Polenta is simple, bu so much stirring! Looks great.
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Here, pan-fried halibut and chips. The fish had a good crackle from the rice flour mix I dipped it in–then egg, then panko. Under the crackle, it was flaky and soft. Ketchup for the fries, Meyer lemon aioli for the fish. Rose wine.
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Black Pepper Crab.
Drunken Shrimp.
Seafood Fried Rice. Fried Squid. Quick fried Cabbage.
Yes, there was Beer.
Skinny but no doubt well fed House Kitty. THE Cat, collecting tribute from all who dare enter his territory.
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If you keep it on very low heat once you have added the polenta you don’t have to stir it too much.
Heck, depending on the size of the shrimp, you probably could just put them in straight from frozen (if they are already shelled and deveined).
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Paula Wolfert developed a baked, no-stir method for polenta. 2 tbs oil or butter mixed with 2 cups polenta, 2 tsp salt, and 7 to 10 cups of water/stock/milk (lesser amount for firm polenta, greater for soft) is baked uncovered in a greased 10"-12" skillet/saucepan, 350 oven, for about an on hour, then stirred, add salt if desired, bake 10 more minutes.
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Please share where you are. Thailand? Singapore? Either way, food looks amaze and I am seriously jelly of all the goodness 
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Well, I survived the show 
Didn’t lose my voice, but probably would’ve, had I given the drummer a piece of my mind afterwards bc he messed up so much our bassist was furious. The venue had a few last minute cancellations, so at least it wasn’t a full house, but a few regulars were there (one couple celebrating their 37th anniversary, and one that had travelled about an hour to be there). Good thing tomorrow’s gig is just the quartet, but it would appear we’ll have to look for a new drummer. Again. Oy.
The bartender was nice enough to make me a hot toddy-ish concoction with Cantonese orange liqueur, hot water, and citrus, but I mostly stuck to water. Leftover sushi upon our return home.
Looking forward to a relaxing night in. Might be time for a burger night @casa lingua 
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Still in Malaysia, this was yesterday in Penang, our 2nd stop.
Just landed in Malaka from Penang a few hours ago. Will start a Penang thread, but wanted to share the first two nights of CNY Year of the Snake meals while still in the moment. 
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Looking forward to your next meals!
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That might actually work if one was in a big rush. But I am pretty bad at rotation and freezer management, so I’ve stopped buying them pre-shelled. They always ended up in the back, badly freezer burned. The shells help protect from that and if they do get a bit of freezer burn, it’s only at the open end and I can just slice that off.
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That looks so good! I like that it’s loose.
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Thanks! 
That makes sense!
Nice. That’s what I wanted for dinner. LOL.
…
I had 2 take-out tomato suppli, one fried gnocchi chunk, and fried cacio (basically a breaded chunk of cacio e pepe pasta) from Eataly’s hot table. I’m going to follow that with some Cara Cara oranges. I was too lazy to walk further to buy some arugula or tuna.
Edit: the cereal course came before the Cara Caras.
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BISO chicken breast seasoned with olive oil and McCormick Garlic-Herb seasoning blend and s/p, and roasted at 425° for about 25 minutes, then at 350° for another 20 minutes or so, basting twice.
Buttered green beans with s/p, and dried marjoram.
There was wine.
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The chickie queen strikes again bok bok bok 
Gorgeous boyd, as usual
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