Finally doing a menu again this week. Provolone stuffed burgers with rosemary oven fries; miso-mustard and yuzu (lime) pork chops with green beans and jasmine rice both from Goodfood, and from Bourdain, spaghetti with garlic, anchovies, and parsley. I've never cooked with anchovies before, I'm kind of excited.
After trying twice, discovered you can't simply double up ingredients on the bacon & egg coal miner's pasta. Also, better with dry white instead of a Riesling. My whole kitchen smells of garlic after trying a double portion of this.
No photos because I'm a dumb dumb.
deleted and redrafted last nights post to add a cw
That was in response to this one I posted on my blawg about fifty thousand years ago: https://snowcrash.ca/blawg/yummy-curried-cabbage-and-salmon.html
From @swamp - Ethiopian-styles cabbage. Looks good, haven't tried: https://www.allrecipes.com/recipe/236247/ethiopian-cabbage-and-potato-dish-atkilt
Admin around these here parts, masticodon.snowcrash.ca. This is actually an alt account for @georgieboy but mostly for food stuff.
An instance for food-talk, especially recipes!