For our weekly date, tonight Pipes and I went to the Tandoor Indian Grill, and then took a long walk 'n talk around the neighborhood, as the sky took on the deepening ochres of nightfall.

We started out with Onion Kulcha (#82) bread, which came with a mint-sauce and a tamarind chutney. We ended up getting two more loafs of this delicious flatbread ( Read more... )

My part-Japanese family eats a lot of rice. And when I say a lot, I mean that we tend to buy 20lb bags (the size of a small child) on a frequent basis. Lately, we've been relating that we haven't been able to find rice as easily in many supermarkets. And when we have, its price has as much as doubled, at some stores ( Read more... )

I love noodles. Tonight we went to Olive Garden for dinner. And had... noodles!

Grain flour with maybe a little egg and water. That's all they are. They're even flavorless, unless you cook them with something. And then, they're wonderfulSpaghetti is a pretty mundane dish, these days. You can find it in pretty much any greasy spoon or restaurant ( Read more... )

Just got back from dinner with Pipes, my parents, my brother and my grandparents at Suehiro, a Japanese restaurant owned by some friends of the family. They've got the best tempura in the state, if you're into that. Pipes and I got teriyaki salmon and sashimi combos. It was delicious ( Read more... )

I dropped off my daughters to their mothers. I went and filled out some necessary stuff at work. I dropped off my Xbox 360 at the UPS Store, to be sent to Micro$oft for repair. Pipes is off, shopping with her brother, Rob. I bought cat food and a couple of other items at Petco. Then I went for a late lunch / early dinner to-go:

Mediterranean Salad ( Read more... )

Pipes brought me a very special treat... Russian chocolate.Italicizing it doesn't do it justice. There needs to be a way to denote, using text alone, that this is a sensual experience, not to be missed. It was made foamy, like mousse, before it was solidified. This gives it a unique texture. The flavor-- It is more rich. It's still milk chocolate ( Read more... )

I've just pulled a roast out of the oven. A tri-tip cut, rubbed in minced garlic and other spices, then roast open in the oven for a good forty-five minutes. (Since I lack a thermometer to check the meat temp) It came out sumptuous. A little Andes mint ice cream afterward rounded the meal out ( Read more... )

I like to start off, sauteing some minced garlic in butter, before adding the eggs. A little sea salt, a little coarse-ground pepper. Sometimes, with a little cheddar or parmesan cheese, sprinkled on top.

But then, I love garlic in everything. My brother jokes that I turn everything I make into chili.
;-)Fried, scrambled, poached? How do you like ( Read more... )