Wagyu boneless rib-eye on the grill. Greens in vinaigrette.
There will be slices of Alsatian Kugelhopf for dessert, should anyone be interested.
28 Likes
No rain today, I cleaned ditches, blew wet leaves off my front deck and made a quart of Rhulman’s eggnog, the wimpy version. I’m letting it age for 24 hours but I did have a tiny sample, tasted wonderful. I will probably end up making another quart before the holiday season is over.
When I was shopping yesterday I saw dill and sockeye salmon on sale and it made me think of the wonderful sounding soup @linguafood and @MunchkinRedux made. I forgot it had leeks and had none so I used shallots but otherwise followed the recipe. It was delicious and I thought the carrots were fine, but I love carrots. Served with warm baguette with tpstob and a glass of chard. There were margaritas earlier.
29 Likes
It is a wonderful recipe to tinker with!
2 Likes
Peace and warmth to you, too!
my dinner was tofu i marinated all afternoon in soy, rice wine vinegar, maple syrup, grated ginger and garlic, gochujang, sesame seeds, and sesame oil, and diced mini cucumbers. topped with scallions and cilantro, and served with some very old kimchi. Also, Trader Joe’s veggie kimbap, which I really like, but is hard to come by - it usually sells out. Served with a little wasabi and soy. BF made himself beef and lamb kofte with turmeric rice, hummus, and blackened veggies. His rice and the kofte were underseasoned for my taste (had to have a taste!) but the meat was juicy and his hummus was silky.
25 Likes
That looks very proper! Alsatian, not Austrian, eh?
1 Like
Lolz
6 Likes
Very virtuous sides!
1 Like
Kugelhopf, Gugelhupf. 
I made my first one for 12th Grade French class, to accompany a project on Alsace.
3 Likes
Two days 'til latkes! How do you prepare yours, traditional or contemporary?
3 Likes
I started Googling where I can get latkes in Toronto, to go.
Apple sauce and sour cream for me.
Or smoked salmon and sour cream.
Or Latke Benny.
2 Likes
That looks fantastic!
1 Like
Lentil Stew with Vegetables - depuy lentils cooked with carrots, broccolini, green beans, cherry tomatoes, onion, garlic, bouquet garni in vegetable broth. Finished with red wine vinegar, olive oil and parmesan.
19 Likes
I haven’t posted all the non-virtuous foods I’ve been eating way to much of lately.
2 Likes
Winter greens from balcony garden, with blue cheese vinaigrette. Tamale from the lady who sells them outside the Target a few blocks from my apartment. With tomato sauce, sour cream and ground almonds left over from yesterday’s dinner.
22 Likes
Well, the bar was packed with trivial folks, so we moved our party to the dining room. The street corn wasn’t great - the kernels were a bit chewy toward the thicker end, and I blame myself for ordering an ear of CORN in DEC 
They were also a lil skimpy on the lube.
Still hungry I got the B sproutz with hot honey and bacon, which were also just ok.
One of the gals got their amazing banoffee pie & I grabbed a piece of bourbon chocolate walnut cake to take home for my PIC and me to share.
My drinks, an Oaxacan Old-Fashioned & a Bourbon orange brûlée, were def the highlight of the evening, besides the lovely company, of course 
My friend’s delightful gingerbread whiskey sour.
17 Likes
Right Phoenika!
Austria / Gugelhupf Alsace/Kugelhopf (in the rest of France Kouglof, Kougelhof, or Kougelhopf)
Oh and in Germany Bundkuchen/Napfkuchen/ as well as Gugelhupf
Or may be some other Name from other countries in Central Europe! 
4 Likes
I love trying all the versions of things that are regional transliterations of the same thing.
That’s how I roll / semmel / brötchen.
(Clearly Nudeln, Knödl, קניידל, Knedle, Klöße, Klopse, Gnudi , Nokedli and Gnocchi are related and I love them all)
(And then there’s my love of the burek/ brik/ bourekas family)
5 Likes
Aha! Thank you both. @Phoenikia
1 Like
