Yes, I did that this time, too.
The “crud” has finally left the building and all is well in the household.
Taste buds are back with a vengeance, so leftover orzo studded with diced pickled jalapeno and cocktail tomatoes that needed to be used up showered with Parm/Regg, topped with pan roasted pork tenderloin. It’s good to be back
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Tonight’s dinner was a salmon salad. The salad consisted of romaine, red cabbage, avocado and cherry tomatoes which were dressed with an evoo red wine vinegar dressing.
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Kinda beige but tasty and easy: sliced smoked pork loin, potato with TPSTOB and fermented white pepper, braised endive (a favorite winter veg).
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Pre-dressing picture of green leaf lettuce, grated carrots, sliced English cucumber and watermelon radish, sliced leftover roast chicken, NatureSweet cherub tomatoes, goat cheese, dried cranberries and minced red onion.
Dressing was a combination of Penzeys Buttermilk and Peppercorn Ranch dressing bases blended with buttermilk and mayo.
And a picture of “I don’t care what you say” Asscat from this morning. 
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A big salad tonight with arugula, radishes, tomatoes, grilled asparagus, goat cheese, toasted pecans, and grilled chicken in a fig balsamic vinaigrette. Gouda peppercorn mac and cheese on the side. We also finished up some leftover crudite and dip and fennel slaw.
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It’s still ridiculously windy and cold AF outside (there was some ominous flickering yesterday that had us worried we might lose power in the middle of the movie), so … could there BE a more perfect weather for hot pot? I think not.
I wanted to make my usual base of mushroom & roasted garlic BTB & our favorite Sichuan hot pot seasoning and was somehow convinced that I was out of the roasted garlic BTB — at least the jar in the fridge was basically empty.
After checking 3 stores I found it & picked up 2. Naturally, I also found a jar on the shelf in the basement, bc god forbid I check my stash before I leave the house 
However, since that one had a ‘use by’ date of 7/23 I decided to toss it and use one of the new jars…. ya know — splurge a lil 
Started the base early with the shiitakes and some of the napa cabbage leaves.
When it was time to eat, we had black tiger shrimp,
a few pieces of salmon,
bok choy, more napa cabbage,
har gow & other dumplings,
plus noodz bc my PIC loves them so. Two dipping sauces, one peanut butter/sesame sauce/chili crisp, one sesame oil, ginger, rice wine vinegar, soy sauce.
For some reason, the hot pot was far spicier than usual, even though I used the same brand & heat level 
We were happy & stuffed campers nonetheless.
Temps are supposed to stay pretty cold for the rest of the week. I foresee more soup in our future.
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Sounds like when I kept buying carrots thinking I was out and ended up with 4 bags…because I hadn’t checked the drawer where they’re kept.
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Asian bbq pork tenderloin on a toasted baguette with chile crisp mayo. Spicy Thai noodle salad form the deli and pickled veg.
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we sure are, thanks!
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Japanese comfort food - Egg curry for me, hamburger curry for the BF. i used S&B Extra Hot Golden Curry cubes this time and they had a nice little heat to them (as opposed to the Hot one last time which had none.) Sauteed onions, carrots, daikon, potato, added water, then the cubes. Added a little toasted sesame oil and sake too (read someone’s post on Reddit) but didn’t add any sugar or soy as it was just sweet enough to balance the heat and I didn’t want it too salty. For the BF, i cooked a burger patty (under that fat disk of short-grain rice) and gave him one of the IP steamed eggs. The other two went to me. I was sure I’d given him too much food but he gobbled it all up. I love the turmeric/cumin/coriander/cardamom warming flavors in Japanese curry, and the slight sweetness.
I also made a ton of hummus just to have in the fridge, taking the fiddly step of removing ALL the skins from the garbanzo beans to ensure it was silky smooth.
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Homemade Curry chicken noodle soup tonight, trying to approximate a Chinatown lunchtime favorite. Getting slightly closer each time.
Tonight, I used two types of curry paste, fresh aromatics, and fresh lemongrass and cilantro stems along with bone-in and skin-on chicken thighs (two thighs and two more bones) to make the soup. Potatoes at the end. Finished with fish sauce and palm sugar
Big project earlier was prepping and blanching the vegetables I bought in Chinatown yesterday, for easy inclusion over the next few days. So I had Gai lan ready to add to the soup when it was done.
Boiled some knife-cut noodles on the side, topped with soup, potatoes, gai lan, chicken, scallions, and cilantro, and a final addition of lemon juice.
Hit the spot. Chicken skin chips for a treat while the soup was cooking.
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Yesterday was perfectly cold and wet weather for a group hotpot & bbq dinner in Chinatown. I’m definitely on a curry soup kick, because I chose the curry broth!
My favorite dip-ins for the hot pot were thinly-sliced lamb and pork belly, plus squid and some fish paste-stuffed spicy green pepper. Of the bbq options, the beef short rib and spicy pork belly were my favorites.
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Tonight’s dinner was Jamie Oliver Chicken Breasts, mac & cheese and peas. Sunshine had a doctor’s appointment today (all is well). We got back kind of late, so I had to make a “throw together” dinner.
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The (Not Quite Yet) End of the sirloin tri-tip saga. It is the 2nd to last chunk of them.
I went a bit more garbage food here tonight than I usually do by finishing the McCain’s onion rings (Edit - I mentioned before that these were pretty good for from-frozen foods, which I’m normally not a fan of. Certainly they’re better than my (poor) best efforts at home-made onion rings!).
I made a sour cream “plus” dip (sour cream plus usual ingredients in Thousand Island dressing plus some hot sauces). The dip was good on the onion rings, but it turns out it was even better on the steak. (The dip is in the small bowl at the top of the plate.)
Plus a dollop of hummus that I made this morning at the bottom of the plate. This was my first try at 2:1 fava bean to chickpea. It was okay but a bit lacklustre. I took some over to my oldest daughter when I went to babysit and she described it as “a tasty bean dip but lacking the brightness of hummus”, so when I got back I zested and squeezed a lemon, concentrated it, and whisked it in. It’s a lot better (IMO) but I’ll take her some tomo and see what she thinks. She and daughter #3 are pretty good at helping me line stuff in.
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I made Jenny Rosenstrach’s “pizza salad” with marinated cannelini beans. I had mine with a piece of toasted, olive-oiled sourdough instead of croutons. I pickled the onions, added refrigerated pesto to the beans, and garnished with Pecorino Romano. Good, easy light meal. Would repeat.
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Dude, Where’s The Beef!?
Just kidding. And sorry for the vid quality. But I’ve been waiting to get my friend Clara in here for a while.
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I think you have the beef covered for us lol. Like really covered.
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