Tonight’s Dinner is one I’ve not made in a long time. In fact, my hanai “adopted” sister has never had beet greens or actual fresh beets. After I was done trying to work my brain around that… much like people who’ve never seen the ocean or eaten only Minute Rice… I have my HUH? moments… I grabbed some fresh beets and said, no worries. We shall fix this.

Then she said… why so much leafy stuff on top.

Ah, because leafy stuff is what you use as well. I’ll roast the beets probably on Sunday. Maybe tomorrow. I have turnips as well. So one or the other.

Tonight however, it is a shish kabob patty and beet leaf pasta.

The patties are basil, garlic, and other seasonings then browned. Pretty easy. The beet leaf pasta are wilted leaves, garlic, parmesan cheese in butter with salt and pepper then tossed in pasta with more parmesan and a queso fresca which I like better than feta because it doesn’t have that bitter sting.

I SHOULD have used a pale pasta but hell, I grabbed that box first and dumped it into the boiling water. Meh, no matter. *grins* So here you go.

Tonight’s dinner was a lazy dinner. Tossed a marinated roast beast into the oven with golden potatoes. Now we’ve got the Aristocats playing on the telly as I’m writing a kiss in this chapter.

Chicken in a Basket made with jalapeno cheese bread from Big Joy Bakery. This dish is called a lot of things. This is what we call it in our family 😀

I can go into how to make a curry and corn starch mixture but really when it all comes down to it, I suggest just getting a package of Golden Curry.

Why? Because it comes in different heat levels and you can control it as you need it. Get a jar of green curry…Madras curry is fine… so you can add more of a curry punch to the stew if you want.

If you really wanna know how to mix your curry, sadly… I have to teach you in person. A lot of it is taste, mix then taste. Then simmer.

Oh, I do add a dash or seven of Siracha to my curry because when it’s all said and done, that vinegar/pepper heat is lovely.

Japanese beef curry and rice. Now I’m not one for Indian curries. I like some of the greens. And some Thai curries but really, my hands-down favourite is Japanese curry. It’s what I grew up with and well, it’s like homemade chicken soup or mac/cheese…comfort food at its finest. Well in our house anyway. *grins*

To say that I drink a lot of coffee is silly. I drink an enormous amount of coffee but to be fair, it’s usually decent brew. I come from a heavy coffee drinking family. In fact, usually when I’m visiting my mother, she’ll use me as an excuse to make another pot.

“If I make more will you drink some?” She will ask. Because you know, coffee!

A friend of mine is intimidated by the Starbucks menu. Seriously intimidated. And I know some people who sniff at the “unnecessary complications” they feel Starbucks…and other coffee houses… force upon their coffee choices. Sometimes to the point of having kind of this anti-elitist attitude about the brew saying things like…. I just want a cup of coffee or None of that fancy shit for me.

Thing is… it’s not that complicated. And it’s kind of how the world drinks coffee.

Starbucks and other coffee shops did not invent espresso drinks. They existed long before anyone put on a hipster douche apron and asked for your name to put on a cup.  I drink a medium to dark roast every day but it’s a regular coffee. However, I do like having espresso drinks if I’m running around. The flavour is different and the pull is more intense. But coffee is…and probably always will be… something I have to calm my brain and help me focus.

Because… you know… coffee.

I ran across this and said, Oh! I need to share this because it does demystify the espresso menu in most places. Not to say Starbucks etc. don’t crazy-up their drinks but this is the basics.

And yes, I do speak Starbuckian. My preference is a Triple Vanilla Soy Latte, No Foam.

My friends and I come from very diverse backgrounds. Most of us on the Left Coast here are of Asian descent which for all intents and purposes, really don’t have a “casserole” niche in our food groups. We have a dear friend from Minnesota (a mythical land of snow and unicorns) who has repeatedly attempted to educate us about this mysterious dish… or as she calls it: Hot Dish.

We constantly tease her about casseroles because really, it’s a very foreign dish for us… at least the way that they eat it over there in Narnia Minnesota.

Wikipedia says of the subject: “A traditional main course, hotdish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers. The most typical meat for many years has been ground beef, and cream of mushroom remains the favorite canned soup. In past years a pasta was the most frequently-used starch, however tater tots and local wild rice have now become very popular as well.”

The main thing stymieing us Left Coasters is the lack of spices in the traditional making of this dish. Salt and pepper are flashy. *grins*

Now I DO make a casserole. Sorta. It’s more like a pasta dish that’s done on the stove. It’s a fast dinner and I’d probably fail the Minnesota Hot Dish test because damn it! I need spices! *laughs*

So tonight’s dish is a simple tuna pasta dish with grilled onions, peas, carrots, black olives, parmesan cheese and the classic mushroom soup because I’m lazy. Spices are garlic, black pepper, salt and believe it or not, a bit of Old Bay. So my apologies to the stalwart souls in Minnesota for the blasphemy I am about to serve you.

Pork roasted with tomatoes and green chiles over rice. ‘Cause you know, rice.

So tonight we swing down to the Phillipines for dinner. I like a dry adobo, marinating the meat in the vinegar, garlic and spices. Here’s a wiki link if you want the breakdown. This isn’t to be confused with the Spanish adobo, a whole different kettle of food.

Tonight it’s over rice… well yeah, of course and wee little mushrooms sauteed in garlic and butter. I could have tossed the mushrooms in oyster sauce but I think that would have been too strong of a taste and fight with the clean vinegar of the adobo. Also, garlic and butter and mushrooms. ‘Nuff said.