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I'm making tri-tip tonight too. I'm doing cauliflower and red potatoes with it, though.

It turned out very well. It was delicious.

I made Thai curry with quail last night. It turned out really, really good!

Chili is one of those dishes that is better the next day.

I have a crockpot full of chili simmering away. I want it now, not a few hours from now!

Sourdough in the oven now. I'm not sure what I'm going to have with it. Probably a can of soup.

Last night's dinner

Sounds like me. I just had leftover curry. I'm going to be cooking turkey, crockpot stuffing, mashed yams with bacon & cream cheese, and acorn squash. My friend is bringing greenbean casserole and pies. There will be more than enough food tomorrow!

Trout donburi

I'm trying this recipe tonight. One of the tenants brought home a big bag of trout. https://www.foodandwine.com/recipes/japanese-style-trout-dashi

That's funny, someone on NextDoor was looking for Pho recently. Around here the best ethnic food you can find will come in a food truck. You have to know where to find them, though. I'm still learning. saywee.com is an inexpensive source for non-fresh ingredients and snacks. I have to...

Sounds kind of like Benihana's. The one thing about the new town I've moved to: It's very white. There is some attempt at cultural diversity in food, but it falls a bit flat, especially after coming from the SF Bay Area where you can get anything.

Oden. I haven't had oden yet at my new house. I had to go to the town an hour and a half away to get the ingredients and I've been keeping them in my freezer for a cold day. Today is that day.

I made a spinach/cheese foccacia today. Here is the video from last night's dinner.

Bacon wrapped quail with sourdough roll and chahan. Here's a preview of tomorrow's cooking video.

I'm going to do that. One of the things that has kept me from making a lot of different breads is needing to go out and buy yeast. This will keep me baking for quite some time.

I had a bread maker once. I found that I made better bread without it, and it wasn't worth fiddling with all of the settings. I ordered the yeast, so I think I'm going to experiment with foccacia and cinnamon rolls this winter.

They all add flavour well if you know how to take the time to make it work. It's a living creature. You have to know how to feed it. Sourdough starter is Tomogachi for adults.

I might look into that. Yeast is normally pretty expensive and goes bad pretty quickly, which is one reason I like the sourdough starter. I also love sourdough, but I like to be able to make different kinds of breads too.

I've bake a lot more bread in the winter than I do in the summer. I've been feeding Audrey (my sourdough starter) up in preparation for starting some baking soon.