C. sapidus

Riff on Parsi scrambled eggs with bay scallops: sautee onion, jalapeno, garlic, and ginger in ghee. Mix in chopped cilantro and mint, add scallops and partly cook, and then finish with eggs beaten with milk. I meant to add some soft feta but oh well. Cukes on the side.

Scrambled eggs with leftover pork loin, flavored with three kinds of chiles (jalapeno, long red, and roasted Poblano), shallots, garlic, cumin seed, scallions, Thai basil, and feta in brine (which melted into the eggs).

Brown-fried diced onion with long red chiles, cayenne, cumin, and black pepper. Separately seared diced zucchini with S&P. Mixed everything together with a Poblano chile (roasted, peeled and diced). Finished with Thai basil, cilantro, and feta in brine. Not nearly as festive as @Duvel's lunch, but it hit the spot.

Fried rice with diced zucchini, leftover Chiang Mai pork larb, Thai basil, and a scrambled egg.

Preethi is an Indian mixer-grinder with blades rather than granite wheels. They are much burlier than a typical blender, however. I used to kill blenders within a year or so, mostly making Mexican dried chile sauces. In contrast, my first Preethi lasted about 20 years, and I often use it several times a week. Since the company is based in India, the default models are designed for 220V. They do make 110V versions for the US market, however. The version I have is 550W. I hope that helps.

Chiang Mai style pork larb, described on Larb laab larp (clicky)

Chiang mai style pork larp, from David Thompson's 'Thai Food'. An unusual larp, accurately described as "like a very thick curry redolent with spices." Paste was dried long red chiles, shallots, garlic, galangal, lemongrass, long red chiles, mace, black and white peppercorns, and roasted and ground cumin seed and Sichuan peppercorns, all blended in the Preethi. Fry garlic, brown the pork with a little fish sauce, and remove. Fry the sauce in the rendered pork fat, season with palm sugar and fish sauce, and simmer with the pork and a little chicken stock. Served with sliced shallots, scallions, cilantro, and mint leaves. Jasmine rice and sliced cucumbers to go with.

Mae Ploy? They make lots of sauces and curry pastes - which one do you like?

Fried rice with leftover black bean-garlic catfish, long beans, pork, fish sauce, and an egg.

Two of my favorite dishes: Garlic and black bean pan-fried catfish: Sear catfish fillets and remove. Stir-fry minced ginger, cilantro stems, and a head of garlic in the wok. Mix in black soy sauce, fish sauce, fermented black beans (minced), and a little sugar. Remove half of the mixture, add fish fillets, coat with the remaining mixture, and cook the fish about a minute on each side. Finish with cilantro. Long beans with roasted chile sauce: Stir-fry ground pork with white pepper and fish sauce, and remove. Stir-fry garlic, mix in long beans, add roasted chile paste and water, and cover until beans are tender. Uncover, add fish sauce and Thai basil, and cook until liquid is reduced. Jasmine rice to go with, but y'all know what rice looks like.

Pan-seared bay scallops and shrimp with choo chee curry sauce: Simple curry paste of dried red chiles (soaked), long red chiles, lots of garlic, shallots, shrimp paste, lemongrass, and lemon zest (sub for lime leaves). Fry the paste with coconut cream, season with palm sugar and fish sauce, and then add seared shrimp and scallops at the end. Broccolini stir-fried with garlic, oyster sauce, fish sauce, and white pepper. Simple and good. Cilantro, sliced baby cucumbers, and microwave cilantro rice to go with.

Mrs. C made a lovely fish chowder for dinner the other day, with Alaskan rockfish, clams, clam juice, potatoes, corn, etc. Quite delicious, but not enough for lunch so I supplemented with sauteed kielbasa, onion, jalapeno, fish sauce, and a scrambled egg.

Apologies, I didn't realize you wanted an actual location. Here you go:

Gas station parking lot, of course. Gas station is located next to a Latino market, which seems like good marketing.

Three that I use regularly: Mexican Everyday: Rick Bayless (eG-friendly Amazon.com link) (mentioned above - my copy is falling apart) Quick and Easy Indian Cooking: Madhur Jaffrey (eG-friendly Amazon.com link) Vegetables Every Day: Jack Bishop (eG-friendly Amazon.com link) I tried to make eG-friendly Amazon links, I hope I succeeded.