After another intense match of pickling ballz (4:3), this hit all the spots: the last square of the delovely Detroit-style garlic dill pickle pizza, nuked then crisped up in the pan 
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Ripe pears at Costco? Imagine that!
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Tart du jour was a ricotta, Asiago, pistachio filling topped with green/yellow zucs and tomatoes. Dusted with more Asiago and sprinkled with fresh herbs, arugula salad on the side with a lemon/ mustard dressing.
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@Nannybakes Not only do your meals look fabulous but you have excellent photography skills too. Is there anything you can’t do? 
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Maybe meant for @Nannybakes?
Oops yes I meant @Nannybakes and I have corrected the mistake. @MunchkinRedux It’s an easy mistake to make because you both have enviable cooking and photography skills 
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Can’t water ski 
! Thank you for your oh so nice compliments !!
,
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You. Are. Killling Me. I want to snarf that entire tart. It sounds absolutely incredible. Was it really labor-intensive? Bc I could ask my PIC to make it as he is the baker in the household.
1 Like
Our penultimate visit to my favorite taco slinger in town. Downtown was an absolute zoo, since it’s move-in weekend for the fall semester, which starts Monday. I def won’t miss the students or the football nonsense, that’s for sure.
And yeah, I know Philly has excellent tacos, and I plan on trying as many as possible, trust — but these are really special
A flight of two Cajun shrimp & brisket tinga.
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A very tasty, but not so much a “Ruben “ sandwich from a local butcher shop.
The filling was spot on, pastrami, coleslaw, Swiss cheese and Russian dressing, but the rye bread wasn’t buttered and griddled. Still delicious though.
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So a disclaimer of sorts re: labor intensive, that might be a personal perception.
- Make crust and freeze, I use a FP for crust.
- lightly drain ricotta on paper towels and grate over Asiago
remove to bowl, add egg and pistachios, s/p - while oven is preheating for tart, bake zucs with evoo/s/p
- add ricotta mixture to frozen tart shell, spread to level with top of crust
5)bake about 25 minutes, rotating
400* 375* 350* the ricotta will puff up and then settle - add cooked veggies and tomatoes , return to hot oven for 5 min with oven turned off
- remove, dust with cheese, sprinkle with fresh herbs.
- eat with joy
I keep fixing the numerical sequence and it keeps reverting.
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K, looks like we’re just gonna come over and eat yours 
I’ll make two!
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Local family grocery has a guy in there making sushi. So, it’s not from the gas station …
And, sacrilegiously, I had it with a bottle of cranberry juice. I will repent tomorrow, I promise.
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Crab soup. Maryland crab meat.
Maryland fresh jumbo lump is running $60 -70 dollars or more a pound here these days, and I’m not talking Instacart. Santoni’s Market in Glyndon (actually they’re a marketplace/caterer) always has crabmeat on sale. I think it’s their permanent loss leader. So my container was $39.99. I ate a good portion of it before I made the soup. Nice and sweet. So … my self indulgence is over, for now.
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