I wish! Cooking is my primary creative outlet. To give credit where it’s due, these were both plated by the hubs.
But thank you 
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Made my wife cauliflower and potato curry with jasmine rice and warmed naan. Saute spinach on the side. Finally opened the jar of curry leaves.
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That sounds like a fantastic work party!! And some good looking table arrangements there. Glad for good news on mom, she’s so lucky to have your support.
Congrats on the winning scratch off ticket!
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Had more souping for brunch/lunch so i went with the big salad i was craving. Why is iceburg so stupid expensive lately?? $4 a head is obscene, even for nyc. (And especially painful since i grew up minutes away from the fields of iceburg in CA, never paid more than $1.50 for it there even in winter!)
Anyways, i was desperate. Added the usual black olives, cucumber, and a few decent on the vine tomatoes. Vinegrette with lots of dijon, the last of jane’s crazy salt on top.
Side of Lazy Girl Tofu
I’ll probably make some hot chocolate later instead of my usual tea, there’s some good cocoa powder on hand
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Whaaat? A jar? Pic please…
Bought these put them in a jar😊. They smell so good. I prefer glass and glass jars so I recycle all sorts and reuse.
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I made king oyster mushrooms with tare sauce, then some friends called, so I added button mushrooms to increase the quantity and took it over. They picked up ramen from a neighborhood place, pretty blah. I missed my usual rice with the mushrooms…
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Ah. I usually stick them in the freezer and take them out as needed. I thought maybe they were selling dried curry leaves in a jar now!
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How do you pickle the asian pears? I love them… bet they’re delicious pickled!
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Related to the romaine and other greens issues?
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I sub slightly under-ripe Asian pears for the peaches in this recipe by Edward Lee:
Sometimes I sub jalapeno for the Serrano peppers depending on what I have. You can strain and reboil the brine for a second batch. Leftover brine makes an interesting shrub! These stay firm for over 2 weeks. Recipe can be halved easily. A big reward for minimal effort!
I am seriously into these things. Hope you enjoy them!
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That was my thought too.
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Very interesting - thanks!
Looks interesting, have you ever pickled pineapple? I have got a fresh one now, hmmm, a bit ripe, we will be leaving for 2 weeks in 3 days’ time, and I would like to use it on New Years eve. (We will return quite late by train, won’t have time to go shopping… and not sure with the madness, you will be able to find one too.) I don’t know freezing them would be better. It will be on a roasted ham, similar to this.
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I’ve never tried to preserve pineapple. I saw a few recipes for pickled pineapple on line - they tended to be spicy leaning towards Mexican inspired seasonings . I’ve no idea if pineapple freezes well for this sort of application. Worse case it could be used for smoothies.
Safe travels and enjoy your holiday visit!
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Very busy upgrading my sound system to wireless using sono amplifier and connect. Hard to transfer all my disc etc , trying to download from spotify. Have not cooked as my car is in the shop, (for a week now? leak in antifreeze and hard to detect where the leak is ) , so no milk for my coffee , no fresh vege. Of course, with my strict no red meat diet, last night had seared halibut steaks in garlic butter ( very good), ( was still hungry without carbs) , lunch today was tuna sashimi , wandering what is for dinner as my son has pork chops as well as venison between meals. Finally, asked him if he can get me some milk for my coffee on his way to the mall . Well, he was cleaning his boat and I urged him to remove all his fishing rod from the arcade
when he caught this rockfish ( I guess it was. jumping up and down bec his rods are no longer on the pier , so he must have scooped it up ) Freshly fillet fried rockfish it will be for dinner!! I wil have more than enough to feel me up!
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Have never had pickled pear but if one is in Chinatown or HK, the pickled green peaches are outstanding! I had tried to pickle them once before but they have to be green with one ingredient called Kam Cho in my dialect ) missing . I do not know what it is but that is what I was told is one fo the secret ingredients when I was back home. It is almost like sour pickle but a hint of sweetness and tart. I arrived in 1964 , stopped by HK, brought some hoping it will not be confiscated by custom. The guy from custom was very nice, allowed me to keep it but alas, my aunt who immigrated here in the 50’s saw them, claimed it for herself!!! If y u are in NY or SF, may be able to find them in Chinatown Absolutely delicious!
Had a “Senior Melt Down” in our local Kroger two days ago, shopping for dinner for the next couple of days. I wound up buying four prepared Turkey Burgers in a cryovac package and two small ham steaks (said to feed four–that’s a joke).
The Internet tells me that Turkey Burgers are just about the most hardest protein to cook well. It’s for dinner tonight. Wish me well.
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Lol. That’s not a rockfish it’s a striper .
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