We celebrated a quiet and sunny Thanksgiving this year, surrounded by felines (normal for us), and enjoying our favorite holiday tradition: lamb for thanksgiving. Not traditional perhaps, but it is my most-favorite part of the holiday. We typically don’t travel home for Thanksgiving, so we’ve started a few of our own traditions. This year’s holiday included Calistoga hot springs, rack of lamb, a nice bottle of lambrusco and snacks while we cooked, and we capped the evening with sweatpants, bananagrams and a movie.
Dinner: Happy hour + putting away groceries + dinner prep = Seared King Salmon, grilled radicchio, tomato and goat cheese orzo… with a blistered pepper, just because.
With Intern’s parents in town this week and last, we basically gave up all cooking rights and responsibilities, and his mother took over. A pleasure and a pain, but we enjoyed all the dishes she prepared. Now that the kitchen is ours again, we’re craving raw vegetables. Some of our favorites last week included: whole wheat roti, made from scratch, every. single. day. Chai, at least twice a day (but none for me, just coffee). For breakfast, poha, a flattened rice dish, with curry leaves and fried peanuts,! We broke Ammi’s rule, and put a poached egg on top. It is not traditional, but it is delicious. The last photo, just a regular old weeknight dinner of moong daal, roti, potatoes with tomato and onion, okra and two kinds of achar. If achar (Indian pickle) is on the table, I am eating it all.
Delicious Indian street food we shared at Vik’s in Berkeley. At this point in our full week of all Indian, all the time eating, we ordered too many dishes, and ate them all. I don’t even know what we ordered.
1. & 2. Breakfast: Waffles with strawberries and a dollop of yogurt.
3. Lunch: Seared wild king salmon with micro greens and garlic aioli on grilled ciabata rolls, with a spinach salad.
4. Dinner: Seared Siren Fish Co. wild king salmon with coconut rice and a shallot green onion caper relish. Salmon recipe by the amazing, talented brilliant Kimberly Hasselbrink of The Year in Food.
5. Brunch: Fried eggs, brown sugar roasted bacon, fresh fruit toast and amazing apricot jam made by Lucy (made with backyard apricots!)
6. – 8. Dinner: Birthday dinner at one of our favorite places in the city, Ragazza. Now with a brand new website!
1. Lunch: Spinach, kale and avocado bread salad with soft boiled eggs and a mustard dressing.
2. Dinner: Roasted shrimp and tomatoes feta and chili, with roasted garlic bread.
3. & 4. Dinner: Grilled hangar steak and toppings for greek-ish inspired wraps.
5. Dinner: Clams with garlic and butter, fries and steamed spinach with lemon.
Here is how my grandparents make martinis. In a large pitcher, pour in ingredients. Put that in the fridge to chill or don’t. Pour massive martini into giant pre-chilled martini glasses, then immediately suggest making more. If someone says they want a small one, just throw in more olives to “even it out”.