yum! i haven’t made zhoug in a while… it all looks great.
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oh MY that is gorgeous! the perfect juiciness-to-char ratio for me.
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The stone temp is around 900 . I turn the flame down when ready to cook . Second cook on the Gozney. I have a long way to go experimenting.
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Patty melt. Homemade “special” sauce (Big Mac sauce copycat), rye sourdough by Bread Alone, Costco organic/Wagyu blend, caramelized onions, American and Swiss, toasted in copious butter. Unbelievably delicious.
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Mmmmm. Ein Vorgeschmack auf meine nähere Zukunft… that trout mousse 
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Today was spent cleaning and getting organized – laundry, purging old sheets & towels, “purging” the last of the gambas al ajillo for an afternoon snack 
, and showing our house/cat-sitter around. I’ve got a few more quotes to look up for the Harper’s assignment tomorrow, but otherwise we’re pretty much set 
Friends of ours in Berlin got in touch today & wanted to see if we could meet up for dinner on Thursday before catching a singer/songwriter’s show one of them went to school with. Naturally, they left it to me to pick a place This Syrian restaurant near the venue sounded great – small plates is our preferred MO anyway, and even more so with jet-lagged bellies & taste buds. It’s surreal for me to think about having a meal w/friends on another continent just a few days away 
As for WFD tonight – more fridge/freezer cleanout: black tiger shrimp cocktail with a very spicy cocktail sauce as our app, a big salad with a creamy herb mustard dressing, and 4 lonely ricotta ravioli from Talluto’s in Philly. I made a quick tomato sauce by blending a can of diced tomatoes, melting a couple of anchovy filets in olive oil, toasting a lil tomato paste & Aleppo pepper, adding a splash of red, 3 blobs of frozen basil, and the blended tomatoes. Turned out a little soupy, and the ravs were a tad al dente, but whatevs. We’ll live 
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Not too shabby!
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2 of my favorite fish, kinda hard to find round these parts unless I want frozen.
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We enjoyed an outstanding dinner at one of our favorite Thai restaurants, including crispy betel leaves with shrimp, shallot, ginger, roasted coconut, peanut, scallion, caramelized galangal paste; Pan Ped beef with red curry paste, Thai eggplant, bell pepper, string bean, bamboo, green peppercorn, and basil; crab and shrimp curry, with homemade tumeric curry paste, coconut milk, betel leaves, makrut lime leaves; crispy Isaan rice ball with minced chicken, shallot, ginger, peanut, scallion; lon of seafood with shrimp, crab, coconut milk, shallot, sweet chili, shrimp roe, makrut lime leaves; papaya salad. It all went great with a couple of excellent cabernets.
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A gingery, spring green, vegetable minestrone, with buttery garlic bread on homemade baguette. We had two choices of drizzle for the soup: basil pesto, and/or leftover lemony-chicken pan sauce from Marcella’s two-lemon chicken. I chose both (the pan-sauce being an unexpected improvement to the all-ready delicious recipe – thank you very much).
Kale, shallots, peas, basil, and asparagus from the garden.
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Friday’s halibut and Saturday’s corn became halibut cakes.
and Thursday’s roast chicken became noodles with mushrooms, chicken, dill and lemon.
Maroulosalata
Cauliflower with overwintered homegrown kale, overwintered homegrown Swiss chard, lemon and olive oil
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Simple food craving reaction to eating out too much is still at play.
So I just copied what my mom said they ate for dinner last night 
Khichdi (Bengali-style with roasted yellow moong dal), tiny rice papads with cumin (my grandmother’s favorite, and mine, except she fried them as they should be, and I usually don’t), and because I was starving and wasn’t sure I’d be full, mustard and green chilli coated barramundi that roasted in the oven while the PC made short shrift of the khichdi.
Yeah that’s a puddle of ghee – what’s the point of even eating khichdi without that 
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I didn’t take a walk yesterday, so in order to more than make up for it, today I took a walk of 15.22km/9.45mi in 4 hrs 45 min (the walk included shopping at a wide variety of stores).
I had built up quite an appetite on the walk and decided to make a hearty submarine sandwich. Avocado, some admittedly rather overripe cucumber slices, tomato, Grillo’s pickle chips, Genoa salami, hard salami, roast beef, provolone cheese and horseradish sauce on a good, lightly toasted hoagie roll.
I’ve always loved sandwiches and after 15 years in Japan where ham (and not very good ham at that) is basically the only luncheon meat available and bland processed cheese is the only easily accessible cheese, I think it’s going to be a very long time before I get tired of sandwiches.
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Does your Mom live nearby?
Slow-roasted back ribs, with mash. The ribs were still tough, after 3 hours at 275F, wrapped in foil.
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That looks very yum. I live on Cape Cod. Fresh seafood is what tops menus here. I find myself craving a good Italian cold cut sandwich on a decent hoagie roll. They are not easy to find out here. Lobster rolls, clam rolls, fish and chips, clam chowder, oysters on the half shell…you have your pick of them. But a toasted Italian with everything is not what people come here to eat. One of my very favorite sandwiches.
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Arax is one of our favorites too though the Nutty Cheese Spread at Sevan is our absolute favorite single item. I buy waaaaay to much every single time I visit my family in the area. The last time I was there I took a picture of the sign so I can try and recreate. No luck so far.
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Another dinner of striped bass. I finally made it to the fish caught in December. We prepared and freeze our fish within 24 hours of being caught so it remains incredible “fresh”. This is a good thing as the season reopens mid-May.
Fried fillets with a matzoh meal crust since it is still Passover and homemade cole slaw with extra herbs and vegetables.
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I’ve always been a sandwich lover, but I must say that the foods which you wrote about as being the most commonly found out there on Cape Cod are also very appealing to me.
As a child, Friday nights often meant a visit to Howard Johnson’s for “all-you-can-eat” fried clams night. Although I enjoyed them, I never knew how truly good fried clams were until 1999 when I visited Boston and had fried whole belly clams at Faneuil Hall/Quincy Market. They were umpteen times better than Howard Johnson’s and of course Mrs. Paul’s. And unfortunately that was the last time I ever had them as whole belly clams are not at all common on the west coast.
I wish I could prepare actual meals made from as close as possible to being from scratch here, but my sister gets pretty annoyed with strong cooking aromas and I’m limited to what I can make.
Anyway, sorry to (again) stray from topic with my reply to you, but I sincerely appreciate the ability to talk about anything with such friendly people like yourself. I hope you and the other Hungry Onion members have a wonderful day.
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