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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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Easily one of our favorite vegetables...

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Carciofi alla Romana, served alongside the pizza I made a few nights ago. I may never get the pizza perfect, and I may never be able to cook with artichokes purchased in Rome, but at least I can do this.

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Shrimp (wild gulf previously frozen), choy sum and snow peas.

From Fuchsia Dunlop's Revolutionary Chinese Cooking - Recipes From Hunan Province...

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Served over noodles with a little broth.

Though people may lump Hunanese food with Szechuanese food, they are quite different.

 

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Yesterday was roasted radicchio tardivo di Treviso (along with blood oranges, the only good thing about February. Come to think of it, why didn’t I think to combine them?)

Then rigatoni ala carbonara, following the second of those Roman chefs videos, basically the base is a savoury sabayon sauce. With fancy pasta and guanciale. Not something I would make every day but damn that was good. 

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Squid with green sauce, and rice with spinach and lemon. I've made both of these a bunch of times very successfully, but tonight I was distracted (by Zoom nonsense) and overcooked everything. Alas. Edible, but not actually good. Alas.

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Tonight's dinner will be spaghetti alle vongole, thanks to some nice-looking clams N picked up from the local fishmonger (who often doesn't have them).  Am hoping that the 2018 South African sauvignon blanc we're going to have with it hasn't turned to vinegar.

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