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The wifey and her bestie cooked up a homemade pasta puttanesca last night that was spectacular. I got curious so searched a bit... This recipe from the NYT garnered a lot of love for those less inclined to eyeball it... https://cooking.nytimes.com/recipes/11583-pasta-puttanesca HS

mientras tanto en México, if Only

I don't know if this should be under podcasts, listening to, or here, but Norah Jones Is Playing Along with Jason Isbell

Obvious reasons.

Post Hipster, Home Cooked, AI Fish Curry

Root Down - Live ! by Jimmy Smith (1972) https://open.qobuz.com/album/0060254782508 Example: Getting a Friday groove on with Jimmy.

Sure @Pars - the rice is from the NYT Cooking site: https://cooking.nytimes.com/recipes/1022318-cilantro-rice?smid=share-url. That might be paywalled, always tough to tell with NYTC so let me know if it doesn't come through. It's the kids favorite rice. My only tweak is I use a little less onion powder and sub in some garlic powder. Enchilada Sauce - Ingredients 1 pound tomatillos 4 cloves garlic 2 jalapeno peppers 2 poblano peppers 2 serrano peppers (I usually can't find these so just up the poblanos) 2 tablespoons chopped cilantro ½ tablespoon cumin 1 tablespoon spicy chili powder Salt and pepper to taste 2 cups chicken broth Juice from 1 lime Instructions Preheat oven to 350 degrees. I actually just use the broiler, on low and first and then ramping up to high. Doesn't really go any faster but gives better char on the peppers in my experience. Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit. Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. **tip, but the peppers in a foil pouch and let them steam for a bit to make removing the skin easier** Add cilantro, cumin, chili powder and salt and pepper. **tweak - I use less chili powder, and leave the cilantro till the very end. I think the flavor is better that way** Process to combine. **I use an immersion blender in the pot I cook the stuff in after adding the broth** Add chicken broth and lime juice and process until smooth.**adjust broth amount based on how thick/thin you like your sauce. Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop. **don't over-cook the sauce. I cooked it all day once and the flavor seemed to break down too much. ** Final Assembly I always use corn tortillas, heating/softening them in the microwave in batches of no more than 10 as instructed on the package. Use anything from rotisserie chicken to baked, boiled, grilled, etc., as long as it's shredded. I usually season the chx lightly with homemade taco seasoning (Alton Brown's 19). 1.5lbs is usually enough for 20+ enchiladas. I stuff each tortilla with chicken and cheese, roll, place in a greased glass dish until its full. There's never too many enchiladas. Top liberally with sauce and cheese, bake at 350 for 25min (covered) and then uncover for another 5 minutes. Fresh grated cheese is always best, sometimes there's time, sometimes there's not. It's not a huge difference, but a nice one if you have the time. I usually mix colby-jack and cheddar. Go all out and get a little queso fresco if you want to go full fancy.

@blessingx , you should get some "I survived dining on Luxury Mountain" T-Shirts made up. mientras tanto en México

So I know these eateries started opening about 11 years ago, but I finally had dinner with a couple friends at The Rooftop Restaurant at RH (Palo Alto). Apologies for the lousy steak frites photo, but I'm not sure people really come here for the food. First time also having the 2022 Migration Sonoma Coast Pinot Noir, which was nice waiting for our table, though any traditional restaurant glass to outside bottle price ratio went out the window. Anyway, out of all the I'm-old-enough-to-have-seen experiences, Restoration Hardware's path of quirky & interesting, original store and concept in Eureka, CA (see photography thread for related news), where I saved a confused bird and Melissa offered to "get them on the internet", to rebranding to RH, to multiple celebrity CEOs, to these weird restaurants, to chartering jets and yachts is a very, very strange one. Kind of progress. 🤷‍♀️

Shepherd's Pie from Dogfish Head Alehouse

Brit Brunch

A.I. Fish Taco's 🐠 🌮 🌮

@blessingx

Petaluma (West) Acme Burger 'n Acme Larger, Fish 'n Chips, Chocolate Shake

Al Fresco Friday Fish

Steve loves to smile for pictures

Last night. Absolutely delicious Birthday rib dinner at Al's place. Complete with chocolate cake and my favorite people!

Godspeed, James Tolkan.... https://deadline.com/2026/03/james-tolkan-dead-back-to-the-future-top-gun-1236768221/ HS

Ross “The Boss” Friedman, Legendary Dictators and Manowar Guitarist, Dead at 72.

Sam Kieth, Creator of The Maxx and Sandman, Has Died, Aged 63.