liamsaunt

I want this one. I gave my nephew this blanket a couple of years ago and he thought it was hysterical. It has occupied pride of place on his dorm bed ever since. He is graduating and moving home on Friday and I will be curious to see if the blanket comes back or if it has finally worn out.

I have never tried making my own ramen. Maybe I should, though it would probably be a disaster. Plus, we watched Tampopo last week and now I am intimidated by the whole process haha 🙂 These were just dried ramen noodles from my latest Whole Foods delivery. The brand is Ocean's Halo. Last night, seared miso glazed scallops, sautéed red tabby spinach (from my farm box, I have never seen this variety in the stores before) mixed with shiitake mushrooms, and rice.

Ramen with mushroom broth, with mixed mushrooms, bok choy, a soy sauce egg, and pork belly for those who eat it. I made it both thick chunked and thinner sliced because this was my first time making pork bely for ramen and I was not sure which would be tastier. Both were pronounced very good.

Butter chicken, mutter paneer, and maharajah rice. I also made naan but my niece had already carted it off to the dining room by the time I got the food on the plate.

Our are too. At least, they are much smaller than the other options. Local asparagus came in this week, and the farm near my house set up an outdoor tent to sell some of their stuff so I went over yesterday. Roasted ramps and fiddleheads, topped with local asparagus and a rich mushroom stock, with sautéed king oyster mushrooms and a soft boiled egg.

No, they were carrots from my CSA and of a regular sweetness. I ate part of one while grating them 🙂 The slaw had other sweet ingredients such as coconut milk and peanut butter in addition to the sugar. It does not matter anyway because my husband told me yesterday that he really does not like peanut sauces so I won't make it again. He dislikes very few things (I can probably count them one one hand) while I have a lot more dislikes, so I try and respect his tastes. Last night, a chicken salad with toasted pecans, avocado, pickled onions, and raspberries in a dijon vinaigrette. Next time I would swap the raspberries for a soft goat cheese.

I already have a Zojirushi rice cooker, which I love, and a little egg steamer that I use on the rare occasion that I make hard boiled eggs. I also do not typically eat desserts. Basically (admittedly without trying to incorporate it) I have decided it is a redundant appliance in my kitchen. I am planning on asking my nephew if he wants to take it when he departs for his service year in August since he will be basically living on rice and beans for a year and I could see it being very helpful in that scenario. If he does not want it or is not allowed to bring it I will probably give it away on my local town's facebook page. This week my fish share gave me a tail piece of salmon, so I made burgers. This one had a cabbage-carrot-peanut slaw on top. It was different from the usual salmon burgers I make. It was very moist and we all liked it well enough, but I don't think it will go into heavy rotation. It was a little too sweet for me, despite drastically cutting the brown sugar in the slaw recipe.

I am glad you liked it! And thanks for the recommendation for her butter chicken. I am making Indian food on Saturday and will give it a try then. I will confess that I have an Instant Pot but have never used it. I think I am afraid the lid will blow off or something. Last night, yellowtail flounder roll ups in a coconut, lime, and cilantro sauce with tomatoes. Rice. We all liked this recipe a lot. The recipe was in the New York Times: (behind a paywall, sorry) https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?action=click&module=Local Search Recipe Card&pgType=search&rank=1

Seared scallops and roasted sweet potato with ginger, lime and chile butter. Spinach.

Dinner was my sister's choice for Mother's Day. She asked me to bake some fluffy dinner rolls And make crabcakes with a lemon dill aioli, and a salad made from arugula, cherry tomatoes, radishes, red onion, blanched asparagus and peas, and feta cheese in a lemon vinaigrette

Chicken katzu, slaw, rice

orecchiette with spicy chicken sausage and broccoli

Quinoa porridge with blueberries and dried cranberries

Spicy turkey stir fry with garlic, fish sauce, lime and ginger to use up the turkey I took out of the freezer for tacos yesterday and ended up not using, smacked cucumber salad, rice

Well, it was old as dirt. I am not sure how old, exactly, but it is possible that I brought it with me when I moved into this house eight years ago. I found it stashed way in the back of my condiment fridge and decided to see if it was still viable. I prefer to use saf-instant yeast. Last night, blackened salmon with creamy avocado sauce over rice flavored with lime, scallions, cilantro, and black beans, topped with pickled onions, fire roasted corn (the Whole Foods frozen kind), roasted peppers, and cherry tomatoes.

I basically used this recipe: https://rasamalaysia.com/naan/ My active dry yeast was dead so I skipped the yeast activation in warm water step and just mixed the same amount of instant yeast and sugar with the flour and then kneaded everything in the stand mixer for ten minutes before letting it rise. The dough did need a light dusting of flour to roll out smoothly. The naan took about 90 seconds to 2 minutes/side to cook.

What an amazing feast! Last night, coconut curry fish (cusk from my fish share in this case) with rice and naan. I tried a new naan recipe and it was much fluffier than my usual one from America's Test Kitchen so I am going to make this kind from now on.

The only thing my husband does "wrong" in the kitchen is misfile my favorite egg spatula. I have two main drawers for utensils. One is smaller and designated for the most frequently used and loved items (including said egg spatula) and the other, larger one, is for everything else. For some reason he always puts the egg spatula in the everything drawer. At least I know where to go looking for it now. My bigger beef is with my sister. We let her and her kids move in with us when covid started (the kids are away at college now but will be back in a few weeks). We are all getting along swimmingly except for one thing in the kitchen: she HATES to run and empty the dishwasher! She will cram it beyond full and still not run it for some reason. It drives me bonkers and I have said something to her more than once but old habits die hard I guess. She does wash all of the pots and pans I dirty making while dinner so that is the trade off.

Grilled blackened swordfish wrap with pineapple salsa

It is "rice" made from chickpeas. The company that makes it is called Banza. It's higher in protein and fiber and lower in carbs than regular rice. No one in my house is on any type of diet, but I bought it because I was curious to try it. I have had their pasta before and it is fine but I probably would not buy it again. The "rice" is decent enough. I like it more than the pasta. I am not sure if I will buy it again, but we will eat the four bags remaining in the pantry at some point. It comes plain and in flavors like chipotle tomato or garlic and herb. Here's a link to the official website. Note that it is available cheaper pretty much everywhere else that it is for sale. https://www.eatbanza.com/collections/rice?gclid=Cj0KCQjwvr6EBhDOARIsAPpqUPH2Au4OaIGSwMIqm1DdUet6VqbMDYe-jRO-6F_ysgEDQliu8lznKz4aAtsAEALw_wcB

Chicken souvlaki with tzatziki, chickpea rice, salad and flatbread.

I bought two bags of anelli pasta from Amazon recently with the intention of doing the same thing--adult spaghettios. ATK has a version with mini meatballs, and Half Baked Harvest has a vegetarian version with rosemary in the sauce. I have not been brave enough to spring my brilliant idea on my fellow diners as of yet 😀

Ricotta gnocchi with a melted cherry tomato sauce and arugula

This week's box. Another massive amount of sweet potatoes. I roasted them and portioned them out into 2 cup servings for the freezer. I now have 16 cups of sweet potatoes in there. Luckily my niece comes home from college in a few weeks and sweet potato is one of her favorite foods, so they won't last long. Other contents: some regular potatoes, a loaf of bread, some spinach, some fiddleheads (I am not a fan, but my husband likes them), carrots, onions, ramps, and green garlic, plus a bag of dried cranberries and a big bag of farro hiding in the back.

Eggplant pizza