Artichoke with onion dip and romesco sauce, roasted carrots and Brussels sprouts with curry powder.
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That sausage 
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no fasnachts in youe Central PA partty? I was down in Philly at the convention center and picked up one at the Terminal Market. Id forgotten, but a guy from the Gettysburg area cooked them at our church Mardi Gras celebration a few years ago, served in the same meal as trinidadian doubles and my king cake.
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Yup, plenty. Also paczki. It’s just not my thang.
I cannot believe I have not used this combination yet.
Or this one:
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How is the squash cooked? Steamed / sauteed? Flavors sound very complementary.
Worked good, and it’s one of the curry powders you brought me.
That’s even funnier
I seem to be bounded in my head by their original application 
The slices are steamed after being topped with dollops of a souce mixture you make by frying hot bean paste, garlic, ginger, rinsed salted black beans, and sugar. It is excellent! A repeat here for many years.
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Glad to see you!
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Pan fried, spicy pork dumplings(not burnt, caramelized
) and a crispy fried egg nestled in a nest of leftover marinated gai lan.Tasty and spicy
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I admire your 4-dumpling restraint 
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I made Jenny Rosenstrach’s “pizza salad” with marinated white beans again, this time pickling the onions, adding toasted farro boiled with tomato paste, and chopped pistachios. I overdid the beans in the slow cooker but it still tasted good.
We omit the croutons.
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Improvised calamari and rice stew with peas, saffron, and lemon. Liberally crushed chile de arbol over the top at the end. Delicious!
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Wow! I love the looks and the sound of that dish! Great combination of ingredients
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Thanks! I sauteed onions and garlic and then added sliced squid, bay leaves, dried thyme, and a large splash of wine and cooked it until the wine had reduced a bit. Then 3 cups of water and a tablespoon of BTB veg flavor. Let that go for 30 minutes. Then bring it back to a boil and add a cup of arborio rice. Simmer for another 10 minutes. In a ramekin add about 3 tablespoons of hot water and a big pinch of saffron. Let soak. Add a cup of frozen peas (these are the big guy garden ones, not the petite) to the rice and squid and go about 10 more. Add the saffron and water and the zest and juice of a lemon. Let rest for about 5 minutes covered and serve with crushed red pepper to taste.
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And now I can taste it, too 
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I left 2 in the pan as I didn’t want to crowd the plate 
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A large b/s chicken breast seasoned with a smidge of olive oil and a sprinkle of s/p and roasted for about 20 minutes at 400°, then the oven was turned down to 350°, brushed with Mrs. H. S. Ball’s Peach Chutney and finished cooking. I was going to add a bit of heat to it with either Aleppo pepper or curry powder, but decided not to do so.
Near East rice pilaf and peas and corn alongside. Will be enough for 3 meals.
(I got the chutney at World Market, but it’s also available online and at Walmart, in a quick Google.)
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