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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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Kombu celery, after Bar Goto (and shout out to @joethefoodie for throwing me the recipe).


Shrimp, squid & oyster mushrooms with oyster sauce.


Kind of a stupid easy meal tonight. That came out excellent all around. Bows head in thanks.

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I cooked 1/2 lb. of Rancho Gordo's Ayocote Negro beans on Sunday.  They are the largest black bean I've seen in forever, maybe. 

And we had some with various dinners on Sunday, Monday, and last night. One night with chicken, one night with a pork chop, last night simply with some corn on the cob and rice.  And there's still more in the fridge. I think they keep getting larger and/or they're multiplying by themselves.

Also - they're very good.

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3 hours ago, mitchells said:

I don’t understand how you make only 1/2 pound of @rancho_gordobeans. I make the whole bag and it disappears within 3-4 days. No matter which bean it is. 
We usually have it as 2-3 sides and one soup. 

That's just way too much for me to cook and then have to deal with at one time. Generally, I like cooking around 150 grams at a time, splitting the bag into thirds.

Depending on the bean, I will make a pasta fagioli type thing with the final serving. But black beans don't work for that, nor do limas.

A pound of these ayocote negro beans and I would be eating them daily for a week!

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A 1/2 pound of beans yields 4 servings for us, or 2 dinners' worth.  If we make the whole bag, we're eating leftovers for days.

Last night's dinner: tofu and vegetable stir-fry in a Thai-inspired sauce with peanuts, served over jasmine rice.

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I rarely cook during the week. Spouse handles most of the meals. But he got stuck elsewhere and I had a hungry child and leftover tortillas sitting in the fridge that needed to get used so I made chilaquiles with tomatillo salsa and baked eggs. The baked egg piece comes from Melissa Clark. I was a little heavy handed with the oregano when I made the salsa, but otherwise we enjoyed. The kid ate quite a bit which is always a plus.

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influenced by recent travel and cleaning out my freezer and larder (of excess pandemic panic buys) i have been busy making soups and sauces and freezing veggies and stews for later. this week chicken bone broth based french onion soup, cold zucchini soup, mushroom soup, salads without lettuce. 

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