Linguine primavera with shrimp in lemon sauce
Sparrow Hawk reserve Chardonnay (Napa)

family party after basketball - there were 6 kids and 7 parents (several spouses / parents were absent)

paxti�s pizza delivery
assorted thin pizza

cheeses
crackers
olives

we brought Girl Scout cookies



Gorgeous. Looks super restaurant quality.

Thought it was time for boeuf bourguignon before the weather got warm again.

Interesting... I think the author (for the juk) was wrong that it takes several hours (depends on how you like your rice... if completely melted, then yes, it can take some time... not several hours, maybe an hour or so?). Never owned an Instant Pot. Too many kitchen appliances as it is.

We should come up with our own recipe book.... "Food from 50,000ft in the air....at home" (yeah, the title needs work but would be interesting to see who contributes what)

Italians won't allow you in their country or any real italian restaurant if they saw cheese on any seafood pasta. tsk tsk tsk it is a very big faux pas.

Interesting... I think Italians would be aghast at any Chinese run stall/restaurant with "italian" food. Most I know of would put cheese on just about any pasta regardless if it was seafood or not.

We literally could have taken the same picture -- down to the red Dutch oven -- on Sunday night!

We own two Instant Pots, though the second one primarily comes out when I'm making big batches of stock, or if we're having a dinner party and either doing Indian food or need to use the slow-cooker function to keep stuff warm on a buffet. We have a lot of small appliances (I was cataloging them in advance of a kitchen remodel -- 2 IPs, microwave, rice cooker, Vitamix, stand mixer, food processor, toaster, electric kettle, slow cooker, coffee maker, sous vide, air fryer, vacuum sealer) and our top 5 are the coffee maker, toaster oven, kettle, microwave and IP. We easily use the IP twice a week or more. The air fryer is new but is fighting the rice cooker for 6th place.

I had two Instant Pots, but someone insisted they should get one. At least I kept the larger one.

We actually had it first on Sunday! I actually made it Saturday - "they" say it's better the second day. Last night was leftovers.

Yes, I know although even in Italy I saw it offered with shellfish. Rules are made to be broken IMO.
I always put cheese in risotto ...along with shrimp or scallops. Anchovies are often in pasta or pizza along with cheese.

CNY Day 8



Trio of roast duck breast , char siew and siew yoke with kai lan ( leaves only as requested )

Wanton meen soup ( stock with sole )

Beef hor fun

Apple puff from Tarte



FS lor pak ko fried san egg for supper

Looks so good! I'm gonna try to have this Sunday morning before placing my bet. This pic just screams good luck!

LOL...Not much I love more than cheese, especially Parmigiano Reggiano. I'm sure my grandparents probably told me to eat seafood without cheese; but, well, I tried it that way, and ultimately I like it better with cheese when it's mixed with pasta. Now, I may refrain from doing so during any formal or semi-formal Italian dinners, but, at home, I let the cheese fly as if there's no tomorrow.

I made a big pot of pea soup. It cooked all afternoon. Served at 6 with southern style biscuits.

Tee hee it�s still funny to think of chicken parmigiana. I still get bemused with Korean chicken with cheese and Korean short rib stew with cheese. Or Japanese curry with cheese.

what do they think of Italian restaurants in Japan?

Actually one thing I would like to try... although I've only seen it in food vlogs from Singapore and one or two korean vloggers.. milk powder fried chicken. Basically KFC (not the american one) with milk powder sprinkled on top.

You've got me. Japanese fusion isn't something I've had much experience with. Although I suspect the japanese reditions are likely more faithful to the traditional italian versions. Might be interesting to see what they would come up with though.