Well there's the bread for dinner.
#homemade
1 post1 participant0 posts today
Recently I once again felt like kneading some dough, and made some 宽面 (wide noodles) which was turned into delicious 油泼面 (a type of oily-spicy noodles) by my girlfriend. Suffice to say, this won't be the last time of us making this dish 
Quick Garlic Shrimp and Imitation Crab Tagliatelle Pasta #bakeafter #bake #cooking #food #foodie #foodporn #instafood #homemade #yummy #foodlover #recipes #recipe #baking #pastry #culinary #delicious #yum https://bakeafter.com/recipe/dish/quick-garlic-shrimp-and-imitation-crab-tagliatelle-pasta/
BakeAfter · Quick Garlic Shrimp and Imitation Crab Tagliatelle Pasta · Bake AfterNothing beats using up that bag of shrimp hiding in your freezer with some tender pasta, am I right? These kinds of recipes are totally worth it, and unlike at restaurants, here we don't skimp on
Lazy sushi made in a rectangular container.
Got enough for two meals and it was even tastier on the following day!
If I'm not mistaken it was layered like this: nori, rice, mayo, nori, avocado, lettuce, mayo, rice, avocado, lettuce, nori. 
Miso Ginger Salmon Kabobs with Grilled Baby Bok Choy
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#mmmgurrrll #eattherainbow #delicious #homemade #kabobs #salmon #pescatarian #pescatarianfood #pescatarianeats #deliciousfishes #miso #ginger #bokchoy #asianinspiredfood #queercooking #queerkitchen #enbychef #enbyeats #homecook #yummy #food #foodporn #foodphoto #foodpics #cooking #homecooking
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#mmmgurrrll #eattherainbow #delicious #homemade #kabobs #salmon #pescatarian #pescatarianfood #pescatarianeats #deliciousfishes #miso #ginger #bokchoy #asianinspiredfood #queercooking #queerkitchen #enbychef #enbyeats #homecook #yummy #food #foodporn #foodphoto #foodpics #cooking #homecooking
Bread time. You can practically hear Dvorak's 9th symphony Largo and see a small boy riding a bike up a steep hill.
It's a #homemade #bread and #jam morning, made with #homegrown #raspberries and #blackberries from the #garden.
Do you think I'm #making enough use of #hashtags in this #post or should I include something about #Selfsufficiency and #homestead as well?
I bet I'd be #sponsored on #instagram for this sort of content if I looked good in a floaty cotton dress and a floppy #gardening hat.
First bruschetta of the season! I grew the tomatoes, basil, and garlic! 
Tips for #foraging be gentle with nature, take only what you need, leave no footprints. And every year the mountains and forests will give you back these treasures 
Ridiculously long day today but took 20 minutes out to completely and utterly appreciate the husband's homemade sausage rolls for a late lunch. These were pre-cooked and just had to be heated up. He made slabs of them a few weeks ago and froze them in small lots for just these sort of days. Perfect.
#HomeMade #Lunch #Spoilt
Not much for an elder to do when “feels like” temperatures are in the 100s every day, so I made some sourdough starter like people did during the pandemic lockdown. Just felt like learning something new that I could do indoors—and make a contribution to homemade meals, since my man is the vegetable gardener.
Fresh home grown tomatoes tonight were so good! Hoping to have fresh bread tomorrow too.
Replied to Ms. Que Banh
The only way I fond in Moshidon is by "Add File", add an Audio file.
I'm using #FediLab ¹
At the top of a new Message it shows three dots, "More Options" (german, "Weitere Optionen").
There is the option "Voice Message" (german, "Sprachnachricht").
And voilla, add a voice message.
Made myself some delicious lemongrass pork with minced vermicelli noodles & veggies. Poured nuoc cham sauce with chili paste on it.
I would like to learn how to add audio here so I can teach folks here some more #Teochew language. This is a Vietnamese dish though I want to describe it in Teochew to people following me.
I ran out of lasagne sheets, so I sprinkled some cheese on a tray, sliced some courgette thinly and made an overlapping layer, then added more cheese and baked in a hot oven for 30 mins. They can also be used as a wrap for other foods like chilli or Mediterranean chicken salad.
For a long time, we had a Chinese family living next door.
Their house was open for the gatherings of their church and occasionally they would invite us, too. We didn’t know a word in Mandarin — tīng bú dǒng came to us later — but we definitely enjoyed their potluck dinners.
On our Russian-Chinese border, they installed an old gutted grill refurbished with the high BTU burner where they cooked Chinese — a real deal — all year round.
Linda, the woman of the house, was open and eager to share her food and one of us — mostly me but not always — was hanging around that grill watching her in action.
If I was not around, Linda would later knock on the door and bring a sample of her cooking. Boy, I miss her so much!
Once they came from Philly where they travel to for a particular special tofu and Linda brought me a plate with a white block in which she made a dent scooping out the middle. The dent was filled with a deep red oily grainy mush spilling artistically all over. It is now I know this mush as chili oil, then it was new.
— Try. It’s good, — was her usual insensitive. Another thing that united Linda and me was our brusk Russian-Chinese English without “please-&-thankyous.”
And good it was. Excellent!
Linda moved, we traveled to China. I fell in love with the food, people, and country. And my every Chinese cookbook has a version of Linda’s spicy tofu — a simple excellent dinner for a heat wave.
FOR THE MIX OVER A TOFU BLOCK
— 3-4 Tbsp soy sauce
— 1 tsp rice vinegar
— 1 tsp sesame oil
— some chile oil/crisp
— 1 tsp something sweet: sugar, maple syrup
TO GARNISH
— toasted sesame seeds
— scallions
— cilantro
— mint
— basil
#food #cooking #chinesefood #tofu #chilioil #heatwave #dinner #homemade
Their house was open for the gatherings of their church and occasionally they would invite us, too. We didn’t know a word in Mandarin — tīng bú dǒng came to us later — but we definitely enjoyed their potluck dinners.
On our Russian-Chinese border, they installed an old gutted grill refurbished with the high BTU burner where they cooked Chinese — a real deal — all year round.
Linda, the woman of the house, was open and eager to share her food and one of us — mostly me but not always — was hanging around that grill watching her in action.
If I was not around, Linda would later knock on the door and bring a sample of her cooking. Boy, I miss her so much!
Once they came from Philly where they travel to for a particular special tofu and Linda brought me a plate with a white block in which she made a dent scooping out the middle. The dent was filled with a deep red oily grainy mush spilling artistically all over. It is now I know this mush as chili oil, then it was new.
— Try. It’s good, — was her usual insensitive. Another thing that united Linda and me was our brusk Russian-Chinese English without “please-&-thankyous.”
And good it was. Excellent!
Linda moved, we traveled to China. I fell in love with the food, people, and country. And my every Chinese cookbook has a version of Linda’s spicy tofu — a simple excellent dinner for a heat wave.
FOR THE MIX OVER A TOFU BLOCK
— 3-4 Tbsp soy sauce
— 1 tsp rice vinegar
— 1 tsp sesame oil
— some chile oil/crisp
— 1 tsp something sweet: sugar, maple syrup
TO GARNISH
— toasted sesame seeds
— scallions
— cilantro
— mint
— basil
#food #cooking #chinesefood #tofu #chilioil #heatwave #dinner #homemade
Perfect day with my family on my only full day off this week. Mom & I went for nature walk in the morning. We tended to gardens together in afternoon, after a nice picnic lunch by the sea. I gave her a fun diamond painting kit & she's working on that now.
This evening, I tried out a Himalayan spicy chicken & vegetable soup recipe - thukpa. Made some naan bread to dip in soup too. I made it without noodles because the carb is the naan bread for this homemade version.
Recipe used:
https://nepalitummy.blogspot.com/2013/12/thukpa-himalayan-soup-recipe.html?m=1
I'll update more tomorrow. This full day off is focused on catching up with quality family time so I've been unplugged almost all day 
Usually not a fan of Persian cucumbers — they seem to be too watery, missing the crunch, and go bad in the refrigerator in the matter of hours. But they seem to work well for smashed cucumber salads prepared to be eaten immediately.
This is a spicy Asian version of smashed cucumber salad from Xi’an Famous Foods:
— garlic puree
— salt
— sugar
— soy sauce
— Chinkiang vinegar
— sesame oil
— chili oil with a nice sediment
— longhorn peppers
…and a nice chef’s knife to create uneven nooks and catch the spices that would otherwise slide off the neat and even traditional slices.
#food #fooddiary #foodie #cucumber #salad #smashedcucumbers #chinesefood #homemade #cookingathome #cookingtherapy
This is a spicy Asian version of smashed cucumber salad from Xi’an Famous Foods:
— garlic puree
— salt
— sugar
— soy sauce
— Chinkiang vinegar
— sesame oil
— chili oil with a nice sediment
— longhorn peppers
…and a nice chef’s knife to create uneven nooks and catch the spices that would otherwise slide off the neat and even traditional slices.
#food #fooddiary #foodie #cucumber #salad #smashedcucumbers #chinesefood #homemade #cookingathome #cookingtherapy
Ćevapčići, Montenegrin minced meat patties shaped into finger length sausages and grilled. Grated onion produced a lot of juice which when emulsified with fat created a nice firm but juicy texture. Smoky meat paired well with Ajvar, a traditional Balkan relish. Unlike others, Montenegrin version has eggplant and some hot peppers in the mix. And a side dish of Kuvana Krtola, potatoes dressed with yogurt and fresh cheese.
This was our dinner, this was my breakfast, this was our lunch. Never got boring. Then I opened the refrigerator anticipating another lunch. Gone. Good thing I wrote down what went in.
Cevapi, Montenegrin Sausages
— 2 lb ground lamb
— 1 lb ground beef
— 1 medium onion, grated
— 6 large garlic cloves, minced
— 2 tsp hot paprika
— 1 tsp smoked paprika
— 1 1/2 tsp baking soda
— 3 tsp back pepper
— 2 tsp salt
Ajvar
— 5 red peppers
— 1 medium eggplant
— hot peppers to taste
— 5 garlic cloves
— 1/4 cup olive oil
— 1 Tbsp white vinegar
— 1 tsp salt
— 1 tsp black pepper
Kuvana Krtola
— 5-6 small waxy potatoes, unpeeled, baked or boiled, halved
— 1 cup yogurt
— 8 oz feta
— salt
— green pepper, like cerrano, minced
— scallions, minced
— dill, minced
#food #cooking #fooddiary #cookingathome #cookingtherapy #homemade #cevapi #balkanfood
This was our dinner, this was my breakfast, this was our lunch. Never got boring. Then I opened the refrigerator anticipating another lunch. Gone. Good thing I wrote down what went in.
Cevapi, Montenegrin Sausages
— 2 lb ground lamb
— 1 lb ground beef
— 1 medium onion, grated
— 6 large garlic cloves, minced
— 2 tsp hot paprika
— 1 tsp smoked paprika
— 1 1/2 tsp baking soda
— 3 tsp back pepper
— 2 tsp salt
Ajvar
— 5 red peppers
— 1 medium eggplant
— hot peppers to taste
— 5 garlic cloves
— 1/4 cup olive oil
— 1 Tbsp white vinegar
— 1 tsp salt
— 1 tsp black pepper
Kuvana Krtola
— 5-6 small waxy potatoes, unpeeled, baked or boiled, halved
— 1 cup yogurt
— 8 oz feta
— salt
— green pepper, like cerrano, minced
— scallions, minced
— dill, minced
#food #cooking #fooddiary #cookingathome #cookingtherapy #homemade #cevapi #balkanfood