Chicken Jalfrezi from one of the books by “The Curry Guy” - chicken breast, red, green and yellow peppers, tomatoes, onion, jalapenos, black mustard seeds and curry leaves are simmered in a pureed sauce made from onion, garlic, ginger, curry powder, paprika, sirarakhong chili, cumin, coriander, tomato passata and chicken broth. Finished with kasoori methi, cilantro and lime juice and served with basmati rice.
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Creamy Polenta (finished with butter and parmesan) and a “ragu” of sausages and peppers - fresh sausages get first cooked in a little bit of water, then seared to get some dark fond. Add red wine, garlic, oregano and red pepper flakes with red peppers, onion and flour and cook with chicken broth. Finished with some red wine vinegar and parsley.
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Yum!
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Omelette (made with eggs, milk and sparkling water) with green beans, basil, parsley and scallions. Topped with roasted almonds and served with basil pesto.
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Ditto for me and hubs. I call it BLT season!
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Omg! What do you cook on a non-leisurely day? 
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basic weekend meal prep with a grilled/roasted protein, starch and veggies so these animals can feed themselves at will. Nothing fancy at all.
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Last night I made a variation on Anthony Bourdain’s salade d’onglet. Today I bought the cookbook the recipe came from as I used this website, Dinner Night: My Butcher Thinks I'm Crazy!!! for it.
My wife and I were overwhelmed by how delicious it was. The original recipe calls for hanger steak (onglet is French for hanger steak), but, like the web variation, I used flatiron. Costco has been carrying wagyu cuts and I picked up their wagyu flatiron for under $20/lb. I had some farmers’ market tomatoes and asparagus that were getting long-in-the-tooth so I added those.
It’s a fascinating recipe as the marinade is Cantonese with ginger, garlic, and soy, but the salad is French. Highly recommend trying it.
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haven’t really been taking pics of cooking recently but did a very rich taiwanese beef soup last night.
instant pot high pressure 20m, removed daikon, then additional 69m. shank and oxtail.
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Masak Lemak - Malaysian-Style Chicken and Coconut Curry - You first make a curry paste out of shallots, lemon grass, fresno chilies, garlic, oil and turmeric before cooking it with chicken thighs, potatoes and green beans in coconut milk and coconut cream. Finished with some quickly pickled shallots in lime juice and cilantro. Served over jasmine rice.
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Pressure Cooker Dal Makhani from “Modern Pressure Cooking” by Phipps - Black urad is first briefly pressure soaked before cooked with garlic, ginger, tomato paste, cinnamon stick, black cardamom pods, turmeric, cumin, fenugreek and sirarakhong chili. Finished with some butter, cream and cilantro and served with some caramelized onions.
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Those onions look great!!!
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Korean cooking from “Koreatown” cookbook - Jjajangmyeon - fresh udon noodles with stir-fried diced pork belly, carrots, yukon gold potato, zucchini, red onion, garlic and ginger in a sauce made with chunjang, noodle water and little bit of sugar.
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You didn’t mention that this dish is “Black Day” noodles. Just as well.
Looks like a delicious rendition.
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Did you make the salsa? 
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I did, no recipe but la Flama down on Santa Monica (a Oaxacan market) has some nice quality chiles. I toasted up a handful of árboles and 1 Pasilla charred a piece of onion blended it up worth some canned tomatoes, Mexican oregano salt and a touch of vinegar. Simmered for a bit and there you go. Maybe a but of water too.
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Pass La Flama all the time but have never stopped by (I think they also have a grill set up at night?). Maybe I’ll try making a salsa one day!
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