If you were in Greater Boston, I’d hire you in a heartbeat. My 10-year-old Spring Onion is not only a cool kid, he’s developing a zeal for cooking (although he’s not a hearty eater).
Thanks for sharing!
5 Likes
Looks delicious! Have you considered goosing the heat in your Mississippi Pot Roast with some Calabrian chiles? I’m thinking about it for the next time (and I’ve come down on the side of hot pickled cherry peppers as my base pepper of choice).
1 Like
Wow! That is so kind! Thank you.
I’ve been very lucky that since I’ve been done school, I’ve never dreaded going to work in the morning. Transitioning to cooking FT with a sprinkle of childcare on the side has been amazing. I always joke every Friday that I’m one week closer to retirement, but I really could do this every day until I’m no longer physically able.
6 Likes
Chinese leftover buffet.
Scallion pancakes from the freezer. Leftover fried rice with shrimp and pork. BBQ pork from the store – homemade dipping sauce.
17 Likes
Oooh! That’s a great idea. I could just serve them along with the finished roast, of course… or do you mean include them in the braise?
1 Like
Either/both! The more chiles the merrier, really 
1 Like
Take-out Thai vegetarian drunken noodles and Massaman curry with shrimp and tofu tonight.
No photo of the food, but I took a photo of the restaurant. Minus 10 degrees centigrade and dropping.
5 Likes
Comfort food here too. Salisbury steak, onion/mushroom gravy. Mash with sour cream, green onion, butter. Spinach salad, red onion, radishes, avocado, blue cheese dressing. Water.
20 Likes
Rack of lamb . Cooked at 450 for 20 minutes. Beforehand marinated with garlic , fresh rosemary, oregano, dijon mustard, olive oil . Mashed potatoes , Bag cabbage salad. No picture. Cheers . It’s been a long time since I cooked rack of lamb . Very tender and tasty.
18 Likes
Used leftover Mississippi pot roast with extra peperoncini and arugula in paninis last week. Twice!
Seems that just about anything’s good as a panini, but this was over the top!
8 Likes
I used up MS roast in tacos before, but not panini. I do love me a good panino, and yours sounds delish!
I always blank on our panini press that lives in the basement. Thx for the reminder
1 Like
Made a big pot of Japanese curry (boxed; extra-hot…which it is not). I used more veggie than ever before (carrots, potato, onion, turnip, purple cabbage, frozen peas and corn). It always tastes better the day after, but I had a sampling over a Quorn chicken-less cutlet and multi-grain mix (3 rice types—Bhutanese red, forbidden, and brown; and farro). Had some for breakfast and looking forward to more for dinner.
19 Likes
Is this the “golden” curry everyone raves about? Can you describe what it tastes like?
Are you doing okay with the fires and everything?
2 Likes
I’m a little behind on reading WFD but I just wanted to say how delicious those felafels look. There are a couple of restos in my neighbourhood that serve them and I always make a point of ordering some when I’m there.
1 Like
Yes , I am far from them
6 Likes
Yes, it is the Golden variety, which is the only kind I’ve had ever since I was a kid. I think S & B has cornered the Japanese curry market, at least here in New England/Greater Boston. Not sure how to describe the taste. Have you had Japanese curry rice in a restaurant? That’s what it tastes like!
I recently purchased another variety from S &B, “Tasty,” which I haven’t tried yet.
9 Likes
I hadn’t, therefore my question
I can’t quite imagine the flavor, so maybe we’ll just have to try it sometime.
You’ve got a wide-ranging palate, so I assumed you were wondering how Golden Curry compared with other Japanese curry brands and not that you’ve never had Japanese curry. To me, there’s nothing better on a cold winter’s evening.
I used to love ducking into cheap non-descript Japanese curry specialties when I was traipsing around NYC as a 20-something tourist. They always seemed to be hidden below street level on some side street in the East Village. I bet they’re nearly extinct now.
Yes, do give it a try.
Edited: “specialists,” not “specialties.”
6 Likes
