started with boneless spareribs
then hot and sour soup
then I had Singapore chow mi fun
wife had general tso chicken
good stuff ...

On sourdough with mayo and honey mustard. Actually, a BST because I’ll use spinach instead of lettuce.

Cooked the cooked beans with onion, garlic, other seasonings. About 1/2 hour before they were done, added about 1 cup of frozen mixed vegetables. Guilt free comfort food on a cold day

I got a beautiful fresh swordfish steak at a fish market in Aventura, FL. It’s marinating in lime juice and I’ll grill it.

Rice and spicy fried green beans as side dishes. Pinot noir and ice water to wash it all down.

The sunset in Maule Lake will be gorgeous tonight.

Cloudy here.

the RG uses lime juice when he makes ceviche:

snip

The acid in the lime juice "cooks" the fish, changing its texture and flavor. Ceviche is typically made with white fish, such as halibut, snapper, or sea bass, but any firm-fleshed fish will work.

snip

https://simplyhealthyvegan.com/does-lime-juice-cook-fish-ceviche/

I just like the taste of limes! The grilled steak was yummy. Courtney makes ceviche from time to time and I guess that’s how she “cooks” it. I love it especially since we have tequila with it!

Have a great week, NJCher!

Spanish rice

Black bean and corn casserole

Cheesecake with cherry topping for dessert

I'm doing the sides; coleslaw and baked mac and cheese.

over jasmine rice, a side of channa masala, and naan slathered in ghee.

Spinach and basil (no meat) with sauce, ricotta and asiago. Mozz on top.

This should last us for several meals this week. I can't get DH to eat leftovers for supper more than once, even if he likes the meal, so some of those meals will be my breakfasts. Nothing like good leftovers for breakfast.

We also had a banana flan for dessert. I tried this from an old cookbook that my mom got at a library sale for 35 cents, way back when. It's from England, and the recipes are international recipes that were meant to be interesting ways to keep a budget or deal with rationing. I liked all the ingredients separately and saw no reason they wouldn't do well together. It was pretty good. Next time I'll spice it a bit differently (cinnamon instead of nutmeg) and try to get the bottom crisper. It would also be improved by a little whipped cream on top.

I'm not sure if this recipe is really from the West Indies, given some of the recipes that purport to be from the USA. The Chinese recipes all use Worcestershire instead of soy sauce (and one adds Marmite besides). I notice a certain lack of German recipes altogether.

I always enjoy looking at cookbooks from other times and I enjoyed your description of it. Funny about the Worcestershire instead of soy!

I sympathize about the leftovers. The RG claims that everything has to be fresh or he gets an "upset stomach."

Took the leftover steak from earlier this week, cut it into slivers, and marinated it in orange juice, lime juice, slivered ginger, curry leaf, and a Thai sweet sauce. Then I sauteed some onion and the brocollini stems, added the orange zest, brocollini tops, and the marinade and lastly the meat. Served with Japanese noodles and an orange/avocado salad on the side.