This week we have two fun holidays back to back, actually on the same day: Chinese New Years Day and Valentine’s Day! So we’ll have some Chinese food the day *before* Valentine’s Day, and then a nice meal for the day itself. I’ve included two different desserts this week: the classic French Couer a la Creme with Strawberry Sauce, and a chocolate-crusted Mock Kahlua Cheesecake. For the rest of the week, we’ll have a warming minestrone as well as what most call a “Swiss” steak (but I don’t, because that’s not how my Swiss dad makes it), and one of my new favorite dishes: Chicken Paprikash. I’m using up the leftovers of the Swiss Steak in a Mexican-style quick dish later in the week. And we’ll hit India again.
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