More corned beef, mustards and horseradish sauce; little red potatoes and carrots with parsley butter. Cabbage and the color green was in the slaw. Savoy and red cabbage, kale, snap peas, green onion, creamy dill dressing. Double bg&t with double the limes. Exhausting day, good thing I cooked the corned beef Sunday and had it resting in it’s juice in the fridge.
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Me too 
!
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Spending the night at my son’s house as I have an early morning appointment with a specialist. Had some thick crust pizza and salad
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Curry-Sauerkraut Soup with Kassler from an ancient essen & trinken magazine recipe - sauerkraut, shallots, curry mixture (curry powder, cardamom, paprika, cumin, turmeric, cinnamon and fenugreek) and one small diced russet potato are sautéed and cooked in a mix of vegetable broth, milk and heavy cream. After pureeing, diced, blanched kassler und more sauerkraut are added and topped with micro-cilantro
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I brought Welsh and Scot to the table, so marrying into an Irish pedigree gives me a pretty good representation of the Celtic nations. Lol.
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Here’s a beans and greens dinner that I concocted after cooking a batch of Rancho Gordo’s Marcella beans. My version below is loosely based on the popular Creamy, Spicy Tomato Beans and Greens recipe (gift link) from The New York Times. This one is going into my bean repertoire.
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Classic corned beef and cabbage. It took 2 Guinesses to make - one for simering and one for drinking.
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Your picture is exquisite.
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Agreed!
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Last of the sausage/bean and vegetable soup from the freezer dusted with Parm/Regg.
Def gotta make this one again soon, so good.
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A bit of an odyssey around town today tryna (unsuccessfully) find neri goma for this extra speshul salad dressing I’d been meaning to make for a while now, and hitting up several other stores — Wegmans for celebration ham for my boo, Aldi for super-juicy, gigantic, cheap-ass lemons and perfectly unripe avocados, Giant for Belgian endive & radicchio for the salad, then my buddy’s house for a dozen fresh eggs. 1.5 hours roundtrip! 
I made TWO new-to-me NYT recipes today, which I think should totes make up for my failure to date to make a new recipe every week — the only intention I had for ’25 and ’26 
The other recipe is this pasta dish that appealed, especially after having read @ieatalotoficecream’s endorsement.
The dressing was much thicker than what I usually make, but it did have some nice umami going for it. Coulda probz used a bit more lemon juice, which is suggested to be squeezed over the tossed salad. I’d add it into the mix. Will I make it again? Mabey. Having silken tofu as the base makes it a protein bomb & low-fat. If only I GEOAS about those things 
The pasta was just ok for us. Maybe I shoulda salted the pasta water a little less, knowing just how salty preserved lemons are. It was SAWLTY, and then you add parmesan to the mix, too — which basically makes it a riff on cacio e pepe with the addition of preserved lemon and garlic.
I’ll never say no to pasta, but this didn’t rock me, TBH. We also didn’t think the basil at the end added all that much 
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Thank you
NYT’s spinach and artichoke pasta bake (gift link). An early-spring household favorite.
I made a half-recipe, using frozen spinach, canned artichokes, and subbing half the cream with milk. To go along with, there were brined and baked chicken breasts, prepped with EVOO and Penzeys Galina Street seasoning.
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That looks so cheesy good!
It is! It’s a super-indulgent dish with 100% cream, but frankly, I didn’t miss that in any way when subbing half with 2% milk.
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Tonight I made Chinese(-American) chicken and asparagus based on these two recipes. I added a full box of criminis, some mini sweet peppers, and a stub of zucchini. It turned out well but I didn’t like the cauliflower fried rice I mixed into some brown rice for the base. A bit clashy with the main. Side of spicy cucumber salad with black vinegar dressing.
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Chicken tostadas. Refried beans, romaine, chopped chicken thighs that were seasoned with granulated garlic and onion, cumin, coriander, chile powder, Mexican oregano and sauteed, pico de gallo, avocado, taco sauce, cilantro lime crema, cotija cheese. Sangria.
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