Tuesday, 6/6/23

Saag tofu (from Indian-ish) which I made over the weekend and we just heated up and made some basmati rice. I personally found the tofu too chewy and the sauce too rich (note: both of these things are my own fault) but it was OK. Oddly, I think a little cream (instead of the buttery tarka that you serve with it) would have been an improvement. And more spices. Anyway, we certainly ate a lot of spinach. 

Monday, 6/5/23

 Cold cut grinders, which it feels like we haven't had in a long time. Nothing exciting: turkey, cheese, lettuce, tomato etc. Potato chips on the side (which I didn't have because they taste weird to me. No one else noticed so I think it was just me). Still so many hamantaschen although we are going through them at quite a clip.

Sunday, 6/4/23

 I had been eyeing this recipe from Food52 for gochujang-marinated chicken for a while, and finally had time to make it. Of course, I changed a couple of things: I used breasts instead of thighs, and did them on the grill instead of under the broiler. For the sauce (some of the marinade mixed with mayo and lemon) I swapped in sour cream for the mayo. The chicken is served with "garlic-butter rice" (essentially rice pilaf) which was nice but ultimately unnecessary. It was good enough with the lettuce and tomato and sauce, salad style. I will make it again (the flavor was excellent) but skip the rice. Lots of hamantaschen for dessert.

Saturday, 6/3/23

 Jason was wanting to cook something together, so we made a shit ton of hamantaschen in the afternoon. I used the usual BA recipe, times 1.5. We made dulce de leche, prune and some dried fruit mixture that Jason concocted. One small batch burned which was totally my fault for trying to fit two cookie sheets into our over knowing that one would burn. Anyway....I also made a flan to go with dinner, which was pupusas (NYT) and sauteed cabbage. Once again skipped the traditional curtido accompaniment and served them with salsa. May not be as authentic but we liked it. 

Friday, 6/2/23

 Summer schedule pizza night, and back to the pepperoni-provolone-mushroom-pepperoncini. Good, but somehow a little floppy even though the bottom looked dark enough. That made Jason grumpy but it will reheat well.

Thursday, 6/1/23

 I was planning rice and beans but

a. I didn't feel like it and

b. We just had rice yesterday.

So I made pasta with bacon, onions, mushrooms, spinach, peas and cream. Obviously, this is delicious. The parm blend didn't hurt, and as a bonus I used up some various remnants from the fridge.

Wednesday, 5/31/23

I was happily making a Deb Perlman recipe (via Bon Appetit, not the SK blog) for ground pork and asparagus when I realized we were out of chili crisp! And, while I think it really would have been best with the chili crisp, sriracha stood in just fine. Served with rice and a soupcon of regret. Ground pork really leaves ground beef in the dust.