Yesterday was shopping day, so today was cooking day. Lunch was an old friend (spiced chicken breast on the Traeger, this time mostly using Penzey’s “Tsardust Memories” seasoning, which is largely sweet paprika).
For dinner, we experimented with yet another recipe from the New York Times’ “At Home” section, this time Glazed Cod with Bok Choy, Ginger, and Oyster Sauce. Of course, we didn’t use oyster sauce – we substituted a hoisin/soy mixture. It came out pretty good – it probably would have been better had we had real garlic instead of chopped garlic from the jar, but I’d definitely have it again.
Our spice supplies are being depleted a lot faster than usual, so I was happy to get an email from Penzey’s offering contactless pickup of spices at their Menlo Park store; I placed an order and we plan to go there on Friday. It’ll be the longest drive we’ve taken since the lockdown, but it won’t make a significant dent in the podcast backlog.
And tonight was the final episode of Pirke Avot study at Shir Hadash; now we’ll have to find something else to let us know that it’s Wednesday.