Dinner tonight - or last night.

I made my version of Japanese dashi soup. This time I simmered chunks of fresh cod in the bonito/ginger broth before adding the bullion, mushrooms and kale. Yum!

Set parboiled some turnips, carrots and sweet potatoes. Then he put them in a casserole under a small pork loin with some kind of fruit juice. Then he put the lid on the stuff, stuck it in the oven, and let it cook.

For the last 20 minutes, I took the lid off and turned the broiler on (and sprinkled on some Paul Prudhomme Pork and Veal Magic)

awesome! excellent work by Set!

That sounds delish Beth.


I had grilled salmon, and a salad with romaine, dried cranberries, some diced boiled egg and a little honey dijon vinegrette.

Your soup sounds wonderful. Did I miss a recipe on this thread? Maybe that bag of mushrooms I have will end up in a soup.

That stuff is sooooooooo good! It's like....magic lol!

I have a whole chicken. I normally roast them. And I love it...I wonder what else I can do. Don't want to boil it. I don't think.

Well...whatever - we are having chicken tonight. Probably with some asparagus and some frozen silver queen corn I put up from this last summer.

Um.... the recipe (sort of) is somewhere.....

It was a few pages back. I'll edit it as I have improved the recipe (imo):

All ingredients are approximate (of course). The chicken bullion, miso and bonito are all salty, so consider starting with less and adding more if want to.

Start with about 4 cups of water set at a energetic simmer and add a teaspoon of bonito flakes and a couple teaspoons of minced fresh ginger. Let this simmer (not boil!) while prepping the rest. I saute 1-2 tablespoons chopped onion by sticking it in a microwave with just enough canola oil for a minute or two and add it to the pot. Add chunks of a salt-water, white fish. This this all simmer for 6-7 minutes and then turn it down to a gentle simmer. Add a teaspoon of red miso and a little more of the chicken paste. Mix to blend. Chop rinsed kale/bok choy/etc (to 1 cup) and 3 diced fresh shitake mushroom caps and add to soup and turn off heat. Optional: add cooked soba noodles or cooked rice.

The fish sort of fell apart, but I don't mind. For more traditional Japanese soups I think you'd want to strain out the bonito, ginger and onion after simmering them. If you make it, let me know what you think!

I've got two nice little roasting chickens that need "concepts".

What did you decide to do with yours?

a meal scavenged from around the kitchen
an orange quartered, a bowl of frozen mixed fruit, an all bran bar and 2 cups of green tea

I did what I normally do. I put olive oil and Cavendar's Greek Seasoning on it and roasted it. Roasting the asparagus too.

It will be good...not real creative but yummy.

Bad girl had sesame semolina bread and brie for dinner last night.
Tonight, bowls of homemade veggie/asparagus pasta soup.

I have to remember to buy bonito flakes..
this all sounds good to me.

The bread and brie sounds great. You made up for it tonight.

I think I am having white chicken chili tomorrow night with the leftovers from tonights roasted chicken. Baseball night...so it has to be easy.

Thank you littlek for the recipe, it is much appreciated. Never used katsuobushi in a recipe. I looked that up, more fun to say then bonita flakes. Katsuo-bushi
I am going with the soba noodles over rice, and will add a bit of home made chili paste. Perfect meal for a Friday during lent.

Ossobuco, your vegetable, asparagus, and pasta soup sounds good too. Was it a cream base? Speaking of asparagus, this spring will be the first year I can greedily harvest my three year old crop. I am excited.

It takes three years to grow asparagus? No wonder it's so expensive. But mm mm good.

Hello Mismi,..I planted six asparagus roots, three years back, in the spring, and by fall, there were ten to fifteen very thin (an eighth of an inch, to three sixteenths diameter) aspargus, four feet tall, and they had gone to seed, Year two,...tripled that amount from each root,...now I had six areas with thirty to forty asparagus's, a bit thicker,...and I did harvest a few,..but, mainly, wanted them to go to seed . From this year on, all it will do is continue to multiply.
Here is a picture I found online.

Oh! I envy your home-grown asparagus!

late in the season last year i found a huge patch of asparagus growing along the ditch bank next to the orchard near the house, gonna make sure to harvest a bunch this year

Is that poison ivy I see mixed in with the stalks?