Keeping all my fingers & toes crossed (even my dumb thumb) for a positive outcome! That would be such great news 
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I am also keeping fingers and toes crossed! Hoping for the best.
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Me too on the hoping for good news!!
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Sending positive YAY! thoughts for DH’s final interview! He’s got this! 
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The base for this soup is dry gourmet mushrooms(costco) and barley. Mushrooms were soaked in boiling water for one hour. Clearout of my veggie bins - cauliflower, turnip, sweet potato,broccoli, can of white beans. Everything went into instantpot, sauted and then the mushroom soaking water was added, additional water, some better than chicken bouillon, salt pepper, a heaping tablespoon of harrisa. Cooking on high pressure for 25 minutes, quick release. Soup for next 2 days. Served with polish rye and slice of comté cheese.
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Now I’m doubly glad I didn’t snap a pic of my lunch of leftover Greek lemon potatoes!
How did you make dem taters, if you don’'t mind sharing?
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NYT potato wedges, Dan Pelosi, rinsed russets, sprinkled with spices and Parmesan.
They reheat very well in a very hot oven.
Sorry I can’t send the link.
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I’ll look them up, thank you!
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Gift link:
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Oh, my bad. I should’ve done the same 
No worries. I feel like you must always use yours up and I almost never do.
I think for NYT cooking subscribers there is no longer a recipe limit, but I could be wrong (?).
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Inspired by the double whammy of last weekend’s episode of “Trails to Oishi Tokyo” which highlighted the ingredient of broccoli and had a segment of tempura, followed, serendipitously later by watching Ozu’s “Early Summer” on TCM imports that also had a scene of the family eating tempura, I decided to fulfill my hankering, perhaps foolishly by trying to make my own tempura at home. My batter consisted of cake flour, egg yolks, sparkling water and a soupcon of beer. I used potato, broccoli florets, oyster mushrooms, and shrimp, dipped in potato starch before submerging in the batter and plopping it in a cauldron of peanut and sesame oil. Served with with a side of tentsuyu dipping sauce. I think I cracked the code this time.
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Thanks, @linguafood , @ottawaoperadiva , @GretchenS , and @LindaWhit ! The process is still going to be ongoing, but it went well and we’re hoping he hears soon. He had another couple initial screeners today so, one way or the other, things are currently moving in a good direction!
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Looks like you did!
First bites in CDMX.
Tacos naturally. One chorizo con papas(, delish, one chicaron con salsa, didn’t do it for me, left about half of it 
, and one higado (liver) which was the best of the bunch. All from Hola Taco, which is only a few minutes from my hotel.
For dessert I hoofed it over to Panaderia Rossetta for their famous Guava bun. Super delicious and worth the schlep in the heat.
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Cheese soufflé, with diced ham and sliced green onions thrown in. I didn’t have Gruyère or sharp cheddar, so I used some Comté that was a bit past its prime, and not assertive enough. Nevertheless, a nice lunch.
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Whoa. You fancy!
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