C. sapidus

Mexican chorizo, coleslaw mix, feta, and scrambled egg with sauteed onion, garlic, and bird chiles, seasoned with cumin, red Hatch chile powder, panch foran, and Mexican oregano

Couple of dinners from our trip to the Eastern Shore: Fish tacos and a BLT salad at Burnish Beer Brisket bowl at Bark BBQ Cafe. The pickles and coleslaw were amazing

Spinach and eggs with feta cheese, cooked-down tomatillo salsa, and sauteed white onion, garlic, ginger, panch foran, thyme, Mexican oregano.

Keema matar with ground lamb, star anise, black peppercorns, onion, garlic, ginger, crushed tomato, cayenne, turmeric, garam masala, lime juice, and cilantro. Haven't made this version for a while but I like the mix of flavors. Used the last of the Costco ground lamb so we should be done with keema for a while. Stir-fried broccolini and shiitake mushrooms with oyster sauce, soy sauce, rice wine, a little sugar, and sesame oil. Great ratio of flavor to effort. 🙂

I am surprised that Hunan restaurants in Chinese cities with large Hunanese populations don't offer traditional options as "off-menu" items. In the US, those from the particular culture can often request off-menu items, or on-menu items prepared traditionally. I have even heard of separate traditional menus being printed in something other than English (which I assume would not be necessary in China).

Scrambled eggs with zucchini, dry-fried mushrooms, crushed tomato, onion, garlic, bird chiles, and feta.

Tai bai chicken and cucumber salad

Zucchini al mojo de ajo, a longtime favorite. Garlic sliced, fried, and removed while the zucchini sweats. White onion, bird chiles, and zucchini sauteed. Finished with lime juice, cilantro, thyme, Mexican oregano, black pepper, and the fried garlic, and topped with crumbled feta.

My usual lamb keema, this time with green beans. No complaints. Masoor dal, finished with ghee-fried onions, cumin, turmeric, chile powder, paprika, panch foran, and crushed tomato fried in ghee. Made a fresh batch of panch foran with equal parts cumin seed, kala jeera, aniseed, coriander, and fenugreek. Turned out very well.

Scrambled eggs with leftover steak and grilled corn, green beans, and feta, flavored with white onion, Serrano chiles, garlic, cumin, cilantro, thyme, and Mexican oregano.

Rainbow Swiss chard, shallots, garlic, and Thai bird chiles over leftover lamb and mushroom with pasilla chile sauce. Feta cheese.

Ground lamb, chorizo, and mushroom tacos. Blended sauce of toasted pasilla chiles, roasted garlic, honey, cumin, black pepper, and chicken stock. Topped with white onion, cilantro, and crumbled feta. Pasilla chiles make such a rich, flavorful sauce. Green bean and white onion salad with a dressing of olive oil, tomatillo salsa, lime juice, and cilantro.

Just returned from a 5-week road trip to Oregon, the Bay Area, Hawaii, and points between, so I'm not even going to try to catch up. Arrived home to an "empty" fridge but managed to scrape together a tasty green curry with shrimp, spinach, and peas, supplemented with garlic and ginger paste, lemongrass, tamarind, and dried Thai chiles. Lots of nondescript food on the trip - hotel oatmeal, fast food, etc. - but we ran across some good food trucks. The highlight was khao soi, which I have always fancied but never previously enjoyed: Food trucks we enjoyed along the way: And interesting Thai food on the beach in Hawaii:

Cooked dinner for friends at a campground: Thai steak salad, grilled zucchini, and grilled pineapple. No pictures, sadly. Ribeye and NY strip steaks were marinated in soy sauce, oyster sauce, black pepper, and olive oil, grilled, and then sliced. Salad was butter and red leaf lettuce, cucumbers, cherry tomatoes, scallions, and cilantro. Improvised the dressing with lime juice, palm sugar, fish sauce, cilantro, scallions, and chile crisp. Zucchini was marinated with soy sauce, lime juice, palm sugar, and black pepper before grilling. Also had smoked fish from Madeline Island and delicious liver sausage made by a friend.

Clean out the fridge dinner: chorizo and cabbage in a chipotle, tomato, and cream sauce with white onion, garlic, turmeric, fennel seed, garam masala, and cilantro. Trying to make a meal from random ingredients is fun. Usually. 😉

More fridge-cleaning: crookneck squash simmered with coconut milk, crushed tomato, and a little brown sugar. Flavors included sauteed shallot, garlic, habanero chile, bay leaf, and bruised galangal.

Dry-fried mixed mushrooms with white onion, chipotle, garlic, cumin, white pepper, and cilantro Mrs. C said "Tastes great, looks like worms."

Yellow squash and corn with tomato, chipotle, shallot, garlic, and cilantro, finished with a little heavy cream. Pretty tasty for a mix of leftovers and must-use-ups in the fridge.

Pan-fried halibut with horseradish Sriracha mayo, courtesy of Mrs. C. Stir-fried red bell peppers and green beans with garlic and fermented black bean sauce.

Yes I liked that recipe. My notes say ~1.5 hours simmering for boneless lamb shanks

Hosted neighbors over for dinner. Pics are this morning's leftovers, so you will just have to take my word that everything looked better yesterday. 😉 Mrs. C made a delicious sockeye salmon with dill dressing. Seared scallops and dry-fried mushrooms with mashed sweet potato and a rosemary port-cream pan sauce. Mrs. C requested that we add this to our holiday meal. Beet salad (from neighbors) and a delicious salad of avocado, tomato, corn, shallots, etc. (from Mrs. C). When Russians offer anything with beets, I suggest saying “Yes, please.” Eggplant curry with coconut milk, tamarind, shallots, garlic, green bird chiles, turmeric, and a spice mix of coriander, cayenne, cumin, fennel, and cinnamon stick. I seem to be the only one who likes this, but I like it very much. Peach and mango crisp, also by Mrs. C. No added sugar, and the topping was particularly good.

Welcome to the forums! As mentioned above, my chocolate experience mostly involves unwrapping and eating but it sounds like you are well past that point. 🙂 Assuming you occasionally eat something other than chocolate, I am sure many of us would also be interested to hear about food in New Zealand.

Steamed shrimp with garlic, soy sauce, oyster sauce, sesame oil, white pepper, and scallions Cream of chayote soup with coconut milk, chicken broth, and sauteed white onion, garlic, and jalapeno. Served with feta cheese and a dollop of crema Guatemalteca

One-pan meal: lamb keema with spinach and coconut milk. Flavors included onion, ginger, garlic, jalapeno, black cardamom, coriander, fenugreek, bay leaf (sub for curry leaf), Thai basil and Chinese chives (subs for cilantro), and garam masala.

Platanos . . . . . . with crema Guatemalteca