My gal left the recipe on the frig😁
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The dried thyme from these folks bloomed in the soup really well.
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The filling looks fantastic! I haven’t tried dumpling dough from scratch but that filling would have been great on its own I bet! Kudos for the inspiration to try something new.
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A tin of sardines is my new typical lunch if I have one
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re your dumpling adventures, you can invite me anytime to help your disasters disappear.
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LOL!!! yes ….
Gregg, I give you a ten…if you gather all of us toghther…we my might average a 10.5…hey one never knows…but you know what…they look delicious…!!!
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I forgot how discarding sourdough starter makes me nutty… Anyway sourdough starter discard pizza dough. I knew it wouldn’t taste amazing due only to the ease and perfection it rolled out. Literally a perfect circle without trying anything. Anyways, toppings saved it all. On my side sauteed onions, brussel sprouts shaved thin, topped in mozz and parm cheese with balsamic glaze. His side, onions, peppers, broccoli, black onions. Meatless Friday!
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Stunning looking and flavors sound divine.
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Pre-holiday splurge for two. Cracked open a can of foie gras, bottle of Sauternes and a tiny jar of bar le duc. HAPPY HOLIDAYS!
Followed by simple pan-roasted chicken and potatoes.
And a little zucchini
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I love observing all your technique. Those peeled potatoes. You have chops.
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Oh, Sweetie, I only wish!
A couple different cans of tomato soup . Tossed together and dolled up . Bodega sandwich. Wine to drink. Cheers 
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Thanks everyone!
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I had a tin of smoked oysters for lunch today. Same same, really!
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So I had half a fennel bulb and some broccoli that needed using up. I thought soup but then thought that soup for a Friday night was a bit boring. So I bought some creme fraiche and crab meat. Gently sauteed and onion added fennel seeds and some white wine. Then added sliced fennel and chicken stock, a little later added the broccoli. Then blitzed and served with a dollop of creme fraiche and the crab meat. Slice of roasted tomato & red pepper focaccia alongside.
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Nice looking cauli mash! I always add a potato to mine. I need that potato taste and texture. I know you are a no/low carber… how did you manage when you were visiting Germany and Austria? Left it on the plate? They are some of the biggest carb eaters. (One of the reasons I love their cuisines)
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I make exceptions for special occasions! 
After so many years of low carb, I have lost my taste for many carby foods and/or become EXTREMELY particular about preparation. I have no problem at all leaving a bland Knödel or Brötchen on the plate. I save my carb calories for things like this (Tiroler Gröstl):
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Love those too
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