This is a great recipe for Roasted Curried Cauliflower !

Lunch salads ready. Waiting for the pot pie to finish heating up in the oven.

I will be selling my posters and prints this weekend at Dose Market ! You should go !

A steaming bowl of spicy kimchi stew to warm the cockles.

Here is a loose recipe:

Kimchi
Reserved kimchi liquid
Onion, diced
Pork (shoulder, belly), in 1” slices or silken tofu, cubed. Or both (I used both) 
Water

- Put everything kimchi, kimchi liquid, onion, pork / tofu in a pot. Pour enough water in to barely cover. I would probably do a 1:4 ratio of kimchi juice to water.
- Bring to a boil, cover and then simmer. If you’re using pork, cook for a couple of hours. If not, probably half an hour to an hour will be fine.

Leek Soup (adapted from Chez Panisse Vegetables)

2 large leeks
2 garlic cloves, minced
chicken stock
1 branch rosemary, a couple sprigs fresh thyme
salt and pepper
couple splashes of white wine vinegar
egg (optional)

- Only using the white ends of the leek, slice in half lengthwise and then cut into a 1/4” dice.
- Soak leek pieces in a large bowl of water to allow the sediment in the layers to sink to the bottom.
- Heat some oil in a pot. Remove the leeks from the bowl and drain well. Add to the hot oil and saute until just soft.
- Pour in enough chicken stock to cover. Add in the rest of the ingredients. Bring to a boil and then turn heat down. Allow it to simmer for 20-30 minutes. Season with salt and pepper to taste. Finish with white wine vinegar.
-Optional : Crack an egg onto the top and cover. Simmer until whites are cooked but yolk is still runny (or until however you like your eggs cooked). Gently transfer egg and the soup into your bowl. 

Too cold to do anything but drink tea, including cleaning up the used tea bags. 

I made donuts today for the first time. This one is a bunny shaped donut hole !

I roasted some banana and poblano peppers for this stew.

Yesterday night I made tomato butter and I think it changed my life a little bit. It is thick, rich, savory and, of course, tomato-y. The original recipe instructed me to douse it over a simple roast chicken (which I did) but I can see this being used to sauce many other things (fried eggs!). Enjoy!

Tomato Butter
(from Canal House Cooking)

2 anchovy filets
6 sprigs fresh thyme
3/4 cup sherry
2 big tablespoons tomato paste
8 tablespoons (1 stick) cold butter, cut into 6 pieces

1. Gently simmer anchovy filets, thyme and sherry in a small sauce pan for 15 minutes. 
2. Discard solids and continute to reduce sauce by half.
3. Whisk in the tomato paste and then the butter, piece by piece.
4. Keep warm over small flame or chill for later use.