Reprise of the ham and black bean soup. It was much more to my taste thinned out with broth.
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Beautiful! FWIW: I like seeing how people feed themselves, at home, day in and day out. It doesn’t have to be “remarkable” for it to be of interest to me. 
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Carnitas and refries on corn tortillas. Yam roasted with chili flakes and honey – a yogurt and lime sauce for drizzle. Pico de gallo.
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Dinner tonight was Caukiflower Sformato — a savory italian flan.
Started with a fennel and orange salad while I waited for it to bake.
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Tonight was a salad night. Cabbage, carrot, pickled daikon, snap peas, cilantro, topped with gochujang marinated roasted pork tenderloin, green onions, Fresno chiles and cashews. Dressing was nuoc cham.
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A bit of a dramatic extension of our return trip had us get home much later than anticipated, but we’d offered our cat-sitter for the summer, a Spanish PhD student to take him to the local grocery store, and we ended up having him over for a tapas meal I put together: TJ’s Argentinian cooked wild-caught shrimp al ajillo, Ortiz octopus with a drizzle of lemon juice, RPF & a shprinkle of parsley, smoked salmon, baba ghanoush, Taleggio that had melted to the point of uber-creaminess, fabulous crusty, fluffy white bread from Penn Mac, and an arugula salad with lemon oil, black pepper, and parm reg. Wish I’d taken pics but I didn’t want to make it awkward for him. We also didn’t give him the house tour cuz he’s lagging and we feel like we are.
Nice to be back home. The cat’s kinda velcroed to me tonight. Can’t say that I mind 
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Mushroom stew with cremini, white mushrooms, portobello, shiitake and oyster, shallots, garlic, thyme, paprika, rosemary, coriander, tomato paste, cilantro, chickpea flour (which gave a really nice velvety texture) and vegetable broth
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thanks!
wait you’re back already?
when is Berlin?
The BF made a cream of asparagus soup that he’s been fiddling with for a few days, until it tasted just right. He added parm to it, and drizzled it with crema and evoo. Not too shabby! Slices of regular old grocery store croissants that he toasted with evoo and parm acted as croutons, with sauteed zukes, and a little garlicky salsa on the side to add some kick. Nice to come home to on a rather chilly evening.
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This was just a short visit to catch Jimmy Carr in the 'burgh & meet up with friends.
Berlin is happening next week 
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Top one is Peposo.
Bottom one is Pappardelle Cinghaile
I made leg of lamb steaks with this yogurt - wine- bay leaf marinade, and served the lamb with the rhubarb sauce. I omitted the mint and onion in the rhubarb sauce today. It’s a great sauce. It would also be good with chicken, pork or duck. Or brie / other cheeses.
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Ole’s was the the one I was referring to.
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Poggio’s in Sausalito CA always has sformato on their menu. It’s wonderful, and they vary the flavor seasonally. I’ve had cauliflower, and corn - both great.
I love corn and corn custards / puddings!
This would be good with asparagus right now, but I didn’t have any.
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Thanks. Are those yellow things fried polenta?
More for you! 
(I clearly need to get more expansive with my breakfast choices… though I don’t often eat breakfast these days… but lasagne or pad see ew would be infinitely more exciting than an egg 
)
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