Canned corn is the only canned veggie that is worth it, IMO.
The chop and squash look good!
Agreed about the corn - it’s the only veg that seems to hold up well during the canning process. I usually buy canned veg in the fall in case of a power outage. I live in an apartment with no means of cooking if we have a black out so I like having some canned foods handy so I can throw together something in a pinch. I don’t think my life will be any shorter without canned veg.
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do you ever eat at Prater? I recall having a quite good schnitzel there…
agreed - love radish green pesto and just sauteed with eggs.
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Made a favorite soba salad tonight. Easy to assemble and threw a Grocery Outlet piece of steelhead in the broiler. Good for a Tuesday!
https://www.thekitchn.com/recipe-jacques-pepins-broiled-salmon-with-miso-glaze-223887
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Looks amazing! And you just helped me reprioritize getting a grill this spring.
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Leftover ricotta dumplings with tomato sauce, broiled asparagus. Maybe don’t cook the tomato sauce so long, but other than that, no notes.
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BF made falafel from scratch at my request, and hummus and salad too. He also made halal cart white sauce to go with - I would have told him leave out the the sugar if i’d known. I don’t remember the sauce being sweet at the halal cart we tried in NYC, or even the one here in SF Fidi. Still - all very tasty! For him, the same, plus beef kofte.
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Variation on Libyan sharba - meatballs (ground beef, soaked bread, fresh mint), chickpeas (quarter of it mashed to give the soup some body), diced tomatoes with chilies, harissa, cumin, turmeric and fresh mint cooked in chicken broth
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Many years ago, the sauce used to be yogurt-based, and there was likely some sugar in there to balance the variability in the tartness of the yogurt — not sweet, but the way you’d add a pinch of sugar and squeeze of lemon to taste. A few flecks of green, likely a tiny bit of cilantro or parlsey. And it was a very watery sauce.
Now that they a Big Deal, the sauce packets are mayo based.
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Your dinner looks delicious and I love the heart shaped well in the hummus.
That soup looks right up my alley. Do you have a recipe you could share?
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The Gaststätte is undergoing reservations at the mo, but the beer garden has expanded its menu a bit, i.e. beyond pickles, brats, and potato salad.
The only time we went to the restaurant the service was so terrible we never went back.
Goose in the winter is supposed to be grand, but we’ll never find out 
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I seem to recall most recipes for the halal sauce including a fair amount of sugar - a common complaint in our WFD group on Fb, and many have left it out bc of it.
Last night’s dinner with our friend was at a cozy Italian place/ wine bar in our nabe we discovered a couple of summers ago. The menu is small & seasonal: just a handful of antipasti, paste, secondi, dolci.
Smart move on our part to make a reservation even for a chilly Tuesday eve, as the place was hoppin’ & we watched several people being turned away.
We split the very good caponata between the 3 of us, and it was seriously one of the best I’ve had – despite the addition of melted pecorino on top, which is not something I’d seen before.
I picked a really lovely, juicy, fresh rosé from Sicily (32.50 €) we liked so much we had another bottle.
We waited quite a while for our second course (maybe 45-60 minutes), but dining here tends to be a more leisurely affair than in the US. Our friend had ordered the daily special of risotto with gamberetti and green asparagus,
my PIC the carbonara – a dish he ordered the first time we visited, and both were very happy with their food. The portions are rather insane, btw.
OTOH, my tagliolini with wild fennel, shrimp, breadcrumbs & scallop (sic) were a bit of a letdown:
ONE measly scallop had been cut into several pieces and distributed around a pile of artfully twirled tagliolini, some of which were just warm, which made me think my dish might have sat on the kitchen pass a little too long. The sauce was also on the bland side. I make a mean shrimp pasta at home that would kick this pasta’s ass.
We will probably return, if only for the caponata – plus the large table next to us ordered Vitello Tonnato that looked absolutely perfect. Maybe the antipasti is where it’s at 
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Thanks! A grill is an excellent investment and can be used pretty much year round.
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Pan-fried panko sole and slightly overcooked McCain’s fries. The sole looked like filets in the store, but turned out that the spines hadn’t been removed.
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