Those noodles look great - I’m inspired! Saw the 5 packs of a couple of kinds of the Momofuku noodles at the Richmond, CA Grocery Outlet this week… didn’t pay attention to the price (because I still have plenty from previous time! ), but under $6.00.
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I was planning on having a salade nicoise for dinner last night but I am planning on going shopping this afternoon so I will probably want a dinner with minimal prep work so I decided to save the salad for tonight. Since I had two zucchinis languishing in the fridge I used part of one to make linguine with zucchini. I had some peppermint bark for dessert.
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Oh, and this morning, she and daughter #2 both separately mentioned that I should have used more beans.
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I turned barbacoa from the freezer into empanadas for an “early Hanukkah” party. I added sauteed onion, garlic, green pepper, sliced Spanish olives, New Mexico chili powder, gelatin, and half a can of enchilada sauce to make the filling and fried them. They turned out excellent once I got the hang of crimping and frying. Served with a homemade Peruvian ají verde sauce.
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I had to nix my plans to catch my friend’s band bc the roads were absolute shite 
However, this meant that I could join our poker game in time — which was kinda essential, as two players had caught some crud from their DD, and our host from the previous night had had a little too much bourbon with his remaining guests after we left & strangely had the worst hangover in 20 years. He ended up joining us anyway, but stuck to water all night 
'twas my lucky night & I walked away with $52 in winnings — roughly 12 hours worth of driving for Uber these days LOLSOB.
Dinner was lovely lobster ravs in tomato sauce, linguine with mushroom sauce, and fab eggplant parm our host brought back from an Italian place in Staten Island 
No pics. Too busy winning 
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those look great
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I agree with Sunshine and Neighbor #2!
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What sauce did you make with the zucchini pasta ?
Mod here - removed the recipe photo from your post for copyright reasons. 
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I have a subscription and am always happy to share any NYT recipe gift links. All anyone’s gotta do is ask
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Thanks, and thanks for letting me know. When I posted the link I didn’t realize it would populate the photo (but should have known better, given how the one-feature works - instead I should have just used hyperlink buried in text), then forgot to check it.
Just curious about `site rules and management - if it had simply populated the link (without image), would that have been okay? It would then be essentially pointing at someone else violating NYT’s (C) rights, but not directly republishing it.
I ask because I sometimes post links to other cooking websites that are republishing (likely without permission) recipes of paywalled `sites like ATK.
Would you mind posting or sending the recipe to me, please, for your Mom’s Fail-Safe Company Chicken and Orange-Clove Rice. It looks so delicious and sounds like something I could prepare for myself. TIA
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Last night at my sister’s, we made chupe de camaron - a Peruvian chowder, with a ton of Argentine red prawns, COTC slices, potato chunks, peas, evaporated milk, queso fresco, a little heavy cream, and - key to that Andean flavor profile - aji amarillo and rocoto pastes. I had to use less of the ajis because my sister can’t abide the heat, but it turned out swell, just like any version we’ve had in a restaurant. I used Aneto fish broth instead of making my own, and I really liked the flavor.
Brunch today was a tortilla de patata i made (juicy inside, the way i like it, tho overcooked on one side, the way i don’t), with Mexican crema, plus fresh mozz, some just ok chorizo, avo, and the BF’s salsa.
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Those roses are just beautiful!
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i love that you fried them! way better than baked empanadas, IMO.
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Yes, links are fine - we just can’t post recipes from pay walled sources verbatim or as screenshots. I didn’t realize your photo was actually an auto population from a link - I would imagine your source is very much in violation of NYT’S copyright . Nothing we can do about that but it’s safest not to have the photo showing here.
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That looks so good. Wish I could eat it. But after having eaten shrimp that was tainted I am supposing, because I got deathly ill for hours. Since then, I have never eaten shrimp or prawns or any shellfish. I just can’t make myself get beyond that one instance.
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Takeout pepperoni pizza from my local joint, to which I added some caramelized onions, bacon, hot Calabrian chilies in oil and Parm/Regg. Leftovers for tomorrow(?)
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Thanks – yes! I debated, but given the amount of labor that went into them, thought it best to do it “right.”
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