i made Samantha Seviratne’s ginger cheesecake cookies.
they turned out great. i thought the cheesecake filling would be tricky, but it was pretty simple. just make and freeze the filling and then wrap the dough around the frozen filling.
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i paid for NYT Cooking for the month and I am gunna get my money’s worth.
i made Melissa Clark’s one pan baked pasta, and it was pretty easy but real tasty.
gunna make cacio e pepe later this week.
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maybe worthwhile to share-
this is a cacio e pepe that i botched. I don’t even know what I did, but maybe I overpeppered because I upped the batch to feed a family? i truly don’t know.
But I’m going to try to fix it! gunna make some more pasta, add some dairy and water to the sauce. I’ll update if it is a successful fix. If not, just imagine I was. Determination is rewarded (at least in our minds)!
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I made this thai inspired chicken meatball soup!
I didn’t put the fish sauce in because my wife is allergic. I think next time I might sub out soy sauce which can replace some of that missing salt and hopefully make it even more aesthetically pleasing!
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spatchcocked this chicken. it was pretty easy with the hardest parts being my fault. i don’t own a wire rack so i just built an extra tall bed of aromatics for it to sit on. the other difficulty was i froze my whole chicken before the dry brine. so breaking the chicken’s sternum (or whatever chickens have between their breasts) was extra difficult because the surrounding meat was frozen. i also had to cook the breasts a little longer to compensate for it being frozen.
it was tasty!
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Potato soup is a soothing thing.
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let me know when you wanna come over and i’ll make you some.
Here’s the recipe I used. I blended it smooth. I’d love to get a potato masher and leave it a little chunky next time.
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Sounds nice. So in about four years, yeah?
The other option would be to dice some of your potato and remove them before they cook beyond the point that they start to break down. Then purée the remaining ingredients and add your diced potatoes back in. Or, if you want it to be more rustic, don’t dice but still remove some before puréing and then add them back in. Lastly if you just want texture instead of chunks, try a ricer instead of a masher for texture with uniformity, instead of puréing.
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Just posting to say that potato soup is called a “Herzpflaster” in my family = heart patch. It is said to “heal” especially heartbreak.
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No you can come now. We’re all friends again. I think I read we’re going to be part of the same country now.
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We already burnt the White House down once 
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Is that just among your family members, or is that a broader colloquialism that other Germans will use?
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So far i know is “Herzpflaster” a real medical procedure and the specific meaning is my family and maybe a few more people in a tiny village (less than 1500 people, first mentioned in year 1295) in Rhineland Palpatine only. Some of these people came from Switzerland (in the early days of the village) and settled there, so it could be something they brought with them from there or they made it up on their own. 
I have never heard it outside of there.
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my daughters helped me make these jalapeno poppers. they didn’t come out as nicely as i’d like, but flavor wise they are exactly what I want. gotta get a wire rack though. these woulda crisped up really nice if i had them off where the grease was dripping.
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I’ve finally tried out fermenting and made homemade Kimchi! I don’t know if it’s good yet but I will definitely report back
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Coke gatorwine probably
Kalimotxo?