Yeah, Fage 2%. We used to get the 5% but TBH the 2% is rich enough. I also like it the Greek way - with honey and walnuts, although when you add blueberries, blackberries & pomegranates it doesn’t need any honey.
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I mentioned to TorontoJo that you were enjoying her biscuit recipe. 
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Oh, thank you!!!
It’s a terrific biscuit. 
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Gotta get your greens in!
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Mac-and-cheese frittata with bacon bits and chives. The last of the big biscuits, pan-toasted with butter and served with homemade raspberry jam.
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A quick stir-fry of bits n bobs that needed to be used up: rice, 2 eggs, 3 lonely radishes, a desolate 1/2 onion, and the extremely rich chūtoro and king salmon sashimi from last night blitz-seared on the side. Tasty and enough for two, but I’d have liked some veg in there - even scallions would’ve done the trick.
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Today’s leftover-leftover mac-and-cheese frittata involved some of the holiday ham and chives. A sourdough-spiked French bread for toast. Homemade blueberry jam.
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Today - fried mushrooms with toasted muffin. Ketchup, of course.
Tomorrow - the “Full Dutch” - ham, Leerdammer, bread.
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Chef Kevin Yau’s K Dumps’ Char Siu dumplings, bought at Sanagan’s Meat Locker in TO. Boiled from frozen. Very good . Hakka-ish Chile crisp, tamari, vinegar and sugar
Chased by a slice of poppy seed loaf and a chunk of jalapeno cheese. I’m back to writing down everything I eat.
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Thai curry cheese sauce to use up things and get ready for tonight’s game:
Bechamel: 4 tablespoons butter and flour. Half a gallon of whole milk, and two containers or Maesri red curry paste.
Added small amounts of cinnamon and brown sugar, and eight ounces sharp cheddar at the end.
Made this over my morning coffee; had some with tortilla chips for breakfast. Happy with the results. Made about 2 quarts.
Go Blue 
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Scrambled eggs with some Bulgarian cheese spouse brought home. Last of the pinto beans mixed with habanero salsa. Jalapeños and peppercini for crunchy green
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The last of the homemade summer-fruit vareniki from the freezer – blueberry and cherry. DH’s home-smoked kurobuta pork belly.
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From your kamado? >swoon<
This he smoked in the Bradley smoker.
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Gotcha. Loved ours until mold ruined it. Hoping to achieve good results in the kamado (eventually).
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