Funny, I made a beef stew last weekend. All of us loved the end result, so I can recommend this recipe.https://cooking.nytimes.com/recipes/...oned-beef-stew

I had a frozen pepperoni pizza from WH in the freezer. I doctored up with goat cheese and fresh basil. Instead of the oven, I did it on the grill. Then I topped it with honey & pepperoncini. Not bad for store bought frozen pizza.

Meats and cheeses, salad, pizzas, pasta with Bolognese, grilled vegetables at an outdoor wedding reception catered by Chris Bianco. Oh, and an all chocolate wedding cake.


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First and last course.

Lacks the suet dumplings which makes the stew (and what makes the stew vulgar) though yours will probably make a richer version. Have never seen proper suet (supposedly fat from around lamb kidneys) so I had to use frozen lard instead. Didn't have enough beef drippings in the fridge (it's saved for Yorkshire pudding).

Next batch of stew meat will go into a steak and mushroom pie (never acquired the taste for kidneys).

Not sure if I can make the pastry like this though

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bowl of cornflakes, an orange, and leftover pizza

Cantonese fried noodles and an avocado.

Grilled salmon, grilled scallops, grilled zucchini, baked candied acorn squash rings, shrimp pot stickers.

Now I'm pining for Canto fried noodles.

Me too. Since it's usually easier to find parking on Sundays, I may just pick up some Canto fried noodles. The ones I prefer are the browned to a crisp on both sides with the fish, shrimp, chicken and some assorted veggies in the middle with the sauce, where some of the softer noodles are soaked in between. At the restaurant, it's cut up in triangles, like a mini pizza; so, not sure how they would prepare it to go.

Yeah, I like it when it's a bit crispy like that, but not too crunchy... and I too like to soften the noodles a bit with the veggies and stuff.

Just be careful that they use the right noodles. There's a place I know that uses HK-style wonton noodles and not egg noodles. I wasn't happy about that.

I find chinese noodles need to be eaten fresh. The flat rice noodles "mushify" after you put them in a microwave to reheat and egg noodles go soft and chewing (not in a good way) if you use a microwave as well. Interestingly enough, putting chinese dumplings in soup and then microwave doesn't have the same effect. But I usually just keep a pack or two of dumplings sitting in the freezer in case I need a quick lunch (warm up some broth, dump a pack of dumplings in, add a few stalks of sliced bok choy, season to flavour et voila!

Great.... now I have a hankering for lamb dumplings.... and most of the restaurants nearby that serve them are closed right now...

Wait, ...?! Ok, that is just weird.

It wasn't very nice. One time, ok. Maybe they grabbed the wrong noodles and didn't notice (hard to considering one is bright yellow and the other one is a quite dull yellow). After they did it a second time to me and one time to my colleague, we refused to order anything from them again.

Oh, wow! It's never happened to me, but, if it did, I'd just chalk it up to a one time unwitting mistake. Of course, if it becomes a regular occurrence, I'd probably never return.

It is certainly much better fresh. Do you mean "haw fun"? Those reheated kind reminds me of eating chewy mashed potatoes. I don't recall if I've never microwaved dumplings, and not sure if I've ever bought them frozen.

Cavatelli pasta with glazed short rib over micro greens in Parmesan cream sauce...take out.
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