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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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This right here was kind of a surprise. I'm drowning in work, so I got home today around 7pm determined to make SOMETHING that was semi-decent and also not too taxing. My gardens have mostly been pretty lame this season, but my string bean crop is phenomenal, for whatever reason. I haven't been upstate as much as usual (what with everyone's hips and pelvises giving out) so those string beans were harvested way past their sell-by date.  Which means ya gotta stew them. In tomato and onion and garlic and broth, with the unexpected yet welcome result that they sort of morphed into a combo string/shelling bean thing. Plus lemon, plus mint. Also some baked pollack with lemon and basil - that's a cinch.

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I read the NYT review of Chambers, which mentioned eggplant parm made with cheddar and sungolds. And I have all those things, plus oyster mushrooms, so mine is better! Also string beans fried with onion and hot pepper. I picked out the skinniest ones for this.



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Erev Roshanah dinner: "Jewish" roast chicken from Wise Sons Deli's cookbook Eat Something!, with leftover white bean salad (using RG Alubia Blancas) and carrots & summer squash roasted in schmaltz along with the chicken.  The spice mixture was great and the skin was nice and crispy, but also very salty.  N thought we just need to halve the salt next time, but then I read the recipe closely and saw that it specified Diamond Crystal kosher salt.  We have Morton's kosher salt, and I remembered hearing on "America's Test Kitchen" that the two brands are not the same; because the crystal size differs, 1 1/2 tsp. of Morton's = 2 tsp. of Diamond.  Therefore, if the recipe calls for Diamond and all you have is Morton's, you have to use less salt.

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Yesterday. Blowfish tails with that mutant broccoli thing, seared with king oyster mushrooms and balcony leeks.


Today. Shrimp with whiskey/garlic/soy sauce, balcony Anaheim pepper and (can't quit them!) leeks.


The shrimp dish was too dainty, so I had to also heat up a Yonah Schimmel kasha knish I had in the freezer, and now I can barely move.

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Squid and shrimp with infant leeks, king oyster mushrooms and hot peppers. The leeks weren't supposed to be infant, but they spent all summer doing not much of anything in my upstate garden, and comes a time a person needs to just cut her losses. Because it's fucking October, people! Anyway, they're really good, and I look forward to making the rest of them into a nice soup, with potatoes. As one does.

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Szechuanese chicken thighs with the vegetables you generally get in an NYC Chinese restaurant when ordering chicken with mixed veg. That is - onion, carrot, celery, red and green bell pepper, fresh shitake (which you probably don't get).

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