No, from a Moroccan bakery.
In Morocco I watched how it’s made by Msemmen specialists on the pavement and at markets. No mixer, only by hand. From what I saw a lot of fat is used in the dough. The result is a very moist and substantial bread. Whenever we eat any Moroccan bread we usually forgo dinner.
Really? I’ve seen both kinds at Turkish shops, unless they had a pared down selection. I prefer the finer kind but usually buy both if I’m buying for others because preferences vary.
There’s a lot of middle eastern baklava here, which can mean lebanese, syrian, or other, but in my experience the Turkish versions tend to be more delicate.
I’ve been craving hiyashi chuka, so I made a batch of alkaline noodles and some lemon soy dressing. Ham, crab sticks, egg, cucumber, and tomato for toppings. So delicious and refreshing!
Smoked salmon on rye, the usual accompaniments…cream cheese, capers, red onions and a drizzle of dill mustard sauce (NYT). Wonderful tomatoes with the same sauce.
Farmers Market has switched into fall mode, a bounty of beautiful veggies today.
Got a kilo bag each of razor and almond clams, but not for steaming and eating out of the shell. After steaming I cleaned every single clam and then added them to cooked freekeh with a spicy chilli sauce and tamari. Lots of raw garlic on the side. My version of Vietnamese clam rice.
Only have Turkish baklava with fine pistachios available to me here. If given a choice I will always choose finely ground pistachios in baklava.
And I don’t have a car, or driving licence.
Kale (from the same pumpkin farmers) is already available but it rained on Friday so I couldn’t go! 
Well it rained just after we left the FM…I’m happy we had a car 
!
And lunch today was….roasted fingerling potatoes , Delicata squash, and
pork tenderloin with a little gravy. Dessert was pear frangipane, half almond, half pistachio flour. Pears were lightly poached prior to baking. Topping for the sweet blackberries was a whipped ricotta sweetened with some cooked down pear poaching liquid.
King trumpets/oysters in spicy sauce.
Bought 3 more squashes and first 2 kale plants. They release a lot of water. This farmer grows a variety that has a higher sugar content and it remains constant thus the sweetness or flavour is not weather-dependant and can be harvested any time.
Dak kalguksu today, and it really was very satisfying once I finally took a bite after all the work. I wanted to try the noodle slicers I bought for making sliced noodles, so I decided to make the noodles like that. I like the skinnier slicer better in terms of ease of use.
Just chiming in to say that if you were ordering ‘sim, cebola’ - you were saying yes, onions. Next time say 'sem (sounds like same) cebola and hopefully they’ll leave them off. Your pictures look amazing. I can’t wait to visit Madeira and go look up some family history. And eat of course!
Obrigada!
Thanks for the language tip. I actually wrote it wrong, but I know “sim” means yes and “sem” meanss without. 
Yes, go soon. Lots of Madeirans actually want to go back to the mainland to look up their families’ history. Many early settlers came from Minho province and the Algarve to escape poverty. They brought with them the accents and traditions from their ancestral villages or towns.
Marmite gets all the love in our South African household so I feel like I need to be the Defender of Bovril! Sorry - I should’ve guessed from your posts and your username (love it!) that you were familiar with the language 
. Your posts are an inspiration - the Madeira Tourist Board should hire you!
And lunch today was Sauce Gribiche with poached salmon, fingerling potatoes and FM tomatoes on the side. The last of the nectarines for the season provided just enough for a four inch pie.
Still drowning in garden tomatoes, so I made a big pot of stewed. This is just chopped heirloom tomatoes cooked down with salt, pepper and a pat of butter to finish.
The following day I heated up a bowl of it for lunch with a few TBS of leftover rice from Chinese takeout. Best lunch I’ve had in a while!
Love stewed tomatoes - thanks for reminding me!
Time flies! A year ago I experienced earthquakes in Crete. It lasted 2 days, with hundreds of aftershocks recorded. How it filled me with terror, night and day. I still get emotional when thinking about it.
This was a nice meal I had in Crete only half a day before the earthquakes. Cretans love their olive oil. They consume more than 2 leading producers Italy and Spain combined!
