Nice panettone! I’ve just bought the metal mold (instead of the paper mold), need to find the time to make it.
Soup is usually difficult to be photogenic, but yours is beautiful and delicious, like in a magazine.
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Oxtail soup with radish and leek. Ate with sichuan chili sauce, egg noodle the first dinner and Sriracha with rice noodle with bamboo mushroom and shitake the next day. I love the bamboo mushroom (mostly the texture) so much, can keep on eating that.
Pork belly with five spices, oyster sauce, dark soy sauce, Shao-hsing wine…
Pork sliced thinly for a pork udon soup with the wood ear mushroom.
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That looks and sounds awesome! Is that from a recipe you could share?
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Yours looks pretty darn good too! Nice report!
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That dish is really speaking to me!
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Looks delicious! How cool your little pulled this off. Recipe, please?
Some delicious-looking meals, naf!
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I think our only sub was using tart dried cherries instead of apricots, as we didn’t have apricots and home. And no cilantro. Cilantro 
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It was very good. The blue cheese put it over the top. The delicata squash was nice too. I would also add sliced apples in the future (or poached pears).
As usual your dinners looked delectable!
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The mushroom agnolotti was outstanding. It was stuffed with pureed Shogun Maitake mushrooms, truffle ricotta, and egg yolk.
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Thanks! It was a fluke how pretty it turned out. I made a lot of the soup, so I kept the base simple and used the swirls to add the flavor profile - like Mexican the first night, then planned on Harissa & Labneh the next night, but that Salsa Macha almost blew our noses off so we just ate the rest plain. 
Recipe (I kinda’ winged it):
Scooped-out & Mashed Squash w/Broth (any kind), Water, Salt, White Pepper, Cumin, Granulated Shallots, Granulated Garlic, Lime, Butter and a little Spiced Butter leftover from Tday. Then I used the immersion blender to purée. Reheated, ladled & drizzled Pumpkin Seed Oil, Store-bought Molé, Creme & dotted w/Macha Salsa, Topped w/Cilantro & Pumpking Seeds.
I’m only using my counter top convection toaster oven right now (long story), so I could only roast half of the Squash and steamed the rest.
It was pretty quick & easy with great results!
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I LOVE that!
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Thanks so much!
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DH made pork and beans with the leftover roast, as well as honey-wheat bread. It was nice not to cook!
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It’s been very busy around here and I have been doing next to no cooking. I was in the mood for a good home cooked meal that would stick to the ribs on this winter night.
Pork roast over sauerkraut with onions and apples (a creation tonight it wasn’t bad, but not great either) mashed potatoes and sting beans almandine with some homemade pork gravy.
That’s some good eats
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Gorgeous layers of flavor. Though plain squash soup doesn’t do much for me, your garnishes transform that bowl. Definitely can see myself trying this. 
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Is that third picture an actual mushroom growing naturally? What a beauty!
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Wait…WHAT leftover roast? I couldn’t find it. I might do that.
ETA Found it!
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Yup!
I bought them dried. so it’s more like this. Soaked them in water, they looked amazing. For a long time, I thought they were part of bamboo. They have a lightly crunchy texture.
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