Pappardelle with sausage and peppers and part of a giant strawberry onion. Delicious (but very late) supper with plenty of leftovers
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Temps dropped below 80 today accompanied by a few clouds so soup was the order of the day. MP, red potatoes, cauliflower, broccoli, green cabbage, shrimp, krab, coconut milk, Knorr Chicken Bouillon, RPF, S&P, and miscellaneous spices and herbs. And again with the butter.
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WOW, that is pretty!!
Almost like a two star galaxy – really neat!!
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Same. I love this book.
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I still wouldn’t! 
Looks good though, I would just avoid the onion (so picky)
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Like a short cut Sfiha ( Lahmacun, Eish bi-lahm etc…)
I’ve used the uncooked Tortillas or Chapati/Roti as a base to really good results.
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Couple a nights ago, I made us dakbokkeumtang - Korean chicken and potato stew, loosely following a Maangchi recipe (i added ginger, cabbage and carrots). Spicy from green thai bird chilies, gochugaru and gochujang, with a side of store-bought kimchi. Nice and hot, and very good on another really warm day in SF.
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Sorry, I’m far behind on this and took no pics. We had a bunch of family in town to meet-n-greet our new grandson and I cooked (or ordered) the Fri-Sat-Sun dinners plus Sunday after-church lunch. We had 11-12 peeps counting my grandson.
In order, they were Thai red curry coconut shrimp (Fri), as mild as I could make it given one niece is pregnant and has a troublesome tummy, plus my grandson (it turned out pretty good, but I miss the spice!).
Saturday night we just opted for a bunch of pizza. The two gluten-avoiders trust this place because Daughter 3 has worked there since high school, and she placed the order.
Sunday lunch was pulled pork and various sides, all guaranteed gluten free. So that went well.
Sunday dinner was butter chicken (I’d made chicken dum biryani just a week before so I vetoed that) which everyone really liked, despite that about 6 of them had never had before!
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YOOGUYZZZZZ!
I have to add veggies from the fridge 'cause mine are still just blooming, but I’m having a salad with greens from MY GARDEN!
Romaine, red romaine, kale, and a sprinkling of microgreens.
I figure thi is a $500 salad…the rest of the season will be free!
(And less next year because I wont have to buy all new compost next year)
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Homegrown lettuce is such a treat! Good for you!!
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I’m familiar with this concept.
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Took out a fat XXL b/s chicken breast to defrost while I was doing my taxes. Yes, I took a day off to do my taxes, because I was lazy this past weekend, and didn’t want to push it until next weekend. At least the Fed refund is decent this year.
Mixed up some Spicewalla’s Honey and Herb seasoning blend with olive oil and slathered it all over the chicken, then drizzled more olive oil on top and put it into a 375° oven for about 45 minutes, basting three times. After the first 20 minutes, I added a half cup of BTB vegetable stock to the pan to keep it from drying out.
When the chicken was done, the liquid went into a saucepan with the remaining half cup of veg stock, and brought to a boil with some cornstarch to thicken it a little.
Served on leftover rice pilaf with some thin “gravy” drizzled on top, with steamed green beans alongside.
A bit salty for my taste, but still good.
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A fun road trip to Hershey today to see a neurosurgeon about my ongoing pain issue, which unfortunately didn’t render any meaningful results. It was also timed so badly, i.e. mid-afternoon, that it neither made sense to get lunch or dinner somewhere in the area.
BUT that didn’t stop us from swinging by a cute lil Greek place we discovered on another doc’s visit a year or so ago — incidentally for the same fucking issue, and which we’d liked quite a bit at the time.
We grabbed a 3-dip sampler of fava, melitsano & skordalia, which came with ample amounts of toasted pita bread & a few cuke slices. The bread was still warm when we got home, but floppy. I also wish I’d read my earlier (linked) post, bc we weren’t that hot for the melitsano.
The fava was the best of the three — the skordaliá was a bit light on the garlic and a bit heavy on the RWV, and I prefer my version of melitsano, which has feta & MOAR parsley.
That said, these were easy enough additions to the “Easter Lamb” snossidges from our Lancaster visit, plus TJ’s gigantes & leftover garlic rice. The sausages were very flavorful and juicy, with distinct notes of mint & garlic.
We also got not one, but TWO orders of my favorite Greek dessert, Ekmek, for a late night treat, which can be found at some point in the dessert thread 
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Nice! My older sister makes salads from “weeds” in her gardens and throughout her yard. I have no idea what the plants are, but she assures us they’re edible, and they are.
I’m so clueless. But I trust her.
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Purslane I know is edible, but I havent found any!
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That looks delicious and sent me down a rabbit hole of Korean chicken dishes!
