A fat, resounding WOW on those BAO!
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Thanks, I found that too but I canât get the page to load. I guess because itâs not part of the preview.
Oh, thatâs too bad. I canât find it anywhere else. And recipe loads completely for me.
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Baked whole flounder, before and after I chainsaw-massacred it. Watercress & spinach soup.
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All three pictures of this are seriously GORGEOUS! 
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Thank you!
Thank you! My next âwonderingâ is why my dough was sort of yellowish (i.e. dough colored) when dim sum restaurants always turn out snow white steamed bao. None of my ingredients were yellow going in. Water, flour, yeast, sugar, little oil, salt, baking soda, cornstarch. Some type of chemical reaction between the ingredients Iâd guess.
Youâre too young to be working that hard. Oh wait, only the youngsters have the energy to work that hard! I recall my days as a youngster in a lawfirm. Their general motto is wring you out then watch you look for a better place as they laugh. But seriously - what do you do for a living? Itâs supposedly an employeeâs market out there. Perhaps time for a switch to a place with a bit more life-work balance?
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Could be the baking soda â alkaline reactions with flour can lead to yellowing (eg in ramen where, iirc, yellowing comes from potassium hydroxide in the dough). Hard to say though.
Trusting that you and your family are on your way to recovery or recovered by now, @ChristinaM .
I am wondering if you can share how you doctored up your Good Seasons dressing.
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Creamy mushroom soup loosely based off the bread + oil method that Kenji popularized a long time ago. Iâve been using it ever since.
Croutons are made from leftover bread from our Motherâs Day dinner.
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Yep, we are all mostly well it seems. Thanks 
I add red pepper flake, dried oregano, ground black pepper, and grated Parm/Romano (green can). It gives it a bit more kick. I also use red wine vinegar.
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Screenshot and PM to me? 
That looks like spring on a plate!
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I have two jobs, well technically three: 1) part time college lecturer, 2) independent historian/lecturer where Iâm a guest speaker at, say, libraries, historical societies, etc; I also do writing/social media consultant work, and 3) a job in the food service industry.
Obviously I love 1 and 2. Itâs what keeps me going but not enough to live off of. 3 is good money and health insurance, but we are so short staffed. We have a good crew but until we hire more, itâs been hell. Everyone is borderline defeated.
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So sorry to hear that! I guess with 3 jobs, finding a work life balance is hard. Hopefully it gets better for you soon!
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I made lightened-up mapo tofu with ground chicken and less oil. Served over cauli-jasmine rice with sesame garden spinach on the side. Turned out well - one of my favorites.
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This weekâs Asian themed dinners continues. Tonight I had spaghettini with bok choy, edamame, cherry tomatoes and yellow pepper strips. Tha sauce included garlic, ginger, soy sauce and sesame oil.
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Used up some of the leftover lamb tonight by skewering chunks and slathering them with the cobjini paste from the AmĂĄ cookbook I had in the freezer. The paste contains guajillos, onion, garlic, cumin, dried hoja santa leaves, olive oil, salt, and water. Then they went on the grill to caramelize a bit. We had them with flour tortillas that also were toasted on the grill and some pico de gallo. The bookâs author recommends the cobjini for chicken, but I liked it better on the lamb; it stands up to the intense flavor better. This will be a repeat at some point!
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