Breakfast tostadas with black beans, fried eggs, tomato salsa, and queso fresco, with a salad of arugula and tomato.
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Now I realize it might not actually be a Thomas Keller recipe:
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That sounds delicious! And I love your bowls, they’re a beautiful colour.
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Menu plans for this week are getting rearranged. Pasta night is tonight so I made linguine with broccoli and carrots. I managed to finish up the last of last week’s broccoli.
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Another night, another Turkish meal. We’ve got less than 2 weeks left here 
and are trying to soak up all the goodness we can only get here (I will have to do some sleuthing re: good Turkish food in Philly or Pittsburgh).
This place has been around for many years as well, and is very popular with the Turkish & Vietnamese population. We’ve learned from previous visits to under-order bc the portions are very generous, and split a mezze platter “for one” 
,
and the lamb platter with grilled lamb ribs, chops, loin, and adana kebab. Those ribs are the lambiest, laced with charred bits of fat. It was dirt cheap & delicious. We need to go back once more before we leave.
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If only that pie could jump out of my screen and onto my plate! Fresh peach pie with a lattice crust has to be my all time favorite. Rare to come across in New England (in my experience). I made one a number of years ago for my 90 year old father-in-law and he was expecting it to be apple. He told me he didn’t know people made pies with peaches. I also don’t think he liked it but I did.
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That looks delicious and I have to tell you I love your plate!
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What a good idea to tear the tofu rather than cut it. Yum.
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Yum! I will have to try that.
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Thank you. I love fruit pies. With the exception of the occasional pumpkin (or squash), they’re about the only kind of pie I make. I hope to make at least one more peach pie this season, and probably some hand-pies for the freezer.
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Delicious feast tonight for a weeknight celebration of an annual brother-sister festival. One of the sweetest festivals of the year.
We catered in (chicken) biryani because my cousin, his wife, and his kid all love it as much as we do. Starters were kheema samosas (ordered), seekh kabab rolls (assembled), and spicy mini millet papads.
The seekh kabab rolls turned out really well – I ordered rumali rotis (handkerchief-thin flatbreads) and chicken seekh kababs, then made a kathi roll with green chutney, pickled onions (made earlier in the day), and the kababs rolled up tightly into the roti. Then I griddled them to eliminate any sogginess from the chutney seeping through the delicate wrapper.
We ate a dinner’s worth of the starters (they came straight from work / after school and everyone was starving), then took a break for the festival stuff, and then broke open the biryani and did it full justice 
Mom thought half the biryani would be left over, but we’ve got maybe one proper serving?
I did make dessert: no-churn ice cream in two flavors: chocolate mint and coffee cardamom. The chocolate mint was a throwback to our childhood sleepovers – it was my favorite flavor at the tiny ice cream stand down the street from my house, and he got hooked on it too and always mentions it. Stand is long gone, and teh only chocolate mint I find anymore is white ice cream with chocolate chips and way too much peppermint essence, vs the creamy chocolate ice cream with a hint of mint we. both remember. So, I tried my hand at it, and it was a fun throwback. Coffee cardamom for all the other people!
Brownies and chocolate banana bread pudding went home with them as the gifts for the festival (brothers give cash or other gifts, sisters give sweets).
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Nice! Good save on the ice cream, btw.
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I even pause to add cold avo into a burrito with hot toppings, knowing it will warm up. Avo should be cool or cold. The end. 
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Reconstituted instant Ramen noodles/shrimp/forgotten mystery dumplings (chicken, shrimp?) baby bok choy/kimchi/scallions/ginger/garlic/soy sauce/sriracha/chili crisp.
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I tend to agree with you and avoid at all costs. However, I was trying to be true and put green bell into red beans and rice for dinner last night. It was outstanding! No pix 
I think in part because Whole Food’s andouille was bomb. And because Rancho Gordo beans are the best around. Not that I need to tell you all that. It was so good that I may made (some kind of beans) and (some kind of sausage) with the trinity on a monthly basis from now through the winter.
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Gurl! That’s an October dinner. JK. It looks fab.
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Green peppers cooked down in a sauce or stew I can handle, but on pizza it just tastes too raw and bitter for my liking
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Red yellow orange > green!
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What a feast! What fun!
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