know, we want to cheer you on!
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Linda, please know that we are with you and sending positive thoughts and wishes for your quick recovery.
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