Sunday, 5/10/25

 I was loosely inspired by a recipe from Ali Slagle for salmon, avocado and rice bowls, in that I did use salmon, avocado, and rice. I went off book for everything else: skipped the vinaigrette and used an ersatz  ponzu sauce (soy sauce and fresh lemon) instead; and used smoked salmon. Topped with sesame seeds and cucumbers, thinly sliced. I loved this---incredibly easy, sort of light feeling and really tasty. I love a rice bowl, I guess.

Saturday, 5/9/25

 We didn't have any dinner because we were too full from eating everything in sight at Priya. It was Game Night, though so we had to rally and eat dessert. I made another rhubarb spoon cake (even quicker than usual since I doubled the compote yesterday). I think people really liked it but my experiment with adding a touch of salt to whipped cream does not need to be repeated.

Friday, 5/8/25

 Dinner with Jen and John. We attempted to make a version of noodles that John's mom used to make, using only the sketchiest of recipes. They weren't the same, but they were pretty good (maybe a little too thick and chewy?) Also had various sausages that John picked up from the local butcher and local asparagus, that only needed a quick roast with olive oil, salt and lemon. Dessert was the first rhubarb spoon cake of the season, with whipped cream. I added a little sour cream to the whipped cream to stabilize it and I think it was successful? Time will tell as I set some aside for Saturday.

John and I enjoying his hat

Thursday, 5/7/26

 Pizza night! One of my favorites of late: ricotta, a little mozzarella, roasted red peppers, kalamata olives and thinly sliced zucchini.  This was unexpectedly light, and allowed the texture of this puffier pizza dough to really shine. I really enjoyed this combo.

Wednesday, 5/6/26

 I don't remember why Jason wanted bread and cheese for dinner; maybe he wanted to make cranberry walnut bread because we have so many dried cranberries? Anyhow, we also had some Brie in the fridge so it was a good combo. I sliced up a cucumber and added it to the leftover pickled red onion brine for a quick side dish.

Tuesday, 5/5/26

 Aloo Gobi, in the Instant Pot (a recipe from the Ministry of Curry). Good flavors, although

a. I par-cooked the potatoes a little too much

b. I forgot to tell Jason to use basmati rice.

Also it could have used some chutney or pickled veg or something else to perk it up. Still, pretty quick and certainly not objectionable.

Monday, 5/4/26

 I did not do as much prep over the weekend as I would have liked (at least it was for fun reasons!), but I quickly marinated some chicken from the freezer before work and we had grilled chicken sandwiches. A hodgepodge of toppings: pickled red onion, cherry tomatoes, Calabrian chilis, spinach, avocado and roasted red peppers. Quick and good and used up a couple of orphan grinder rolls from the freezer.