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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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Starting to cook again, as opposed to just reheating stuff I made in advance.

Shrimp with celery and balcony bok choy, which bolted pretty much the second it came up. Stupid bok choy. In eel sauce.

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Sichuan cucumber salad.

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Celtuce salad with pretty much the exact same dressing as the cucumber salad, so I could've just made twice as much the first night. This was my celtuce debut. It was pretty damn stringy, even though I thought I peeled it pretty thoroughly. I have a lot left, so other methods to follow.

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And a chez small h favorite (which medium size H can eat!). Mussels with saffron and tomato.

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We (central Cal coaster and Montanan) were married a couple of months when husband asked, after 60 meat and lots of veg dinners, " Do you know any casseroles?"    Well, no, I didn't then.  

But this is a casserole.   Pappardelle, chicken, sour cream, Oaxacan cheese, Hache green chilis, green enchilada sauce.   

 

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We killed off a third and he cherry-picked off all of the crunchy bits before deeming it "leftover".

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Orecchiette with sausage, mushroom, onions, parmesan.  Used the little bit of saffron-infused stock leftover from the paella of the night before.  Glazed carrots on the side.

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15 hours ago, small h said:

 

....balcony bok choy, which bolted pretty much the second it came up. Stupid bok choy.

FWIW, We are still harvesting chard that has been bolting for  maybe 5 years.    I just hack it back to several inches, cut and cook new leaves on the bolt-stem.  New growth soon mimics a new plant.   Repeat and repeat.  

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25 minutes ago, voyager said:

I just hack it back

I'm going to wait for it to reseed, and then I'll proceed as you do with the next bolt-y batch. Meanwhile, my chard never bolts!

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Shrimp cocktail, broiled portobello, and a weird-ass salad from Melissa Clark that involved smearing soft cheese on a plate (in this case, Cato Corners' Gossamer), then throwing blanched snap peas and lettuce over top. It was pretty great, as it happens.

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