Second time cooking Pad Thai, this time w/ a mind for authenticity: tamarind + fish sauce = smelly but so delicious. How'd I do?
Swordfish with Kohlrabi Carrot fritters and sautéed mustard greens
Loin lamb chop with fresh thyme, parsley, sage, and garlic, topped with a portobello balsamic reduction. #nbd #dinneronaweeknight