Reminds me of some grade school cafeteria food.

It isn't a very good picture, but it's really good and very easy. I've already been informed that someone wants it for his next birthday dinner. Olive oil (or butter), Italian sausage, white wine, parm, salt and pepper.

I wish. I recall a lot of frozen and canned food, except for the homemade pizza (if you can call it pizza). And I remember, as a growing boy who played a lot of school sports, always being hungry about 2 hours later. I'd take that pasta!

i would take that yumminess for my birthday! Sweet or hot italian sausage?

Well , we had the couple at this dinner resume feasting on some of the “ leftovers “ .

Bubor cha cha & cake for desserts along with the mochi , photos in another thread . Also grapes ( mine peeled ) , persimmon and pineapple .
Iced water & coffees / tea ( to complete the meal )


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See part of the sayur lodeh , satay babi and buah keluak fried organic red & .. rice . New vegetable dish - Chinese boxthorn / Chinese wolfberry( goji berries somewhere ) with egg .
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Chye poh ( Preserved Radish ) omelette , nasi ulam and buah keluak pork ribs

how much white wine? Would cooking wine work? I never know how long regular wine will last for cooking but I have Pondered using 2 buck chuck for cooking :-)

Ham & Cheese sandiches

Either, but I like hot. I generally don't find that hot all that hot, but this had a kick.

8 oz. pasta, 8 oz. sausage, 1/2 C dry white wine (not sure about cooking wine) and one T butter or EVOO, 1/2 C grated Parm. Just simmer the wine in the browned sausage while the pasta is cooking. Drain the pasta, add the "sauce," mix in Parm, salt and pepper. (Add a little pasta water if too dry.) I doubled the recipe. Twenty minutes and delish!

BTW, I used a $2.99 bottle of of Bay Bridge Pinot Grigio. That way, if I don't use the wine up in a couple days, no great loss.

Please don't use cooking wine for anything. Cooking wine = stuff that's too horrible to drink. Why would you ruin your food with it?

You beat me too it. Seriously...never ever use cooking wine.
2 buck chuck is ok depending on what you are making. Or just buy splits if you don't think you will use it all. Do you not drink wine at all?
For that small amount if you don't want to buy wine just use some chicken broth or pasta water. In fact even if using wine, I always add pasta water.

This.

basmati rice (Kitchn recipe)
Sukhi chicken tikka masala
chana masala (from India)
spinach (from India)
lentils (Costco)
naan (both from India / Trader Joe’s)
chicken samosas (Trader Joe’s)
I bought several of the Indian dishes at an Indian grocer in March when a lot of supermarket shelves looked like Venezuela. Good to finally use them.

Next time I’ll also make chai. We’ve a lot of chai inventory!

i use cooking wine for sautéed onions and/or mushrooms and fish tacos.

dont drink wine. Barely drink more than water.
I use regular white wine for poached salmon.
otherwise I use cooking wine for fish tacos and onion/mushrooms. I’ll consider switching to 2-Buck chuck!

Cooking wine is crap plus it has a lot of salt and I know that you are very concerned about sodium. Why do you need any wine for fish tacos or onions--I don't know what purpose it serves.
If you don't care for wine, then use something else. You can actually use dry vermouth in place of white wine or just don't use any alcohol since it doesn't sound like you care for it.

Still somewhat travelling through our meals though not too sure where some ( items ) came from except perhaps the mochi from Japan .

Had fried golden pomfret , bbc , old cucumber soup with pork ribs as stock with stuffed beancurd & beancurd skin , .. followed by fruit - 3 Ps - peach , “ golden “ or possibly nashi pear and pomelo .
Continued with 3 scoops of 3 flavours of ice cream from the Daily Scoop , the selection of tubs seen in other thread - ‘ Today .... I (we) have been eating .... ‘ . Lastly , the mochi


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Macha and momo mochi
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Peach , pear and pomelo
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Amaretto truffle , coffee & tiramisu

All very gorgeous - where is The Daily Scoop? I have this idea that you’re in Singapore.