Delicious Swiss chard tart, ricotta, pecorino and a little crumbled bacon. Endive salad on the side and lightly charred peppers.
Dessert was a slice of plum cake.
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Fish and shrimp tacos (TJ’s breaded cod fillets and Argentine shrimp), with avocado and feta, seasoned with Mexican adobo.
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Breakfast for lunch - fried eggs, Heinz Beanz, fried mushrooms, air fried hash brown patty, broccolini, Americano, miso soup
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An ever so slightly more reasonably sized lunch today: panino con melanzane e crocchè.
Carby.
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This is brilliant!
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Would eat.
A bunch of whatever we have handy and can throw together is what lunch usually brings to our table
This day it was homemade baba ganouj, guacamole, a minty tabouli, and some store-bought unsalted tortilla chips.
And this day one spicy sausage with rapini, garlic and grano, and one very small sweet potato with grano, nutmeg, and walnuts, each mixture placed into wonton wrappers bound with egg yolk, produced a surprisingly large plate of sausage ravioli and sweet potato ravioli which we drizzled with olive oil and lemon zest. So good I forgot to take a photo until there was only one left.
And not a burst one along therm.
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One cannot subsist on half an arancina, so we joined our friends for lunch at the marina:
caponata pesce di spada
sautéed escarole
fried sardines with an interesting sauce
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Ham, Castelvetrano olive salad, sprouts on a homemade mini baguette with rosemary and evoo, Maldon salt on top.
And an hour later, a mega shortbread with local strawberries.
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Met up with some friends at Gibbet Hill Grill in Groton, MA. A very nice afternoon!
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Lunch today was miso soup. The tofu and wakame sunk to the bottom of the bowl. I added some julienned carrots and some shredded cabbage.
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Big ol mortadell and provolone sammich from my local Italian deli.
Half for now, the rest for whenever
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Another fake pizza. This time with a pita bottom.
Here is my question. Or issue. The pita crisped up nicely - I baked it on a stone I had heated for 1 hour and I used Tillamook mozzarella, which I love but usually can’t find. The pita was totally flavorless like cardboard, but worse. I will remember to stick to naan in the future.
So here is the question. I used Pastorelli pizza sauce. Why? Because it comes in little 8 oz cans. So when I make another one tomorrow, I won’t feel bad about pitching a couple of ounces. I have to admit the kitchen smelled great while it was baking - but no one has mentioned Pastorelli on here, as far as I can see. I assume it’s in the same category as Don Pepino.
Any experiences?
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