C. sapidus

You both make fair points. As a comparison, chilli varieties are legion, they can be harvested ripe or unripe, and they can be prepared in myriad ways (pickled, dried, smoked, etc.). But they are all chilies. So in my world, pepper includes black and white, despite the fact that they are harvested and prepared differently.

I learned a new phrase from our house guest - "mustgo" meals. As in, this is in the fridge and "mustgo" So, this is a "mustgo" red curry with bay scallops

I hereby declare that chillis are vegetables. I'll stick with fresh chillis if I must, to meet this thread's parameters. I am also going to declare that fresh herbs are not spices. That gives me oregano, thyme, cilantro, etc. And garlic is not a spice, in my world. So, probably pepper. White pepper is just black pepper with the coating removed, yes? If so, I get both.

Fried coconut rice with sausage and leftover ginger chicken

Ginger caramel chicken, coconut rice, baked sweet potato, and sauerkraut with caraway. Bit of a culture clash meal, which is not unusual 'round here.

Sausage-fried rice with leftover eggplant curry

A jam of food trucks? Welcome to the site @paulrook-society. I look forward to hearing about your food world.

Asiyah's eggplant curry, from 'Cradle of Flavor'. I have always wanted to make this for a friend named Asiyah, even though she is from a completely different part of the world. Anyway, lovely flavors from shallots, garlic, turmeric, sliced chiles, coriander seed, fennel seed, cumin seed, cinnamon, cayenne, and coconut milk. Jasmine rice to go with.

Red curry bay scallops with French beans and roasted chile Poblano. Pureed red curry paste with garlic, ginger, shallots, and jalapenos. Seared the scallops and green beans, fried the paste with cayenne, white pepper, and turmeric, added coconut milk, and then adjusted to taste with tamarind, palm sugar, and fish sauce. Fresh Thai basil or cilantro would have been nice additions, if we had any. With a houseful of mild eaters at the moment, I needed a spicy Thai curry fix.

Leftover turkey keema with peas, spinach, and leftover roasted potatoes, plus the remaining leftover turmeric rice. House guests seemed pretty happy with the keema and rice for dinner last night.

Visited Skyline Brewery in "Little Washington" VA for the disc golf course, but hey, no sense turning down a flight of beer. In fairness, I did have a big breakfast of "huevos gringos"

Between rounds of Frisbee golf we stopped at a Bavarian restaurant in Madison VA. I had: Bavarian Game Teller: Bier-braised wild boar shoulder, venison medallion, duck sausage w/ chanterelle mushroom sauce over sweet potato mousse, served w/ a cocktail pretzel & lingonberry garnish Yum. I skipped dinner.

Seafood salad (yam po taek) with poached shrimp and bay scallops. Salad was red-leaf lettuce, cucumber, mint, sliced lemongrass, and cilantro. Dressing was roasted chile paste, lime juice, fish sauce, sliced garlic, bird chile, and lime zest. Coconut rice to go with. Gosh I love Thai salads

Pollo con oregano: Chicken braised with onion and garlic, marinated with a paste of garlic and Mexican oregano, and then broiled. Chayote al vapor, with jalapeno and cilantro. Simple and very tasty, a long-time favorite.

Sounds delicious! If you wanted a 'sauce' you could always add in some combination of yogurt, tomato, coconut milk, cream, tamarind, water, blended spinach/cilantro, etc. Plus, hard to go wrong by adding ginger, garlic, chiles, etc. Lots of options that can easily be fiddled to taste.

Chicken murgh with spinach, cilantro, lots of ginger, golden raisins, coconut milk, chiles, mustard, and a good chunk of the spice cabinet. Butternut squash baked with garlic, olive oil, snipped red chiles, and curry leaves. Ridiculously good for how simple the recipe. Masoor dal with fried onion, panch foran, cumin, turmeric, cayenne, and crushed tomato.

Scrambled eggs with asparagus, acorn squash, and feta.

Scrambled egg tacos with jalapeno and bird chiles, ginger, garlic, spices, and feta

Here is a link that should work: Rick Bayless's Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing (clicky)

Shrimp patia with brown-fried onion, curry leaves, tomato, tamarind, chiles, garlic, cumin, coriander, cayenne, garam masala, turmeric, and cilantro. Stir-fried green beans with curry leaves, grated coconut, masoor dal, mustard seed, cumin seed onion, and chile. Turmeric Basmati rice to go with.

I planned to make Liuyang black bean chicken, realized I was out of fermented black beans, and then discovered that the international market was also out. Customer service claimed a supply disruption, but I easily found some online. Which, of course, did not help with dinner tonight. so I subbed in dou ban jian and improvised. Chicken thigh chunks were marinated in soy sauce, partly fried, and removed. Gently-simmered garlic cloves, sliced ginger, and shallots, added dou ban jian and Shaoxing wine, and finished with sesame oil. Mrs. C made a carrot salad with soy sauce rice vinegar, honey, and sesame seeds. Jasmine rice to go with.

One web site states that "Mexico inherited this Ceylon cinnamon tradition from Spain" and that these cinnamon sticks are "imported almost exclusively from the island of Sri Lanka." Cinnamon vogue - Mexican cinnamon sticks I do know that the Latino markets that I frequent offer "canela," which is Ceylon cinnamon. Quite inexpensive, too.

Mrs. C made amazingly tender pork loin for dinner. I didn't want to toughen up the leftovers so I sauteed green beans with garlic and chipotle in adobo, added roasted/peeled chile Poblano, and then tossed in the pork and cilantro at the end just to warm it up.

Chile Poblano cream tacos, with white onion, jalapenos, and garlic, finished with half-and-half and Thai basil.

Halibut kaprao and cucumber salad