For a hot minute I thought those were haikus 
That Wegmans burger blend is really great!
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Wow! I bet now you’re gonna make pasta all the time…
Wait. You already do! Looking forward to all the pasta shapes 
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Unexpected leftovers for a warm weeknight dinner: lobster salad, red potato salad in a white balsamic and olive oil vinaigrette, and roasted asparagus.
Leftover because this was extra from a late Sunday lunch I made for a dear friend of ours visiting from Italy. This bonus round was a consolation because we won’t get to see each other again for awhile.
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I don’t, really. I mostly try what the book suggests. I wish there were a good cookbook out there; maybe you could write and self-publish it!
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Last night I went out for Indonesian food for the first time. I went with my dinner club and the organizer arranged a tasting menu for the group. We started with lumpia (Indonesian spring rolls), chicken skewers and beef skewers. (The pink blob is a shrimp cracker.) The main course included gado gado (meh - I can make a better version myself), a VERY SPICY chicken and vegetable dish, a fish curry and a really tasty beef stew. We had fried plantains for dessert which are not pictured since we were having a lively debate about global warming and I forgot to take a picture.
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That’s what she said. 
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Thanks for turning me on to them! Perfect size for a brioche bun. This time I got a new-to-me “Euro Classic” brioche bun touted by the Market Basket staffer stocking them as I was looking for burger buns.
(Not sure why the thumbnail is showing it in Spanish)
Looks like they sell 4-packs (my preferred) but MB only had 6-packs - which means all but 1 went into the freezer for later use. Not bad; not as brioche-y as I’d have liked. I think I like Wegmans’ brioche buns a bit better.
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Die Brötchen! 
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I think it’s worth buying the extras.
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Lucky you!
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It is so wonderful to see them start early in the kitchen! Our chef son started making Sunday pancakes on his own at age 3. His 4 kiddos now are all involved in the family food prep. Their enthusiasm is equally expressed in clean up, too!
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Natascha, you seem to love white asparagus. I generally get green, but recently I bought a bundle of white. Any specific recommendations on how to cook them? Thanks.
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I either need bigger plates and bowls, or smaller portions 
Stir fried Shin ramen noodles/shrimp/veggie pot stickers/mushrooms/scallions and sum choy. Spicy 
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Roasted lime and pepper chicken breast, Near East rice pilaf, and steamed green beans.
The zest of 1 small lime, 1 tsp of freshly ground pepper, 1/2 tsp of kosher salt, 1/4 tsp of garlic powder and about a Tbsp of butter was all mashed together and tucked under the skin of a BISO Frankenchicken breast with a bit rubbed on top. Roasted at 400° until 160° with my Thermapen, with 2 bastings of the butter runoff. Let sit for 5 minutes before cutting in to it.
Needed a bit more limeyness with some lime juice squozen over top. Next time. Still good.
A glass of Custard Chardonnay alongside.
And The Morning Chill from the Boyz.
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I was in a bit of a rush this evening so no picture of dinner. It was a repeat of last week’s pork chop, potato and green beans anyways. I am now at a local jazz club listening to some mean sax music. Photo below is the nojito (non alcoholic mojito) I am enjoying. Life is good.
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Another visit to Rich Table https://www.richtablesf.com/ which is for us a great example of “New American” restaurant - take your inspiration from anywhere in the culinary world, combine it with adaption to local ingredients and flawless execution. As always, we took the “let the chef decide” approach
Tsar Nicoulai “Estate” caviar, potato latkes, rosemary apple-brown butter
Sugar snap peas, honey mustard, horseradish
Sardine chip, horseradish creme fraiche
Dried porcini doughnuts, raclette
Tartlets with pine nuts
Little gems, red flame grape, candied walnut, verjus-green peppercorn vinaigrette
Buttermilk panna cotta, peppercorn sour cherry, spiced sorghum
Aged beef wonton, RT chili crunch
Hog Island Sweetwaters oysters, leek scape aquachile
Burrata, spring allium soubise, josey baker seed feast, hazelnut
Albacore crudo, cherry tomato, avocado, croutons
Tonnarelli, sea urchin “cacio e pepe”, idiazabal
Plancha fried rice “negitoro”, otoro, scallion, shoyu
Dry aged ribeye “Caesar”, charred glazer estate lemon, parmesan crisp
POG “shave ice”, passionfruit, orange, guava, condensed milk, shiso
Salted mint chocolate sable, milk ice cream, chocolate cremeux
Mignardise
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That chicken looks so inviting. I went to the store today to buy chicken because I’ve been craving simple chicken so many different ways, and… they were out of the chicken I wanted. Sigh. Will go back tomorrow with fingers crossed. Meanwhile, I’m looking at your chicken 
I loved this part of your post. 
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Oh my! This stood out to me!
Although that salted mint chocolate sable, milk ice cream, chocolate cremeux looked amazing!
Yes please, may I have some of both?
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Thank you 
There’s a club up the street from my place that has local jazz bands on Wednesdays and since I like jazz you can find me here most Wednesday nights. The same two waitresses seem to be here every Wednesday and some of the customers faces are starting to look familiar. It’s just a matter of time people will call out “Norm!” when I arrive
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