I am religious about labeling. Ever since that fateful day that I threw a bag of frozen papaya into the pot in which I thought I was making butternut squash soup. OMG, barf
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That’s hilarious!
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Ground pork, asparagus, and scallion stir-fry. Served with ramen noodles (instead of my usual rice). Chili crisp.
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Oof.
Nobu-style miso black cod with broccoli and pickled tofu. i did the full 3 day marinade on the fish and it makes all the difference.
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Rutabaga soup (made with rutabaga, small amount of potatoes, shallots, ginger cooked in chicken broth and heavy cream and puréed) with smoked ham (the planned smoked duck breast was unfortunately unavailable), sautéed small rutabaga pieces, parsley, lemon juice and zest and some olive oil
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Egg tacos following this recipe mostly
https://www.sfchronicle.com/cooking/article/Recipe-Gabriela-C-mara-s-Tacos-de-Huevo-13789089.php
I overcooked the eggs a bit.
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OH NO!!! That really sucks!! Make sure you take care of yourself.
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Thanks. Yeah, I’ve been wallowing 
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Dammit. Sorry to hear that.
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Would you mind paraphrasing this recipe? It looks intriguing but it’s behind a paywall. TIA!
I was able to get around the paywall by opening in an incognito window, but its pretty basic. The rice in as specified in the recipe is fried with a clove of garlic and then boiled with a little cilantro - I just cooked it in the rice cooker with some adobo powder and a sprig of cilantro. And the beans are brothy beans cooked normally. The egg is a soft boiled egg, though I cooked it a little too long. I steamed it for 8 minutes, maybe 6 or 7 would have been better. Or do as the recipe says which is boil for 1 minute and turn off heat, and let sit for 7 more minutes. To assemble, you put a tortilla, spread some of the rice on it, spoon some beans on top, and then the soft boiled egg, which is then cut in the middle so the yolk runs out. Add a sprinkle of salt. And then you add some salsa of your choice if desired.
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Best wishes!
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BISO chicken thighs, marinated all day in buttermilk, s/p, garlic powder, dried orange peel, dried parsley, and Aleppo pepper.
Baked at 375° on a rack in a roasting pan for about 40 minutes.
Near East rice pilaf and steamed green beans alongside.
The crackling of that crispy skin is heavenly, and the chicken is SO tender! Could have used even more spices (I never seem to add enough!) but still very good.
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Shaking Salmon, from Ever-Green Vietnamese by Andrea Nguyen:
And, because it is Tuesday, we made tacos with it. Because tacos are awesome (it is perfectly lovely on its own as a salad though!).
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Thai red curry using Maesri Curry Paste, onions, carrots, eggplant, baby corn, red pepper and coconut milk. The peppers were added after the rest of the vegetables were done cooking so they’d stay crisp. I grilled the salmon separately because we like VERY lightly cooked salmon and crispy skin - both nearly impossible had it been cooked in the curry. There’s a light glaze hoisin, chu hau sauce, fish sauce and lime juice to give the fish some added depth of flavor. Served over purple sticky rice.
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That looks and sounds absolutely delicious! Will be copying.
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Such a gorgeous colorful plate of food!
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