Ah, if only there had been leftovers! We snarfed it all up, lack of depth be damned 
But thx for the tip — I’ll see if I can find shrimp paste. The next curry is just around the corner.
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Sure! The couple is M and F, and both are physicians. They have two children aged 3 and 5 who are mostly expected to eat what the adults eat. We all live in a large Western Canadian city, and are all Caucasian.
Another couple that are both physicians reached out to me today to help with their meal prep as well. Going to speak to them tomorrow, so I might have more dinners to show too, starting next week.
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Sticky wings, green bean tempura, gomae and sesame noodles. The noodles have tofu, snow peas, red peppers and broccoli slaw.
I take my neighbours’ kids to hockey practice on Wednesday, so I’m planning to have a pre-made homemade veggie burger from the freezer with a salad when I get home.
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*Macedonian Jambalaya…
Tonight’s dinner was a spicy beef curry. I opened a new can of Maesri red curry paste for this dish and there’s something wrong with it. Its not bad but it’s not as spicy as usual and it had a slightly more orangey colout to it. And it’s a little thicker than usual - almost like tomato paste in consistency. The expiry date is January 2026 so it’s not bad just different.
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Pimped out, spicy, instant Shin noodles with shrimp/pork dumplings/ extra garlic and ginger and chopped romaine for some crunch for dinner.
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Mixed Horta with spinach, leeks, onion, green onion, parsley, dill, pomegranate, Cretan olive oil, and fresh lemon juice.
Aged cheddar, goat Gouda and gorgonzola mac and cheese
Arkansas Black apple, red pear, rum- soaked dried cherry and currant bread pudding with sourdough, vanilla, brown sugar, and cinnamon.
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Was ist es???
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Alright, I may be stupid. But I just finished the last ~ 10 ounces of a cioppino that I made on New Year’s Eve (the wife is away at a weekly Wednesday night class tonight). The whole thing wasn’t quite that old, as I refreshed it on 1/7 with some more cod and crab claw meat, but yes the base was 14 days old.
Wish me luck, peeps!
Last night was a wonderful 15 bean soup with cast iron pan cornbread. The cornbread was Southern style (low sugar, which is weird given how Southern/Northern iced teas are made!), half fine ground white corn and half coarse ground yeller.
The base for the soup was a smoked pork hock and a smoked turkey thigh simmered for about an hour, then meats stirpped off and saved, with the remaining bones simmered another 24 hours of so. The majority of the meat, maybe 70%, is the turkey thigh.
Nice stuff! I gave about 2 litres of it to my daughter’s family and they’re still working through it. My grandson is nuts for it (he’s only 1 year old so we puree it first).
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Large leftover NYT salmon Caesar salad for B (forgot to take a photo). Veggie Tuscan soup with mushroom crumble/broccoli rabe/yukon golds/can of cannelini beans and the aquafaba/dregs of an awful-to-drink-but-fine-for cooking white wine/garlic/crushed red pepper/nutritional yeast.
Spring Onion is not feeling well so he picked at some NYT pepperoni pasta bake that I made a couple of days ago. 
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Ich weiß nicht, aber es sieht gut aus!
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Tacos! Shrimp with pipián rojo, with extra pumpkin seeds to garnish, recipe from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman. The pipián was a freezer find. I still have about a cup of it left after tonight which we will have sometime in the future. Solid recipe.
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Can you decide relatively freely what to cook for the family or do you get clear directions on the desired dishes ?
Das tut es auf jeden Fall!
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All 3 of them really do look nice. Hopefully @Phoenikia will come back with explanations and/or recipes.
(Sorry, my high school Deutsch, 40+ years ago, is about dead. “Ich spreche neur ein kleines bisschen Deutsch” is what I say now. I can still ask after the WC and order beer, of course!)
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Yum
Aww thanks. I got some descriptions in before the 59 minute edit window closed.
I winged everything tonight.
Mixed Horta (Greek cooked greens) with pomegranate, a nod to Jingalov Hats.
Cheddar, goat Gouda, and gorgonzola mac and cheese.
Apple and pear bread pudding.
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I used Google translate, so the translation probably isn’t that good.
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Thanks. I’m imagining that I can actually smell that stuff. Sounds fantastic!
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That’s funny, because I was using “40 year old half drunk old man retiree translate”, so I was wondering the same thing…
Edit - to be clear, which the comment above was not, the German language training was 40+ years ago. Myself is 60 years.
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