I think it would also be good with basil. I look forward to your pictures and review.
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it was rice, hidden by the salad.
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i like the addition of fish sauce and feel like it should have been in the ingredients in the first place. Will try this!
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Sleep studies are tough but you’ll get through it!
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I also thought it would be good with Makrut leaves.
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Ah, gotcha.
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definitely.
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Using the NYT’s recipe, dinner was Spaghetti Carbonara, using pancetta and grated Parm-Reg. A schprinkle of minced fresh parsley for color.
And yeah, despite it being a Tuesday, there was wine. You only turn 67 once, so why not? (Unless you’re Bill Murray in Groundhog Day and happen to be reliving your birthday over and over again. Wouldn’t want to go there!)
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Happy Bday!!! 
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Your post is auspicious. Spring Onion asked me a couple of hours ago to make carbonara for him, which I’ve never made (he had it at our friend’s place several months ago—she’s a good cook). I’m a-gonna use the NYT recipe.
HBD!
ETA: The recipe has one separating yolks which is outside my skill set. Thank goodness that’s in Spring Onion’s wheelhouse.
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Happy Birthday
You, me, and Mrs. P are all the same age, although I’m the old fart in the group, being 4 1/2 months older 
I robbed the cradle when I married Mrs. P 
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We’re both the same age. Happy Birthday and don’t forget. 67 is the new 50 or some such nonsense.
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A pan-roasted NY strip steak for two. Creamed spinach and shallots. Leftover potato gratin . Casino butter on everything.
Spuds, spinach, shallots, scallions, and peppers from the garden.
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Tonight I made sticky coconut milk-braised tofu from Big Vegan Flavor with haricots over brown rice. I reduced the soy sauce and agave syrup a bit and added some ground galangal and black pepper. Garnished with crispy shallots, cilantro, jalapeño, and a lime wedge.
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Looks good. That’s a Steak House meal.
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Happy happy!
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Happy birthday! All the best.
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Oh, that looks fan-fuckin-tabulous! And happy, happy birthday!!!
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