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Lamb, olive and caramelized onions from “Nigella Express”. I didn’t make mine in the “ express” version but instead chose to caramelize the onions and brown the lamb. I also added carrots and artichokes to the mix. A bottle of red wine provided the liquid which was a very good choice, if you desire a little more sauce, another cup of liquid would be a “good thing” as it does reduce considerably. This is then baked for two hours until the lamb is tender. This was a boneless leg of lamb from TJ, I usually use a shoulder cut for this type of dish, but the lamb turned out very tender.
Dessert was another recipe from Nigella, this from her book “Cook, Eat, Repeat”.
Marzipan Loaf Cake, I used almond paste for this FP cake which comes together quickly and baked in less than 30 minutes. Soft, slightly dense and very almondy, this would be a repeat for us. It is also low in sugar and therefore not sweet, it would be appealing as a breakfast cake.
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Nice! There’s a street food market in our hood in Berlin every Sunday, and the jian bing cart is almost always there. I hope the dosa stand I discovered last summer will make an appearance somewhere as well 
Lunches will def be more interesting than they have been stateside 
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No photos because it wasn’t worth photographing, but I went with my sister to “Raising Cane’s” as she and others (not necessarily on HO) have sung their praise for them.
I try to limit my intake of fried food in general so I only ordered one chicken finger and a slice of Texas Toast. Neither was anything to write home about and this visit to Raising Cane’s will likely be my first and last.
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I hear you on Raising Cane’s. There’s a few that opened up locally but I’ve only been to the one on the Las Vegas strip. It was a perfectly fine chicken tender but nothing special. The sauce, which is mayo based and tasted to me a bit like Chick-fil-a sauce, was pretty good.
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Raising Cane’s was much anticipated in the Boston area, and for the most part, gets “Meh” reviews when compared against 3-4 other fried chicken places.
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We went to the location on Tropicana Ave. just west of the strip, but I know the location you mean as well. Though my sister raved about the Cane’s sauce, I didn’t try any because I don’t really use any sauces on fried chicken. I think I would have used it if I’d had the chicken tenders on a sandwich, however.
I prefer Chick-fil-a, but my sister isn’t a fan for the standard reason and she also says it’s nothing special. I don’t push my choices as to where we go out to eat as she’s the one paying, driving, etc. I appreciate that and would rather go the extra mile to avoid giving her a chance to complain, too! 
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“Meh” would be my review as well. I will say that the service was good, the location was clean and the food came out quickly. It does surprise me that they can succeed by having chicken fingers/tenders as their ONLY main menu item!
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We got one of those in town a year ago and people lost their GD minds over it. Still haven’t tried it.
I prefer to make my own chicken tenders. Much better.
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When I lived previously in the states, I had one of these and would use it to fry foods like bite-sized tonkatsu when Japanese friends came over for dinner. It was very convenient and as it came with a good lid, after filtering out the residue, one could even store the used oil if they wanted to reuse it (which I rarely did).
I had nothing like that in Japan (no room in my minuscule kitchen) and therefore deep fried in a deep pot only just before the end of the year traditional Japanese deep cleaning when I knew I’d be scrubbing my counters and floors anyway.
So when I’d want chicken tenders at other times of the year in Japan, I’d coat them in potato starch, egg and panko and pan fry them. Chicken tenders are either the 2nd cheapest or the cheapest type of chicken in Japan because people see them and chicken breasts (which vied with the tenders for cheapest) as being too dry to be delicious. OTOH, chicken thighs are usually 1/3 to 1/2 higher in price and IMHO too sinewy for me to cook and eat correctly. So I was more than happy to get the healthier and cheaper chicken breasts or tenders!
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Lunch… brunch… breakfast… I don’t even know anymore TBH
Clean out the frig meal - the last two eggses in a wonderful buttery scramble & the penultimate package of Aldi lox & horseradish on the side.
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Today we had our “usual” Passover fusion meal, that is, a meal made of leftovers from various earlier meals. This one was a skewer of Jerk Chicken, along with Chicken Korma and Farfel (Matzoh) Stuffing.
Yesterday Mark had Matzoh Mushroom and Anchovy Pizza, and I had authentic Greek Salad (Horiatiki, which is made without lettuce). The day before we had Puerto Rican Beans and Rice (we follow the new rules).
Our Passover menus tend to be quite … disaporic.
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Sardine salad sandwich , Portuguese spicy sardines had a couple of small red peppers in the can. I added finely chopped scallions and celery. Also mixed in a little preserved lemon into the mayo, spread onto whole wheat bread, it was very satisfying.
Dessert was a slice of yesterday’s Clementine cake with a little sour cream and a dab of jam.
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The effing ground squirrels got my sorrel before I got to it. It was to be used as a sauce for tonight’s grilled steelhead. It is a losing battle with those critters. I am going to either call in the critter cremators or make my garden by containers on the deck.
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I have to put bird netting over it which is a bit of a pain but it’s only the ground hog, squirrels, so far, have not bothered with the sorrel.
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One of two ginormous KO mushrooms, the other of which our buddy will be gifted. I was going to sauté both, but this was pretty filling - easily the size of an infant’s forearm.
Sautéed in Vermont butter & seasoned with s&p, briefly steamed in their own juices with the lid on top, then flipped a few times to sear well. A splash of soy sauce for MOAR umami.
I HAD to get at least one of them in bc they are forbiddingly expensive in Germany.
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