C. sapidus

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

No, U of MD College Park. Grew up right down the street. Why, is there a similar place in Philly?

When I was in college, Marathon Deli was my favorite place to eat near campus. The restaurant was run by a Greek family, all with flaming red hair. Still there, lo these many decades later, but moved around the corner. I ordered two old favorites, gyro and carrot cake. They seem to be using the same recipes - the carrot cake had a lovely, lemony, not-too-sweet icing, and the gyro was dressed with a sauce somewhere between tzatziki and creamed feta cheese. Nothing tastes quite as good as memories, but this came pretty close. But sadly, no more red-haired Greeks.

Mushroom and roasted chile Poblano tacos with garlic, basil, feta, and a chipotle cream sauce.

Boys used to request chapli kebab ("slipper burgers"), or as they called it, "spicy burgers." Wagyu ground beef with minced onion, chiles, ginger, garlic, cilantro, and spices. Mrs. C made baby bok choy with peanut sauce (also good on the spicy burgers)

Tom kha soup with crab, halibut, and shiitake mushrooms. Bruised galangal, lemongrass, shallot, bird chiles, lime leaves, and cilantro stems in chicken stock and coconut milk, simmered and then strained. Finished with palm sugar, fish sauce, lime juice, cilantro, and chile jam to taste. We had planned crab cakes but our houseguest was sensitive to gluten, so we changed direction. Maple-glazed sweet potatoes with a syrup of maple syrup, butter, orange zest, orange juice, and brown sugar. Guest had a nut sensitivity so we skipped the walnut topping.

Culture clash tacos: leftover dry-fried green beans in a chipotle-cream sauce with eggs and feta

Mrs. C made air-fried halibut and beet salad I made dry-fried green beans and baked sweet potato with chipotle butter

I don't know either. 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.

Bricklayer's eggs with green beans: Ancho and guajillo chiles, toasted, soaked, and blended with white onion, garlic, and a little honey. Sauteed the green beans, fried the sauce, and then folded in the eggs and feta cheese. Topped with more white onion. One of my absolute favorite breakfasts, based on a Diana Kennedy recipe.