The dough was my son’s ’ baby ’ …perfected it after numerous tries during Covid lock-down. Need to check with him!
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Thanks a lot!
Well, that’s also bc your BF makes the best GD fries on the west coast. Huh.
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Yes, at least at the ones where I live ¶.
Holy hell. That’s a perfect meal!
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Large couscous with canned tuna, tomato, spinach, and sumac. With TPSTOEVOO and pesto.
Green almond liqueur, should be ready in 8-10 months.
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Hey friend, don’t re-season your wok! A VERY thin layer of oil after every use will do the trick over time. Also, anytime you need to fry anything do use the wok … a thick layer is not a patina, will chip, & is nasty!
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Thank you! I’m used to doing the thin oil film on the CI every time we use it, so I will keep that up with the wok as well. And yes, the BF was going to make his dinner last night without using the wok, and I scolded him into it!
Going to pretend it’s not grey and 51 here in May. We are switching from soup to salad! This is a Cobb.
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Finally back in my kitchen and discombobulated… also jet lagged and exhausted.
After surviving on toasting the sandwiches packed for me and eating eggs in between, I finally made white-cooked chicken and mustard salmon this afternoon to keep me away from takeout for a day or two.
Dinner was mustard salmon with mixed dal (grated zucchini cooked into the dal because I didn’t have it in me to make a vegetable side) over quinoa-rice mix.
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Welcome back Saregama, hope you left everyone in good health. Looking forward to reading about more of your food adventures.
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Welcome home Saragema! I also enjoy reading your posts and I look forward to reading about your foodie adventures.
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Shrimp piccata and peas spaghetti, glorious purple asparagus from the farmers market. Tomato, cucumber, red onion, mozza salad with balsamic & oo dressing, chiffonade of basil. Awlol, much needed. (A whole lot of liquor)
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Want
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Nice here in the suburbs of Philly. We are blessed with only one cat, Simba, but cdc walks him on a leash with a harness every day. They both love it. Too distracted by the weather to cook much so nibbling on a premade hoagie from Wegmans tonite
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Kheema Mutter - Spicy ground beef with peas and chilies (made with cumin, coriander, ginger, garlic, turmeric and chili) served with oven roasted zucchini and rice
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Homemade Spicy Miso Ramen with Chashu pork, kimchi, soy-marinated eggs, and seaweed laver. I forgot to put the green onions on top until after I took the picture. I also overcooked the egg because I was doing other things waiting for the water to boil. Next time I will watch until the water boils. Which means it never will. 
I used this 12-hour tonkatsu broth recipe. It was a labor of love. And so, this ramen took two days to make. Good news is that I now have 8 servings of the broth. Well, seven now. I used a combo of this and this recipes for spicy miso tare to spice the broth. I am going to look for Japanese/Chinese sesame paste. The second recipe writer said that tahini wasn’t a good substitute and that I could use natural, unsweetened peanut butter. But I only had chunky normal- read: laden with sugar- peanut butter and knew it wouldn’t work. I thought I had some natural almond butter but I couldn’t find it. Anyway, I will keep refining this recipe until it is exactly like I want.
Still, it was delicious.
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