Have you tried this as a raw / uncooked prep? If the tomatoes are good, it’s really wonderful and summery.
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Wow, that is huge!
Perhaps the Parsi burgers from My Bombay Kitchen turned into meatloaf, since F52 has that recipe? It’s very good, too!
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Yeah, they’re truly colossal 
When we’re really lucky, they’re U3 like this time.
Family tradition to have this as a treat when we’re all together (or some together even, these days).
I remember buying some at a fishmonger at the St Lawrence market in Toronto with my dad almost 25 years ago — no geographic constraint on the tradition
Here are pics from new year’s (the last pic is a full size dinner plate, for reference):
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I haven’t. It’s almost mid-August, and we have yet to produce a single garden tomato this year. It was a cold spring, and a delayed start to everything. The roasted tomatoes I used were from last year’s crop. I was short on fresh basil, also, and used some of last year’s pesto. In short - I didn’t really follow the recipe outside of using angel hair pasta! Never-the-less, it was delicious.
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Cooking for 3 in southwestern Ontario.
Sunday night was take-out fried chicken from Mary Brown’s, a fast food chain in Canada
I spent about 4 hours gardening today.
I’ll make Sicilian stuffed tomatoes tonight, with cheese and capers.
I’ll also roast some Italian sausage. Also some braised new potatoes from the garden. Roasted eggplant from the garden with olive oil and lemon.
I admit, I’ve had Sicily and Italy on my mind ever since @LulusMom1 started posting from Sicily. I will also see my Sicilian Canadian godmother, my godbrother and his wife on Friday, which also adds more Italo inspiration for me this week. This week is the peak of summer with Ferragosto on August 15th, as well as Panageia on August 15th, which is the name day for Mary and Peter in Greece. The beaches will be very busy in Greece and Italy this week, and a lot of people leave the cities to visit friends and family.
Tuesday
Scallop and Shrimp Paella
Maybe a grated carrot salad.
Wednesday
Ribeye
Hungarian cucumber salad from the Molly O’Neill NYC cookbook
Thursday
Roast chicken, probably . One of my DCs is avoiding salt in a major way, and that has meant way less experimentation with Thai and Vietnamese roast chicken preps, which call for soy sauce or fish sauce.
I haven’t been adding any salt or added sodium to keep the DC happy, and that means my roast chicken tends to be one of these 4 preps:
plain lemon and olive oil or butter,
lemon rosemary oregano and olive oil,
paprika thyme cumin lemon, and olive oil,
or herbes de Provence, lemon and olive oil. LOL
Friday will be fish. Probably Faroe Island salmon.
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I was going to adapt this and use mango chutney in the glaze: https://food52.com/recipes/78541-niloufer-ichaporia-king-s-turkey-or-chicken-or-pork-parsi-burgers
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Thanks. I remember now that it’s pretty similar to our home kabab (and probably everyone else’s home kabab with slight proportion / ingredient variations ).
We use both garlic and ginger (usually ground into a paste) and some panade in addition to the egg (ie a slice or two of old bread soaked in water and squeezed out).
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Love all those, but @ChristinaM’s plan reminded me of Musakhan – sumac and caramelized onions add a lot on their own, but you can enhance them with some ground spices if you prefer.
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Thank you for the inspiration. 
haven’t tried it or made it.
I’ve used sumac in a lamb Shawarma prep, and it’s in shakers at one Persian Restaurant for their kabobs, haven’t used it as much as I should at home.
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I haven’t made musakhan in ages, but I bought a big jar of sumac when I fell in love with the dish and made it on repeat! Now I’m wondering if I brought some here with me. Will have a dig around tomorrow
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Here were today’s prawns — probably 7” after removing the heads.
I butterflied them today for quicker and more even cooking, because they can take a while otherwise.
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Insane!
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Monster shrimp! I would love to try them.
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They are lobster-like in texture, sweet and flavorful in their best version.
Though I’ll take crab over them any day. Which reminds me 
I looked up how many types there are. The ones we get are the wild tiger prawns I believe.
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Crab is my favorite protein.
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I am in complete agreement.
Mom’s crab curry is top of my list.
Then butter garlic crab, crabcakes, and the rest.
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I’ll swap you all the crab for one of those prawns. (Crab is the one shellfish I’ve never liked at all.)
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Crab is in my top 3 for sure.
I used to be friends with someone in the banquet business, at a time when I was going to 8 or 10 weddings a year. The Greek and Italian weddings in Toronto 10 to 20 years ago tended to have a buffet antipasto bar, followed by a sit-down dinner with a pasta course then a 2 protein main, usually chicken and steak, or steak and shrimp. Followed by a plated dessert, then often a dessert buffet table later.
I had joked with her that I had my wedding banquet meal all planned out. Destination wedding on Capri or another island. The 2 proteins at my dinner were going to be duck and crab. Too bad for the meat eaters who don’t like duck or crab. LOL
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I love duck too! I would have been very happy at this wedding. Skate is another favorite, not often seen on menus around here.
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I do love duck!
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