Ugh. That’s the worst. Hope you’re feeling better already 
Which of those is your favorite to use in this recipe?
Such a bummer. I was wondering how the HS cooking class was shaping up but that seems lower on your priority list now. Maybe the thought of it made you sick to your stomach?! In any case, hope you get well soon.
“Ncima is Mozambican dish eaten by locals as its staple dish on an almost daily basis. The dish is ground maize boiled with water until it turns into a thick porridge. It is best served with stewed meat and can be garnished with some greens”
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Thank you! Fans and dehumidifiers going now. If State Farm approves the claim, should be good.
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Usually, saffron comes from a saffron crocus grown in Iran, Turkey , Greece, or a few other places in the Mediterranean or Middle East. It’s the stamin of a specific crocus.
The Canadian saffron crocus is a relatively new crocus, I think. My Canadian saffron crocuses are from a garden centre in PEI called Vesey’s.
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I don’t! I ended up using Calabrian chiles in oil when I made it. I’m glad you liked the recipe though!
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Sounds like a good sub. Thx!
Chickpeas and paneer braised with tomato, chiles, onion, ginger, and garlic with basmati rice. The paneer marinated in yogurt, ginger, and garlic and was put under the broiler briefly before being added to the chickpeas.
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Sheet-Pan Harissa and Orange Chicken With Chickpeas, roasted red cabbage wedges with shawarma seasoning, sweet potato wedges, and buttery green beans. Hit the spot and DH enjoyed.
I subbed pomegranate molasses for the honey.
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Had a bunch of grocery shopping to do after my chiro appointment that included stops at Wegmans, Aldi, the Korean market (too early for the shokupan delivery, alas… and I wasn’t going to hang out in that part of town for another half hour 
) & finally the Chinese market, where I grabbed a bag of mung bean sprouts and KOS to share with my friend who introduced me to the fabulous local green beans. I owe her for that one alone!
Scooted by another gal pal’s place to pick up a bunch of her homegrown basil I needed for tonight’s dinner. This NYT recipe had been on my radar for a few weeks now, and today was the day, as I needed to use up the surplus of tomatoes on my kitchen windowsill so I can buy MOAR at the market tomorrow. I used BLSL chicken thighs in lieu of breasts bc they weighed less overall — plus they’re more flavorful. I added one finely chopped hatch chile pepper, but it was barely noticeable.
Those super-flavorful green beans on the side, just blanched and tossed with a little melted butter, lemon zest, fresh dill & a few grinds of black pepper.
That’s all they need to shine, really. Guess I’m getting a peck of those next week after all 
My PIC had a little leftover rice to sop up the sauce. He liked it more than I do. Full review in the NYT cooking thread.
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Pan-roasted chicken thighs with some of the last of the summer garden veg: air-fried spuds, roasted green beans, chopped cucumber with a charred-scallion dressing.
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I tried my hand at Cypriot meatballs. Pork, beef, mint, parsley according to the recipe for roughly half the meatballs.
Added cumin and cinnamon to the other half.
These were okay. A little bland. served with tomato salad, Breton beans, and perogies .
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Inspired by someone here recently Linda maybe, I made a delightful pasta with corn, snap peas, basil, garlic, and ham. Turned one of my corn cobs into a sauce by adding some heavy cream and blending. This was summer in a bowl.
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Thyme and Dejon seared pork tenderloin with cider pan sauce. I used hard cider for the sauce as that is what I had, it was a little bitter so I added a drizzle of honey and a dab of allspice powder, no cloves. I roasted carrots with the pork and made a coleslaw of red and green cabbage, celery, Gravenstein apple, hazelnuts, mayo, sugar, cider vinegar and curry powder dressing. I had to drink the rest of the hard cider.
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I’m spent. Bad day in Banning taking its toll. Had edamame, Maria cookies, ice cream sandwich, and wine for dinner. No incriminating pictures to share. Blah.
Here’s a picture of food I had in Las Vegas once. .
Spicy wontons at Din Tai Fung at the Aria
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That chicken looks and sounds sooooo good. I love the colorful plate.
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Can’t let it go to waste now, can we? 
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Thank you! The thighs were large but I felt they went a little over. Good to check temps a bit early.
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