I’ll keep this in mind once I uncover the grill. I can’t think of any time I’ve had too much cilantro.
There’s a spiral-cut ham in the fridge. I’ll make that tonight, with potatoes au gratin and asparagus.
It all started with the asparagus. I went to the supermarket to get some. That’s when I noticed the poblano and Anaheim chiles. And then, since I was at the market and decided to browse, I saw the lonely spiral-cut ham. So Friday we had the aspara nikumaki. Last night we had chiles relleno. And tonight we’re having ham. Mrs. L.A. says I’m spoiling her this week.
Ahh. I love ham and potatoes au gratin. My wife likes every kind of potatoes but au gratin? not so much, don’t know what’s wrong with her 
. I make 'em sometimes anyway, I love em.
I’ll make Mulligatawny soup this afternoon. Lot’s of different recipes online. It’s a hot chicken/pepper soup. Our recipe calls for diced apples which really adds a wonderful flavor.
Should go well with our current weather. 10 inches of snow last night, it’s -5F this morning and I’m putting off plowing for another hour or two.
Me too.
I grew up with potatoes au gratin out of a box. So that’s what I’ve always made. But last time, I made them from scratch. Mrs. L.A. said, ‘These are good! They don’t taste like a box!’ So tonight and from now on, I’ll make them from scratch. (Well… I know there’s a box in the cupboard. It will be made eventually… 
)
My girlfriend is a Realtor and her clients, who are Italian, just gave her a giant package of homemade Italian sausage as a thank-you gift. So it looks like we are going to be eating a hell of a lot of pasta dishes and pizza. I love cooking Italian food because I love to slice up the garlic really thin just like they do in Goodfellas.
Yeah. I grew up with them too. My mom used to make a light BBQ scalloped potatoes with a little bit of crumbled bacon. It’s to die for (or will kill ya )
I’m jealous. Our local source for Italian sausages closed their doors a few weeks ago. I bought up what they had left, but it’s disappearing quickly.
That sounds good. So is it the basic white sauce with cheese, plus some BBQ sauce and bacon? What is ‘light’? (NB: Mrs. L.A. might like it, but she might think it’s ‘too much’.)
Musakhan sumac spiced chicken. I think I’ll make tzatziki sauce to go with…
May I suggest this recipe?
Try the rakott krumpli Hungarian casserole mentioned on the previous page, and include the Hungarian sausage (or kielbasa) upon which pulykamell insists. It’s a smoked pork-potato gratin PLUS hard boiled eggs.
Chicken thighs with honey, lemon and garlic, oven potatoes and green beans.
I’ve had some beef ribs in my sous vide cooker since Friday evening. 147° for 48 hours. They’ll be dried off and go into the oven with some BBQ sauce for 10 minutes or so. Served with baked sweet potato and roasted Brussel Sprouts.
GaryM
Sirloin steaks, green peas, and veggie tots. Boring, I know.
Lobster fest at a local place this week. 1 lb. lobster dinner $10. I’ll be there pretty much all week 
Going out to a local Italian joint that makes their own pasta. Probably have either the lamb and gnocchi, or the short ribs and pappardelle.
Here’s a very typical recipe (Youtube link) for those interested. This one has turkey sausage in addition to semi-dried smoked Hungarian sausage, but it’s a very flexible dish. Potatoes, hard boiled eggs, and sour cream are the basics. Usually there is also some smoked Hungarian sausage added (I’ve never had it without it, but I did find some recipes that omit it), and sometimes bacon or sliced virsli, which are basically hot dogs. Oh, sometimes onions, too. Eaten as a main dish. Cheap & easy to make.
Surprise, surprise!! Mr.Wrekker found a recipe, he found or smelled (more likely) and brought it home slapped on the fridge with a magnet and said “cook this Woman” (he did say please).
It is a meat pie(name??). It’s a meat loaf kinda of thing wrapped in lean bacon and baked in a pie crust. I got it out of the oven. It smells really good. Of course with bacon you would expect that. We will have salad and rolls. I will let you know how it goes!
Very poorly made Chinese food. Chinese-from-China food seldom has real names; it’s really just kind of descriptive other than for famous dishes. I’m trying to learn Chinese cooking for my wife, who will soon be recovering from a C-section.
Tonight’s Chicken with Cashews was actually quite nice, but it’s not what she expected thus it was a complete failure, marking me as an incompetent failure incapable of supporting a family. Despite the attitude, I’m certain it’s just the hormones. Apparently it should have been a dry cooking technique instead of a wet one.
And the cabbage, I screwed up. I didn’t realize that black vinegar hadn’t dissolved the potato starch, so instant gel when added to the wok. Adding water to save the starch wasn’t successful, so it ended up as a crappy Napa cabbage soup with globs of black vinegar gel mixed in. I take ownership for this failure.
Luckily she liked the leftover squash-soup-that-I-turned-into-quickbread-muffins yesterday. That’s not Chinese, of course, and so there was no doubt that my simple chemistry would be a hit.
We had guests last night, and went out to a new neighborhood Jamaican restaurant. I had an excellent goat curry with peas and rice, collards and plantains. EXTREMELY spicy gravy, but they were chintzy with the peas and rice. So I had to dip forkfuls into it rather than pour it over.
Tonight was leftovers.
Tomorrow is BBQ chicken that I’m already looking forward to!