thank you!
2 Likes
And
https://www.epicurious.com/recipes/member/views/vadouvan-and-orange-shrimp-1278710
I stuck one of my tiny Meyer lemons on there but it didn’t really help the colors.
10 Likes
Thank you for the info. I know locally restaurants usually refer to the dish as saag panner and seem to only mention spinach so in my head saag = spinach. Even in Indian restaurants mustard greens may be too much of a reach for most people though I really enjoy it. All greens really.
5 Likes
Recently I’ve been preparing butternut squash like Hasselback potatoes.
https://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763
I peel the squash, halve and seed it, make the Hasselback cuts on chopsticks, and bake it at about 350F for about 40 minutes. You can apply butter, olive oil, whatever spices you like. Turns out pretty good.
5 Likes
same here. and actually, wiki says that saag can be made with mustard greens!
1 Like
You always have food that I’d love to eat, but I don’t have the energy to make. Probably not the skill either for some. Lucky you! Hang onto that bf!!
3 Likes
Will do!
and you probably just have more going on than we do - we have no kids. we both just love to cook so we do it a lot. He is much more talented naturally though, than I am. Thank you!
3 Likes
Yup. 2 full time jobs, 2 kids, H just switched not just jobs but careers and industries. Home and large yard to care for. So hands full. My dinners, which I try to do 5-6x/wk, are much more Rachael Ray in terms of commitment and time levels. But I can appreciate what you’ve got going!
5 Likes
yeah, that is a LOT. again, no kids, not homeowners, he is self (under) employed, i’m the full-timer. we get to indulge ourselves a lot, with my reviewing side gig - so we get a good mix of going out to eat and being able to cook at home a lot.
5 Likes
Sounds delightful. We have friends w/o kids and they are always living the high life and jet setting. And while I do feel a twinge of the green monster sometimes, I wouldn’t give up my babies for anything. So much joy. And of course I am a much more patient human for having them!!! 
6 Likes
Penne with sauteed carrots, asparagus, onions and red bell peppers, tossed with Penzeys’ Mural of Flavor, then added in with Knorr’s Garlic and Herb sauce. And extra grated Parm-Reg.
Simple, easy to make.
13 Likes
Had three flatbreads to use last night, so made a faux Navajo taco. Ground beef with the usual seasonings, but added some dried ancho and habanero pure ground chili. Cheeses, lettuce and avocado.
11 Likes
I’m doing something dreadfully wrong.
6 Likes
If you want to learn patience, try having a kid and then becoming a school librarian for 28 years. Works like a charm!
6 Likes
You may just need more time. Are yours younger? Mine are 16 and 19.
1 Like
I just saw a post about this! Fun. I do have a butternut to use, but it’s destined for tacos.
Methinks you protest too much! 
2 Likes
Sometimes there isn’t enough time to buy anything even though you originally planned and so you have to combine more unusual things - indian inspired stir-fried greens (kale and swiss chard) with black mustard seeds, turmeric, curry leaves, coconut, lime juice and jalapeño served with some excellent sausages from our closeby German butcher. Overall excellent “fusion” food.
17 Likes
Dinner tonight was gifted wild caught cod prepared as Parmesan baked cod. Brushed with mayonnaise, seasoned and dipped into a panko & Parmesan crumb mixture. Far from an original idea, but can well attest that Mayo in some fish applications is quite amazing! Pulled at 130 degrees & let sit for 5 minutes or so. Perfect. ETA: that was a small piece pictured, but ate another that size.
18 Likes
