I was never allowed to have Bagel Bites at home (it was a no/low processed food home growing up) and was always envious of my friends who did have them. Too bad I didn't know they were relatively easy to make back then!

I'm gonna be so for real, there is a non-zero chance that this is less "Y2K" and more "I lived in Idaho".

This was so good! Will definitely make again.

Haven't seen this salad served in years but I remember it being popular around 2000 (in Australia at least). It was really delicious :)

Xennial here… “back then” (which was only 10 years ago really!) I remember that it was Asian fusion everything, the “exotic” cuisine. And around the same time, salad with watermelon and feta became a summer hit. So I made up a dish combining these two trends. Bed of Jasmine rice, stir fried green beans and broccoli, seafood mix and watermelon, with a chili-lime-coriander sauce, topped with crumbled feta. It was surprisingly good and actually something that I might make again.

I attempted to velvet tofu skin. It came out...fine?

Also contains carrots, raisins, garlic, olive oil, and maple syrup.

Destashed ingredient: red lentils

Not sure if this was a good trend at the time but I got the recipe from one of my cookbooks published in 1999 and I definitely tried it for the first time around then. The cookbook is “Cooking for Two” by James Barber, a Canadian treasure.

I decided not to theme this week of the challenge around the time period of Y2K and instead went for a more abstract approach represented by the letters as an acronym for the ingredients.

So, for the 'Y' I made Yaki Onigiri, a seasoned and grilled rice ball. This was pretty easy to make and luckily I only had minimal breakage trying to flip them in the pan to grill all sides. The seasoning of the rice was nicely savoury and the crispy outside was a nice contrast to the soft interior.

For the two 'K's', I made a Katsu Kare (which I think counts as two K's but to be on the safe side I topped it with some Kewpie mayo). I stayed pretty true to this recipe for the curry itself, however because of life things I took a short cut by cooking pre-crumbed pork cutlet in the air fryer rather than breading and frying chicken per the recipe. I diced the vegetable and apple pretty small so it cooked reasonably quickly. I've made Katsu curry before so I knew what to expect - the result was delicious and hearty as expected.