Tonight’s dinner was a stirfry with a mountain of broccoli, cauliflower, carrots and mushrooms with stirfried sauce (soy saice, rice vinegar, sesame oil, garlic and ginger). Served over rice noodles.
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Leftovers . But I did make hummus for the first time . Learned a trick off the web . Smooth and creamy. Put in the fridge to develop flavors over night. I’m pleased with the taste and texture .
Cheers
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Simple but yet complex tasting lamb curry in a sweet onion-tomato sauce from 660 Curries. Sauce was made from coriander, cumin, paprika, turmeric, sirarakhong chili, ginger, garlic, cardamom pods, bay leaves, fried onion paste, cilantro and tomato sauce. Served with basmati rice and some vegetables (mushrooms, zucchini, green beans) mixed with onions, ginger, turmeric, coriander, garam masala, mint, almonds and some yoghurt.
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What cut of lamb?
Boneless leg of lamb
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This cookbook is really good. I have about never had a poor result from it, and I have learned to ignore the spelling and grammar howlers. The recipes work for me (recipes are suggestions, improvise at will) and for DH (recipes are blueprints, deviate at your peril).
I also like your balanced food plate: meat, vegetables, rice. I personally would have added a raita or chopped salad (cucumber, tomato, onion), but sometimes people don’t.
So often non-Indian people make odd combinations of Indian food, like goat and chicken and no veg, or dal and chickpeas and meat, and still no veg.
I mean, it makes sense to combine a protein (dal or beans or paneer or meat) and one or two veg (varied by colour and consistency, e.g. green veg or potatoes or any other veg really) and the main staple starch (rice or rotis - you can have both but eaten serially).
People in the US tend to combine rotis with rice - maybe like a burrito? - and the recipe instructions when written by non South Asian cooks also reinforce that “serve XX with rice and naan-bread to sop up the sauce (aargh)”.
I get that the food is unfamiliar, but the cooks could take a little trouble to get the plating and combination right, which they definitely do for other cuisines.
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Whoops. I guess my daal, chickpeas, tofu, rice, and cucumber raita missed the mark then 
Camping with my son for 3 nights for his high school’s fall break. He’s a senior and our youngest of 4 so this is kind of an end-of-an-era thing for us, after 9 years of fall breaks. 
I’d been planning chilli one night, brats another (my wife and an old work bud’s family will come out for that) but asked my wife and son for ideas for the remaining night.
He said do you remember that stuff we had with shrimp potatoes sausage and corn?
He’d remembered a low country boil we’d had on Spring Break about 5 years ago. The only reason I remember that meal specifically is it took an hour longer than promised while I’m standing there sweating (walk-up joint) and being told every 20 minutes that it should be out soon. 
In their defense, it was very busy, and we did have a large order for 10.
So anyway, I figured sure, this will work. I pre-steamed the baby taters and corn and got pre-cooked andouille, slathered in butter, old bay, cayenne and premix “Cajun” seasoning. Coated the bottom of a dispo foil pan in butter and loaded the (now chilled) veggies and sausage.
I gave the raw shrimp (peeled - too much hassle to peel-n-eat while camping) the same seasoning and loaded them on top.
Then I topped with 16 pats of butter (8 oz) covered in heavy foil, and cooked it last night for 20 minutes over the campfire coals. Really tasty. When I opened the package my son said we couldn’t eat half of it, but once we dug in it was hard to stop. There’s maybe 1/10th of it leftover.
Brats over applewood grill is tonight’s dinner (wife and friend bringing some sides).
Tomorrow is chilli also over applewood on the grill. I cook it in a heavy SuperMaid pan and the lid is off often enough with stirring that a lot of the smoke flavor creeps in and really enhances it (the chilli is something we do every camping trip).
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Another day, another Aldi pasta: goat cheese & caramelized onion ravs. I made another fresh tomato sauce from my grated FM bounty, with diced shallots, toasted tomato paste, Calabrian peppers, just a touch of crème fraîche, and fresh basil.
The ravs were oddly sweet (I blame the caramelized onion), so we likely won’t be having the leftovers or getting these again. Hopefully, the basil & pine nut ravs are better 
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I like your style! Good camping menu.
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There’s an episode of Netflix’s Street Food USA that focuses on yakamien. Worth a watch!
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It is on my list! Thanks!
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Tonight my DH made a MarleySpoon meal kit - chicken al limone over [angel hair] with sauteed spinach.. It was good!
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@ChristinaM’s spread the other day made me crave chickpeas (which never happens) so I soaked and cooked some. But then I wanted puri/bhatura with the intended chana masala, and I really had no desire to deep fry anything.
So, a much simpler outcome - Chana Pulao. Followed a recipe flagged in a book I had been given years ago but still had to cook from. And all I can say is WOW. For very simple ingredients and process, an absolute winner. I really want to try this with kala chana / black chickpeas, which have more flavor and more of a bite. (And to not overcook the rice next time.)
Also on the plate: leftover carrot salad, yogurt, papad.
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We ate early tonight, and the lighting was even more terrible than usual. The food, however, was good!
Homemade blueberry vareniki from the freezer. Cucumber salad with sour cream and dill.
Cukes and berries from the garden.
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Crushed ginger snaps on the rim!!
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Yesterday and today.
Gonna channel my inner @ipsedixit and let everybody just figure out what these are.
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We’ve not had the cooking love lately. We’ve ordered really good wings twice from a local takeout joint, and to our credit, we did chop celery and carrot sticks (fiber is good) - one of our Aussies scarfed a wing bone but he seems to have survived. Tonight, we were still lethargic and uninspired to cook much of anything so (sorry for no photos) we had Mama Mancini’s meatballs with Rao’s marina and spaghetti. We did have a nice chunk of real Parmesean to shred on the pasta…Forgot to heat up the frozen garlic bread. We’re seriously pathetic, lazy, getting old…
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I do not have any cooking pictures tonight. The first taste of the chicken boudin sausage from the man who makes sausages like no one else. I dropped my fork somewhat spicy stuffed along with rice and cilantro. World class . Unpretentious learned from his father from Bravaria. I have talked about him before.
I put in a order for a small goat . It will be harvested and cleaned. Looking forward to it. Cheers .And learned from talking to him . He uses pork jowl in his Hot dogs . Something about the texture. Wow
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