Our mutual Fb WFD member & former CH LNightshade gifted me that book a few years ago. The eggplant salad came highly recommended, but I’m embarrassed to say I’ve not yet made it 
Maybe I’ll suggest it as a dish my PIC can make for us soon, as it’s also supposed to be fairly easy.
This looks wonderful. Think I may try duplicating it. Thanks for the idea, Christina.
Oh my goodness. Beautiful and beautiful.
Tonight’s dinner was a cabbage heavy ramen bowl. I was hungry tonight and got a little carried away when I was chopping veggies. I sautéed some julienned carrots and a ton of cabbage then added a little mirin, soy sauce, sesame oil and ginger. I added some noodles then served. I forgot to add Sriracha at serving time 
Had my first “proper” PT session today, which involved a lot of passive mobilization and a little scolding for a few things I apparently wasn’t supposed to be doing at all – like sleeping on my left side vs. my back (SO COMFY THO 
), or using my right hand to stabilize a jar I want to open, or tryna light my own bowl. Apparently, I am supposed to continue treating my right arm as if it didn’t exist. Oops! 
Dinner was another easy affair of chicken chile verde leftovers over rice, plus Aldi‘s chili lime corn ribs from the air fryer with a blob of sour cream on the side.
Forgot a photo – late dinner and I was hungry and cold. We had chicken enchilada lasagna and wilted garlic spinach. So good to be warm after being out in the freezing wind earlier protesting.
I had a decaf latte with cardamom syrup after.
Fish sticks with mustardy tartar, store bought salad mix with southwest ranch and added avocado. Simply watermelon juice with vodka.
Piled too high seasoned, shredded chicken tostadas. Refried black beans, lettuce, pico with avocado, xsharp cheddar, taco sauce and sour cream. I’m stuffed.
Soondubu jigae with the silken tofu I got from TJ’s, which was okay. Soft tofu would have worked better, and that’s on me. Also, I made too much, so I ate too much, and now I’m too full. Mood: surly.
Thank you so much!
My dear friends,
Dawn broke this morning with lovely pale hues, illuminating our camp with the softest golden light. We were well pleased to find neither frost nor ice this morning, though the icy fingers of the North Wind still held us in its grip as we gathered in our tartans for the Highland Games. Both young men and young women competed in a caber toss, and I watched several successful tosses before the cruelly cold wind chased me indoors. Even my woolen arasaidh was feeble defense against the chill. I listened to a fellow resident of the camp weave us stories of the history of the Scots-Irish in Florida…quite a more lengthy and detailed story than most would think possible.
I attended a tasty supper of cabbage and spiced beef hosted by the association of clans, then thoroughly enjoyed a ceileidh featuring a group of talented local musicians. I was able to capture a video of their talents, but am growing weary and impatient with my inability to share it with you here.
Tonight’s walk to my tent was interrupted by the cries of a pack of coyotes celebrating their own supper. They weren’t far away, but they won’t be bold enough to enter our camp.
Tomorrow will find me officiating at several shooting events, and several invitations for social engagements and suppers. I shall write again should I have the energy to lift my pen!
Your faithful friend,
Sunshine
Somewhere around here people talked about monkfish, and the monger had some yesterday. Sauteed piccata style–brown butter, lemon, capers, garlic–on that brown rice and lentil pilaf from last night. I didn’t really like the texture. It’s said to be poor-man’s lobster, and it had that texture but not much flavor. But anything can work with brown butter, lemon, capers, and garlic, and this worked out fine.
Gnocchi Salad with Vegetables and Chicken from a German cooking magazine - several components made separately and than mixed together in the end. Gnocchi are pan-fried until slightly crisp. Diced zucchini and red bell peppers are sautéed with garlic and thyme. Diced chicken breast is sautéed. Vinaigrette is made by grating tomatoes and mixing with white balsamic vinegar and a little bit of sugar. Everything is mixed with arugula and baby spinach
Taco Tuesday with leftover chili honey pork ribs, with griddled onions and sour cream mixed with chipotle salsa
I walked out at 2:00 yesterday - straight into 20 degree weather. Stayed cold the rest of the night. I’d prepared in advance, making a pot of curried goat with coconut milk, carrots and chickpeas. Chief Hot and Spicy Curry for Duck/Goat I always use Chief brand but this varierty was new to me.
Mr Bean made Buss Up Shut. He loves busting it up part. Served sauteed cabbage.
I love Buss Up Shut but I’ve only ordered it.
I’m intimidated by the idea of making roti.
Cabbage and noodles, inspired by the haluski my grandmother used to make.
This version of haluski hopped the mountains over into Italy to make use of pantry ingredients I had, including diced pancetta, half butter/half olive oil, and conchiglie pasta. (I didn’t make little dumplings from scratch.) I even deglazed the braised cabbage and onion mixture with a splash of white wine—totally non-traditional.
I’d make this again, especially considering the abundance of cabbage wintering over in our fridge.
Gift link to New York Times haluski recipe for anybody who may be curious about the traditional dish. Or who has a lot of cabbage to use.
(Note: The NYT recipe calls for a lavish amount of butter. I would suggest using only enough butter for the amount of cabbage you have. You can always add more butter to taste later. Also, some cooks like me use half butter/half oil for a lighter dish.)
Can you make flour tortillas? You can definitely make roti.
