Everything looks amazing @naf! I want to come to your house for dinner.
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This is one of my favorite things ever. There’s a restaurant in town that used to make a really good one, before ownership changed hands.
Thank you!
Just wow. Especially the shrimp, pizza, and tart
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I don’t know how I missed sabich and amba before. They are everything I like.
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Oh god haha yep. Just this week I’ve made a huge pot of Misr Wat, one of red beans for red beans and rice, and 2 other meals that produced bits and pieces of leftovers. I managed to squeeze some portions into the freezer, but gifted the rest to my aunt because I’m camping for most of next week.
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If you really like sabich, you should visit Israel and try Sabich Aricha in Jerusalem or HaKosem in Tel Aviv. I realize that Israeli cuisine also recognizes “sabich on a plate,” but having everything together in one bite in a pita is a different experience. In Manhattan I tried the sabich at Taim and found it disappointing.
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Here’s what kills me - I’ve been to Israel twice and somehow missed sabich both times. Oy vey! I guess I’ll have to go back again. Aricha and HaKosem are two of the places Solomonov talks about in his book.
I did put everything into a pita it just wasn’t very pretty but it sure tasted good.
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I started putting chopped kimchi in my grilled cheeses a while back, and it takes it to a whole nother level. So good. The richness of the cheese and the sharpness of the pickle compliment in each in the best way.
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I smoked country-style pork ribs all afternoon and served 'em with broccoli mac n cheese and a garden kale salad with basil, peaches, cashews, and currants. Delish, if I do say so! I also brought some ribs to my friend with a new baby and made her sides of corn pudding, cole slaw, lactation brownies, and some purchased potato roll sliders.
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Looks delish!
One of the littles here said at bedtime the other night (deep thoughts, you know) - “I love all the kinds of mac and cheese, you know, except for when someone inserts vegetables” - the horror! Also, “I think all moms and aunts and grandmoms make great mac and cheese. I don’t know why, I just know they do.”
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Your mac and broc and cheese looks very saucy. What’s your trick? Do you bake it? I don’t get that texture when I bake mine.
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next pandemic, i’m socially distancing chez vous!
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yep! i’ve done kimchi grilled cheese and kimchi patty melts, but this was my first kimchi reuben. Kimchi in everything, henceforth!
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Extra likes for your post; very helpful to think of people with new babies with prepared meals @ChristinaM.
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Pork-a-palooza in progress.
I broke down a giant pork shoulder into 3 yesterday, marinated for (1) porchetta-style roast, (2) char siu, and (3) momofuku-style bo ssam.
The porchetta and bo ssam pieces are slow-roasting in the oven, I think the former will be dinner tonight, because I don’t have scallions for my favorite bo ssam accompaniment.
I decided to let the char siu marinate another day or two, plus I have chicken kababs marinating (it feels like a pandemic kabab factory over here) so they can all go on the grill this weekend.
Pics after almost 3h slow-roasting: I decided to move the pan positions and rotate them as well. And belatedly scored the bo ssam to render and crisp better, as I had already done to the “porchetta” during prep.
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No problem, you need to visit France.
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Veleveeta - stovetop☺️
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The last time I offered to make noodle soup (from a packet), he asked with trepidation if I would be adding carrots. Not a fan🤪
I often add sauteed, shredded zucchini to mac, but broccoli and yellow squash are often rejects.
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It’s Friday.
That means steak tips.
I didn’t have any when I checked the freezer last night.
BUT…I had a very small beef tenderloin.
So that’s WWFD.
Seasoned with Penzeys’ English Prime Rib seasoning (not a lot because it seemed too salty in my initial taste test), a sprinkle of dried rosemary and roasted to a perfect medium-rare.
Gravy was found in the way way back of the freezer. Perfect 1/2 cup amount for the size of this roast.
Sides were roasted Yukon Gold potatoes tossed with olive oil, s/p, and Penzeys’ Mural of Flavor, and a mix of peas and corn from the freezer…because I have no veggies in my veggie drawer. 
There was definitely wine.
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