Cauliflower braised in a mixture of water, tomato paste, onions, garlic, garam masala, ginger. Finished with yoghurt, cilantro and cashews. Served with naan
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We found Villa Jerada jarred preserved lemons at a gourmet shop and have used them in a few recipes - based on a quick google seach they may be available online.
Oh, for sure. I just wish I hadn’t been a cheapskate and just bit the bullet and bought them at Wegmans, which carries them in their international section.
You can make preserved lemons. I use Claudia Roden’s recipe, but there is a similar recipe on thespruceeats.com. Claudia Roden’s recipe calls for 4 lemons, and leaving them in a cool place for a month before refrigerating them.
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Gulf Bay Shrimp in Pipián Verde, with roasted green beans, tortillas, and pico de gallo
I adapted the sauce from Rick Bayless’s Mexican Everyday and doctored it with some ground cloves and cinnamon.
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Mrs. P went way above and beyond for my actual 65! birthday tonight. She created an awesome savory crawfish and Andouille sausage cheesecake with pepperjack cheese, jalapeno cream cheese, and rictotta, over a ritz cracker crust. It was inspired by a dish we had at Drew’s Bayshore Bistro in Keyport, NJ. I couldn’t even provide a recipe, since she incorporated several recipes, and made numerous changes as she went along 
It was outstanding for the first time making it. On top of that she made a stuffed D’artagnan heritage pork double cut pork chop stuffed with blue cheese, bacon, and apples, among other things. It was so huge that I could only eat half. It all went great with an outstanding red blend.
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That all looks fantastic! Happy birthday!
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Thank you 
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Last nights surf and turf. Goat chops and blue fin tuna grilled . Amazing .Trouble uploading last night . Cheers .
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That looks and sounds sublime. Happy Birthday.
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I went to California this morning. Saw poppies and bought tequila. My first margarita of the year.
I had door dash, aka BR Jr., from the local Thai restaurant for dinner. Red curry seafood with Jasmine rice. I made a Thai chopped salad. Romaine, carrot, cucumber, green onion, basil with peanuts and peanut sauce dressing.
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Inspired by this recipe from the Washington Post, bulgogi [sic] meatballs with lettuce wraps.
My only “beef” with the recipe is bulgogi requires fruit. Not having any Asian pears (or kiwi) on hand, I swapped out a teaspoon of the soy for boiled apple cider. It added the right note, and probably retained some tenderizing capacity.
In any case, this was quick and tasty, and I would make it again.
Lettuce and scallions from the garden.
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Thank you!
Home again, first meal cooked tonight after a bunch of takeout: Galbi (jjim-ish), garlic spinach (banchan-ish), rice+quinoa blend.
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Happy birthday! Your dinner looks fabulous.
Wow. Happy birthday to you and gigantic kudos to Mrs P
Happy birthday!! What a feast.
I know I can. I just generally don’t cook with them a lot, and the dish popped up in my Facebook memories that day, so I had to have it right away, not a month later 
