In the kitchen a lot this Thanksgiving week. Hungry for lunch but had to be quick, so avocado toast it was. Jarred chipotle salsa and Aleppo pepper for punch.
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Speaking of leftovers, I remember this thread from last year…
in case you/other people have more leftovers from yesterday.
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I’m glad you have your priorities straight.
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Saturday morning I woke up the the first snow. Was cold enough that the snow stayed until evening but completed melted by the time I went to bed again.
Rollmops and dairy with some beetroot.
The herring is usually sliced into big chunks and mix with the quark but I wanted to use some of the dairy to spread on bread then top it with the sliced roe, this time. Roe cooked sous vide. Less mess than frying, and results in a perfect texture for slicing.
For afters
Beer for me, pastry for the partner. “Snails” filled with dark chocolate, chia seeds (I’m out of poppy seeds), and more than enough Lebkuchen spice mix.
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Strange looking broccoli?
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Clockwise from top: Coddled then gently fried eggs, quinoa, and broccoli
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GMO broccoli.
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A big lunch, no room for dinner later. I used duck pancakes. The “tortillas” we have here taste like card \board and they are huge.
A salad with Santorini cheese called “chlorotyri”. Extremely small production on the island, mostly for home use. Made from goat’s milk, creamy and is a bit sour.
Octopus and fava
Sardines and fava again (in place of something else)
Oh yeah, I checked out the pasta section in the supermarkets on Santorini. No “shortage” of bucatini. Greece has its own pasta production.
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Not mine, but just needed to share.
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Needs cheez whiz.
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Fish and dairy never mix well.
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You can pry my tuna melts out of my cold, dead hands.
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No pic, but just had a tuna melt with homemade tomato soup today. Pure heaven and comfort!
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