SusieQ

So enticing.

Dhokla is new to me. So I had to look it up. You say yours is not a traditional dhokla. Is a traditional one more like this description? "An ordinary dhokla is made using fermented ground lentils and rice batter."

I must be doing something wrong. Nothing happens when I copy that link and try to open it. I am interested in the report.

Looks delicious!

Cashew chicken has been, in Seattle Chinese restaurants, a staple for many decades. I just looked at the menus for four Chinese restaurants in my part of the city and they all show cashew chicken.

Not the first time I've read of the consequences of the especially N. American obsession with the avocado in the last few years, sadly. It's just a reminder of what can happen under the toxic rules of capitalism. Even if with the best of intentions and originally inadvertently.

This is the best I've ever had. Cleaning is a breeze. No, really.

The prices seem really high, though.

What a gifted artist. (Today is my mushroom day, apparently. Had three -- this is the 4th -- encounters one way or the other with mushrooms today. What a blessing to me. I consider mushrooms to be one of the most mysterious beings on earth.)

And then he gets "something else" -- a feast for (anybody) recovering from an illness. What a lucky little boy! Also, I'm impressed that he will eat those mushrooms in the soup. (You've trained him well! )

UN Crackers -- appropriate for that description!

WASA is probably my favorite cracker. This is the light rye version. Whole grain rye flour, salt. "May contain wheat, milk, and sesame." Cover says "Swedish style" but the back says product of Germany. I used to like the full rye version but I can't chew them anymore. 😒

Walnuts, avocado/green onions/hot sauce, cheddar cheese, Wasa rye crackers, and a glass of milk! The glass the milk is in used to be a German mustard jar.

Late-night dinner.

I thought you had to take the guts out or the fish would spoil rapidly. I know hardly anything about fish, though.