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2-16-2019 Sat.
WEEKEND BREAKFAST --- coffee | home baked bread | cheese | fruit
AFTERNOON-TEATIME --- tea | home baked puff bread
DINNER --- Pozole ( hominy chili soup ): mote pelado, guajillo, ancho, arbol, jackfruit, zucchini| home baked lavash bread | tamales: ground hominy, virgin coconut oil, homemade chili paste, peanut, fried fruit | baked whole fish | vegetable and potato en escabeche, Yucatan style ( bay leaves, black peppercorn, cloves, allspice, oregano)
purple potato
- dd's Mexican cuisine practice, with the principle of everything from scratch, vegan version
Blog Archive
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2019
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February
(28)
- even better leftovers
- chili and corn beef, from scratch
- barley and kale
- stir and scramble
- high, low and middle earth, a few blocks away
- seafood and cocktail parade at Flora Bar the Met B...
- hearty not heavy
- Taiwan style noodles
- treasures in a bowl
- some leftovers, some new
- taro roots, tonghao leaves, and bamboo shoots
- adding sausage to chili corn soup
- Pozole, tamales, lavash and escabeche
- barley and kale
- Taiwan style noodle bowl
- what go with what, combination of ingredients
- a variation of quabili pilau
- lamb and potato hash
- roasted lamb leg and scallion flat bread
- for the new year of boar
- short ribs and chestnuts, homemade madeleines
- Shanxi style hot sour noodle bowl
- bamboo shoots and leaves
- purple potato bread and white rice cake
- Chinese winter vegetables
- superbowl special
- not the usual dim sum
- claypot cardamom seasoned rice
