Had a bunch of grocery shopping to do after my chiro appointment that included stops at Wegmans, Aldi, the Korean market (too early for the shokupan delivery, alas… and I wasn’t going to hang out in that part of town for another half hour 
) & finally the Chinese market, where I grabbed a bag of mung bean sprouts and KOS to share with my friend who introduced me to the fabulous local green beans. I owe her for that one alone!
Scooted by another gal pal’s place to pick up a bunch of her homegrown basil I needed for tonight’s dinner. This NYT recipe had been on my radar for a few weeks now, and today was the day, as I needed to use up the surplus of tomatoes on my kitchen windowsill so I can buy MOAR at the market tomorrow. I used BLSL chicken thighs in lieu of breasts bc they weighed less overall — plus they’re more flavorful. I added one finely chopped hatch chile pepper, but it was barely noticeable.
Those super-flavorful green beans on the side, just blanched and tossed with a little melted butter, lemon zest, fresh dill & a few grinds of black pepper.
That’s all they need to shine, really. Guess I’m getting a peck of those next week after all 
My PIC had a little leftover rice to sop up the sauce. He liked it more than I do. Full review in the NYT cooking thread.
