dsi1 wrote:

> On Saturday, December 22, 2018 at 12:39:58 AM UTC-10, Ophelia wrote:
> > "cshenk" wrote in message
> > ...
> >
> > Sqwertz wrote:
> >
> > > On Mon, 17 Dec 2018 16:41:10 -0600, cshenk wrote:
> > >
> > > > Actually, I am with Sheldon on this one
> > >
> > > That's not surprising considering you both gravitate towards the
> > > same "style" of food.
> > >
> > > -sw
> >
> >
> > ??? Ours is extremely opposite. Mine is very Asian compared to
> > average folks here. Sheldon is a bland upper NY state cuisine.
> >
> > I'd say if I gravitate a direction, it is with DS1.
> >
OP note

Yes so are we! Dsi1 had dragged us in that direction
and we love it)

Carol note
> > Dinner tonight is well in our normal set. It's gold sauce curried
> > chicken leftovers (a medium gold curry blend) with fried rice and
> > beans folded into home made flatbread (last of the flat bread). For
> > soup, dashi miso soup with so many brocolli leaves (asian, not
> > flowers) that it is near a stew.
>
> That's totally awesome. It's a meal made with care and love. It's a
> lucky person that gets to eat this way by a person who makes a meal
> that way.

Grin, all is good. I can't believe Steve thought I cooked like
Sheldon.
The only real relation there is we like fresh ham (same cut as
preserved hams are made from). Ours for the Xmas meal with guests is
now studded with whole anise stars in the interior and cloves at the
outside.

The duck is still defrosting but will have a soy miso orange glaze.

So far sounds pretty basic USA but the sides are not and we are adding
in Cindy's Indonesian sauce to go with the Kholrabi (a German cabbage
family item).