Saturday, 3/28/26

 Chicken with asparagus, turmeric, honey and black pepper, from the NYT. I liked the asparagus a lot, but the overall effect was a little gloppy. Probably my fault...maybe I dredged the chicken with too much flour? We were getting tired of rice so we had angel hair instead. I basically liked these flavors but maybe wouldn't use flour at all if I made it again. My favorite part of dinner was a batch of oatmeal cookies (also from the Times). Even though I have similar recipes, I was helpless in the face of : chewy, glazed and cinnamon. Jason didn't want icing on his and as usual he is wrong. I thought they were great.

Friday, 3/27/26

 After a somewhat fruitless and irritating appointment of H & R Block, it was nice that dinner (bread and lentil soup) was already prepared. Just a usual recipe from the times. Jason accidentally overcooked his bread but it was fine.

Thursday, 3/26/26

 Farewell pizza dinner for Sam, who was headed back to college. We made 6 so I will be hard-pressed to say what was on all of them. One was definitely scallions, cream cheese and jalapenos; several had various sausages, some had mushrooms; there were peppers and onions and pineapple. All in various configurations. Jason's parents brought an angel cake since it was also Jodi's birthday. I made her her own jar of hot fudge (SK's "improved" recipe which I used because I had extra cream; I stand by the opinion that the older recipe is better).

Wednesday, 3/25/26

 I still had all the ingredients, so I made another batch of Japanese curry. The good: par-cooking the potatoes and carrots was the way to go (although I made too much of both). The bad: I accidentally added way too much black pepper. You never really think about how spicy black pepper is until you are hit with a blast of it.

Tuesday, 3/24/26

"Green rice with singed feta" from I Dream of Dinner. Mine wasn't particularly green since I used finely chopped broccoli instead of greens, and my feta was more lightly charred than singed, but still very good. I used basmati rice, the broccoli and some parsley and cilantro. Don't skip the lemony radishes on top. 

Monday, 3/23/26

 Creamy cauliflower pasta from the NYT. I changed a lot so it's a bit unfair: chopped up and roasted the cauliflower, used onion instead of shallots, and added peas and the remainders of cherry tomatoes (not really an asset) and sun-dried tomatoes (too few left in that little jar to notice in the end product). As I noted last time I made this, the breadcrumbs are key. Could also have used more lemon.

Sunday, 3/22/26

 Gimbap, but with marinated tofu instead of beef (plus carrots, egg, pickled radish and cucumber). These definitely  needed more oomph, but it was a workday and I was in a hurry. I should have: seasoned the rice, baked the tofu, and maybe used more radish? These were good but not our best. I am getting pretty good at rolling them, though.