Sat: Tacos with salsas and pickled corn, with Gallo Pinto and a side radish salad

Sun: Breakfast - leftover gallo pinto with platanos, queso. Dinner - (hold-overs from last week's Thai menu, Somdam salad with fried-tofu spring roll, bean sprouts, radish, mango, cilantro)

Mon: Breakfast - Cachapas, Dinner - Empanadas

Tues: Mexican salad

Wed: Leftover empanadas with side salad

We needed to explore a few menu options for an upcoming dinner party, as well as test out DC's ability to supply ingredients:

Saturday: Night out at Eden Center and nearby grocery stores

Sunday: Steak (it was warm in January!)

Monday: Yellow Chicken Curry with rice

Tuesday: Leftovers

Wednesday: Salad night (som dam?)

Thursday: Pad Thai

Friday: Tofu Coconut Soup

Epic molecular mixology:

Hot-and-cold Gin Fizz from El Bulli: http://12bottlebar.com/2011/07/el-bulli%E2%80%99s-hot-frozen-gin-fizz/

GoodBooze comes out with an entire section on gin: http://goodbooze.wordpress.com/gin-cocktails/

The make-your-own list:

Make your own bitters from this recipe database: http://www.artofdrink.com/recipes/bitters/

The history and science of the meringue: http://boingboing.net/2012/09/04/the-history-and-science-of-mer....

Innovative cake pans: Orange peels. http://www.chow.com/galleries/315/step-up-the-smore-7-ideas-for-campfire-treats-by-chris-rochelle#!7324/chocolate-cake-baked-in-an-orange

Carmelized onions in 15 minutes, without cheating: http://www.seriouseats.com/2012/08/video-food-lab-how-to-caramel...

Using unwanted wine in cocktails: http://www.chow.com/videos/show/chow-tips/122932/hate-chardonnay...