C. sapidus

Other than the cold water, the waves look just right for bodysurfing. Just sayin' 😉 Food looks fantastic, too! Eating seafood by the sea is one of my favorite things.

Sookha keema matar (dry-cooked spicy ground beef with peas): This is a long-time favorite, redolent of brown-fried onions, ginger, garlic, cilantro, and garam masala, sharpened with lemon juice. Roasted baby zucchini rounds: Seared with cumin seed, black pepper, garlic, ground coriander seed, ground cumin, and serrano chiles, and then topped with seared tomato wedges, cilantro, and garam masala. Mrs. C said that zucchini and cooked tomatoes are two of her least-favorite things, but she enjoyed this because nothing was cooked to mush.

Aromatic slow burn for lunch: Shrimp, mushrooms, and roasted Poblano chiles with a blended sauce of Holland chiles, shallot, ginger, and garlic. Finished with gosht masala, fish sauce, lime juice, sugar to balance, and a dollop of heavy cream.

And Maryland goes all the way up to 3,360 feet! But hey, those punk kid mountains out west haven't been around since before trees existed . . .

Good luck with your repair, Smithy. I hope you can get on the road soon!

Bean sprouts, Mexican chorizo, and eggs with shallots, garlic, and red chiles. Fish sauce, cilantro, cumin, black pepper, and garam masala for flavor.

Chorizo and roasted chile Poblano with feta, spinach, and lots of cilantro. Sauteed with white onion, garlic, and chile Serrano. Spices included black pepper, cumin, garam masala, Mexican oregano, and fish sauce. Kinda winged it but loved the flavor.

I like enoki mushrooms in soups, particularly coconut chicken soup.

Welcome, @aliiaashan! What sort of different cuisines do you enjoy learning about, and what do you consider your "baseline" cuisine?

Coconut chicken soup (tomm gai kaa onn): Sequentially simmer coconut milk with 1) a paste of galangal, garlic, cilantro stems, roasted white peppercorns, lemongrass, and shallots; 2) chicken thigh chunks; and 3) bruised lemongrass stalks, lime zest (sub for lime leaves), sliced galangal, sliced Holland chiles, and fish sauce. Finish with lime juice, palm sugar, Thai basil, and cilantro leaves. I made the base soup mild for Mrs. C, and added a dollop of roasted chile paste to mine. Bean sprout salad (yam tua nork): Make a paste of grated and roasted coconut, roasted peanuts, and salt in the mortar. Mix with bean sprouts, sliced shallots, and cilantro leaves, then season with coconut cream and rice vinegar. Will make again.

Lunch was a slice of Mrs. C's delicious apple crumble pie

Liuyang black bean chicken with long beans. A long-time favorite - we particularly enjoy the head of chunked garlic sacrificed for the meal. Not recommended before date night. Improvised cilantro rice with mint, Mexican oregano, and half a chile Poblano

Chicken larb with cucumbers, Boston lettuce, and cilantro-mint rice. Details on Larb laab larp (clicky).

Chicken larb (laab gai): Hacked up boneless skinless chicken thighs with a cleaver before cooking with sliced galangal. Mixed the cooked chicken with roasted rice powder, roasted chile powder, fish sauce, and lime juice, then tossed with sliced red onion, minced lemongrass, sliced scallions, mint leaves, Thai basil, and cilantro. Served over Boston lettuce leaves with sliced cucumbers, with more roasted chile powder. Made pilaf-style green rice (with cilantro, mint, and garlic) to go with.

Bay scallops, roasted chile Poblano rajas, and long beans with shallot, garlic, sliced Holland chiles, and coconut milk. Seasonings included cilantro, cayenne, and garam masala.