Salad of things with the extras from yesterday’s carrot salad (so silly, i had like a handful that just wouldn’t fit in the container i was taking!), there’s a layer of cilantro under there of course, and some sunflower seeds.
Side of a few meatless balls and kombucha.
These apparently hopped into my basket when i was picking up ingredients, I’ll have some for dessert with my tea
Cooked tonight, first attempt at a childhood favorite - chicken xacuti (goan origin), sumac onions, paratha, and rice/quinoa.
Cabbage koftas earlier served as veg.
Love the cute little pan that pretend-deep fries.
That sauce - oh my! Everything looks luscius!
Thanks! I’m quite pleased with myself… I used a spice blend mom made for me, but all the wet ingredients were me. Tasted (almost) like the real thing (but only one person can make it for it to be real… 
)
Let’s see the garden!
I like the reverse sear, especially because I can cook husband’s to 180 
, and mine to 125 
It’s a little too soon 
She spent all day getting rid of the old soil. It’s still too early for a lot of the plants that she likes. She keeps calling all of the nurseries but they haven’t gotten what she wants yet. It will probably start shaping up a little after Mother’s Day. She has pretty much given up on the front lawn since all of the deer treat it as a salad bar At least they can’t get to the plants on the deck.
Edible or inedible? 
Mostly inedible like limelight hydrangeas, clematis, passion flowers, mandevillas , wisteria, etc. She also buys basil, mint, parsley, rosemary, and some jalapeno pepper plants that she uses for cooking.
Where did you get that special pan? …I am thinking latkes, meatballs, corn fritters, etc, It looks as the amount of oil used is substantially less.
I do use the reverse sear but not for steaks, for instance a chuck roast and thicker cuts.
Mom… but they’re available on Amazon, and also cross-culturally popular. The Indian one is for “paniyaram”, but I’ve seen essentially the same pan sold for aebleskivers and takoyaki.
Material differs - mine is coated cast aluminum, nice weight and heat retention.
I do like the small size (depends on how many you’re usually cooking for, though).
Mrs. P made pork tenderloin that was brined overnight and prepared with a Cajun dry rub. We had the same delicious roasted vegetables including leeks, sweet peas, shallots, red onions, Brussels sprouts, and other vegetables.
Fake dinner tonight- I rarely buy this tapenade since i go through it so fast when i do but it’s SO good!
I warmed the half a naan (ate the other half earlier) and spread with the tapenade, then put it on my veggies too. Side of a few of these chickenless things that are hideous in real life
There’s some frozen mango defrosting on the counter, i like to have it semi frozen for dessert- like bites of sorbet!
Another first try, Kothu/Kottu Roti, a Sri Lankan (also maybe South Indian?) hash / stir-fry with cabbage, shredded paratha, egg, and a curry base. I also added fennel and carrot.
Not attractive as with most hashes, but supposed to be tasty. But the recipe I followed didn’t result in a terribly tasty version, so I mixed in a few spoons of yesterday’s Xacuti, which helped.
This post is an ode to mom…the 5 of us (B, spring onion, parents, and I) went back to their home in RI this past weekend after spending just over 3 weeks with us outside Boston. For several reasons, we weren’t able to properly food shop prior to going back to RI. I dropped them off at home. B, spring onion, and I came back to their house after the guys went to the Providence Children’s Museum while I attended a memorial service. Mom had somehow managed to whip up a Korean feast: miyuk guk (seaweed soup which is better than it sounds; Koreans believe it has restorative powers…for example, women who have just given birth are traditionally given this to eat), jap chae (glass noodle salad which included celery among other veggies because that’s what mom had in her fridge…and it actually worked!), brown rice. I did a freezer dive and sauteed frozen shrimp and frozen broccoli in a butter miso sauce. And it was all delicious. Well done, mom. I learned from the best!
PS I’ve been realizing how much this site brings me comfort, pleasure, joy. It’s a reminder to myself to be more of a participant, rather than observer. No photos, but we had a nice dinner last night with the just the 3 of us - fresh halibut (which @bear had mentioned earlier) which I slow-roasted in copious amounts of olive oil, topped with panko; roasted pencil-thin asparagus; sauteed broccolini dotted with chili crisp; Lentil Wheatberry Kale Soup (one of my new favorite vegan soups; I subbed in dandelion greens and Swiss chard). And I even baked (I have no sweet tooth/not a baker) - Breakfast Blondies which I made for spring onion, but B and I enjoyed them as well.
B and I took a deep breath - mom and dad will be back with us in a few days again, so we appreciate the status quo for now.
Thanks for sharing your lovely meals with your family, enjoy reading that, these moments are special.
Well said.
Mrs. P made lemon chicken from the recipe that @LindaWhit used last week. Thanks Linda! She drizzled some honey on top to offset the tartness of the lemon. We had the same roasted vegetables as last night.
