Dinner 2026

[Shelby]

10 minutes ago, KennethT said:

Looking at the whole plant and pot, I wonder if it has gotten root bound, in which case, it will always be a little wilty because there can't be enough root mass to support the plant.  I really like fabric pots since it's impossible for it to get root bound - instead, the fabric air prunes the roots, which encourages more branching - you wind up with a giant super dense ball of roots.  I always cut my basil flowers - they're so pretty, but I always thought that if I didn't, the plant wouldn't do as well.

I keep saying I need to snip the flowers, I always do in the garden....but they ARE so pretty lol.

 

I suspect you're right about the roots.  I need to get a bigger pot but then it wouldn't fit in the window and that presents a whole 'nother problem with Newman wanting to eat the plant lol.

[weinoo]

 

Pseudo chirashi.  Wild Alaskan halibut, same sourced salmon, salmon roe, smoked trout roe, avocado, pickled ginger over seasoned sushi rice.

Edited 9 hours ago by weinoo (log)

[C. sapidus]

Lamb keema with peas: Cinnamon stick, bay leaves, green coriander, turmeric, garlic, ginger, and onion for flavors. Simmered the lamb with crushed tomato and yogurt, finished with lemon juice, chile serrano, and basil (sub for nonexistent cilantro).

 

Rice with black coriander, cloves, and a bay leaf, topped with chives.

 

[sartoric]

I’ve been remiss. I used the poaching broth from the previous nights meal to make another episode of things in bowls. This has wombok, thin egg noodles, leftover shredded chicken, baby bok choy, green onions and chilli crisp.

 

My kitchen MO is sometimes like this; research intensely on YouTube and Instagram taking a little bit from each reel, then march into the kitchen armed and dangerous. This was a slow roasted boneless leg of lamb sitting on a bed of onion and garlic, heavily seasoned, rosemary strewn and white wine doused. After 3 hours at 150°C it rested while I smashed the gravy into submission using a stick blender. The veg cooked on the top shelf for about 90 minutes. Served with cucumber salad, because I always need green.

 

Then another episode of “things in a bowl” with the addictive cabbage salad. It’s very simple, cabbage cut largish, washed and dried, rubbed with salt and chicken powder, strewn with minced garlic, crushed toasted sesame seeds and drizzled with sesame oil. A bit of leftover lamb and veggies to go with, but seriously, the cabbage is the star of this episode.

 

And, the reason for that relatively light dinner, was this monster for lunch at the local pub.

[sartoric]

On 1/5/2026 at 12:58 PM, Smithy said:

More or less a repeat of last night's dinner. This time I added spinach for greenery, and used my panini press, opened flat so everything could be griddled at once. Then when it was time to fold the tortilla I folded the press over and griddled both sides at once. 

 

 

Not much difference in the final result, as far as the equipment was concerned. (I think the A4 box may get a bit hotter then the panini press.) I fear the spinach was more window dressing than benefit to the flavor. I get virtue points for the greenery, but that's about it. 😁

You’ve given me ideas here, although my panini press doesn’t open flat. 

[Smithy]

3 hours ago, sartoric said:

 

My kitchen MO is sometimes like this; research intensely on YouTube and Instagram taking a little bit from each reel, then march into the kitchen armed and dangerous. This was a slow roasted boneless leg of lamb sitting on a bed of onion and garlic, heavily seasoned, rosemary strewn and white wine doused. After 3 hours at 150°C it rested while I smashed the gravy into submission using a stick blender. The veg cooked on the top shelf for about 90 minutes. Served with cucumber salad, because I always need green.

 

This totally broke me up: gave me a much-needed belly laugh! Thank you! (And it sounds delicious!) And in case I haven't said so before, I wholeheartedly lust after your bowls. Something about That Pattern and That Color make them look perfect, no matter what you have in them. I have some with a similar pattern, in white (I had more, but most have broken) but that green takes them from "pretty" to "enchanting".

[Honkman]

Creamy Ragout with Beef and Butternut Squash - quick ragout with ground beef, butternut squash, yellow bell peppers, onions, cream and chives. Served over boiled potatoes.i’m

[sartoric]

3 hours ago, Smithy said:

 

This totally broke me up: gave me a much-needed belly laugh! Thank you! (And it sounds delicious!) And in case I haven't said so before, I wholeheartedly lust after your bowls. Something about That Pattern and That Color make them look perfect, no matter what you have in them. I have some with a similar pattern, in white (I had more, but most have broken) but that green takes them from "pretty" to "enchanting".

Thank you, and I love the bowls too. I have a set, sort of, they’re from an Australian homewares store, and long out of stock. They belonged to my niece who died a few years ago. She had a rare genetic disease that caused next level clumsiness, so there’s 8 dinner plates, 7 side plates, 3 large bowls and only 2 of these soup bowls. She very much liked salads, her floors were tiled, and that’s why the bowls are in short supply.  She would have laughed too 🤣

[Dante]

Saute variation of Chicken Marbella, with collards, over bulgur.

[liamsaunt]

Miso salmon, coconut brown rice with ginger, and spinach. My sister was chopping garnishes while I was cooking dinner, and we ended up with way too many (cashews, cilantro, peppers) so we ended up just strewing it all over our plates and calling this our “Love, Actually” decorated dinner, inspired by the scene where Rowan Atkinson’s shop clerk keeps adding more and more decorations to a gift wrapped piece of jewelry.

 

 

[C. sapidus]

Mrs. C made carrot and ginger soup with lots of warm spices for dinner. I added crumbled feta to mine.

 

Cayenne and Aleppo peppers made it a little spicy (which I didn't mind) so she will probably cut it with coconut milk for the family gathering this weekend.