I did chickpea fritters which were so flavourful, I served them with yoghurt, cucumber, lettuce and homemade pittas. They tasted good but didn’t puff up sadly, I think I didn’t let the dough rest enough but I’ll keep playing with it.
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In awe of the idea of homemade pitas. In all my pita-eating years, which have been many, I have never attempted to make them.
Your post inspires me to try, maybe using this recipe from Serious Eats.
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They’re not difficult. If you can make pizza, you can certainly make pita - the dough is very similar.
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Well, I can make pizza. Sounds like I should give pita a try. Fingers crossed.
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Maybe they didn’t rise because of room temperature? I have that problem in winter because my kitchen is so cold. I think that is why I gravitate to cold rise overnight doughs.
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Very nice! I especially like “frites as garnish” which would work if someone made it for me. Otherwise, frites as cook’s snack
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Last night’s dinner was a Bacon, Sweet Potato, Onion & Cheese casserole. I’ve made this dish before, and we both like it. It’s also a good way to use up our potatoes before they go bad.
ETA: Credit goes to Enfes Yemekler Tarifleri (youtube) as this recipe is based on one of her recipes.
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I ,strangely, had a dream about making tough gnocchi last night. 
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Last night I made a roast chicken following Kenji’s method on a recent video. It’s probably the prettiest chicken I’ve ever roasted. Salted and air dried overnight in the fridge, roasted in the toaster oven at 425 with a head start searing back and thighs on the stovetop. Served with potatoes roasted in the chicken fat and braised red cabbage.
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That looks fantastic! I’ve been hooked on Samin Nosrat’s method for a while now, but I’ll have to give this one a try 
I live rent-free in your head!
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Last night’s dinner. Spicy mortadell, provolone, artichoke spread, tomato ,red onion, lettuce 0n a Portuguese bun and a side of cheddar/jalapeno chips.
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Pretty as a picture. I think I’m a week away from emerging from Turkey Overload, at which point I’ll rush to put a whole chicken in the oven!
Spinach, pancetta, and caramelized onion personal pan pizza with a garlicky white sauce.
Crust should have been stretched a bit more thinly to get a bit crispier, the crust edges should have been brushed with some butter to crisp up, and a sprinkle of Aleppo pepper would have added a nice bit of heat, but I was hongry! Overall, the leetle baby pie was very good.
There was wine.
I’ll step out a bit on Saturday morning for a few non-French Toast Alert food items in preparation for Sunday’s Snowmageddon, but otherwise, I’m good.
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Salmon Pie and scalloped potatoes, using most of the last few ounces of gifted cheese, and the last of the potatoes I grew.
Pears roasted with Riesling, cardamom, saffron, lemon and sugar.
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Homemade McGriddle knockoff
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Gorgeous π, Linda!
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Why is the bun inside out?
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