Our take on tuna nicoise (aka not remotely tuna nicoise, but eh, there’s some overlap with the ingredients). Plus a drive-by by Mr. “Oh, is that tuna?”
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@ChristinaM Thanks for your pork cooking tips. I had no idea what “country-style” meant (although I’ve seen the term before). I just looked it up and I still have no clue what it means. 
I’ll set my goals on pork kebabs soon.
My kid’s been on a ramen/chashu kick lately after having 2 very nice bowls while on vacation. So today, I made cheater tonkatsu ramen bowls (Sun Ramen kits) with fake chashu (pork tenderloin simmered in dashi). His bowl had no veggies at all, while I made B’s with tons of veggies and just a little bit of pork.
There are some noodles under the veggie avalanche (steamed bok choy, corn cut off the cob, very ripe tomato, mushroom sautéed in dashi, sliced scallions, seasoned menma (bamboo shoot).
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Kassler (cured, smoked pork chops) with Beans and Apples - a very German dinner. After searing the kassler you cook it in the oven with onions and thyme in some beef broth. In parallel, you sauté some sliced apples and mix with cider. Afterwards, add the apple mixture and navy beans to the meat in the oven and cook at bit more.
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Fried rice from last night’s leftover pilaf, dorade, and mushrooms, with some asparagus bits and egg, seasoned with fish sauce. The chicken of the woods mushrooms were much better now, so I guess you just have to cook them longer with some liquid. Rose of pinot noir.
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Where do you get pigeon peas? How are they different?
I got them in a can at a local market, don’t remember which though. Compared to peas they are more bean like and dense.
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I never think to make this but now I will. Your version looks delicious.
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Thanks! I followed this recipe more or less, but used converted rice as it tends to not clump as much
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Pigeon peas are common across much of the Caribbean, and there’s variation across regions.
I first knew them as Bahamian peas and rice, which uses white rice in a tomato based sauce.
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The phrase “now we dance” is still spoken in this household.
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After roasting, I put blobs on a quarter sheet pan and then put it the freezer. Once the blobs are frozen I toss them into one bag and back in the freezer they go.
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Another friend recommended freezing them on a tray, then just peeling them off and putting them in a bag, which should keep them separate (?). I’m a boot to find out 
And here I thought it was just being a goth in the 80s, not specific to Germany. I’ve seen a few of those sketches. I’m probably too cool / too German to find them all that funny
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Germany was one louder.
The 80s was one of the more interesting and fun Teutonic decades, for sure.
Last night made Dad’s beef and barley soup, heavy on the vegetables. Turned out great.
I made a vat and will bring a portion to a friend today.
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What about freezing them on several long thin pieces of parchment paper on a baking sheet? When frozen, fold the parchment up with the roasted chiles in between the parchment, and put the accordion of parchment into a ziplock bag. This way, when you want two or three, you just peel them off, defrost them, and you’re ready to go!
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There was a lot of thinking about dinner. Very tiring. Drinks were definitely in order.
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