Comforting combo!
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It’s National Burger Day, although I didn’t know that when I took the burger patty out to defrost last night. Yay Me!
I went very simple…cheeeeeeeseboighah on a bulkie roll with ketchup on the bottom, cheeps on the top (after I took the pic, obvi) and cheeps and wine alongside.
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I did, sort of by mistake, but it worked out just fine.
I used dried, soaked italian beans, skipped chickpeas (though I have some soaking now so I may repeat with a mix).
Started on Sauté with aromatics, then added dried herbs (thyme, parsley, and rosemary because I like it with white beans) and drained beans, pepper, water (1.5x beans), milk, brought to a boil and then switched to high pressure for 10 mins, then an additional 5 (didn’t want beans to disintegrate, that’s why 2-step).
The one addition I thought was fairly critical to the end result was lemon zest that went in with the beans - it added a lovely undernote.
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You know, that’s a great word. Aggravating. Ah ok, make me vent 
The “explanation” was “sorry didn’t realize” - but I heard a conversation where a question was asked about the chicken next to the stove, so I yelled from inside that the plain chicken was in the fridge. I also had separate conversations with each adult earlier - meat eater who declined the mushroom/marinated prep, and asked for chicken to be left unmarinated, and vegetarian who had soaked a lot more black mushrooms, whom I told to save some for the plain chicken, as I had been instructed to leave half the chicken plain, so only mine was marinated with mushrooms already.
Generous interpretation - no one was listening / paying attention, and it was a genuine mistake.
More likely - sibling wasn’t paying attention, asked spouse (who had been in kitchen while I was prepping my bowl and with whom mushroom conversation was had), and spouse thought it would be entertaining/sabotaging/create trouble and intentionally said my chicken was the chicken to be used. This interpretation comes from long experience with “subtle” tweaks like this.
Anyway, I really lost my stuff, because sibling and spouse both thought the mixup was hilarious and laughed heartily. Having had the earlier conversations, I wasn’t being generous with my interpretation, and removed myself from company for the night.
We discussed it the next day (sibling pulled my leg), and I laid out why I was upset - starting with their reaction of laughing, continuing as to how there could possibly have been a mixup given the separate conversations.
Based on sibling’s start of “I asked…” that trailed off, it probably struck that it might not have been a simple “mix-up,” and spouse was also suddenly “very offended” (attack is the best form of defense, yes?) that I could “possibly think” there was anything deliberate (though I had carefully cast the allusion of potential deliberate behavior on sibling pulling my leg per habit - so for spouse to react, well…).
I did also accept out loud that I probably over-reacted given that I had not eaten all day and their reaction was so inconsiderate (and the “mix-up made no sense). Sibling (per usual sibling behavior) joked that it was good that I was apologizing, and was promptly jumped on by the kids for the non-apology apology 
- love these kids!
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I made Chrissy Teigen’s [non-spicy] miso carbonara, minus the garlic chili sauce, plus garlic, artichokes, and spinach. It was good, but I’m not sure I liked it better than the classic. Chili garlic sauce was added to individual plates after.
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Not. Cool. (Them.)
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so disappointing…
Oh, we didn’t make it there, but wherever you end up, wishing you a magical time!
I think I speak for most if not all in saying we are livid!
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Perfection!
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BF made ravioli the other night with the leftover dough from the stuffed pasta rolls, with the same sausage/minced olive filling, and froze them. Cooked them up tonight with Rao’s marinara sauce - which he doctors, but still, delicious. The ravioli were just a tad thick, just a smidge, but were cooked right and super yum.
I made a salad from FM little gem lettuces, spring onions, & radishes, and radish sprouts, cherry toms & avocado. A bastardized Green Goddess dressing with what we had - my aioli, a little rice wine vinegar, s&p, minced garlic, minced greens from the spring onions, a little mashed up avo of the bits i trimmed, and dried parsley, basil, and dill. I spooned the last little bit leftover right into my mouth.
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Mushrooms with apricot vinegar and blood orange evoo
Grilled lemongrass pork over noodles, lettuce/cilantro/mint garnish, nuoc cham
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That sounds very yum.
A big thanks to @CurlzNJ for sending me her recipe for Harissa Chicken. I had to make some minor substitutions (boneless thighs instead of bone-in which I would have preferred, onion instead of shallot) but it was still delicious and will have a place in my regular rotation. Sides were roasted carrots with zhoug and a salad with whatever was left in the fridge.
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If ever there was a classic case of:
Surely yours is it. Hope you’re feeling better now.
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Not Dunlop - it’s the Cultural Revolution Cookbook - very simple recipes, but very flavorful. And interesting snippets of history alongside.
I took a class on this period in college, and I think that’s probably why this book appealed to me originally, but the food turned out to be easy and good, so it stuck!
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Haha… I thought it was Dunlop’s. Her second book has a similar title.
Thanks for introducing me to this Cultural Revolution cookbook. It’s interesting and I also like the retro looks. Very fitting.
But I should still give Dunlop’s book a another chance.
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That site has a nice list of all the recipes, many with photos: https://culturalrevolutioncookbook.com/recipes.htm
@Saregama, thanks for the tip off to this book - wasn’t aware of it. Although I’ve never formally studied the Cultural Revolution other than cursorily, have read and listened to author’s speak about it. Some really fascinating accounts out there.
ETA - just ordered!
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