I had planned on grilling some steaks since it was such a nice day but we ended up having a much larger lunch than I thought we would. No one was really that hungry at dinner time. I had a scoop of black-eyed pea salad and an onion roll. I’m not sure what any one else did.
HAPPY NEW YEAR!
A highly improvised Korean dduk mandu guk (rice cake dumpling soup traditionally eaten on New Year’s Day) because I didn’t lay in the appropriate Korean provisions before leaving for a week away in NY. I didn’t have the typical thin ovals of dduk but I had the longer cylindrical ones that are used for a different dish (although Eric Kim recently published a NYT recipe using the cylinders). I had only a few mini pork dumplings that Spring Onion loves, so we gave those to him and B and I had some veggie Thai dumplings. The broth was a soup base used for Japanese soba dishes. And finally, the gim (roasted seaweed) I had which typically tops the bowl had somehow gone bad. But I had nori sheets that I oiled with sesame oil, salted, and roasted over a stove burner (which is what mom used to do). Forgot to add egg to B’s bowl and forgot to take a photo. The mishmash worked out. And now we will are guaranteed good luck for the whole year, correct? 
Wow, delicious and a lot of work!
You’re drinking for two now - DH and I are doing Dry January. I’ll enjoy vicariously.
Wishing you to get well soon, and a healthy new year when you get there! This Covid thing sucks moose-caca.
Voting for dish and cuisine of the quarter is now open - join us!
Thank you.
For the first time, I sped up the stuffed mushroom process by just rough chopping the filling on my chopping board. Even the bread into bread crumbs/small croutons. It turned out fine for a small package of mushrooms. I had some extra stuffing, which went into a lone Roma tomato.
Thin Mints???! Did you buy them recently or were they from a freezer stash? We keep ours in the freezer but they never last long!
That’s rough. You’re almost through. 
Thanks all! We are feeling better each day, but that of course means the boredom of being stuck at home is mounting!
They were being sold outside my local Post Office. $5 a box, and the box is definitely smaller (volume-wise) than when I used to sell them back in the Dark Ages of the early 1970s.
Im trying to ignore them as much as I can, as I could easily eat a half sleeve in one sitting. I’ve become like my late mother, enjoying just a bit of chocolate after dinner, so 2-3 of them usually satisfies. Usually.
Sorry, you’ll have to find someone else to pick up the slack. At least for this week, we’ll see how it goes.
We shared 2 steaks to do a taste test: a Prime grade rib eye and a Prim grade T-Bone. Those steaks were tough! Have never had a tough cut of Prime grade beef before. We were so upset. Expensive and tough! Think I am going to call the store about it.
Wish you both a full recovery. My wife had covid after three vaccinations. It was a mild case and lasted less than a week.
I admire your discipline! 
Feel better! I have a friend who’s been testing positive a LONG time as well… it’s very curious.
Forgot to take a photo tonight:
Grilled apple sausages
Green beans
Cole slaw
For mom: “Asian” sweet potato
Easy dinner tonight: half of the pork loin roast was sliced up for pork stroganoff. Served on wide egg noodles with peas and paprika on top. Because that’s the way I roll.
And since it’s virtual Sunday, I had a glass of wine.
https://www.thespruceeats.com/making-the-most-of-leftovers-stroganoff-91298
Dinner tonight are two recipes, courtesy of More Mexican Everyday by Rick Bayless (one of the COTM this month):
These are excellent and there are leftovers for tomorrow!
I could not be bothered to start on my resolution to try a new recipe today, so a casa lingua favorite WFD: the NYT Trini-Chinese chicken and NYT stir-fried bok choy. Love the flavors, and everything had a nice heat to it.
The chicken, while delicious, isn’t nearly as photogenic as the bok choy, so that’s all I gots for yinz.
