The muhammara, if I can standardize the recipe, which means I need to write it down in the quantities I use to make a metric buttload of it for work, will probably become a standard menu item, as folks really like it. Until then, I will make it every other week or so as an app special. The creme brulee will become pretty standard, too–every other week or so as a regular dessert. I just wanted to debut it on Valentine’s day.

The asparagus soup, by popular demand, will return, as will the caramelized pears and fried chevre, either as a salad or an appetizer. Folks really liked that, too.

And the salmon with chutney comes up now and again, as do stuffed peppers. I make those about every other month or so, or every five weeks, something like that. Whenever we have lots of peppers and I am in the mood for making them.

I am lucky. I have a cushy job–Hilarie and Mark are pretty much okay with whatever I feel like cooking within reason–and since I have had food cost beaten into my head for umpteen bazillion years, most of my ideas are well within reason. So, I pretty much get to cook what I like and to experiment in the kitchen.

It’s fun.

Good wishes for your busy day!!