Your packaging is 
It’s hard to know what other people
— and their kids — will eat / enjoy. But it’s nice to have new things introduced by other people sometimes!
My nephews wouldn’t have touched a Buddha bowl if we made it, but loved it when a friend brought over all the components during the pandemic. They sampled the individual bits first, and decided it all tasted good so it was a go.
I feel for you. I didn’t have a blight issue, but our spring was so cold, that the tomato starts didn’t go into the ground until mid-late June. That is crazy late, but they say, don’t do it until nighttime temps are consistently over 50. So I have 16 tomato plants right now, and just harvested the first ripe one yesterday. I don’t expect much more before it gets too cold and all the plants die.
These have me drooling. They look amazing.
2 posts were merged into an existing topic: What’s for Dinner #85: The Falling Leaves Edition - September 2022
I used to make do with TJ’s pork shiumai, but these are the real deal. Worth stocking in the freezer. When I have more freezer room, I’ll pick up the shrimp dumplings and maybe one other type and that’s lazy person dim sum feast right there.
Love Japanese curry. When we lived in Japan, we used to take the train to Hanno just to eat the curry served at a little place there. It was so, so good.
If you have any advice for me on how to make it really well, I sure would appreciate that, @Mr_Happy.
Sep thread is going here.
That’s cool, I’ve been to Japan once but missed out on trying the curry there. This was made with pre-made roux (S&B Tasty Curry, medium hot) so I just added it to water 
Thank you. I do have a Japanese curry recipe I recently purchased, think it is Vermont Brand, but not sure. Am so glad you responded and let me know it is a mix, simply because that makes me feel so much better about using it. It sure looks good.
Aaarrrggghhhh! It is out there now, EVERYWHERE! Pumpkin Spice everything.
