I hate the cuts of round that are sliced paper thin and call themselves pastrami. And then people wonder why it’s so dry.
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I bought supermarket brand corn flakes which were unsweetened. After the fact I wondered if sweetness would have helped. I could have seen this working deliciously as Chicken and Waffles.
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Looks good! After years of trying various recipes for falafel, I’ve decided that I prefer a 40-60 mix of fava and chickpea.
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After a bunch of low cooking nights, I made chana masala tonight with jira rice, bananas sauteed in ghee, and fresh pineapple. Pathetic thing was that I had no diced tomatoes so I subbed about 1 cup of hot fresh salsa and half of a finely chopped tomato. No one complained.
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After an entirely too stressful mid-year check in with my physician (which has me self medicating with Sauvignon Blanc right now), I am treating myself to some delivery from my favorite Mediterranean place (baba ganoush, falafel, stuffed grape leaves). I even pre-portioned it on the plate (the doc would be so proud of me… 
) like a good girl! I will not be having appropriate portions of the wine.
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That’s resourcefulness, not pathetic. See also: last night’s chili
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She speaks my language 
I “can’t even” (as the kids say) with my doctor right now. And generally, I like her.
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I just sent a friend a message to this effect tonight about today. And that’s even with a Supreme Court win! 
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LOL 
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Probably a UU……
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Noms for COTQ and DOTQ are up - hit me with your ideas, HOs!
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BF made a giant salad for dinner, with one chicken thigh we split, tiny little diced taters, HBE, edamame, tomatoes, avo, and various other things from the veg drawer. Dressing was a pseudo Caesar, with anchovy paste and dijon. So freaking good, i inhaled it.
![Salad with anchovy dijon vinaigrette|700x525]
(upload://o2k22pB97lV3dRWYynHIBAGEWht.jpeg)
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It’s taco Tuesday. Cabbage, shrimp, mango salsa, chipotle crema. Doctored up canned pinto beans, onion, garlic, poblano and Fresno chiles, chile powder. Margarita.
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Another garlicky, grilled shrimp Caesar with the last two heads of Little Gem from our spring garden.
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This cast iron pan has been in the family for literally a hundred years, but I feel like only now am I finally truly understanding it’s usage beyond cooking a steak. I made a curry in it tonight which was just incredible. Cubed marinated boneless skinless thighs were seared before I added onion, a red bell pepper, and diced green chilis (which were not as spicy as I hoped). When they started to soften, in went a jar of Maya Kaimal Madras Curry to simmer. Over 15 minutes or so, the gravy became dark and rich-- an almost magical transformation. The char on the chicken was reminiscent of Tandoori and the usual jar taste had vanished. I’ll never make curry in any other pan.
Fun fact: while at work today I was informed that our AC went and likely won’t be fixed until Thursday. I’m not a hot weather guy. If the heat dies in the winter, I put on a hoodie. When the AC goes, I’m a caged animal especially after coming home from being around an oven all day. I had my heart set on a curry today and went ahead with it despite the “warm” situation in our house. I figured its hot in India and they eat spicy food! Even with the green chilis not packing the punch, it was still hot. I sweat throughout and ended up feeling cooler when I was done eating than when I started.
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Salsa might as well be Indian (see: kachumbar), so excellent substition!
I frequently sub pasta sauce too (as long as it’s not too herby).
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