And I’ve got some! Chili omelets in our future.
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I made something for the first time that I was sure I would dislike -but I kinda dug it.
Mom showed me a recipe in the supermarket circular for a cauliflower pilaf. It features the recently-popularized “riced” cauliflower instead of a grain, along with some quick-cooking veg, aromatics, chicken broth and sliced almonds.
A lot of garlic helped give the bland cauliflower some flavor. Because the veg in the dish were peas -both green peas and thinly-slivered snow peas - I decided to incorporate some mint before serving.
Surprised myself with his much I liked it. Will make again.
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(1780s style post)
My dear friends,
This morning broke with plenty of warm sun with a balmy southern wind, but it was not to last. By mid day the clouds had marched across the sky, and the wind quickly turned to an icy gale from the north, tearing and knocking down many tents that were not braced for the onslaught, with a rain that was light but only made the assault a little worse.
I was well-prepared and fortunate that my little canvas home stood sturdy and strong and none the worse for the experience.
As the winds died down and much-subdued sun returned to the sky, I attended a tea for the ladies of the camp, with all bringing out their finest frocks despite the chaos of the earlier weather. I shall send sketches when I see them posted in the book of face, and the plates of sweets were lovely (and they served pineapple!)
Supper then was humble, as we had eaten our fill of goodies, and the chill that settled after the storm was not helpful for fires. I warmed a tin of soup on my small stove and enjoyed an evening chatting with friends.
Tomorrow shall be brisk and chill again with frost expected at our camp.
So until tomorrow I shall remain your faithful friend,
Sunshine
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Perfect!
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Cassoulet-ish. I read a bunch of recipes and then did my own thing. Sauteed carrot, celery, onion, garlic in chicken schmaltz and bacon grease. Added tomato paste and let it darken, then a splash of vermouth, precooked bacon and sausage, chicken broth, cannellini beans and leftover roasted duck. Popped in the oven for 45 minutes until bubbly and duck skin was crispy. Served with parsley and warm buttered baguette. Orange and avocado salad over little gem, red cabbage, red onion, celery, orange marmalade, rice vinegar, oo dressing.
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Lovely dispatch from the 1780s!
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Steamed Pork Belly with Pickled Mustard Greens from “Phoenix Claws and Jade Trees” and Stir-Fried Water Spinach with Chile and Sichuan Pepper from “Land of Plenty” - pork belly is first parcooked in water, marinated with dark soy sauce and then the skin quickly deep fried. Afterwards, the sliced pork belly is steamed with meigan cai, garlic cloves, cooking wine, dark and regular soy sauce and sugar. The sauce is thickened at the end with tapioca starch.
Ong choy is stir-fried with dried chilies and szechuan peppercorns and finished with toasted sesame oil. Served over rice
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I LOVE THIS! 
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I had the best pork Chile Verde omelette in Colorado on Valentine’s Day 2016.
I really like some omelettes that can be found in the States. We tend to have a fairly limited selection at most diners and breakfast places in Canada.
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impressed
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Thanks! It is a wintertime favorite.
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Both plates look fantastic! 
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We must have been vibing last night – I made a salad of mixed greens, citrus, avocado, and hazelnuts with preserved lemon and miso cider vinaigrette (dressing inspired by this Chris Morocco salad). That was served with our friends’ huge Raclette spread. I brought dippers for chocolate fondue – butter mini croissants, pretzel thins, marshmallows, assorted berries, cherries, bananas, homemade CCC, etc. It was fun and very, very filling.
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Thank you, they were both delicious.
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ABSOLUTELY BRILLIANT!! 
It’s such a great combination. I almost added hazelnuts.
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Sounds like the perfect evening.
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