Braised chicken leg quarters in negro and rojo mole’ over rice
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“Sea force one” must be the best boat name i have heard of…!
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New me to very quick and flavorful meal tonight- broiled tofu with cilantro pesto. I used soy sauce instead of fish sauce and sliced almonds since pune nuts at the store near me were who knows how old. This recipe says broil 15min but that’s way too long on one side in my oven, i flipped it partway through, maybe 10-12min total time
Hot tofu went ontop of fresh spinach which wilted a bit, a nice dribbling of the pesto over it. Maybe 20min from fridge to eating!
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Trock , When I become a Veg… I am coming back to this sight to copy all your great recipe ideas .
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Haha! 
it’s ok if you just have a veg meal once in a while too ya know 
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Balompie is awesome!
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Another glorious, sunny day in Berlin – spent part of the day scootin’ around town, then hung out at the nearby park watching the nabe’s kids get nekkid and play in the water fountains.
Brewskies at our favorite beer garden followed by lovely Greek food – this time, there were four of us, so we split an order of loukoumades.
Today we’re checking out a Sardinian place. The reviews and pics of their food are promising!
Wish this summer would never end 
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Good for you, enjoy!!!
Looky!!! I’m posting a photo! Haha, don’t get used to it
To the left is my friend 's frozen beer and to the right is my lovely moscow “mewle”
Met my good friend to catch up at Mew izakaya which was busy and rather loud but a great meal in excellent company. We shared the shishitso peppers, edamame, age tofu and some veggie tempura. She also had the grilled tuna collar and their horse mackerel sashimi while i went for the housemade tofu (no roe) and cucumber with miso.
And another round of the same drinks.
Great spot for being so close to penn station but it felt like they were rushing us a bit and it won’t knock sake bar hagi from my favorite midtown izakaya spot.
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Way cool . Literally .
You are hilarious
pizza looks good
It’s funny cuz it’s true.
lol…your writing is simply wonderfully descriptive…
I often feel like I’m sitting right
next to you…thx for that
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Last night I was nursing a wicked hangover, so we went with bacon and eggs. That will teach me to go out with college friends (currently unemployed friends who don’t have to get up in the morning) on a school night. Anyway, the eggs are worth a mention only because I scrambled them in browned butter that was just on the verge of being too brown - they looked hideous, but the flavor was sublime.
Tonight will be Sriracha chicken and green beans, garnished with peanuts. One of my favorite stir-fries.
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Finally, the weather is perfect for a BBQ, 22 degrees Cecius. It’s been weeks since my last one due to torrential rains (I’m certain you have seen flooding in France -and other places in Europe- in the news, it was almost as bad where I am).
Lamb leg steak, asparagus, and Doré* potatoes. (A variety which is a hybrid, very dense, a bit floury when cooked. Grown best in clay soil and sandy soil. Developed in 1939. Newly harvested and are more expensive than all other potatoes they have at the stall this week.)
The red colour on the lamb comes from Greek paprika powder. I added some to the oil and brushed all over the meat before grilling.
Lemon balm and rosemary from my garden to go with the lamb
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WFD: ~ Pan-Grilled Pork Chops.
~ Baked Yams with cultured butter and sour cream.
~ Quick Braised Swiss Chard. White stemmed chard - stems sliced in 2" segments, leaves sliced in thin ribbons, diced pancetta, diced onion, minced garlic, RPF, chicken stock, S & P.
This is our Desparation Dinner. Works every time. Game plan runs a little like this:
Preheat oven, scrub etc potatoes, shove in oven.
Make drink. Sit.
Prep greens.
Make drink. Sit.
Cook greens. Set aside tented.
Make drink. Sit.
Grope for kitchen. Turn off oven.
Make drink. Grill chops.
Prep potatoes for serving.
Serve food.
Make drink. Eat.
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Had an ice cream social today at work (another coworker and I are Party Central, although I leave the monthly birthday parties to her, as I’m totally fine without celebrating birthdays anymore).
Made my dad’s saté sauce using almond butter instead of peanut butter. Amped up the sauce in flavor, as the almond butter doesn’t have as much flavor (IMO) that peanut butter does.
Florets of broccoli, red bell pepper, onion and slices of carrots were sauteed in olive oil, and some leftover chicken was added towards the end. Tossed with cooked udon noodles and the almond saté sauce, and it was dinner.
Yeah, there was wine. Why not? The weekend is nigh.
Gratuitous pics of the pre-social (before the horde descended!)
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Home tonight early enough to cook, made one of my favs…chicken francese!
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I actually left work at a decent time tonight and finally made these asian style tofu lettuce wraps that were really messy to eat (ok it’s my fault because I totally over filled them). Amazing combo of textures and flavors with the hot/cold contrast made this a very satisfying meal that just took about two glasses of wine to make.
No pine nuts so i swapped in sliced almonds, and I don’t own a wok but my big skillet worked just fine
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