Split open chicken hot dog, topped w/chicken chili, american & cheddar cheese melted under broiler then topped w/mustard, relish & white onions (mine had ketchup, no relish ). I forgot to buy buns so I did them open-faced on milk bread.
Rotisserie chicken, preserved lemons, rosemary, chives, dressing of olive oil, dijon, white wine vinegar, sweet white balsamic, vegenaise, salt & pepper on toasted milk bread.
Swedish-style “meze”. Summer solstice is a big celebration in Sweden with songs and dance and many other activities. A traditional summer solstice “Midsummar” lunch consists of herring and potatoes, boiled eggs and all the other bits. This is my version.
Speaking of summer solstice, I was on a small island (no traffic) in the https://en.wikipedia.org/wiki/Wadden_Sea around that time a couple of years back. One of the islands has a craft beer brewery so it’s on my list for next time.
A typical north German island holiday postcard perfect photo.
I still have a gallon and plan to start a ricotta project shortly, but I will also try freezing some. I believe folks are saying it will be okay for baking.
Didn’t mention ricotta 'cuz I thought you had done it before and wanted something different. But yes, making ricotta or yogurt/quark will use up your excess milk fast. I remember making a post:
My simple fried feta. I believe the Greek name is “Saganaki” (a vessel in which the cheese is served). I used a mild and creamy feta so that I could drench it in honey.
Paneer bhurji with the last of my homemade bread (time to make some dough), using up the little paneer I made last week because the milk turned. Strangely, this tasted like bheja (brain) fry - just less unctuous.
Thank you, thank you very much. You’ve been a lovely crowd tonight. If you haven’t tried the veal - try it. And don’t forget to tip your wait staff! I’ll be back here on Thursday. Drive carefully.
Yay, you are home again.
Honestly, your home-cooked food looks and probably tastes better than the restaurant stuff we have been seeing! But it’s nice to be out and about eating new things again, of course. Wish I could do that right now… in another country.
Re matcha I avoid adding it to boiling water or high heat and especially any type of dairy. High heat and casein greatly reduce the benefits of matcha.
Recreated a lovely meal I had in Veria. A small local restaurant near the train station, it was between lunch and dinner (FYI, Greeks don’t eat lunch at noon) so we had the place to ourselves. The cook could speak some English but to make it easier for me he led me to the kitchen and opened pots and pans to show me what he had and things being prepped. I pointed at a few delicious looking things and he made us a little feast!
…
). I forgot to buy buns so I did them open-faced on milk bread.
The book that I own.
But it’s nice to be out and about eating new things again, of course. Wish I could do that right now… in another country.
