Gentle snow falling outside. Mrs. Piper said, “You’ve not made your really good chicken curry for a long time. It’s perfect for a night like this.”
So, busy working on chicken curry, coupled with a rice pilaf. Will use roasted Masala curry powder/kerriepoeier from South Africa.
Ravi Shankar playing in the background. Glass of Wolf Blass for the cook (yes, I know that’s not from South Asia. 
)
What’s on the menu for you?
Hit Soup Plantation for lunch. Now we are munching on Poppycock while sipping a vodka martini (her) and a rye Manhattan (him) before binge-watching something in our Netflix queue.
Netflix & chill, eh?
If I’m lucky (and I think I will be!). 
Peace. Peace is on the menu. The missus took the kids out, and I stayed in with leftovers. I just finished some navy bean soup and a few little cocktail pizzas (you know, the ones on those little rye squares). With a pint of Urban Chestnut Zwickel. While I sketch out plans for the decorating project I’m working on.
It’s been a nice dinner.
Talapia fillets baked in parchment paper, roasted Brussel Sprouts, sous vide sweet potatos.
GaryM
We have left over chili. I think I will do some chili dogs. Mr.Wrekker doesn’t like to eat much on weekends. It’s a carry over from his working days. He may eat a hot dog or just a bowl of chili. My daughter is home from college, but she and friends are going out. They will probably have fast food of some sort. I will cook something nice-ish tomarrow. Maybe a lasagna or a casserole of some sort. We will see.
My brother and his wife drove down from Springfield IL today…
We kicked around for a while and had a GREAT dinner at BBQ Saloon in St Louis…
Happy BirthDAY ME!!
Yum!
Happy Birthday indeed!
"Happy Birthday to you,
Happy Birthday to you,
Happy Birthday, dear ThisSpaceForRent,
Happy Birthday to you!"
Thanks…
Dinner was soon good!
London broil, Caesar pasta salid, a nice big pinot noir, and some of my homemade limoncello for dessert.
Ravi finished his disc just as I put the chicken in the oven. So I’ve got Michael Grey’s “Shimla Hum” on while I work on the pilaf.
(“Shimla Hum” is Indian-themed bagpipe music. 
)
How was the curry? I happen to know that Wolf Blass’ Chief Winemaker Chris Hatcher recommends their Yellow Label Chardonnay or Shiraz with chicken curry.
ETA I see you haven’t eaten yet. So does it smell promising?
What do you include in London broil? Sounds good.
I generally prefer beer with curry, but YMMV.
Yes it smells good, but the kerriepoeier may be a bit stronger than I’m used to. I was coughing as I was dry-cooking it. Then Mrs P came by and said: “It smells good, but the curry sort of grabs you by the throat, doesn’t it?”
We’ll see how it tastes in half an hour or so.
Armadillo Willys BBQ for dinner tonight: sausage plate w/beans & slaw & onion rings. All washed down with Deschutes Sagefight IPA.
Mrs P just walked through the kitchen, coughed, and said: “Piper, you took a flyer on that South African curry powder, didn’t you!”
Michael Grey is playing an Indian-themed rage-pibroch.
Nibbling on a fresh Scotch bap while working on the pilaf.
What’s Armadillo Willys?