Nice sear on the salmon!
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IP ww rotini with crushed fennel seed, garden peppers, onions, veggie meatballs, smoked sausage, and marinara sauce. DH loved it, soft pasta and all. No pic because, fail.
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I would call this butter-ish chicken. I didn’t have some stuff. Didn’t add a cup of heavy cream because I’d rather save my calories for wine and added more tomato. Omitted the sugar. Served with brown rice because mysteriously I’m out of basmati and the omnipresent sauteed broccoli.
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As usual all looks delicious. The skin on that chicken is calling me .
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Plums and blue cheese
Cheese blintzes, sour cream, caramelized apples, bacon.
The recipe I used this time resulted in sweet blintzes, not to my liking. I prefer savory blintzes, sweetened by accompaniments. Hopefully, I’ll find my old recipe source… Husband with sweet tooth was not put off by these dessert-like bombs!
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Oops
Forgot pics of kids dal, shrimp, parathas, pulao.
Here’s the shrikhand/cardamom-saffron yogurt - I didn’t bother to soak the saffron first, because it sat overnight and turned the yogurt a nice peach color.
Also forgot a big part of the reason I was exhausted (other than double jetlag plus daylight savings end time change) - I made about a 100 of these (over 2 days) evil little circles aka masala puris, which are a favorite kid (and adult) indulgence. And they go fast. There have been visits when I’ve had to make this twice - because the (dieting) adults decimated the first batch while kids were at school (and were beside themselves when they got home and found a box of crumbs). So now I estimate what I think is “too many” and make 50% more than that. Anyway I’m pretty sure this is penance for something 
.
Yesterday’s “California bowl” lunch leftovers became part of my flight eats today. Whenever I see these bowls I think of bibimbap.
Picked a half dozen sweet lime aka mosambi - one of my favorite indian fruits, which a mexican friend told me she grew up with as well, and apparently there are now two (tiny but fruitful) trees growing in the garden, so lucky me! They’re not completely ripe yet, so let’s see how they taste in a couple of days.
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Wowza.
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Corn Chowder
Last of the farm fresh corn here in SoCal. Simple recipe of corn stock, puréed & whole white corn kernels, salt, white pepper, couple pads of butter, heavy cream, sprinkled w/red pepper & lightly smoked maldon salt. There are sooo many recipes for corn soup & chowder online, but none of them completely appealed to me. Usually people get fancy and add foreign stuff (avocado?). I wanted something simple, so I mostly winged it. It was pretty tasty. But I’d appreciate any tips (purée all or half the kernels, before or after cooking, strain or no strain, etc?).
Gotta’ Have Buttered Toast
Ralph’s Fried Chicken
When my husband’s favorite fry cook is working he’s buyin’.
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I have GOT to get me some of those!
That was amazing!
Due to hunger, fatigue and simply forgetting, no pics of dinner last night. But it was good! Homemade Bolognese sauce from the freezer, over linguine, with a nice crisp little salad on the side. Very satisfying after 12 days of resto food, basically.
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Wow! Is this a complaint?! 
Welcome back home!
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Lol! I was going to add that it was a very good problem to have. 
But it was great to have some comforting home cooking without really cooking since the sauce came from the freezer. 
And thanks for the welcome back @naf.
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I’m tired just looking at this. I’m so impressed. Call me if you ever need another eater at your table!
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I can relate!
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Thanks to you, I finally know what these fruits are! A friend introduced us to them years ago in Ecuador, where she called them limones. Limon in the singular.
Since then, I have only rarely encountered the fruit growing on trees in warm places such as Puerto Rico.
From your post and Google, now I know that these are formally “citrus limetta.” Your sharing has solved a culinary mystery of many years for me.
Hmmm, I wonder if I might run across mosambi in an Indian market?
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Intriguing fruits indeed - would love to taste one! I’m wondering if they would do well inside during the winter and still fruit. Have considered getting a kaffir lime tree for inside. It can be difficult to find them in the Asian markets here; evidently they’re under a ban fairly frequently. 
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You would have been very welcome!
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We have a lot of market access to these but I’ve never known what to do with them. Info or ideas?
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My mexican friend told me she calls them sweet limes as well.
I’ve only seen them once in nyc, at Whole Foods a few years ago. But they should be more prevalent in CA. I haven’t seen them in indian markets on the east coast, fwiw.
If they taste good when I cut in, I have to convince the fam to start mailing them to me 
They have an abundance of citrus trees and fruit - no oranges yet, but everything else.
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