Veggie bibimbap with some glorious kimchi I just discovered.
Do share about the glorious kimchi!
Store bought? Homemade? Deets please.
Saving this recipe! I love laksa.
Great coincidence!
We also acquired the exact same kimchi early today, and family made this outstanding dish for lunch (leftovers for dinner):
Following the review suggestions, used double the kimchi, i.e. used the whole bag of kimchi for 1 lb of WW pasta, and 1.5 times the squash because needed to use that up.
Fabulous fusion feast. Easy to make, minimal fiddly steps. Uses easy and fairly affordable ingredients.
Plus this brand of kimchi is a great new (to us) find. It tastes really good and is vegetarian. Yes to ‘glorious’.
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I posted tonight’s dinner over on the Offal thread so as not to inadvertently offend anyone’s sensibilities.
But here is dessert: Saffron Jalebis
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That’s actually quite simple - MC recipe is a very good starting point.
And I have seen sodium citrate the last several years in many regular supermarkets
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Yum! I love jalebi. In small quantities, of course, since it’s so sweet.
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We had chicken saagwala last night. I wasn’t sure if it would go down well with my fiancé but it was a surprise hit. Really nice and creamy with a very unique flavour so it’s definitely going in the rotation.
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Looks wonderful - I love pork chops!
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Thank you!
I 've always used the same recipe as @lectroid’s grandma, but with velveeta and sharp cheddar.
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Another glamorous dinner tonight at our house. Cooked some chicken breasts today. Half used for chicken salad with chopped apple, dill pickle, jalapeño, Dukes mayonnaise and a little s&p. Lay’s potato chips of course.
Also baked a loaf of hand kneaded bread. I’ve given up on telling my husband NOT to cut hot bread. He’s literally standing by the oven with a serrated knife in his hand.
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LOL. My aunt used to make homemade bread when she visited. She quickly learned that the pinched corners were me. :::innocent until proven guilty, which I was:::
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Craving a salad on a chilly day. 
Little leaf lettuce
Baby spinach
Grated carrots
Sliced cukes and radishes
Quartered hard-boiled eggs
Quartered Backyard Farms cocktail tomatoes (Maine grown…love getting vine-ripened tomatoes in the winter!)
Crumbled bacon
Goat cheese
Minced red onion
Candied walnuts
Target’s Honey-Mustard Dressing
Tangy, salty, sweet, & crunchy. 
There was wine. Also
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We’'ve already opened the wine…DH made a batch of Zuppa Toscano - it’s a longtime fave. The only modification we make is adding the spinach to the soup as it cooks and adding the cream to our individual bowls. We buy a bag of baby spinach, add a handful of it into our bowls and ladle the hot soup on top. The spinach retains some texture. We get 4 generous main dish servings from this. Some people substitute kale, which neither of us enjoys.
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Somehow that does not make me keen to try it, but I’ll trust your judgment.
Well bless your heart - thank you…
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I’ve never had Plombir AFAIK. What I can say is that this tastes like what I call “sweet cream” ice cream–just milk, cream and sugar. It’s also less sweet than many American made ice creams which appeals to my palate. When I was a teenager, there was a soda fountain across the street from my high school (Dewar’s, Bakersfield) that served ice milk and I loved that. (They’re still around–try the peppermint stick if you’re in the vicinity)
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