Good job!
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And cherries in May! We don’t usually see them until June-ish.
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It’s not a baking steel. It’s a flexible nonstick grill mat.
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There’s a Mexican restaurant near my place that does that with their black bean soup.
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Works nicely in some tomato or potato based soups, also.
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thanks!
Sultry voice!
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An oven-braised, Mexican -inspired albondigas soup. It needed a little longer in the oven, as the rice and potatoes were al dente.
I knew about Mexican-style albondigas soup. Today was my first time to read a little about Colombian -style and Nicaraguan-style.
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Disastrous Spanish tortilla from Spain on a Fork YouTube channel. My fault, i should have used more olive oil. Also, air fryer mahi mahi coated in mayo (thx Desert-Dan) and garlicky panko. Red lettuce salad with capers, oil, and caper juice. Ugly as hell, sorry. .
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Me too, also it’s convenient that they have boudin, andouille, and other Cajun/Creole goods available frozen. I should have brought back some more boudin.
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yep - we always make a stop there before we fly home.
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last somewhat healthy meal before the NYC gluttony… BF had lots of leftover falafel dough so he turned it into a frittata, with a little feta. Turned out a tad dense, but very tasty - reminded me of a breadier version of kuku sabzi. My Jen Aniston salad and his hummus.
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Recipe is available in the EYB cookbook preview here.
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We enjoyed a sensational 6 course tasting menu at That Pasta Club, which is a pop up restaurant/dinner club inside of an Empanada shop (Pop Empanadas), in Park Ridge, NJ. They serve dinner from Thursday through Saturday night, and make their own amazing pastas. The incredible menu is listed at the end. Everything was bursting with flavor. It all went great with an excellent red blend and cabernet.
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Eh. I’ve seen far worse 
Plus it sounds like it tasted great.
Shrimp and asparagus are a great combo. I often combine them in pasta dishes.
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I love that you are always exploring new cuisines and recipes!
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Oh no! That’s frustrating. This is my go-to; hopefully it helps you? https://www.spanish-fiestas.com/recipes/tortilla/
I use a non-stick pan as extra insurance, and a plate to flip. I also cover with the lid so that it’s not too liquidy before the flip.
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Thank you!!
I can’t travel much anymore, so I make up for it through cooking, trying new ingredients, visiting bakeries, and take-out. 
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