sartoric

Despite the heat here, I needed room in the freezer section, so the osso buca had to come out. Served with mash and garlic asparagus.

There is virtually nothing authentic about this Thai green chicken curry, but it’s how we like it with potatoes and spinach.

I live in Australia, so doubt you would have access to this brand - Anko.

Almost the same as yesterday, sautéed onion, garlic, wombok and mushrooms with sliced chicken on brothy rice.

Thanks @KennethT that makes sense. My current single burner is a cheap Chinese made one. Soon though, we will be renovating the kitchen and installing a 4 burner. This is something I’ll have to watch out for.

That’s interesting, I’m now wondering if there’s a way to turn off this alarm.

Lucky you, mine starts immediately.

I am new to induction cook tops and wonder what people do when needing to briefly lift the pan (like to swirl oil or flip an omelette). Do you just listen to the damn thing scream at you ?

I’ve been enjoying these brothy rice with veg and protein dishes lately. This one is boned chicken drumsticks marinated with white miso, soy, honey and gochujaro, some baby pak choy and bean sprouts in chicken bone broth.

A freestyle laksa with prawns, bok choy and fried puffed tofu.

Hot sandwich with roast chicken and gravy in the panini press.

All this talk of turkey got me hankering. Thanksgiving is not a thing in Australia, and sourcing a turkey would be difficult this time of year. Come Christmas, there’ll be plenty. I didn’t make stuffing because I didn’t have enough sourdough crumbs in the freezer, but I did make a herb butter to smoosh under the skin. Served with potatoes, carrots, fennel, red onions and peas. Plus gravy, lots of gravy, and leftovers, lots of them too.

It was interesting in that half of the mustard seeds were crushed to reveal the yellow inner seed. I used lots of garlic finely chopped, a bit of chilli powder, turmeric, curry leaves, juice of half a lemon, fresh chilli and spring onions to garnish. Some of her recipes are available on line. This one is called “King Prawns with Garlic and Mustard seeds”. I hope you can find it, it’s very quick to make and delicious.

I love Meera Sodha’s book Made in India, this is her mustard seed and garlic prawns. So quick, easy and tasty. Served with planned overs of cumin rice, smashed cucumber salad and sesame green beans (also Meera Sodha). Almost a no cook night after a 37°C and plaster dust everywhere day.

Our local pub has recently changed hands, also menu, staff and furniture. Pretty decent Caesar salad and an acceptable brisket sandwich. We will continue to frequent every week or so.