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Leftovers of last night’s takeout Chinese shrimp and pork because my social diary is insane. Grolier Club last night, New York Society Library tonight. Books, wine.

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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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My neighbor, who owns a couple of restaurants in Macao, decided she missed cooking and started selling meals out of her apartment. So today I bought one, and it was very nice! Matar Paneer, Dal Tadka, Pumpkin Curry, Jeera Rice and Raita. I threw a little cilantro over top, 'cause that’s how I roll. This is 1/3 of it, so I have leftovers!


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we tried this chickpea pasta and unfortunately it doesn’t work: mushy texture, nearly flavorless. rather unfortunate, since we were hoping for something that expands the pool of available options.



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ragù di manzo served with pasta mista (whole wheat penne rigate, gemelli and the chickpea rigatoni); verdure ripassate in padella (sprouting broccoli, stinging nettles); green salad; orange and grapefruit 

the pasta was cooked later and i didn’t take a photo of that





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From the Wise Sons' cookbook Eat Something!, fall vegetable hash: potatoes, delicata squash, and thinly sliced Brussels sprouts roasted in a cast-iron pan with seasoning and topped with pumpkin seeds and a maple syrup & whole grain mustard dressing. Technically, this is a side dish, so N got a rotisserie chicken at the local fancy grocery that was disappointingly dry.  The cookbook says you could also add poached or sunny side up eggs. 

N said that next time, she'll roast the vegetables in duck fat rather than vegetable oil.

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We enjoy Japanese curry rice, and I recently received a shipment of freshly milled rice and a few other things from The Rice Factory. 


Always playing around with the vegetables; classically, you see onions, carrots and potatoes (3 types in this batch). Had some mushrooms, so they were sautéed and dropped in, as well as a test with a couple of string beans added towards the end. House-made chicken stock is the liquid.


And instead of chicken, half a marinated duck from Wu's (not the standard roast, this duck is much less sweet/salty, and I think it's steamed), which I reheated and deskinned before adding it to the pot to heat up. Then the curry roux (also house-made).


Something quite comforting about it all. (Either that, or in a previous life I was a Japanese housewife).

Oh - with this rice, freshly milled 2022 crop, one needs to be careful with the amount of liquid used. Normally I weigh the liquid, as I find it easier, but I just eyeballed this batch, and it was a tiny bit overcooked.

On the side - oshinko, made with a packet of that stuff on the left in the top photo.

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I did a lot of grazing while I was getting work done at the end of the day, so by the time dinner rolled around, I didn't need much. Sauteed spinach wrapped in fluke, and basmati rice left over from the Indian dinner I wrote about upthread.
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A somewhat labor intensive dish to make (and clean up during and after is no picnic either):


Boeuf Bourguignon.  AS per OG Julia/Jacques et al. (With a tip from Serious Eats, that definitely helped).


I won't be making this again for a while, except for the reheated 2nd and 3rd servings, which will be even better.

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