What did you cook or eat today (April 2026)?

[Morning Glory]

Simply tell us what you cooked or ate. Photos are appreciated but not necessary.

 

[badjak]

Almost April (too lazy to find the other post)
Fermented black bean, pork & bell peppers

 

[Morning Glory]

Almost April (too lazy to find the other post)
Fermented black bean, pork & bell peppers
View attachment 143263

That looks really good!

 

[Barriehie]

Almost April (too lazy to find the other post)
Fermented black bean, pork & bell peppers
View attachment 143263

I need to get some more fermented black beans. I ate the last ones I ordered so slowly they got moldy.

 

[Z-Cook]

That looks really good!

It certainly does! We'll be right over!

 

[Z-Cook]

I need to get some more fermented black beans.

Me too - I need to order online - no one carries them in town - everyone thinks black beans are the ones you boil up and cook for mex/new mex.

I ate the last ones I ordered so slowly they got moldy.

Wow. Must have been a really long time - they're super salty Or got damp

 

[Z-Cook]

Green chile cheeseburgers and fries for supper. Home made, if you dont mind.

 

[Puggles]

Pizza food

 

[badjak]

I need to get some more fermented black beans. I ate the last ones I ordered so slowly they got moldy.

I keep them in the fridge, esp once opened

 

[SatNavSaysStraightOn]

Last of the rosemary courgette rice cake.

 

[MypinchofItaly]

Lasagna rolls filled with ricotta and sage, finished with butter and pecorino. I’ve used the last lasagna pasta I had in the fridge. Blanched for a few mins, stuffed then baked

 

[Barriehie]

Me too - I need to order online - no one carries them in town - everyone thinks black beans are the ones you boil up and cook for mex/new mex.

Wow. Must have been a really long time - they're super salty Or got damp

Really long time and yes on the black bean confusion, same thing here.

 

[DavidLC]

First post in this thread so hello everyone! Made a simple rösti with a fried egg on top for lunch. It's one of those Swiss staples that I never get tired of. Grated potato, butter, salt, and patience. The trick is not touching it for a good 10 minutes so the bottom gets properly golden and crispy.
Those lasagna rolls sound amazing by the way. Ricotta and sage is such a good combination.

 

[MypinchofItaly]

First post in this thread so hello everyone! Made a simple rösti with a fried egg on top for lunch. It's one of those Swiss staples that I never get tired of. Grated potato, butter, salt, and patience. The trick is not touching it for a good 10 minutes so the bottom gets properly golden and crispy.
Those lasagna rolls sound amazing by the way. Ricotta and sage is such a good combination.

Rösti is an excellent dish, and it’s been a while since I last made it. We have something similar in Italy made with potatoes and cheese, and similar is also the part about not touching it for a good 10 minutes so the bottom gets properly golden and crispy. How true that is.