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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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The Sausalito venue that hosted my friend's post-wedding brunch had unlimited oysters. They obviously did not see me coming, because the answer to "how many oysters can you eat, small h?" is "the rest." Or it was, anyway. I'm not as good at excess as I used to be.

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Lasagna! Took my new(ish) pasta attachment out for another spin.

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This came out really good. I love lasagna, but I've never made it before because it always seemed like too much of a hassle. Because it is! Especially if you make your own noodles. Anyway, now I have a lot of it, so I'm good. Also a lot of extra noodles, so I can make it again with slightly less hassle.

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I had this uncle who made really great lasagna.  I mean, really great.

He died when I was a teenager, and my brother and I went over to my aunt's house to help her move some of his stuff out.

It got to be lunchtime.  She took some lasagna out of the freezer and heated it up for us.  We tried not to think about it.

"Paul made this last week," she said.

We tried not to gag.

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"

11 minutes ago, Sneakeater said:

If you feel you need to offload some . . . .

No reasonable offer refused (and that includes a couple of likes on Instagram). I can always make more.

8 minutes ago, Sneakeater said:

But here's something I am never ever making:

"soft, dense polenta casserole, constructed like a lasagna but without the noodles,"

Yeah, this sounds like something a human would want to eat.

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I remember our son's bringing home a young adult school friend when I served baked, shingled, fried polenta slabs, with marinara and bechemel stripings, and parmesan.    He cut into one, sat back, looked at me with a big smile and asked," What IS this?"

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Coupla recents (ignore the photography):

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Scallops (Alaskan frozen from deep in the freezer). Creamer potatoes roasted in duck fat, chicken stock, saffron (maybe braised is a more proper term?). Belgian endive in the style of that Roman puntarelle salad.

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Cabbage and carrot sweet sour pickle. Cucumber Szechuan pickled. And using the freshly seasoned wok:

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Stir-fried Shanghai bok choy.

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Lo mein, with chicken thigh, cabbage, shitake, snow peas, scallions, etc.

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First night back in the city, and a grateful one at that.    Husband's new-to-him manual transmission car-love refused to shift.   Into any gear.  Apparently objected to 30° temps.    Finally coaxing her into 2nd, we left for town with his assurances that if he had one forward gear he could get us home.    Okaaaay.   Car realized it had met its match, so like a broken mustang, settled down within a dozen miles.  

So...home... with nothing to eat = baked (packaged) gnocchi with fresh tomato/basil/cream sauce with parmesan.

Big plate of ruby grapefruit on the side.1889166962_ScreenShot2021-01-29at5_12_33PM.thumb.png.5549e4363f5d76c3c0180b309639fe24.png

 

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"My granny was not Cornish" pasties.    Steak, potato, rutabega, onion in suet/butter pastry.

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Plating walked back to Butte, MT diner, 1950, to add unorthodox New World beef gravy.

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I thought they were unsightly but husband said they were largely on target.

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