NYT Cooking site is wonky again for me, so if anyone wants a gift link I ain’t got one 
@MsBean shared this recipe here, for which I had all the ingredients in the house & made just a few tweaks: I used a chopped up bird pepper instead of the adorable suggestion for RPF, doubled the ginger & garlic (duh) and switched in some Red Boot sauce for the salt, bc duh. I also added a sliced up head of napa cabbage leftover from our hot pot meal Saturday just before switching from bake to broil, and my dude made jasmine rice to go with.
It was blander than I’d expected, with the turmeric undetectable, save for the golden color it lent the dish, and it was lacking in salt. The bird pepper also lost its heat during the cooking process. That said, it all came together rather easily and nicely — perfect for a Monday night.
