I enjoy all the produce “Zeits” but that one is mostly exciting, for me, thanks to Hollandaise sauce and soup with croutons.
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Tonight’s dinner was a rice noodle salad with shrimp, asparagus, radishes and cuke. The sauce consisted of evoo, lime juice and garlic. I finished it with a little mint and coriander.
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I didn’t really like asparagus much as a kid. I still like the stalks more than the tops.
I have visited Bavaria a few times during Spargelzeit, and I’ve visited Bavaria and a half a dozen other regions a dozen times during Pfifferlingezeit, a few times during Nov when wild game gets a menu some places, and a few times during GrünkohlZeit in January.
My last visit was during Spargelzeit and I wish I’d been able to stay there a little longer. One nice meal of asparagus with hollandaise and parsley potatoes at Spatenhaus an der Oper, one regrettable Maultaschen (it was also Lent. I took photos of all the different white asparagus available at the Viktualienmarkt. Some vendors had a dozen different varieties.
Right before Easter, so it was Zopf season and Eierlikor season, too.
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Fish pollichatu, which I’ve detailed in the Gunpowder Cooking From thread. This is a marinated and fried fish dish (I used black cod), which we had with basmati rice and roasted green beans. Delicious!
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Take-out tonight. It hit the spot.
(I cropped out the prices, food isn’t quite that cheap in Canada 
)
The Levantine salmon came with a Lebanese style- chimichurri. I don’t know if there’s another word for it in Arabic. Here is another Lebanese chimichurri. https://www.everydaylebanese.com/post/mediterranean-chimichurri
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(post deleted by author)
@Amandarama and I channeled the same inspiration for dinner.
I made Paturi Macch from the cookbook Gunpowder (from the eponymous London restaurant) – salmon coated with a mustard and coconut spice paste and cooked en papillote.
Eaten with Turkish-style green beans (stewed in tomatoes, onions, garlic, and olive oil), quinoa-rice blend, and a vegetable-heavy mixed dal (moong, masoor, tuvar, carrots, broccoli slaw, aromatics) of my own creation.
Details on the fish are on the Cooking-From thread:
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Another visit to Marlowe - https://www.marlowesf.com/ very enjoyable and relaxing. Nice cocktails.
Warm deviled egg, aged provolone, pickled jalapeno & bacon
DiStefano burrata, butter beans, broccoli rabe, black olive & red wine vinaigrette
Salmon crudo, smashed avocado , sunchoke chips, crispy leeks, cilantro & scallions
Braised pork cheeks, crispy cheese & potato croquette, grilled broccolini, garlic-chili & pork jus
Sautéed scallops, meyer lemon & parmesan risotto, grilled asparagus & fava beans
Loretta’s vacherin, coffee ice cream, crème anglaise, almonds & chocolate sauce
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Oh, so that explains its massive popularity - not that it’s only available for a very short time, and that millions of folks seek out Spargel grown in very specific areas prized for its flavor?
Beelitz must’ve hired the equivalent of Don Draper in… 1870, and Schwetzingen has been growing it for 300 years now.
I really hope that marketing agency is still around, bc I’d love to hire them for my band
Are you sure that’s not just tuna and cheese on toast?
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It is! The cheese is melted, hence - tuna melt.
Followed this recipe which leaves the salad in the fridge overnight:
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I think that is the main attraction
That one is overrated
Nah. You’re just not a hot-blooded German.
's ok. Not everyone can be.
I spent most of today traveling to a tiny village outside of Hamburg, where our late dad’s 94-yr old cousin lives.
She’s one of the first women of her generation to pursue a degree in visual arts & design, and one of the first women who was employed in her field, traveling near and far. Her relatives are dispersed around the world.
She still speaks and writes fluent Greek and English & has a better handle on email than people decades younger.
I am in awe of and admiration for her accomplishments and kindness, and – not knowing how long she will be with us – didn’t mind the 5 hr. journey for a rather short Kaffee & Kuchen date at her pad.
I was pretty peckish when my PIC picked me up at the train station, and we decided on… MOAR THAI for dinner! After last night’s flavorful but mild German meal we felt like a swift kick in the good ole tastebuds. And MEAT.
We split the fried chicken skins,
the fantastic melt-in-yo-mouth muh grob,
and the tod num pla,
and probz would’ve left it there, but the owner told us they’re starting a new menu next week, and a beef rib green curry was available to try tonight if we were interested. Well, duh!
The rich curry broth was nicely spiced & flavorful, with just the right amount of heat, green beans, two kinds of Thai eggplant, very fatty & tender beef rib, and just a hint of coconut.
We’re happy to be reunited &pleasantly sated, and we realized that tonight was the 3rd time at the Thai place. Guess we’ll have to try their new menu when we get back from Sicily 
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*tod mun pla
A couple of slices of pizza pie from a local pizza joint. Hawaiian and “Gina Ola”, sausage, bacon, onions.
Had some scallions that needed using up, so I sauteed them in chili oil and slathered the slices with it, so they both looked kinda the same but it was tasty nonetheless 
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BF surprised me when I got home with a sandwich bread he made in our breadmaker! He’d taken out shrimp for our dinner tonight. So, I decided on shrimp salad melts, to take advantage of the bread and also use up some Gruyere that was lingering in the cheese drawer. Ripple chips to go with!
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