Monday, 2/23/26

 Snow day and I couldn't even do any cooking! Well, I did make a pan of basbousa from a mix that one of Jason's farm friends brought us from Egypt. It is kind of a funny mix since as far as I can tell it is just semolina flour and sugar and you have to add everything else (butter, yogurt, baking powder and a simple syrup). Dinner was pasta with spinach meatballs from the NYT (from my weekend cooking). Did I really need a meatball recipe? No, but they made a persuasive case for adding spinach to meatballs and they are quite good. Finished up the broccoli, too.

Sunday, 2/22/26

 It was with a sad glance at our utterly stuffed refrigerator that we headed to Jodi's for Bueno y Sano with Jason's parents. I inhaled my chicken burrito bowl. Even though it is pretty big, I always still feel a little bit hungry after.

Saturday, 2/21/26

 Over the course of Friday and Saturday, I made a LOT of food. So when we sat down to chana dal, samosas, cauliflower and both cilantro and date chutneys, I was dismayed with myself. Do I really need to cook enough for a family of 8? Anyway, I freestyled the filling for the samosas and used a recipe from The Ministry of Curry for the pastry. even though I made 1.5x the recipe, we still had way to much filling. They were also quite petite (not a problem) and had difficulty staying sealed. Luckily this wasn't a problem since we baked them, but still frustrating. so I would say double the pastry (or make less filling?) and pinch the hell out of them.

Friday, 2/20/25

 Stovetop macaroni and cheese, from Serious Eats. I usually like this, but it wasn't my favorite batch. Probably because I forgot to buy cheese and had to scrounge around in the freezer for some and the mixture was only meh. Served with steamed broccoli and various spicy toppings. Cilantro chutney was my favorite.

Thursday, 2/19/26

Jason made another round of the crispy pizza from KAF, this time with our own sauce, some pepperoni and provolone. Good, but I don't think it needs to be our default dough. I enjoy the variety, though.

Wednesday, 2/18/26

 I was all excited to make a brown butter pasta from the NYT, until a little research revealed that I made it a few months ago and wasn't delighted. So I kind of mashed up a few pasta ideas: grated zucchini (a win because it was looking a bit tired), browned butter, onion, garlic, parmesan, sun-dried tomatoes and plenty of Calabrian chilis. The brown butter flavor doesn't really come through so may not be worth it; otherwise very good. Jason had some kielbasa with his but I didn't need it.

Tuesday, 2/17/26

 Tofu and broccoli (roasted together for simplicity), rice, peanut sauce. I used the peanut sauce recipe from the NYT that goes with the dumpling salad, with plenty of chili crisp. Delicious.