StephanieL

On my to-go list, especially since there's now a branch in the East Bay.

We had leftover yellow split peas from dinner a few nights ago, so N made another lamb dish from Ethiopia. This stew would normally use slow-cooked leg of lamb, but in the interest of time she used ground lamb and just kept the spice profile. One thing N has noticed is that the two recipes she's made from this book use a lot of onions, but they aren't caramelized--they're finally chopped and allowed to melt into the dish. This means there hasn't been a fond, with a corresponding lack of "fond" flavor. Perhaps that's part of the Ethiopian cooking style?

--Broiled lamb chops with berbere seasoning and a chimichurri sauce --RG yellow split peas cooked with ginger and onions, from the Ethiopia cookbook --Roasted cauliflower from our garden We didn't have tej, so I opened this mead we got at the National Museum of Denmark. It's not like any mead I've ever had; to me, it tastes a lot like buckwheat. N said that she'd prefer it as an aperitif in small amounts (like a dry sherry), rather than having it in wine glasses with a meal.

From the NY Times: Baked Barley Risotto With Mushrooms and Carrots

I was lucky enough to eat at The Slanted Door on someone else's dime (business dinner). I was hoping I could go back to a reopened Ferry Building iteration.

Overnight oats + muesli, using low-fat kefir instead of milk.

At 95. My local public library had his anthology "Jules Feiffer’s America: From Eisenhower to Reagan"--I checked that book out a lot. And of course, I got to read him every week in the Voice.

Butternut squash, black-eyed pea, and coconut milk curry, served over basmati rice. The recipe actually calls for pumpkin, but we're at the end of winter squash season here and I was lucky to find anything at the farmer's market.

At 95. Bad week.

In the last photo, what's the thing with the vacuum tubes?

Hope he finally got to sit in the front row.

Tonight, the first Dungeness crabs of the season.

Pan-seared chicken thighs with caramelized onions and fennel, served over red lentils cooked in the Insta-Pot.

What a loss. I was dreading this news. @bloviatrix, I remember that dinner--it was at Cafe Katja. Barry was really sad to see N and I leave New York. As I posted on Jesikka's thread, he was really supportive to us, even treating us to dinner at Le Bernardin when N got her PhD (which I couldn't appreciate fully because we drank too much wine).

Thank you for this heartfelt post, Jesikka. I was dreading this news. Barry was so kind and supportive to me and N, even treating us to dinner at Le Bernardin when N got her PhD. I'll miss him very much, and will raise a glass tonight from the other side of the country.

Some people only want familiar. Hence the popularity of Applebee's at Fisherman's Wharf and Olive Garden in Times Square.

The Crock-Pot was invented by an American Jew of Lithuanian heritage to help his relatives with their Shabbat cooking.

I finally got around to making the first of the loaves with the frozen spent grain. It's a little wonky looking, and I think some of our yeast is out of date, but it rose fine and it smells great. We'll see what it taste like.

I didn't realize how young she was when she did her crusade--still in her late 30s.

Our next-door neighbors cut down their lemon tree. It's only an annoyance because we were used to the free lemons from the branches which overhung into our yard.

It was a wonderful show.

Someone I once worked with was thisclose to having his house destroyed in one of San Diego's wildfires. The fire literally stopped at the house next door.

Like all of the movies--with a happy ending. Very nice to have those two back.

Buckwheat crepes two ways: topped with sauteed leeks and a baked egg for dinner, and topped with bananas flambe for dessert.

Watching this tonight, and very much looking forward to it.