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Another DELICIOUS TONIGHT recipe that‘s a totally different colour from the example photo. What filter does she even use? Or are ingredients just radically different colours in Australia than they are in Canada? Here, curry powder‘s yellow and peanut butter‘s brown. They‘re the dominant ingredients in this baked chicken satay, which WAS delicious even if it was browny-yellow instead of a pretty red. (Also, I forgot the cilantro on top.)

My latest meal from DELICIOUS TONIGHT was Arabic chicken & potatoes. The potatoes didn‘t take on as much flavour as I‘d hoped, but they still had a great texture and some nicely crisped bits. The chicken was moist and tasty, with a nice tang from the sumac.

Also of note: I only needed a slight filter to make mine the same colour as the example photo.

Tonight‘s curried chickpea crunch is almost the same colour as the photo in the book! It‘s a miracle!

It was as delicious as the book‘s title promises, too. I ate it wrapped in lettuce, and lemme tell you, I‘ll be doing it again.

Another DELICIOUS TONIGHT recipe that‘s nothing like the same colour as the example photo, even with a filter. Still, this crispy lemon garlic butter chicken was delicious. Anyone who can‘t stand the taste or smell of either lemon or garlic wants to avoid it at all costs, but all the other non-vegetarians can dive in and come out happy.

Another tasty DELICIOUS TONIGHT recipe that isn‘t remotely the same colour as the example picture. Oh well. The lentils in this soup cooked down beautifully and the overall flavour is great—which is a relief, because the recipe made a TON of it. That‘s my supper sorted through the weekend.

Another recipe with a pretty serious filter on the example photo. Even with Litsy‘s food filter, this soup is way more brown than gold. Maybe Australian creamed corn really is yellow enough to overcome the brownish broth you mix with brown sauce?

It‘s pretty tasty, at least. She cites it as a Chinese restaurant staple, but I‘ve never had it before or noticed it on a menu around here, and I HAUNT my top restaurant‘s menu. A regional thing, maybe?

The library made me return my favourite cookbook (so rude), so I turned to my mum‘s favourite online chef for inspiration tonight. I once again suspect Nagi Maehashi used a filter to get the colours in her book‘s photo, but my Korean barbecue chicken thighs were delicious even if they weren‘t as gleaming red as hers. (They WERE slightly redder before I sliced them up and tossed them with rice.) I‘d make ‘em again.