Margherita pizza
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Very nice!
I may try this with White, Black and Green Peppercorns.
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I hope you post about it if you do!
We use a bit of a Cheat at work with the Classic by making a “Cheese Paste” Always creamy, lump free results.
That’s pretty much what this one suggests! I built it in a bowl rather than the skillet. Then added more pepper and cheese after plating.
Yes I saw that. The method we use is with a Corn or Potato Starch Gel added into the Paste. Mostly because the amount of Starch in the Pasta Water fluctuates a lot during Service. The Starch Gel in the Mix makes up for that.
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Clever!
I didn’t think I could eat again before dinner, but while out shopping I was feeling a bit peckish. 2 carnitas tacos from a truck recommended by… someone. Possibly Pat @Bigley9 (?).
Nice corn tortillas, good portion of tender, but bland meat. No cilantro or onion. Loved the slice of avocado, was surprised that neither of the two salsas, a roja and a verde, had any heat.
A nano apple for dessert. Here it is sitting on a coaster. Isn’t it adorbz? 
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Lentil soup on the menu for lunch, green salad and radish sprouts from the FM with a drizzle of Portuguese olive oil and clementine vinegar.
We shared the raspberry, blackberry tart, crushed pistachios for crunch.
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Pre-Thanksgiving sustenance. Roast chicken (Simon Hopkinson’s recipe) and green beans almondine. Leftover chicken will be divided between chicken salad, enchiladas, and broth.
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That skin looks perfect, and the chicken really juicy! I’ll have to look up the recipe, unless you’re willing to share here?
It shouldn’t be too hard to find the recipe online. However, in the spirit of the holidays, I’ll do my best to get you going. Get yourself a 1.8kg free range chicken, 110g of good butter at room temperature, 1 lemon, several sprigs of thyme or tarragon (I prefer tarragon; tarragon and butter remind me of bearnaise sauce) and 1 garlic clove peeled and crushed. Preheat oven to 450F/230C, smear the butter all over the bird. Put the chicken in a roasting pan, season liberally with salt and pepper and squeeze over the juice of the lemon. Put the herbs and the garlic inside the cavity along with the squeezed out lemon halves. Roast the chicken in the oven for 10-15 minutes, baste, then turn the oven down to 375F/190C and roast for a further 30-45 minutes with further occasional basting. The bird should be golden brown all over with a crisp skin and have buttery lemon juices of a nut brown color in the bottom of the pan. Turn off the oven, leaving the door ajar and leave the chicken to rest for at least 15 minutes. Carve the bird to suit yourself and enjoy.
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Mercy bowcoop 
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Brunch.
Over stuffed omelet with bacon/tomatoes/feta/ diced onion and Anaheim pepper. Side of toasted Eng/Muff.
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Shrimp, sautéed in bacon fat with mushrooms, corn, and gochujang over cheddar grits. That should hold us until I decide to cook the turkey breast!
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Fun with T-day leftovers: Turkey and potato hash tacos with cape gooseberry salsa (from the freezer and also had no cranberries).
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There’s a thread for that 
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I just logged in! Gimme a sec!
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That is NOT ‘over stuffed’! The English muffins get me every time.
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