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Cooking 5/30:
I cooked for about 4 solid hours today and my feet are killing me!!
— Bread and pancake maintenance
— Broccoli, adapted from this recipe; upped amounts in general, subs. garam masala for ras-el-hanout, peanuts for pistachios, serrano for jalapeño, spearmint salt for plain; changed workflow to use one cast-iron skillet — toasted nuts, then toasted garlic and spices in oil, then in batches cooked the broccoli stems until they were just barely heated up https://www.bonappetit.com/recipe/broccoli-and-date-salad
Cooking 5/30:
— Roasted a pan of bone-in skin-on chicken thighs; most went into noodles below, reserved schmaltz and some meat/skin for arroz rojo in a few days
— Adapted this recipe; subs. maki noodles for udon, schmaltz for oil, used celery and cucumber for veggies, added lime, sesame oil, serrano, and more garlic to dressing https://www.bonappetit.com/recipe/udon-with-chicken-and-garlicky-peanut-dressing