Spicy Braising Greens, Leftover Khichri with Lime Pickle, Corn off the Cob
A few days ago, my wife made khichri, a common South Asian dish of lentils and rice. I reheated her leftovers and served topped with lime pickle.
I also made some braising greens. I started probably with too much onion - I used my new onion chopper to finely chop a medium onion and started the onion sauteeing in tangerine olive oil over medium heat for 4 or 5 minutes (if I weren't going to use my new chopper, I would have preferred a half onion cut into half moons for the texture). Then I added the mixed greens and a little salt, and cooked the greens down for another 4 or 5 minutes. Then I mixed in a single serve packet of green chile from 505 Southwestern, a little red chile powder for good measure, and maybe 1/2 teaspoonful of tarragon.
Yesterday was the last class of my six-week photography series - I actually have a new series beginning next Thursday (and another new one on Wednesdays in another town). A group of eight of us, including several of my students, my wife, and two friends, dined at one of our favorite Italian restaurants, Cafe Trilussa. The owner-chef of this small restaurant is fun to talk with - he knows what vegan means, so when I go, I give him free reign and tell him a price ($15 per person) and ask him to make what he likes for us to enjoy family-style. We had I think 4 or 5 dishes, including one curried vegetable dish, paella, risotto, salad, and one or two additional items - good!
I won't likely be making any blog entries till early next week. Tomorrow, there is a potluck and talk on Judaism and vegetarianism. My wife's sitar teacher from India is visiting for the weekend and is performing a concert on Sunday; we have food donated for the musicians from Sitar Indian Restaurant, and my wife will probably purchase additional food for us from there. We may be going to a movie on Monday and eating out near the theatre. Best wishes!