For some crazy reason the sweetness was bugging me and didn't allow the other flavors to come through.
Took a chance and added a little citric.
It did the trick
This will also help cut the slime of the okra that will be added.

The meat and chili sauce cooked down to a simi thick gravy like concoction.
A whole giant bag of cut okra was added and the lid put back on.
The basmati rice is cooking in another kettle with salted water and a little of the reserved grease from the meat for flavor; about a tablespoon.

Came out OK but going in the oven today after sitting over night.

Decided to make a smothered okra curry like thing with it.
Additional ingredients are.
Turmeric powder.
Ginger powder.
Coriander powder.
Garam Masala.
Hot smoked Spanish paprika.
Now it's in the oven baking covered at 350F until it gets thick because I added water.

Beef curry on the menu...

Adding some padron peppers and tomatoes drizzled in salt, olive oil, balsamic drizzle and lemon.

And some basmati rice with cashews, cloves, turmeric, cardamon pods, coriander seeds, cumin and a drizzle of lemon.

I really need to grow some okra next year !

Got a can of Campbell's chunky clam chowder warming up with added water.
Will help thicken back up with grated cotija cheese after a wee simmer down.
Cotija cheese is the parmesan cheese of Mexico.
It will go on pasta, probably spaghetti.

It took 4 handfuls of the cotija cheese to get where I want to be on a very low heat more or less warm.
Added......
You don't want to over heat.
One huge clove of crushed garlic.
About two tablespoons of Mexican oregano.
4 dried chilie de arbols ran through my black pepper grinder that used to be a coffee grinder..
The flavor so far is amazing.
Talking north eastern food from the US and combining it with Italian and Mexican food.
A heck of a meal from a can of clam chowder.
Now I'm ticked.
I had a bottle of clam juice reserved for this and forgot about it.

Ready to eat.
The canned clam chowder on top of 5.3 ounces of dried spaghetti cooked in boiling salted and oiled water.
1/3rd pound.
It had chipotle powder added to the top.

I always have liked linguini with clams and clam chowder, never thought to mix the two. Christmas Bay here has harvestable populations of southern quahogs. Fossil scallops too, but never saw a live one of those out there. Good luck finding any smaller quahogs, cherrystones as they are known up north, though. The big chowder quahogs need to be chopped up pretty small as they are too tough otherwise. I always went for the choice oysters, but once in a while would get a few clams. TP&W shut it all down after dozens of commercial boats practically wrecked the reefs there a few years ago. These yahoos were out driving 4 wheelers on the fragile reefs and all through the protected cordgrass with sack after sack of prime oysters. Still irks me how TP&W closed it down after that fiasco to everyone and not just the commercial fleet. The guy like me cooning a few oysters by hand wasn’t the problem, it was the big and rapacious commercial fleet wiping out entire reefs and shorelines. I subsisted on those oysters for a few winters.

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The clam chowder was on top of spaghetti..the linguine was with another meal.
Can't remember what.
Been doing clam coming on pasta for years.
What ever happened to Snow's?
I can't get it anymore since the great rescission some time back.
One time I made 22 quarts of New England clam chowder and it was a sad day when I ran out.

Tonight I'm eating the rest of the canned clam chowder on pasta plus some fried fish.
The reason for the division of the pasta into 3rds of a pound is I'm trying to cut back from 1/2 pound.

Bumble bee bought Snow’s Clam Chowder.

I baked some WW bread sticks today, using that WW Ardent Mills flour, I got really cheap ($2.29/5 lbs) at Lidl's on my first visit. I usually mix it with dark rye, but I wanted to see what it was like by itself. Turned out really good, flavor wise and the gluten content - it was very elastic, and kept springing back on itself, after stretching it out. Out of curiosity, I compared it's protein to that in the hard red and hard white wheat berries I've been grinding, since the pandemic started. The hard white was slightly better than the old red wheat I had been using - 13.0% vs 11.9%, but this new WW flour had 4/30 protein, or 13.33%. So this is really a good bread flour. The old Pillsbury WW flour, I used to get at Walmart ('til they dropped it locally) was a little under 12%, like the hard red wheat.

Making bread is one way I save some of the most money, and I was glad to see they were stocking this.

I have a pot of mayocoba beans I soaked for 24 hours cooking on the stove with salt pork and black pepper.
Pablano peppers ready for the oven along with some hot links to roast.
Totally out of mayocoba beans now because they are one of my favorite beans.
I get them at the Mexican market in bulk.

I ended up making a minestrone out of the beans.
Usual suspects.
Herbs and spices.
Oregano.
Thyme.
Sage.
Cumin.
Pinch of San Antonio chili powder.
Corkscrew pasta.
Tomato paste.
English peas.
Dried onion.
Garlic.

Some might say it's a Mexican minestrone but it isn't.
Cumin was in the old world long before it was ever used in the America's.
Plus there is no real recipe for it.

I almost forgot my special ingredient.
Thinly sliced old fashioned red skin hotlinks.

Been eating on the stuffed red peppers for the fourth day now.
Going to have the last one with some homemade mashed potatoes with oven roasted garlic and butter.
Salt and black pepper of course.
The mashed potatoes are russet and small red potatoes mixed.
It's also time to soak some dried garbanzo beans for tomorrow.
AKA chick peas.
They will be made into a cold whole pea salad with fresh garlic extra virgin olive oil and a few other ingredients.

A few odds and ends tossed together to make a soup.
Water.
Turmeric.
Garlic powder.
Onion flakes.
Habanero oil.
Gochujang.
Coriander.
Chili de Arbol.
Beef broth powder.
One hot link sliced.
One jalapeño.
Horse radish.
Fettuccine pasta.
Nothing fancy.

Yep cheap ramen noodles in the package with the separate spice packet.
2 cups water.
Seasoning packet this is the shrimp flavor.
Put this in my porcelain bowl I eat out of and put on the back burner on medium low.
You can get away with this on a glass top stove.
Add.
Two heaping tablespoons Gochujang.
Two heaping tablespoons of my homemade tomato paste.
Onion flakes
Mexican oregano
Basil.
Let warm up till dry herbs are ready.
Cover
Add noodles when you are ready.

Sandwich coming next.