Nice!
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Thanks so much for your reply. I’ll check out Neighbor’s Acre Farm at the Cambridge Winter Market. I used to go to that winter market a lot but now instead I usually go to the Somerville Winter Market. This mushroom vendor is usually in Somerville:
I’m curious about Fat Moon, so I’ll investigate. I have three joint replacements and can’t take public transportation to food shop, so the really awful parking situation in Cambridge is an impediment. Somerville Armory isn’t great either, but it’s better! Thanks again.
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WOW. all of it. WOW. I am bowing and drooling, simultaneously.
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Stunning! A real work of art.
I made spaghetti alla chitarra alle vongole in the IP, adding artichoke hearts. It’s good to be an adult and just do what you want sometimes! Everyone liked it.
Roasted Brussels with shallot powder and oo and steamed broccoli with butter, orange vinegar, and soy sauce as sides.
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Have not been posting since I ma not cooking much There is inertia or plain laziness.
Yesterday, decided to make Siomai, different kinds ( chicken + shrimp), Duck + shrimp to freeze as son is coming home next week.
No picture taken as I was just rushing to finish them off since nowadays, I have to brush the poms twice a day as well as smear their teeth at night with healthy mouth’s oral gel. Now, somehow, they are sliding around the house and I was told to buy something for their paws at night when they are already ini bed , so all these takes time.
Today, I decided to make congee.
Use around 2 ,5 cups of rice ( measurements using the cups provide by Aroma, 12 cups of broth from chicken bones, shrimp shells, asparagus and other vegetable ends), reconstituted shiitake mushroom, dried Louisiana shrimp, star anise, ginger and turned on slow cook porridge menu. Meantime, I browned ground chicken thighs in EVoo, shrimp, then added caramelized onions, Szechuan spicy condiment with blackbeans, spicy chili crisp, garlic, soy sauce and lots of sesame oil as well as crispy fried shallot from Asian store, ( I was out of spring onions so, this works as back up) .When porridge was almost ready, added this to porridge, and more sesame oil.
I had 2 bowls of this creamy porridge .
Really good with side dish of XO to add
However, am hungry again after 3 hours!
Will have to eat some Chinese NY’s bean cake with salty eggs.
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Soul food
Those sides sound delish
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OMG, I’ve only wanted yogurt the past couple days, but I think I could devour that okra. Maybe even just inhale it!!
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Well that’s a good sign your appetite is coming back 
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Looks Fab. My kinda Soul Food !
The crispy caramelized onions really make the dish. Well it’s my favorite part. The oil used to caramelize the onions also carry loads of flavor. So simple yet so good. Simple being a relative word. Getting the onions brown and crispy and not burnt is the biggest challenge
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Yes indeed
Agree. I browned some onions for the flavor, and supplemented with crunchy onions from TJs that I’m trying to use up.
I am fine. Has had former colleague brought her 2 daughters home for the holiday for dinner, birthday lunch for a friend but did not get around to taking pictures. ( Apple update phone which makes it a bit difficult for me as I am not a computer geek. Also had someone come to fix leaking wax ring but did not know what he was doing, so had to wait for plumber to come)
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Man, I would love a seat at your table! Everything looks sensational!
Very interesting about that bread. Did you notice a sourness to it? It looks beautiful and you can often mimic some of that sourdough tang with a long ferment.
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Did you deep fry the okra? Would love to learn more about the prep and cooking method
Looks delicious
