Started the week with Indian to finish some leftovers and use up some produce.
Cabbage (that needed to be used up or gone) south-indian style with coconut, dal fry, leftover beet greens cooked like spinach, and beet stems cooked like Indian stewed beets.
Kids had plain roasted cauliflower and plain dal and complained about how it all tasted “not good” lol. I thought the (grown up) dal was particularly good tonight.
Last night we had steak after ages - sadly I overcooked it despite perfect sous vide temperature and timing. Sides were good - rosemary roasted potatoes (rosemary foraged from my daily walk), roasted king oyster and crimini mushrooms, and broccoli. Delicious gravy for the steak from the sv liquid and a few additions.
