I had a hankering for roast beef the way my mom cooked it. I've put off buying an eye roast for several weeks now, but I finally found one (2.6 lbs) under $20, so I splurged. It will have served 3 adults two nights of dinners (with mashed potatoes, peas, and a salad and tonight with the hot roast beef sandwiches), 2 lunch sandwiches (eaten w/ raw celery and apple slices) and 2 beef bowls w/ gravy. I think I've made it go as far as possible.

Your apple cider-cherry kombucha sounds so good, and so does the rice pudding! I have never had kombucha but I love apple cider and anything with cherries/cherry juice.

I used the Kim Chi the sane way I'd use sauerkraut for a reuben.

Steam-fried in evoo and veggie broth: chopped onion, red cubano peppers, carrots, sliced mushrooms and minced garlic. When soft I added cut asparagus and cooked until done. Added a dollop of Miyoko’s butter, cooked brown basmati rice and chopped parsley. Vegan parm on top. Cheers! 🥂

Breaded and fried chicken cutlets served with yellow rice and red beans Lemon and hot sauce as condiments Chocolate chip cookies for dessert

Just back from Whole Paycheck with some blue corn tortillas, soy chorizo, black beans, and a heavy hand with the pickled jalapeños. It’s been forever since I’ve had taco night, and I’m wondering why I go with lazy frozen burritos so often when this is so good.

a fish patty—shrimp and salmon seasoned with lemongrass and a mix of umami-rich sauces. with tangy pickled carrots and cucumbers, ribbons of shredded kale, a flurry of fresh cilantro and Thai basil, and golden-fried shallots.(fried shallots not good) together over springy rice vermicelli, to soak up the sweet-and-sour carrot-studded Nước Mắm sauce.

Soulayphet Schwader

Born in Laos, he immigrated to Wichita, KS as a refugee with his mother and siblings at a very young age. Dissatisfied in college, he found himself working as a cook in a restaurant, and given his talent and passion for food decided to attend the New Orlean Culinary Institute in VT. After completing his program, he moved to NYC and began working, but noticed the complete absence of Laotian cuisine, which led to his decision to open his own restaurant. There is a strong sense of tradition and family in his cooking, and his mother will often stop in to supervise and criticize. His 2011 trip back to Laos was highly informative, and helped to set the menu for his NYC establishment. Khe-yo highlights traditional Laotian flavors using quality local ingredients, encouraging guests to engage directly with their food by using their hands to eat.

to go from Wichita KS to a NYC restaurant!

(but daughter's elementary school's classmate might, as her family has deep routes in Kansas!!!)

I could have the leftovers!