Took some of the spicy Italian sausage I made out of its casing and made a really delicious pasta with zucchini and tomato sauce. Paccheri so you get sausage in every bite. I need to make this again!
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Love paccheri!
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I liked it a lot. Beautiful, walkable, not too hot (at least when I was there!), friendly people, good food.
^^ Misty morning - Lisboa 2006/01/05
(I have/felt an emotional connection to Lisboa, and the whole country…)
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I made some baguettes on the weekend.
I used half of one to make a choripán with Argentinian chorizo from the Fatted Calf for lunch. And also veg with some of the chimichurri.
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And lunch was….burrata with evoo, preserved lemon paste and sorrel @linguafood .Followed by mini rigatoni with yellow and green zucchini, grated cheese and herbs from the garden. A slice of strawberry tart was desssert.
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Where d’ya get the brilliant idea for using preserved lemon and sorrel with your burrata? Looks fab!
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Surely you jest! I didn’t bother to tag you this time as I had credited you the first time when I only had mozzarella…but burrata is the bomb 
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Yah, I was just kidding 
I really have to make that dish - I have two lovely balls of burrata in the fridge currently. No sorrel, tho 
Maybe a little lemon thyme would work or lemon verbena?
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I’ll have a look what herbs I have access to at the next farmers market. The stupidmarket near me doesn’t carry such “fancy” stuff. It’s parsley, dill, chives, basil, cilantro, rosemary, thyme - that’s pretty much it.
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Open faced sandwiches with deviled egg salad
Ironically, today was a day that the eggs peeled perfectly…
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Deviled egg SALAD? How have I never thought of this??? Mind. blown.
All of the flavors of deviled eggs with the added benefit of your favorite bread!
I LOVE HBE sammiches - I usually do open-faced (it’s the German in me) on a nice toasted rye. A lil shmear of cream cheese, 1-2 HBEs depending on the size of the bread slice s&p.
But this takes it to a whole new level 
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Thank you! But, now I really want to try the HBEs on a good toasted rye with the cream cheese. Looks like I now have an excuse to make a rye loaf… 
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Fried mortadella sandwich with mild provolone, hot pickled cherry peppers, and brown mustard. Nap soon.
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Tamagoyaki with nori, saba shioyaki, rice with furikake and umeboshi, takuan, veg with Kewpie sesame dressing, miso soup.
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I adore tuna salad (mayo) or egg mayo but they have to be a bit chunky. Don’t care for tuna or egg “paste”. Anyway lunch the other day was tuna on Arnold thin slice oatmeal bread-- toasted-- with romaine & plain Wise potato chips. Heaven!
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