& red onions. Lime fizzy water.

The off & on breeze this afternoon is from the south & very warm

No recipe since I made it up as I went along ... stir-fried the bok choy first, set it aside, cut boneless thighs into strips and stir fried those, then added coconut milk and red curry paste, then am simmering it. If it needs a little brightening, I'll add some lime juice and/or cilantro. Rice of course.

We got a California Viognier that said it was good with Thai coconut curries. We had it last night with stuffed pasta shells, but tonight it should be really good.

Brat later.

Good Evening

but Hello Fresh just dropped off a big box too, so maybe something else

Steam-fried in evoo and veggie broth: chopped onions, orange bell pepper, cut asparagus, sliced mushrooms and minced garlic. When veggies were done I added 3/4 of a block firm mashed tofu and the seasonings: Jax Tofu Scramble, hot pepper flakes and Penzy’s Sunny Paris herbs. After plating I melted Violife cheddar “cheese” in the microwave. Cheers! 🥂

We’re back in Panama to meet with immigration officials to secure our Pensionado visas which will give us full residency and some financial advantages.

Tonight we’re going to a hole-in-the-wall restaurant that famously serves freshly caught fish grilled over a wood fire. They serve what they caught so it will be a culinary adventure.

We don’t stay in one place too long!

He didn't want me to have to cook after the afternoon's work I had.

It was going to be chicken enchiladas. I still had to make them because I'm working till 6:30ish for the next 4 days and my meal plans depend on leftovers. The enchies are in the fridge to reheat on Monday and Wednesday.

The pizza was ok, too. Maybe we'll reheat that on Tuesday - he got a large.

Last edited Sun Jun 22, 2025, 11:54 PM - Edit history (1)

We had baked cod topped by crinkle dill chips, mango salsa and sharp cheddar. It was sitting on sesame oil.
Small salad of mixed greens, calamata olives, cherry tomatoes, shaved almonds. Choice of dressings.
Ice water