I’m German.
Any other questions? 
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Aren’t you half a Greek as well?
You must be confusing me with someone else.
Probably 
My mustache, mabez? 
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OPA!!! 
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Last night was leftover ribeye and tri-tip sirloin steaks sliced thin and stirred into some spicy/soy/oyster sauce seasoned noodles.
I plated (“bowled”?) it first and let cool just a bit before stirring in the steak because I wanted them to warm some but not cook further.
Sprinkled some chives leftover from topping the borscht.
ETA - also some uninspiring steamed broccoli that should have been used days ago (dried/pale tan floret tips) on the side.
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Been waiting all week for this. Finally felt well enough to waddle my arse down to the local burger joint and grab some take away.
Home cheese burger, to which I added my own criminalized onions and bacon(theirs is kinda mid) onion rings, catsup and a can small O’ Ginger Ale.
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After a nice lunch catching up with my long lost friend at the new Turkish place I had a very successful band practice for tomorrow’s VD gig at the Country Club.
We were sorta kinda debating going out for dinner, but it’s SO COLD 
I didn’t feel like leaving the house again, plus I couldn’t really think of any place in wanted to go to, and neither of us had any specific cravings.
And so…. >drumroll< another night at home with a multi-course dinner of leftovers:
Amuse bouche: the final bowl of leek & sausage pasta from last Friday, which had aged well
First course: salmon & fried rice
Second course: the last of the pork & shrimp shumai, and pork, dried shrimp & chicken dumplings
Third course / palate cleanser: napa cabbage on which the dumplings had been steamed with dipping sauce
Up next is dessert: dry AF martinis bc my PIC’s weekend already started today 
A budget-friendly meal & cozy movie time on the couch. We have enough socializing going on this weekend, anyway 
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Wagyu beef burgers on the grill with all the usual (non-criminalized) suspects. The last bag of Jamon Iberico chips from the holidays.
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Participating, after a long time of not doing so. He has butter seared zaatar dusted pork tenderloin, and ratatouille pasta. Mine is ratatouille minus the pasta and the same pork cooked with cooking spray. It’s photo of his because prettier.
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Italian sausage, peppers, onions, garlic over cheesy, cauli polenta. Panzanella. There was a Negroni.
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Thank you!
I love nopales as does The Sprout, Mr Bean not so much. The little market not far from me sells them cleaned of their sharp spines, making them very easy to cook.
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Arugula salad with beets and roasted butternut squash, followed by Turkish Tepsi Kebap with roasted onions, Turkish lentil soup with cauliflower and carrots, and rice.
The Tepsi Kebap recipe was from Sabrina Ghayour via COTM.
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coincidentally I have a tepsi kebap prepared and ready to cook in the frig (we forgot we had to go out tonight so I had to defer cooking of it!) from the Istanbul and Beyond Cookbook. the recipe from the Hatay Province is for beef (and indeed thats how we had it at a very good resto in Istanbul a few years ago) but Im using ground lamb from the freezer - it involves combining the chopped onion, garlic, parsley and condiments into the ground beef for a good texture (this is a very good technique for many kebap recipes) - I noted that your attached recipe says Ghayour was taught the recipe this way - wonder why its written that she pummels and crushes the meat together for a smooth consistency, which makes a very different texture – Then the kebap is baked with tomatoes and long green peppers in the oven with a very light sauce of tomato paste and boiling water. I love this dish and will post a pic when it is finished.
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Something like pasta e fagioli. Sliced garlic sausage that fell apart when I browned it. Removed, then Muti canned tomato, some stock, with more garlic, thyme, oregano, red pepper flecks, simmered, then added back the sausage bits and cheap store-brand cannelloni beans. I won’t get this brand again–too mushy. Simmered a little more with chopped spinach. Over radiatori that sopped up the sauce in its folds.
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Kimchi Pasta Carbonara from Anything’s Pastable - carbonara purists won’t like it but this variation was really good with the additional spiciness from the kimchi. Panchetta gets sauteed until slightly crispy. In the pancetta fat you cook the kimchi until slightly caramelized before adding the cooked spaghetti and pancetta and heat it up so that you can mix it with the parmesan-egg mixture.
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Thanks for the review. I’ve seen similar recipes online and they always intrigue me. I’ll keep this version in mind when I’m going to try it (I do have some kimchi to use up)
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