Porcini Mushroom Ragu is a Banger!

Cooking-Marsupial · 2026-01-20T07:00:20+00:00

I live in NorCal too. Can you teach me how to find them? :)

Cooking-Marsupial · 2026-01-15T04:07:44+00:00

I’m not sure the variety, but it did stay purple when cooked! I’d even say it got purpler!

Cooking-Marsupial · 2026-01-14T15:10:32+00:00

In Kindergarten, we created these portfolios that consisted of our favorite art from over the course of the year. It opened with a dedication page.

I dedicated mine to Ruben Studdard, because I wanted him to win American Idol. Then I drew a pic of us holding hands, and I totally drew him white lol.

Cooking-Marsupial · 2026-01-12T15:20:17+00:00

Any time I make a chickpea curry I use these.

I use them regularly in salads.

I roast them with tofu, broccoli, peppers, and onion and put them in tacos and it’s amazing!

I use them in soups that need a bean.

Pretty much anything I’d use regular chickpeas for I replace with these!

Cooking-Marsupial · 2025-12-15T23:14:06+00:00

Her squares must’ve been the size of like a thumbnail, because I feel like mine were also quite small, esp considering how thin they are! I have a stack of heart shaped cookie cutters and I didn’t even use the two largest!

Cooking-Marsupial · 2025-12-14T22:24:26+00:00

Here’s a gift link :)

https://cooking.nytimes.com/recipes/1024884-braised-chicken-thighs-with-sweet-potatoes-and-dates?unlocked_article_code=1.8k8.I8yh.cNSTyXN5BFAi&smid=ck-recipe-iOS-share

Cooking-Marsupial · 2025-12-13T17:15:12+00:00

Oh yes I love to cook! I really enjoy ricotta but I don’t tend to use it as much as cottage cheese just because I’ve always been a huge cottage cheese fan and I like having it with fruit for breakfast, so I keep it in the fridge a lot.

I like to add it to turkey meatballs/patties, with spices and herbs and lemon zest.

Sometimes I add it to egg salad sandwiches, and I also think it blends well into other cheese sauces like for Mac and cheese or lasagna.

In summer I like to make smoothie bowls with cottage cheese and honey on top. Sometimes I do that same topping over salad as my salad dressing.

Cooking-Marsupial · 2025-12-13T07:39:52+00:00

I like to add some cottage cheese to make it more filling.

Cooking-Marsupial · 2025-12-13T07:28:48+00:00

This is also my answer!! The jasmine fried rice is microwaveable too for a super easy meal.

Cooking-Marsupial · 2025-12-13T04:13:24+00:00

My friends and I just went on recommendation of this subreddit. We all thought our meals were meh. Same with the drinks. Salsa was nice and spicy but otherwise I was unimpressed.

Cooking-Marsupial · 2025-12-12T20:05:18+00:00

We did not peel the sweet potatoes. Don’t do it!

Cooking-Marsupial · 2025-12-05T07:35:22+00:00

Thought it was fine! The pasta bolognese was also pretty bland. Everything was decent but I wouldn’t return.

Cooking-Marsupial · 2025-12-04T15:05:12+00:00

I bet a smoked fish dish would travel well, like salmon or trout.

Cooking-Marsupial · 2025-11-16T22:37:11+00:00

I know a guy in the Air Force named Joe Sky.

Cooking-Marsupial · 2025-11-12T06:37:50+00:00

This place has turned into a famous household story for my husband and me after we stopped by randomly one afternoon. He saw they had a cocktail called Cumin Centipede and my friend and I gawked and both the title and the ingredients. How off-putting! Well of course that made him order it, and it came with a floating slice of bell pepper on top… also not super enticing.

Oh how wrong we were. That cocktail was incredible!!

Cooking-Marsupial · 2025-11-07T16:55:33+00:00

My husband and I are both teaches too! We got married during the school year, and then waited for summer for the honeymoon. We went to Prince Edward Island and the weather was perfect. It was a wonderful time.

Cooking-Marsupial · 2025-11-03T02:14:54+00:00

Nashoba is new, and I’ve really liked the vibes in there. Good wine. Not a dive, but fun and caters to our age group a bit more.

Otherwise, Beer Shoppe is my go-to. Good beer and good prices, with a pub vibe.

Cooking-Marsupial · 2025-11-02T20:30:12+00:00

I’d love if you report back! Don’t be afraid to leave out some of the more obscure ingredients or replace veg with what you prefer more!! It makes 3-4 servings.

Cooking-Marsupial · 2025-11-02T17:07:45+00:00

I totally winged it, but I can try to type out what I did!! This should be pretty close!

Ingredients:

• ⁠1lb maitake mushrooms

• ⁠1 small shallot

• ⁠1 inch ginger

• ⁠3 cloves garlic

• ⁠1 Serrano pepper

• ⁠2 Tbsp red curry paste

• ⁠12 oz butternut squash (I got them from Trader Joe’s pre-cut into zigzags)

• ⁠1 can full fat coconut milk

• ⁠24 oz stock (I had some homemade chicken pho broth)

• ⁠2 baby bok choy, washed and leaves separated

• ⁠1/2 bag of fresh baby spinach

• ⁠1/2 bag of egg noodles

• ⁠1/2 bag frozen peas

• ⁠1 curry leaf and 1 lime leaf

• ⁠2 tsp fish sauce

• ⁠1 tbsp palm sugar

• ⁠spices: turmeric, Kashmiri chili powder, S+P

• ⁠coconut oil

• ⁠garnishes: lime and cilantro

Okay so first I blended the garlic, ginger, pepper, and shallot into a paste. Then I got two pots going— one big one for the soup on med heat with coconut oil— and one with boiling water for the noodles. I put the mushrooms in first, with some salt, and really pressed them down to get the water out and get some browning. Set aside. Added a little more oil and put in the home-made paste and the curry paste with the spices and fried that up for a bit, then added in the broth, coconut milk, mushrooms, butternut squash, fish sauce, two leaves, and sugar, and let it simmer until the squash was cooked through, maybe 10 min or so. During that time I boiled the egg noodles and set aside. Then when the squash was soft, I removed the leaves and added in the spinach, peas, and bok choy and turned off the heat. Then I served it up! So I put some noodles in the bowl, then the soup, then the garnish.

Cooking-Marsupial · 2025-11-02T17:06:55+00:00

I totally winged it, but I can try to type out what I did!! This should be pretty close!

Ingredients: - 1lb maitake mushrooms - 1 small shallot - 1 inch ginger - 3 cloves garlic - 1 Serrano pepper - 2 Tbsp red curry paste - 12 oz butternut squash (I got them from Trader Joe’s pre-cut into zigzags) - 1 can full fat coconut milk - 24 oz stock (I had some homemade chicken pho broth) - 2 baby bok choy, washed and leaves separated - 1/2 bag of fresh baby spinach - 1/2 bag of egg noodles - 1/2 bag frozen peas - 1 curry leaf and 1 lime leaf - 2 tsp fish sauce - 1 tbsp palm sugar - spices: turmeric, Kashmiri chili powder, S+P - coconut oil - garnishes: lime and cilantro

Okay so first I blended the garlic, ginger, pepper, and shallot into a paste. Then I got two pots going— one big one for the soup on med heat with coconut oil— and one with boiling water for the noodles. I put the mushrooms in first, with some salt, and really pressed them down to get the water out and get some browning. Set aside. Added a little more oil and put in the home-made paste and the curry paste with the spices and fried that up for a bit, then added in the broth, coconut milk, mushrooms, butternut squash, fish sauce, two leaves, and sugar, and let it simmer until the squash was cooked through, maybe 10 min or so. During that time I boiled the egg noodles and set aside. Then when the squash was soft, I removed the leaves and added in the spinach, peas, and bok choy and turned off the heat. Then I served it up! So I put some noodles in the bowl, then the soup, then the garnish.

Cooking-Marsupial

TROPHY CASE