What kind of pods are they?
My kid has finally developed a taste for chilli and is doing a lot of experimenting, but nothing hotter than an árbol based sauce. Her favourites are jalapeño/chipotle and dried puya with lemon, the main component of Valentina dried chilli powder which she has discovered goes well with cooked rhubarb, even in drinks. Turns out Mexican Valentina chilli powder is an awesome Furikake stand in.

This has also been the year where Mabo-Doufu become a family staple. Mine started off tasting Japanese but have gone somewhere different, even substandard Sichuan pepper”corns” make a huge difference. I add extra aubergine/eggplant for myself and don’t miss the rice. I find it strange that after eating Mabo-Doufu we feel similar to how we feel having been to an onsen/sento.

Am jealous of the pool - am sad we couldn’t spend the summer in Spain, instead of swimming with friends every day, poor kid has daily language lessons with me ☹️