I knew I should have been a scientist.
Drats.
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Walnut oil really takes salad to another level.
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They stop serving breakfast at 10:59AM up here.
Thatâs almost a copy cat meal of my swordfish a couple days ago! The capers are a wonderful complement to the fish.
Nice fusion of German and Mexican influences - Sauerkraut stew with white beans, fresh chorizo, chipotle in adobo, onion, garlic, bay leaves and cilantro. Served with some sour cream
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I thought we can get McDs breakfast whenever now, in Ontario. Could be wrong.
The McCafĂ©s serve Egg McMuffins and Hash Browns all the time afaik, but they donât serve the burgers and fries.
What recipe do you use for pad see ew? I have it on menu plan this week, but havenât yet searched for a recipe.
Maybe, havenât tried the hack in years.
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Can order âall day breakfastâ after 11am, but hashbrowns arenât available (on the app anyway). And yes, I do have the app on my iPhone 
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And if you can get walnut mustard, youâll never make a walnut vinaigrette without it 
Iâm craving some MCDs but maybe Iâll make a McCain Hash Brown Butty at home
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Dooo ittt!
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I consulted a few the first time (see below) but now I wing it by taste.
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Swordfish is probably my favorite fish. We make a similar sauce but add kalamatas and cherry toms along with garlic to the capers and oilve oil. I have to look up Asian sweet potato - thatâs new to me.
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Jeez, I guess I never did post a pic of the embarrassingly ginormous salad I took to the event last night 
I ate ALL of it while my friends looked on with envy, but managed to smoothe things over by sharing my bottle of GrĂŒner Veltliner with them 
I also timed it all just so that my PIC was able to swing by en route home and grab the cooler bag, so I could join the rest of the ladies at the bar for a couple martinis without any baggage.
As for WFD tonight, weâre still in the process of cleaning out our freezer and had thawed a nice tuna steak from our local fishmonger. The OG plan was to make poke, but itâs so damn nice out weâd rather grill stuff, and since I have 2 more zukes left (and feta, sumac, and parsley), dinner will be a redux of our recent swordfish meal, especially since @vinouspleasure âs post inspired me to make that fabulously zippy smashed caper sauce again. Such a great condiment for grilled fish.
If itâs not too windy, we might even have our first fire on the patio in eons 
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What kind of weather awaits you in Berlin??
After last nightâs junk-food-fest, a big healthy salad was in order⊠Romaine/tomatoes/tuna/anchovies/Bulgarian feta(my favorite)/marinated Kalamata olives and pickled veg, dressed in a red wine/Dijon vinaigrette. My body will thanks me later
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My body always thanks me when I eat something fresh. That looks delicious.
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Oh, your guess is as good as anyoneâs. Weâre there a couple of months earlier this year (last year our departure was delayed by my cancer diagnosis & subsequent radiation treatment), so weâre hopeful it wonât be hot as ballz, which our first weeks there were 
It can be hot, cold, sunny, rainy⊠often all in one day 
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Last night I was cooking for todayâs teacher lunch (vegan and GF black bean soup), so dinner was quick:
Prepared pork âburnt endsâ in ww buns with cole slaw (bagged, homemade dressing) and leftover mac and mushy peas.
Tonight I made AdĂ© Carrenaâs Azin Nsonou (Beninese peanut chicken stew with okra) and bay leaf-infused steamed fonio. Side of sugar snaps with brown butter and thyme. Hit the spot. The kiddo tried his best to like it but ended up eating PB and banana on naan. 
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