you’ve never had fish sauce? you’ve never had vietnamese food?
sorry, not challenging you, just incredulous!
beautiful dinner, happy birthday to hubs!
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I have had vietnamese food . I have never bought fish sauce
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Welcome @RuthEats!
I was looking forward to seeing this. 
I think it’s Colatura which is pretty much the Italian version of Fish Sauce except a not as concentrated, salty and pungeant as Asian Fish Sauce.
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Yesterday I made creamy Cajun chicken and wild rice soup. I used leftover jerk chicken and made double chicken stock (cooked the carcass in stock made earlier that week). Red bell pepper, onion, celery, and carrots were the veg.
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Lol he’s had it he just doesn’t realize it.
What a lovely birthday feast. Happy Birthday Mr Shrinkrap!
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I made Cuban (turkey) picadillo, served over leftover black bean rice and topped with chopped jalapeño, cilantro, and avocado. Cucumbers in orange vinaigrette on the side - the kiddo ate them!!!
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You want to hire a couple for handyman-woman chores? Or adopt a pair of mature kids?
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Dinner plan was upended for mexican takeout.
I, however, am fed up of (this kind of) mexican takeout. And I had straggling piece of fish marinated that needed to be cooked or thrown.
So I made a quick fish curry. Then I added two leftover shrimp to it too, and boiled two eggs - because egg curry is also delicious.
So fish/egg/shrimp curry over rice was my dinner, with elote from the takeout. Very satisfying, if odd!
I also made a small loaf of sandwich bread last night after dinner - just a few slices left (and another version proving in the fridge).
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Sorry about the take out takedown.
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A rather mundane Saturday night dinner featuring baked chicken, mashed sweet potatoes, but saved by my Brussels Sprouts with bacon, bourbon, and brown sugar. I’ve cheated with frozen sprouts a lot, but there really is no comparison to fresh for this particular side.
This pic doesn’t do it justice, but a killer Gimlet for a pre-dinner cocktail.
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Crab cakes again, as it’s still Dungeness season, and young
asparagus for dinner at sister’s, with a dill/caper sauce. Asparagus were sweet and tender, with just a little butter, lemon, and EBTB.
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Wow, amazing lift! We have a breakfast thread here, too, btw 
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Soft spot in my heart for popovers.
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Yup - just realized this is Dinner 
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