Mushrooms + goat cheese = Delicious (Brie is good here, too!) And the Sauvignon Blanc found its way into the saute and, additionally, was delightful with the meal.
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My friend in FL introduced us to mushroom toasts with taleggio melted over the top. Oh, my!
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One of the great joys in life!
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And it is equally delicious with melted Italian fontina. Thatâs actually on my menu for this week 
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Oh, fontina is a wonderful melty cheese, I agree. Havarti works well, too.
But taleggio just happens to be in perhaps my top #3 cheeses
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Same in the DC area regarding meat scraps. The compost services also collect at most farmers markets so you drop off for free if you donât want to pay for home pick up.
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Hot damn. 
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Itâs our last gig tonight until the local arts festival in July. Weâre playing at the fancy place, so itâs unlikely that Iâll be eating anything there - if Iâm peckish I can snack on some leftovers from last night, i.e. lamb, tzatziki, eggplant⊠but not until I come home, lest I clear the room with all that garlic emanating from each and every pore 
A bunch of my gal pals got a large table, and it looks like weâll be seeing more than a few friends. Should be a fun evening 
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Pretzel sticks, delivered from a local place we like. I made a batch of beer cheese for copious dipping! Sauvignon Blanc for me and Guinness for him
https://www.thekitchn.com/beer-cheese-recipe-23263207
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Plans changed. Didnât go antiquing on the South Shore. So errands up in Salem, NH.
Dinner was a pork tenderloin seasoned with olive oil and Ras al Hanout with plum ketchup on top; gingery-maple mashed sweet potatoes and sautĂ©ed carrots, sugar snap peas and red onion with Penzeysâ Mural of Flavor.
Wine.
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Tonight we made Chinese noodles with ground pork, zoodles, thinly shredded cabbage, sliced mushrooms, scallion/ginger/garlic, Xaoxing wine, and a sauce of oyster sauce, broth, light soy sauce, corn syrup, a touch of cornstarch, white pepper, msg, and sesame oil. The noodles themselves were Cantonese but not sure about the rest, as I winged it. Spicy smacked cucumbers as the side.
An Aldi âSpritzâ to drink. Kinda weird (wants to be Aperol Spritz but wine based) but OKish. Iâm probably gonna open a half bottle of champagne from TJâs.
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I donât mean to come off as being self-righteous but hope to educate in some small way an already enlightened crowd.
We share our driveway with 2 women, one of whom is German-German (from Munich). We love competing with each other over who has the neater trash bins.
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Your off-set bowl is cool. Makes for a fun, even dramatic, presentation.
Take-out from Honest Weight in Toronto.
A bowl of shellfish chowder. The shellfish sunk because this was the type of chowder that is not thickened with flour.
And my first soft shell crab sandwich in ages. I think itâs been 7 years. I remember trying my first soft shell crab in NYC 26 years ago, when a friend took me out for my birthday.
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funny, yesterday I looked up when soft-shell crab season starts.
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Haha, thanks. Just how my DH plated 
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Did you enjoy it and did it hold up as carryout?
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I loved it.
I thought it held up fine. That said, I donât mind cold fried food or fried food the next day. I know there are a several Toronto HOs who wonât order things like fried foods , fish & chips, or Chinese food for delivery or take-out. I will order pretty much anything to-go, and enjoy it. 
I order Eggs Benny to go and eat it at room temp or outside when itâs below freezing. I have friends who are not nearly as food focused as me and they will not eat Eggs Benny unless itâs cooked about 2 minutes before eating. 
Restaurants that fry well at the right temp are also 1000 times better at frying than I am.
Same restaurant had a soft shell Benny at brunch last weekend. Bennies on my mind.
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Bucatini with garden pesto. Leftover 2-lemon chicken breast and pan sauce. Freshly picked and roasted asparagus. Parm, red pepper flakes, and kalamata olives to taste.
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