No trick, the red lentil is just way better.
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This was me last night. Pot roast pulled from the freezer and defrosted/heated, and boiled and buttered baby potatoes and carrots. And a glass of wine. It works.
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That dessert looks soo good. I love black sesame!
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I slavishly follow St Delia - large eggs into pan of cold water. Bring to boil, turn down to low simmer for 6 minutes (for softish yolks). Cool as quick as poss (she suggests under running water for 1 minute then leave in cold water for another 2).
Meatballs for dinner - pork mince, breadcrumbs, lemon zest & juice, parsley, thyme, parmesan, anchovies. Simply fried in butter and olive oil. At the end, a little chicken stock goes in to deglaze and become more of a moistening than a sauce. Recipe suggests just having very seasonal purple sprouting broccoli to accompany but I’ve got some bread from the Turkish supermarket out of the freezer in case we’re in need of a carb.
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Soft chicken skin - often from a store bought rotisserie, here is my trick. I keep it in a ziplock in the freezer. When I have a good amount, I chiffonade it small, render it in a fry pan with copious chopped onion, then add leftover stale rice, salt, pepper, and veg oil to keep things from sticking. A cross between fried rice and my mom’s “plov” which my kids don’t like because the rice there is cooked in broth and “too soggy.” They love this version.
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Those garlic knots…and everything else.
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finally had the pozole rojo i made on Sunday last night. Late dinner as I worked a 13 hour day. pooped! BF had all the accoutrements ready when I got home. 
i used negro modelo for a lot of the liquid (plus chicken stock), and a variety of dried chilies (guajillo, pasilla, etc.) Recipe called for ham hock (besides the pork shoulder), and it was a great addition. Made it so much deeper in flavor. I’d purchased a shoulder roast that had a Santa Maria rub on it, so i didn’t add any further chili powder. My broth thickened up a lot, wasn’t as soupy as I expected. Still, this was a great bowl of grub - a keeper!
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i used to do that method, but now i’m a die-hard Instant Pot egg maker for softish yolks.
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Hey, we went to Mandangsui when we were in NYC in 2014! loved it.
i’m so bummed we missed the cherry trees blossoming this year by like a week!
looks like you had a great day!
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that roast is a beauty! what cut, and what’s your method, please?
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Thanks! That was my dad’s ( was a professional line cook) special roast beef method. He couldn’t be bothered to teach me, but he did teach my dw??!!
The beef was a small Safeway special bone-in Prime Rib. We got it on Monday, so may still be available at your local Safeway at around $6.50/#.
S&P roast. Put roast into preheated 450 F oven, uncovered. After 30 minutes, add some water or broth to the pan and cover with foil. After another half hour (depending on size of the roast), check the meat. When the meat starts pulling off the bone, check the temperature.
Take out of oven at 120 F, for rare. Let rest, should be 125 ~ 130 F after 20 minutes.
This was about 125 F, perfect rare for us!!
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thank you! there’s really nothing on the beef besides s&p? it looks fab. thanks again!
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Thanks, I’ll pass the compliment to the Chef. 
Just S&P. Don’t think I’ve ever heard or read about my Dad’s method of adding a liquid to the pan. Works well for our family.
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My Mom added water at the half hour point too with her roast beef. It started with chopped onions and potatoes on the bottom of the pan. That water and the pan drippings was delicious spooned over the meat and potatoes!
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Nice! I don’t know if the water actually improves the flavor/tenderness of the meat, but it certainly gives more juice to work with.
Our family makes our version of Au Jus with the pan drippings as well. Dad used Swanson’s Chicken Broth, water and drippings. Maybe some pepper.
Our updated version doesn’t deviate much. Instead of Swanson’s, Kirkland organic Chicken Stock. 
Oh yeah, not an ounce of fat was wasted from this meat. Heated up some fat chunks this morning, some with meat clinging, and cooked with some asparagus. I’m glad the fat myth has been debunked.
j/k
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I had leftover freezer pot roast, potatoes, and carrots for dinner last night, and had another container of pot roast and veg for lunch today.
With Friday afternoon work libationing started at 4 pm, dinner needed to be something light(er).
So Breakfast for Dinner worked perfectly. Cream cheese scrambled eggs, bacon, and toasted, buttered English muffin was WWFD. Perfectamento.
And yeah, there was another glass of wine.
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Email Alert this morning from our favorite Half Moon Bay fisherfolks, Mr. Morgan. Another rare beautiful day in the Bay Area, jumped in our FishMobile and drove the hour or so to Johnson Pier to check out the catch.
Mr. Morgan had for $5/#: Black Cod. Flounder (or large sole?).
$6/#: ChiliPeppers. Brown Rock Cod.
The boat had just come in this morning, the fish caught and iced within the last couple of days. All in pristine condition.
We chose one Black Cod, and a ChiliPepper.
My in-house fishmonger is breaking down the fish now. We’ve been enjoying our fish baked simply, with minimal fuss. I’m making my version of Thai dipping sauce with Bird’s Eye Chili, Scallions, Oil, Soy Sauce and a touch of Sesame Oil.
Fish On!!
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You guys know how to live.
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Fresh fish is the best
Today was a mundane fish and salad meal. Steelhead Trout seared in cast iron with a big salad. At least the fish had a crispy surface texture
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