made burgs. ...can't really see them but they've got pepper and jalapeno in 'em. They were really good! Juicy, probably didn't need the second slice of cheese.
Nothing fancy but I'm trying to get myself making at least something almost every day to work back into 'real' meals.
I can do the Hello Fresh recipes and they're great but getting in the mood just crushes me and then the ingredients are rotten. baby steps
Tonight's lasagna.
Ah that undercurrent of nutmeg in the balsamella, and the mushroom and umami in the ragu (robust enough that it hardly matters it's non Bolognese).
It looked good in the oven through the glass, and took quite a bit to let it sit in the oven 20 mins after switch off before taking it out.
Cued up some Rosemary Clooney and opened a bottle of wine too this fine weeknight #Food#cooking
Today’s food was wafu style pasta with garlic, shichimi togarashi, konbu cha, and parsley. The whole kitchen smelled of the carefully sautéed garlic, so appealing!
Since there weren’t a lot of vegetables involved with this one I decided to add some chiffoned baby spinach leaves and also to have namase, a daikon and carrot salad, with it. When getting my plate ready, out of a whim I simply put my salad on top of the pasta, the others copied this, and we all agreed it tasted really good that way.
hello fedi) :menherawave:
i have another question for you today. i want to learn about #cooking delicious food from #poland, does polish fedi have any recipes to try? i have seen pictures of soup and dumpling that look very good, but all kinds of food are welcome! have a nice day)))
non polish people who see my post are welcome to give recipe from their country too) i like all food!
Artichoke soup - recipe from Food & Wine magazine. This was really good although i don't know if it was worth the effort required (at least using fresh artichokes) #cooking
The last two days we had Indian style fried chicken breast and spinach in tomato sauce with basmati rice. Actually, todays version was with May turnip greens and and also aloo chaat. 😋
As for the Eat-30-Plants-A-Week plan: with 70 different types of plants in total we have far surpassed the target this week. I guess it was simply a really varied vegetable week, I can’t really see us eating that many plants all the time. But 30 should be possible. Especially when you find a display like on photo 2, loads of different aubergines in our local supermarket - I’m seriously impressed!
The last two photos show a small but pretty bowl that somebody discarded. I found it in our building’s refuse area and just had to pick it up.
This time around in Oxford Mississippi for the 4 day conference, I had the time for a quick stop at a grocery store. It's the best place to pick up local items/foods.
Initially I was a bit dismayed at the grits offerings at Kroger. Besides the Quaker brand 'instant', these were the only others. Being a self respecting type
I only picked up one pack. Should have picked up more! This is quick (not instant!) - but that 'cooks in 5 mins", nope - takes 15 and is very good! (see next)
Bring to a boil ½ C chicken stock and ½ C half&half (or milk + cream) and add grits, cook with stirring till soft - add a pat of butter.
For 🍤 first cook, render 2 rashers 🥓 chopped, then saute till translucent a bit of 🧅, some 🌶️ flakes and brown shrimp (and remove). Cook rest of diced 🧅 with a bit of 🧄, add diced red and yellow (& green if you like)🫑, the 🍤 and some 🐔 stock + dash of Worcestershire, garlic powder, chile powder, smidgen old bay (for want of creole seasoning).
1/2 #cooking
If the 🍤 were tossed with flour before browning that helps a bit, but a bit of roux or just wonders added to the chicken stock as it helps the 🫑cook down and thicken is great. Some splashes of hot sauce and maybe a touch of 🍋 juice to spark. Serve atop the grits. (Oh forgot to note earlier - added a bunch of shaved Parmesan, not the more typical cheddar, to the grits). Scallion greens on top.
#This is my #introduction post, Sharkey edition (it's basically the same one as I posted when I joined mastodon.me.uk).
I am, like many others here, a refugee from other social media sites. In my case, it all started way back in 1990 when I did the #OU DT200 information technology course. This gave me access to their CoSy based conferencing system. From there I explored various #BBSs before joining #CIX. From there I migrated to #Facebook and #Twitter via #Usenet and alt newsgroups.
My posts are likely to cover a variety of areas such as: #Cats, #Photography, #Cooking and #Running. Now that I've got a few more characters to play with I may also post the occasional #rant.
Comfort food for dinner: frijoles de olla with asado de puerco topped with onion, queso fresco, and salsa verde. Served with tortillas of course 🤤🤤 #cooking