Local cheese and bread platter with FIL’s honey to start. The roast pork loin with porchetta seasoning, acorn squash with butter and Tsardust, and roasted Brussels and mushrooms.
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So funny- i was drinking a glass of reisling while cooking and i looked at it and was like “nahhh, it’s the only bottle i have right now” and used the vinegar!
Love the sour cream and scallions idea, i’ve got a lot more in the freezer!
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Long days here…!
Big meeting yesterday was catered, dinner was some of the leftover salad and roasted carrots/brussel sprouts/grain salad thing at my desk.
Today was also epic, I’m too fried to deal with going anywhere and managing the logistics of the situation.
Apparently i am going to call the yogurt cup and fantastic chocolate chunk cookie dinner…
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Uh oh, tummy ache ahead?
Also tried an Arkansas Black apple! Not my favorite but worth the bite.
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Yup…! Cookie vs clif bar, the cookie won. No wine here!! I am seriously going to schelp a bottle with me next week. Maybe two.
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Carry on with wheels is your friend 
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Dinner at home tonight.
I made a quick einkorn-blend bread loaf this morning…
… to go with the planned cheese fondue. Einkorn gave it an interesting flavor - sweeter than regular flour. Probably needed more salt, but there was enough to compensate in the cheese 
. Broccoli and snap peas to dip as well.
Arugula salad to start.
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You had me at bread baking. I’m just starting to tackle pizza dough .
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What does that apple look like? Is it eating or baking apple?
Nice cheesy shot😊
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Do you have a favorite Reisling rec?
Dinner is already in the ovens so I can get a road trip to Little India in.
Stuffed yellow peppers with a spicy pork filling. Aquafaba meringue with citrus fruit.
Enjoy the 
Rooster
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Last night’s stuffed peppers were a hit! Sides of roasted broccoli and squash. Being able to prep this between meetings yesterday was an absolute life saver.
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Great minds!
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Godspeed in little india… today is Diwali 
I know. I have connections😉 and callled ahead. Guitar teachers get a few perks.
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That bread is gorgeous!
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Thank you! These breads are very forgiving…
