Funnily enough, the Saveur recipe instructs forming the khachapuri in the classic boat shape, but the photo is of a round.
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Greetings, fellow HOs! Spring seems to be arriving by taking one step forward, and two steps back — at least when it comes to the weather, and it’s somewhat influenced whatever I put on the table. I am confident it will arrive eventually 
The event at the bookstore last night was a-ok, the burger that followed fantabulous.
Tonight I’m making a nice big salmon filet from Aldi in the AF, probz with a spicy roasted sesame glaze. Garlic rice and a BAS on the side, as I have two gem lettuces to use up, as well as a buncha flavor bombs & very ripe avocados.
Tomorrow my PIC is giving a talk in Lancaster, after which we’re hanging out with the dude who invited him & his partner. I chose this place mostly for the small plates, as the prices for the mains made my eyes water 
Heading back Saturday — hopefully in time for the local protest, but def to celebrate a friend’s retirement party at our favorite beer garden where she works PT. If we have any energy left I’d like to catch a friends performance at a local brew pub. Ve shall ßee 
Sssssunday shall be sssssspicy, with deets to be deet-ermined. Maybe a shrimp stir-fry with Argentinian red shrimp. Might consult my curry thread for inspo.
Monday no idea aka TBD.
Tuesday I have an appointment with neurosurgery in Hershey mid-afternoon, so we might be lazy and do takeout that night, or finally try that new KBBQ / hot pot place with friends.
Wednesday is supposed to be pretty warm (not that that can’t change), so perhaps we’ll toss something meaty on the grill or make a big dinner salad.
Yinzes have a wonderful week! Stay safe & sane, stand up for your rights, hold your loved ones close & eat all the good tings 
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There is a boat-shaped herb Khachapuri higher up on the webpage
There are over a dozen different regional Khachapuris, with different doughs and different shapes.
@MunchkinRedux , do you use as much yeast as the recipe calls for? I think I’ll make it today with less yeast and a slower rise
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I’ve never made the dough in the Saveur recipe, just the filling. I use whatever pizza dough I feel like - ATK’s, Lahey’s No Knead, etc. - and a 60-hour process including 24-hours on the counter and 36-hours in the fridge. For that process and 155 grams of dough (one pizza’s worth), I use 3/16th t. of instant yeast.
If you make it, please post photos! 
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Yea, I’ve made some before.
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I made Cypriot Flaounes once, which are another herby cheese pie. I didn’t love the mint used in the recipe I made.
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Hello friends we are back to the cold but I have a feeling it will warm up all of a sudden and we will be into spring. I have been busy lining up activities for the next few weeks and I signed up for a volunteer shift during Ottawa Race Weekend. It’s on during the last weekend of May and there are a series of running races - 2k, 5k, and a marathon. I don’t run at all not even for the bus but I have heard lots of positive things about this weekend. It’s really well organized and enjoyable for the runners and volunteers alike so I signed up to volunteer in the merchandise tent on the Saturday night. And one of the churches near me has an art auction every year in May and they are looking for volunteers so I am hoping to find a shift available. I just found out yesterday that they are looking for volunteers but it looks like a lot of spots have filled up already. I’m glad they are able to find so much help. Onto my menus for this week:
Today: My take-out lunch was fried chicken and mac 'n cheese so I will have tabouli for dinner.
Saturday: Off to get my taxes done in the morning then a lecture at the library in the afternoon. I am sick of making three meals a day 7 days a week for an eternity so tonight I am getting take out. When I first started working I used to get take-out on Saturday nights but my life was a lot quieter then. I joined meetup then started spending money on dinners out and movies with my meetup groups so money for take out dinners was spent on other things. The only paid event I am going to during this pay period is a concert tomorrow afternoon so tonight I am going to live dangerously and get take out from somewhere.
Sunday: Off to hear a string ensemble at a nearby church. (It’s actually the one that will be having the art auction.) I will have a basa fillet and a salad for dinner. I found a recipe for chimichurri that looks good so I may make it to have with the fish.
Monday: Pancakes leftover from shrove Tuesday, sausages on the side and a salad to have something healthy with dinner.
Tuesday: Singapore chicken noodle salad.
Wednesday: A farmers sausage (from the farmers market!) with squash and peas on the side.
Thursday: Easter dinner at church.
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Hi, all! Cooking for 2 in Chattanooga, still mostly in March. I can tell spring is here because I need access to my full wardrobe and all of the allergy meds 
Breakfast: Stuffed French toast (Reicher Ritter) from Classic German Cooking
Saturday, March 26: Palak Paneer and rice. The recipe comes from an old Charmaine Solomon Indian Cooking book given to my sister and me by Indian colleagues of my parents who were the unfortunate recipients of an “Indian” dinner we cooked for them based on a Gourmet recipe from the 1970s…
Sunday: Hot-smoked salmon, potato gratin, peanut butter cookies
Tuesday: Broccoli soup with romesco sauce, snap pea salad (Weekday Vegetarians), focaccia
Friday: Chili-glazed turkey meatballs with rice and cucumber (gift link)
All other days TBD; tonight is Korean take-out.
Have a good week, and happy cooking!
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That is a hilarious story!
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