Other changes:
-Slow cooked rather than pressure cooked in the IP
-Soaked the dried chickpeas only for an hour in hot water
-Deglazed with dry white vermouth
-Subbed chicken broth for water cooking liquid
-Omitted the baking soda in the stew, doubled the garlic and tomato paste
-Added gelatin, bay leaves, parsley, Aleppo pepper, MSG, soy sauce, and veggie BTB and minced the rosemary
-Served with pappardelle, omitted finishing olive oil. Subbed Pecorino.
Would do again. Looking forward to leftovers. Definitely serve with egg noodles.
Quiet day @casa lingua. My PIC finished an article that was well past its deadline , I started working on new songs, did some laundry & played catching up on NYers, which is almost a part-time job at this point
Despite the arctic temps outside (9˚F with windchill), the man was in the mood for raw fish, so we put in a takeout order at our favorite sushi purveyor, and he braved the disgusting cold and picked it up for us
A couple of rolls, chu toro nigiri, escolar sashimi. Thought we might need a pork bao for him & a little leftover mapo tofu for me, but this was plenty of food, and I wasn’t really in the mood for sushi, so …. MOAR leftovers in the fridge
Salmon salad with black beans, corn, tomato, avocado, chiles, onion, lime and cilantro. We had this with tortilla chips and adult beverages in front of the tv.
WFD is Shin Gold Ramen, with gulf shrimp, scallions, carrots, ginger, garlic, spinach, baby peas, and parsley. I had some extra “veggie flakes” seasoning packets, so threw those in as well. For heat – leftover hot-wing sauce from last night’s chicken.
I had thawed a Salisbury steak, planning to do mash & gravy, but I found potato salad and a hamburger bun that needed using so I made a burger instead. Toasted bun, semi caramalized onions and ketchup. Potato salad, pickles and olives. Ura.
Tofu Tuesday! I sent the BF a recipe to loosely follow for a crispy tofu rice bowl. We had most of the ingredients, and he made his own “teriyaki” using a little oyster sauce, soy and kecap manis. loved the avocado and zukes in this, and the drizzle of sriracha mayo, made with the smoked Kewpie mayo i brought back from Japan.
I finished using up my bag of potatoes from last week. I picked up one sweet potato to add a different color and taste to this “beige” creation. So it is a Potato, Sweet Potato, Onion and Cheese casserole. Sunshine & I will get three meals out of this casserole.
Rainbow Bowl - Bean-“Hummus” (made by pureeing navy beans, toasted pine nuts, onion, garlic, parsley, mint, sour cream and lemon juice), yellow peppers and dried tomatoes with tomato oil and white wine vinegar, avocado and lemon juice, pomegranate seeds, du puy lentils with an oil/lemon vinaigrette, blanched snap peas, oven roasted carrots with an oil/lemon vinaigrette
You are so right. That is the perfect way to serve the grapefruit for his first time having it. Hopefully, by serving it that way, he will not be prejudiced against grapefruit. That’s is the way my parents introduced it to me, my sister, and my brother. We all still love grapefruit to this day.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
198
He seemed to like it! Ruby reds are pretty easy to love, anyway.
Braved the frigid weather for some takeout Popeyes because, fk dishes and clean up. Got a 4 piece combo and a spicy chix sandweech(sandwich was free due to the points I accrued!!). 2 pieces and a biscuit left for tomorrow or whenever. Catsup on the fries cause that’s how I roll…
with lemon oo.
, I started working on new songs, did some laundry & played catching up on NYers, which is almost a part-time job at this point 
