Love the looks of that soup - I made a note as to your ingredient list!
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This looks and sounds delicious, though it has to be said that Iām easily persuaded since Indian food in all its many varieties has ben my favourite since I was a little girl! I was fortunate enough to spend Diwali in Benares several decades ago. Wishing you much joy and light.
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Another rendition of the NYT Thai curry broth with silken tofu, this time with green curry paste, lots of ginger & garlic, a little less broth, red peppers, spinach & wild-caught cod. Nice kick, too 
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BF made General Tsoās Chicken for us last night. He used a recipe from a YouTube video and while the end result did not taste like the General Tsoās that we know, it was actually amazing in its own right and would definitely have it again. And note to self: next time donāt actually eat the dried chili pepper. Weāve had them for a while and I thought it might have lost its potency. I was very wrong.
Makerās Manhattan to drink.
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@gcaggiano The General Tsoās chicken looks delicious. Hopefully you have recovered from the chili incident but if that happens again (hopefully not} eating a little yogurt after helps. I learned the hard way when dining at an Indian restaurant a few years ago and I was still new eating spicy foods. The waiter brought me a dish of yogurt to help put out the burning inferno inside my mouth.
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Really? Wow! 
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We went to the grocery yesterday (sort of a local big box store - Fred Meyer). They had 4 kinds of steak sauce, including A-1, but no Ballymoe. I wonder if itās an east coast thing. Or even more regional. I canāt get Pepperidge Farms sliced bread here either, and it gives me sadness.
@ChristinaM @LindaWhit bc I tried to quote and it ate my quote
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Sasha - this is not something Iāve ever seen in a local supermarket. I first picked it up at World Market, and when they ran out of it, I searched online. Prices were WAY more than I wanted to spend after shipping. I donāt know how I found out about it, but it turns out a small convenience store in Norwood, MA carries it - they have a small section of their store devoted to Irish and British foods. So whenever I visit my sister on the South Shore, I try and stop in there and pick up a couple of bottles.
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OK, I canāt say never, but I honestly donāt believe I have ever tried it. Itās possible my father had it in the house once or twice and if so, I would have tried it, but since I never buy it myself, I guess if I did try it, I didnāt like it all that much as a kid.
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Ah - good to know. We have a Cost Plus in Seattle, and that is an occasional weekend trip. Iāll look around for it. Or in some of our other local specialty markets.
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Good info. I love spicy food and normally have an insanely high tolerance but this pepper got me last night!
Leftover beef stew over baked potato with roasted carrots and scallions. BF helped by prepping the oven and potatoes before I got home. Team work makes the dream work!
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Milk works to calm excessive heat too, if you donāt have yoghurt to hand. Donāt know if soy milk would work for non-dairy consumers. Anyone?
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Weāre both off on this rainy day and decided to embark on the six hour odyssey known as Julia Childās Beef Bourgignon. BF made this once before a year or two ago. It is a meal that every home cook should tackle at least once. While we started it in our brand new Tramontina braiser, we realized that it would need to be finished in a larger Dutch Oven since thereās so much liquid, including an entire bottle of wine (using Prophecy Pinot Noir). Loved the searing action with this pan, though. Hope to have more pics of the finished product in a few hours!
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Tonightās dinner was cauliflower curry served over udon noodles. Not as spicy as usual since the recipe calls for 2 tbsp of red curry paste and I only had 1 tbsp left. I guess Iām going to Chinatown this weekend 
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Mouthwatering! Mmm
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Thank you!
I made our go-to angel hair with garden tomatoes, basil, garlic, oo, and Parm Regg. topped with seared chicken breast. Side of Tuscan kale with golden raisins, toasted almonds, garlic, chili flake, balsamic, oo, and a splash of soy sauce.
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Youāll often find AI Steak Sauce along with the Ketchup in diners. Itās very vinegary tangy. Iāll use it in very small dabs if I donāt want Ketchup on my burger.
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Hey kids - back from BCN as of a week ago Sunday. Tested positive for Covid last Wed., sick in bed two days, lots of sleeping, been working from home, much, much better today but still positive. BF tested positive yesterday 
(exposed to me before I knew i had it.) His symptoms are thankfully much milder than mine. Mostly Iām pissed at myself that i got sloppy in BCN and wasnāt as careful as I had been here, or even in Amsterdam. Of my 6 other friends who went on the trip, 3 of us tested positive upon our return. Iām back (well, once iām done quarantining) to being uber careful because immunity or no, i donāt want this ever again. not fun, a big pain in the ass (i had to isolate from the BF in our apt. for 5 days!), and iām mad at myself for being part of the problem. end of rant.
Barcelona was a total blast and soon iāll feel up to posting about that trip, but not yet.
In the meantime, weāve been eating but not a ton. First couple nights BF made me light soups, then he moved on to Korean-ish ramen, Rana sausage ravioli in a light buttery garlic sauce, and last night I finally cooked - a pork sugo with a lot of things that needed cooking. Tonight, BF had leftover soup and we both had leftover cooked Rana ravs that he treated like pierogi - toasted in butter, served with sour cream and fried shallots. (thatās a lot of pasta, especially for me.)
glad to be back, hoping all of you are keeping safe and healthy out there! looking forward to catching up on all your delicious dinners.
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