Kind of surprised myself by mostly sticking to my cooking “plans” for this week 
Today was supposed to be grilled Greek-style swordfish and horiatiki, BUT I’ve had these mung bean sprouts lingering in my fridge for almost a week now, and some were turning soft: a sure sign they needed used 
Since I couldn’t quite wrap my head around Greek swordfish with stir-fried mung bean sprouts, I pivoted. I also had a bunch of cilantro on its last leg in the crisper, so I made a sizable batch of nam jim with a big-ass clove of garlic, 5 Thai bird peppers & alllll the cilantro. I wanted to add fresh ginger, but it had gone moldy (WTF), so I just added a couple blobs of Dorot frozen ginger — technically not an ingredient in this sauce, anyway.
The swordfish was brushed with peanut oil & sesame oil before going on the grill;
the sprouts were also stir-fried in a little peanut oil & sesame oil, with a splash of soy sauce & chili crisp added at the end.
Salty. Spicy. Sour. Satisfying.
Oh, almost forgot that we got Kölsch service (like you would in Cologne) at our favorite brewery, to which we took the Vespa. We could go exactly 20mph uphill and had many peeps pass us en route. That’s why ya have two lanes
