BF unearthed some al pastor flavored ground pork from the freezer (forgetting the brand now) and made us Mexi-rice bowls last night. Very good, although the meat had a little too much cinnamon for our taste.
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Oy. I can only abide cinnamon in very subtle quantities. Bummer!
it wasn’t terrible, just unexpected in al pastor (which i know some recipes call for but it’s usually undetectable to me.
i never don’t doctor up sauces in ramen/noodz packets - never flavorful/spicy enough.
It’s been a while since I had ramen or ramen-type noods packets, but yeah — they generally need help.
Tonight’s dinner was a Vietnamese caramelised pork bowl. I found this print out while flipping through my recipe file last week so I must have made it at some point and liked it enough to keep the recipe. I tried it tonight and it was a success! The recipe calls for sautéing some onion in oil then you add garlic, ginger, a Thai chili and lastly some ground pork. It is served over rice and the recipe suggests serving it with tomato wedges and sliced cucumber however I had half a red pepper and half an orange pepper left so I used those.
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That steak is the poyfeck temp! Nice job 
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Roasted cod with two sauces - ginger scallion and chile with fermented black beans and garlic, homemade pickled green beans and radish salad, and jasmine rice. I made the beans on Sunday and used some on Monday for my noodles. They were pretty good then, but now that it’s had a chance to meld a few more days, they’re even better! A very satisfying meal and BF should be home from his business trip in a few hours, although I will likely be asleep!
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A gorgeous day in Happy Valley. The sky seemed a bluer shade, the sun brighter, and the last of the brilliantly colorful leaves are tumbling to the ground. Ah, fall 
Had my final session with my personal trainer, where she mostly showed me stretches for my 
shoulder to tide me over until my surgery in January. And now my PIC and I both are on our own at the gym 
As for WFD, my OG plans to make that golden tilefish filet from our fishie freezer stash were shattered by the discovery that it’s only half a pound, which is not enough — even for this heavily diet-conscious household 
. The Arctic Char and halibut filets, OTOH, were too large for just the two of us, so we’re saving those for future company.
This meant going back to the drawing board & checking my ideas in the planning thread.
By late afternoon it had also gotten increasingly cloudy and chilly, and I’d lost my mojo to make anything “involved,” — not even a salad 
We’d been meaning to try a new Korean fried chicken chain forEVAH, so that solved the dinner dilemma (and was on the agenda for this week, anyway).
I made a side dish with my frozen summer corn with scallions, cilantro & the remaining half of a grafitti pepper I had in the crisper, plus a Serrano pepper we probably didn’t need, bc the chicken had quite the kick, and the corn provided no relief for our tongues 
The chicken thighs were very crispy and tender, the garlic sauce we got on the side was highly reminiscent of BTB roasted garlic that someone had added a tsp of water to 
, the sweet & spicy sauce was pleasantly not very sweet & also packed a nice punch.
And now we have MOAR leftovers in the fridge. Dang 
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Looks delicious!
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Thank you! I was pleased with how the sauces came out, so I will keep playing with them a little and try them out on some other things in the future!
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Whenever I come across 8 oz. of fish in the freezer, I see that as an opportunity to augment with shrimp!
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That’s a great idea!
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Glad to hear you liked the Korean fried chicken - it’s perhaps my favourite form of chicken. There are two Korean grocery stores and a Korean restaurant near my place that have Koreean fried chicken on the menu but it only comes in HUGE portions.
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You could do that by using the tilefish and shrimps for Moqueca
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This was the “half” portion & it could easily feed 4. We have half of it left.
Fresh baked store bought roll doused with olive oil and balsamic. Salami, pepperoni, provolone and a little Romaine.
I don’t know about the rest of you but I hate washing lettuce.
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