A delicious New York Times recipe for white Bolognese with lamb and spring veg. I’ve made this one several times before – always a hit.
Spinach, peas and rosemary from the garden.
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Tuesday-Wednesday has been my “weekend” for the last few months. And even so, I’ve usually had lectures on my days off. Today? Nothing. Tomorrow? Nothing! Temps hit 80 today and all I wanted from the day was to have a Martini with a view of the ocean. Hard to beat that, unless that Martini is in a coupe. BF had Chardonnay. We shared the Parmesan pretzel sticks and Burrata salad with grilled chicken. As the sun dipped, the temperature maintained. Truly a beautiful evening.
We then headed to one more spot, a dive bar with a pool table, for an additional round and snacks. I haven’t played pool in years. Amazing how that muscle memory never quite leaves you (shhhh! I won both games 
).
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Tomorrow I go food shopping. Today, I have a bagel with (the last of the) smoked trout, (the last of the) tomatoes, (the last of the) cucumbers and (the last of the) spring garlic greens. Oh, and (the last of the) cauliflower. Onward and upward!
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Stew with ground beef, butternut squash, onion, garlic, ginger, curry powder, diced tomatoes, dried apricots, berf broth and cilantro. Served over basmati rice and with some raita (cucumber, yoghurt)
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Where do you get chistorra ?
Online, sometimes Whole Foods will have it if I request it in advance.
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BTW, typo error! It was ’ PONZU ’ I used. ( Yuzu infused soy-sauce )
Last night’s dinner was Gnocchi with grilled chicken in roasted red pepper sauce. I took a couple of liberties in making this recipe working with what I had. The recipe called for grilling a chicken breast and since I don’t have a grill of any kind I opted for stir frying the chicken. (I could have poached it but I was hoping to make last night’s dinner a one pot meal.) So I heated a little grapeseed oil in a fry pan then sautéed a shallot until translucent then added a clove of garlic then the chicken breast cut into cubes. When cooked I pushed the mixture to the side of the pan, added a little flour to the oil, added a half a cup of skim milk (foodie faux pas I know but I’m a weight watcher) then stirred until slightly thickened. I added the roasted red pepper pesto, gnocchi, and spinach then stirred until blended. I added the cheese and stirred until melted. I added at least double the spinach called for since it shrinks a lot. I might add even more next time. Definitely a keeper.
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Nice! Will try.
Ocean view? The best!
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Yesh!
Easy dinner of frozen momos (Tibetan dumplings) tonight.
We had 3 types: Vegetable and Paneer, Original Chicken, and Desi Chicken (which is my favorite because it tastes like a kabab inside a dumpling 
).
The effort here is in steaming the quantity required for dinner. But I finally tried something to simplify this that I’ve been itching to for a while: using the idli steamer my mom bought a while back (for my brother’s idli-loving family, but then he made a silly fuss about it carrying it back so it’s still here) as a momo steamer.
Worked perfectly: this thing has 3 stacking tiers that fit into a steel outer, with the bottom layer resting on a ridge far enough above the water that the lowest level doesn’t get soggy. Top tier: veg, middle: chicken, lowest: desi chicken. 2 dumplings per idli cavity.
10-15 mins later, perfectly steamed momos! But mostly, I’m very pleased that the idli steamer finally got used 
For dessert: Banana bread reimagined as cake and custard (for everyone except me).
.
Top layer:
.
Middle layer:
.
Bottom layer:
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Brilliant
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(takes an immodest and very silly bow)
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You hit the nail on the head. Sometimes we want good food. Maybe even most of the time. Sometimes we want crap, and it could be the nostalgia factor or a comfort food type thing. That’s what I tell myself every time I crave combos, which are delicious and also gross.
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Gotta get a grill! Small habachi? Stove top cast iron grill pan? Electric plug in portable? Ya gotta get one!
Leftovers/Re-Dos/Remnants/Re-Heats tonight:
• Flank steak fajitas meats and veggies
• Crab and asparagus quiche
• Hot crab open face sandwiches
• Tossed green salad
• Overnight oatmeal
•Steamed asparagus
• Deviled eggs from yesterday
• Lemon cheesecake bars
• Almond butter thumbprint cookies with apricot or huckleberry jam or with a whole toasted almond with sprinkled sugar (I just gotta give these away)
Hope to get is all consumed to make room so I can just fill it up again later this week. Stuffed pasta shells are planned.
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Interesting filling! Did you make your own or were they store bought?
