You are welcome.
Now over weekend, I shall check out the Basque´s history on cheesecakes.
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I just finished the last piece I baked. Best to know what I’m doing 
Tonight we cooked the other strip steak from V–day, leftover cauli mash, and a slaw with spicy miso-tahini dressing, cilantro, scallion, and red bell pepper.
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They learned from the best - their Auntie @Saregama. Despite some of the rough patches over this past year, what gratification to see your hard work and embrace of good food rubbing off on the young uns.
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Redeemed myself tonight with duck (confit leg and sous vide/seared breast) over salad with pomegranate molasses-fennel pollen dressing. I used Serious Eats’ recipe for the confit - their allium cure makes a very flavorful finished product. I did the confit in the oven at 200 because I had plenty of fat to submerge it, but I’m not sure that method yields a better texture than sous vide.
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That dressing sounds great.
Buttermilk brined fried chicken thighs with a bit of honey, mustard slaw.
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From our Frenchy butcher, “Pork bulgogi” - aka, daeji bulgogi, although the marinade wasn’t very spicy so I added more gochugaru before cooking. But other than that, really good. My banchan were steamed broccolini, sauteed gai lan leaves (spinach on hand), cukes, and kimchi (well, the kimchi I’d made almost a year ago!) Everything (except the kimchi) was in some iteration of rice vinegar/soy/gochugaru/sugar/sesame oil, etc. Also made Maangchi’s potato banchan - crispy, sweet/salty potato chunks. Our favorite KBBQ deep fries them so they come out super crunchy and craggy on the outside. Maangchi’s didn’t look all that crunchy either - they’re just sauteed. But super tasty. Sesame seeds on my plate only, BF can’t do them anymore. This dinner satisfied a craving for sure.
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Mouthwatering!
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South Indian for the kids (and one adult) tonight, because: easy.
Frozen batter plus fridge batter, and a batch of frozen idlis. Dal from last night (I was informed that plain dal is good for eating, sambhar is only good for dipping… can’t argue with the logic).
Roasted cauliflower for everyone. Made twice, because the kids ate up most of the (giant) first batch.
Rest of plan was fish (from my fish guy) and more dal.
But… actual was leftover chicken from last night (that I had stashed for myself) eaten by sibling, along with the dal and leftover cabbage, plus the roasted cauliflower.
And by then I was kind of exhausted and didn’t feel like making fish just for myself, so I made a frankie using chicken masala from the freezer.
So after all that, here’s my frankie 
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That duck 
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Aww that’s so nice of you.
The kids have definitely inherited my family’s love of (obsession with?) food.
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No frills dinner last night: baked chicken, some mashed cauliflower, and sautéed asparagus. We did liven it up with this zucchini pie, using my mom’s recipe that is so old and worn that it is barely legible. Guess that means its good!
Not food related, but we had a couple of warm days this week and we finally started to see a little green as the snow began to melt. This was of course followed up with another 6-7 inches yesterday. And there are more flurries coming down right now.
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I have a bunch of zucchini and would love that if you’re sharing?
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Yes! Will look for it later today.
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thank you!
that chicken looks EXCELLENT. the real deal!
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How do you make a balsamic dressing creamy? Is it because you’ve blended the vinegar with some roasted shallots etc? Or have you added mayo to it?
