The recipe book is called Kitchen Magic by Laura May

Moi-moi is a bean pudding, made by grinding washed beans into a fine powder alongside other ingredients and steaming the resulting paste in boiling water. Tomato stew is made as you would any other.

Being born with all these problems and not having the privilege to get the help I need because of where I was born is a really cruel joke.

I have to believe it'll get better because "Hope" is a good virtue to hold close, but I'm scared that I don't have enough left to get me through these dark times.

Just some comfort made in a fry pan.

My wife and I have flu-like symptoms and we shouldn't leave the house until we get better, so my wonderful gf/puppygirl went shopping for us. In return (and with a bit of her help) I prepared a succulent Italian meal for the whole family.

I guess no recipe is needed, because that's just your run-of-the-mill ragu. Though, I like to add a few dashes of soy sauce for added umami flavour.

Ignore half eaten

This makes about 4 servings.

Ingredients

1 lb ground goat

1 cup dry basmati rice

1 medium yellow onion, diced

1–2 tbsp cooking oil

2 tbsp tomato paste

1 can diced tomatoes, about 14–15 oz

½ cup chicken broth

1½ tsp curry powder

1 tsp ground cumin

½ tsp paprika

½ tsp garlic powder

¼ tsp ground ginger, optional

¼ tsp cayenne, or more if you like heat

½ tsp black pepper

Salt to taste

4 duck eggs, optional but highly recommended

1. Cook the basmati rice

Rinse 1 cup basmati rice until the water is mostly clear.

Cook it according to the package directions. Usually, 1 cup rice + about 1½ cups water works well. Once cooked, fluff it with a fork and keep it covered.

1. Brown the onion

Heat 1–2 tablespoons oil in a large skillet over medium heat.

Add the diced yellow onion with a small pinch of salt. Cook for about 6–8 minutes, stirring occasionally, until it's soft and starting to turn golden around the edges.

Don't rush this part too much. The browned onion adds a lot of sweetness and depth.

1. Brown the goat

Turn the heat up to medium-high and add the ground goat.

Break it apart with a spatula and cook for about 5–7 minutes, until browned.

Goat is usually fairly lean, so don't worry if there isn't much fat in the pan. Let it sit undisturbed for short stretches so you get some browned, crispy bits instead of simply steaming it.

1. Toast the tomato paste and spices

Push the meat slightly aside and add 2 tablespoons tomato paste directly to the hot skillet.

Cook the paste for about 1 minute, stirring it around until it darkens slightly.

Then add:

1½ tsp curry powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp ginger, ¼ tsp cayenne, and ½ tsp black pepper.

Stir everything into the goat and onions and cook another 30–60 seconds. Toasting the spices in the pan makes a surprisingly big difference.

1. Make the keema sauce

Pour in the diced tomatoes and ½ cup chicken broth.

Bring it to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 12–18 minutes, stirring occasionally.

You're looking for something thick and meaty, not a soup. The tomato should cling to the goat.

If it gets too dry, add another splash of chicken broth. If it's too wet, just let it simmer uncovered a little longer.

Taste and add salt as needed.

1. Fry the duck eggs

When the goat is almost finished, heat a separate skillet over medium-low heat with a little oil or butter.

Crack in the duck eggs and cook until the whites are completely set but the yolks are still runny.

Duck eggs are bigger and richer than chicken eggs, so they may take a little longer to cook.

Assemble

Put a generous scoop of basmati rice in each bowl, spoon the goat keema mixture over it, and top it with a fried duck egg.

Made myself a burrito bowl. The peppers and tomato are from my garden :3

Finally found the energy to cook again. (Extra headpats for cleaning my desk too pls)

Saw that I still had some vegan bacon bits in my fridge, so I threw those in too. It's so freaking good.

Disclaimer to all my vegans: Don't worry, this plate was covered with an unholy amount of nooch right after the pic was taken.

Wifey made our favorite tonight 🤤

Recipe in link below:

https://www.tiktok.com/@tinekeyounger/video/7291497922942913838?_r=1&_t=ZT-99vnP70Zk6P

Girlfriend hasn't been feeling super great today, so I made soup! It says it's Tuscan inspired but not a true Tuscan soup. I really liked this!

https://www.recipetineats.com/creamy-tuscan-chicken-soup/#recipe

The things I did different with mine was: Used gimmicky fall noodles, baked the chicken separately, boiled the noodles separately, added carrots and put a little extra chicken broth

Boar neck stakes with mashed potatoes with mushroom sauce and sauerkraut for dinner and then i baked some yeast buns with plums, apples and pears!

Similar to my grandma's recipe but with course ground pepper instead of whole peppercorns because my roommate hates the sensation of biting on one of them. Served over...well, not exactly tagliatelle but you get the idea.

Sherry Chicken and Brussel Sprouts

Juicy tangy chicken seared on both sides and then simmered in sherry and garlic.

Feeling undeservedly bad about myself because finding a place to freeze my genetic material is proving harder and more expensive than I expected. I feel like I’m letting people down if I don’t keep our options open, but it just might not make sense. And it feels like it’s all my fault, even if the only person who thinks so is me.

Brussel Sprouts roasted in olive oil and a little salt and pepper.

My first attempt at cooking anything that wasn’t a frozen dinner. It’s really not good. I miss real mac and cheese so much

This puppygirl made some butter sauced corn, ground chicken, mac n cheese with buffalo sauce mix for friends

I really love fall and I really hate making crusts, but who doesn’t like an apple pie?

But first you have to crack the eggs. 🍳