Thank you 
Tonight we made Caprese salad with burrata, grilled bone-in pork chops with “Carolina Gold” mustard barbecue sauce, avocado slaw, and corn on the cob.
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I really love bicolor corn
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Me too.
Dinner was seared and roasted pork tenderloin with KC Masterpiece bbq sauce. Little Gem, red cabbage, roasted golden beets, avocado, celery salad with honey mustard dressing. Martini rocks and wine.
I wonder why I haven’t seen Sugar Bomb tomatoes on the west coast, or is it just me in my little coastal village that is without?
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Variation on a well known Northern German dish - Birnen, Bohnen und Speck (pears, beans and bacon). There are many, many variations and this one is from our favorite German cooking magazine “essen & trinken” (eating & drinking).
You sear a larger piece of beef chuck before mixing it with a larger piece of bacon, roasted, halved onions, juniper berries, bay leaves and peppercorns in water and slowly cook it for a 2.5 hours. Beef and bacon get chopped and the broth strained. You then add sequentially over time to the strained broth grated potatoes (too thicken), halved, firm pears, chunks of potatoes, green beans and lastly great northern beans, savory and the previously cooked bacon and beef chuck. Finished with some champagne vinegar and a little bit of sugar.
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It’s not really a fusion place, tho, mostly Japanese food with a few European / German dishes throw in to honor the earlier incarnation of the restaurant 
One of few things I look forward to at home: corn & tomato season. And grilling. A lot
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Your dog’s got Bowie eyes 
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We used to subscribe to E&T, too, back in the day #blastfromthepast
So, where do the pears come in?
A lovely Sunday spent bopping around town, including a lunch visit to the weekly street food market in our nabe, an excursion to a major park in the center of town where we were hoping to grab some Thai food, but apparently that only happens on Fridays these days, and a quick stop at Pasam, my PIC’s beloved baklava place …. bc we def don’t have enough sweet treats in the house 
Pre-dinner public football viewing, mostly for my PIC and my BFF as I don’t give a rat’s ass about the Euros, then off to the French bistro. We shared the deviled eggs (meh),
their fantastic terrine with Armagnac plums and very tart cornichons for our entrées,
and each got the steak frites with the best fries in the universe (beef tallow) for our plats. The salad was a bit of a disappointment this time – it usually comes dressed with a wonderfully zesty, mustardy vinaigrette, and this time seemed to be missing the mustard.
I once again opted for the filet au poivre (ordered bleu),
my PIC got the entrecôte with tarragon butter,
and my bestie the filet with blue cheese sauce.
The au poivre sauce is made with green pepper and is so good you could drink it, and there was none of it left. A couple bottles of house rosé from the Provence, Willams pear & Armagnac for digestifs, and 3 calvados on the house 
Post-dinner public football viewing at a beer garden nearby afterwards, bc how can there be too much football viewing in one night? 
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One dinner from this past weekend. I needed to keep things easy because we spent a lot of time outside on yardwork. First is beef brisket (purchased from Hubba’s BBQ truck in Westford, MA—they’re back!),
homemade corn pudding, and zucchini carpaccio.
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Cooked for the first time since I got home to visit mom.
Porcini ravioli in a light pesto sauce, farfalle in pesto (because there weren’t enough ravioli for everyone and I didn’t feel like digging in the freezer for more), and asparagus salad with lemon and parmesan.
The rest of the meal is what mom cooked for me a couple of days ago — roast chicken and potatoes. Plus beets. (When I’m home I realize that beets really don’t need any adornment if you like them.)
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Second weekend dinner (had trouble uploading the photo). This pasta came together fast with zucchini, cherry tomatoes, garlic scape, Aleppo pepper, olive oil, and lemon. I added half a burrata round to each plate, which we combined with our pasta at the table.
Serving the burrata this way made the most of its creamy texture. Plus, the need to smoosh the burrata meant that we had an excuse to play with our food.
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Lumache And Cheese With Oyster Mushrooms and Pickled Peppers
Felicetti lumache with a béchamel based pecorino romano and cheddar sauce, topped with fried oyster mushrooms, and chopped pickled piparra peppers.
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A whole day spent shopping for various sundry items – I had to pick up hose/tights for my gal pals back home, and ended up with a new dress, new earrings, new bracelet, and a beautiful scarf
Since we were in the Turkish nabe there was really no way around a lunch of scrumptious midye & a platter of succulent, charcoal-grilled lamb ribs. Hot diggity!
Dinner tonight was a meal I’d been waiting for since last summer: pappardelle with chanterelles.
I cooked down the lovely liquor too much, unfortunately, so the pasta was dryer than I’d planned 
Oh, well, the season just started, and I foresee a few more meals at home where they will feature heavily.
Side of mâche with super-flavorful tomatoes & cukes in a mustard herb dressing.
Sad my GF is leaving tomorrow already 
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It’s funny how that happens 
I remember shopping for a wedding gift a few years ago for an ex-boyfriend’s niece’ wedding. The bride had a registry in a nearby department store so when I went to buy her gift, a new blouse “accidentally” ended up in the shopping bag with the martini glasses that I bought for the bride and groom 
Sorry to hear your BFF is leaving so soon. It looks like you had some lovely meals together.
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I would’ve never subjected my PIC to that kind of a shopping spree, had it not been for my BFF being around, even though our finds were mostly on the same street, and it’s just plain fun exploring that particular nabe. Both the bracelet and earrings are cat-themed, too, so 
And my PIC bought the whackiest jacket ever bc it was on sale. Mad props
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Matisse and Gucci are gorgeous and look so lovable. The food is mouthwatering. What a Fathers Day meal!
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Interesting. My Bosch induction cooktop gets really hot, so hot , in fact, that I never turn it to the highest setting. I must say, though, that I have never tried a Wolf or other very high grade gas stove. After falling in love with induction, I never looked further.
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