My Instagram was bombarded with the NYT’s Lemony Shrimp and Bean Stew so I decided to give it a try. It was excellent. Served with warm baguette, lots of little butter pools in all the holes. Mixed greens salad, green onion, radish, cucumber, dressed with a vinaigrette.
All y’all need to send me some of your heat. It’s cold, I have the heater on.
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Veal Frikadellen with Kohlrabi - frikadellen made with ground veal, sautéed onions and tarragon, eggs, milk-soaked bread and mustard - first briefly seared and then finished in the oven. Kohlrabi was simply sautéed in butter/oil and finished with toasted almonds, lemon zest and juice, parsley and kohlrabi greens
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Never met a cutlet I didn’t like.
Had a Greek version at a restaurant a few months ago that my Turkish friend said tasted just like her mother’s. To me it tasted like my grandmother’s, only missing a bit of chilli.
Then I ate them at a Russian restaurant. Same discussion with my Ukrainian friend.
So many cutlets across aaaallll the cultures, and all delicious 
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You and @John need to open an Italian trattoria together 
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It’s in my “favorites” folder in my NYT recipe box. It’s really fantastic.
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A werri Tschörmen meal! I almost ordered a Berliner bulette with my home-fried potatoes at one of the oldest Kneipen in Berlin last night, where we finally managed to meet up with my old pot buddy (who happens to live right across the street from our pad this year!), whom I met right after moving to Berlin back in 99 — just a few months before meeting my PIC <3
My PIC was adamant Buletten / Frikadellen were dry AF. It was a lengthy argument, during which my German buddy and I told him he was full of ish, and had no idea what he was talking about.
So we shared the Schnitzel & Bratkartoffeln
Now Ima hafta make them when we get back home… still less work than schnitzel 
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Book club meeting at a local beer garden. I had some fries, gazpacho, and one of these (but on draft). Great company, discussion, and thanks to shading and a breeze, bearable heat.
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That’s a fine bowl of that stew! (And I WISH I could send you some heat! Although temps dropped last night after some heavy duty thunderstorms and heavy rains.
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Voting for Cookbook of the Month (Quarter) is underway:
After throwing away 1000 jars of marinara sauce that had molded in my fridge, I finally started to store open jars in the freezer. It’s a bit of a pain to have to remember to thaw it the night before, but I’ve been throwing a lot less of it away.
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You eat a lot of basa. What is it? I’ve never seen a fish called basa in my grocery stores. And immediately my mind went to a fish called Wanda.
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It’s Vietnamese catfish.
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We were all set for homemade pizza and then everyone was lazing about, so mom made us order frozen momos to keep things simple 
Of course I have trouble with simple so I played with some of them to make lacey momos as a new thing for them.
We tried a new type of chicken momo, and
Oh
My
Gawd
So delicious, but we had to finish with a bowl of yogurt and a digestive enzyme supplement for safety’s sake
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I find this comment hilarious because my first name is actually Wanda And yes I have seen the movie and yes it is funny 
Thanks @small_h for telling us what basa is. I worked with someone a few years ago that had it for the first time and liked it so she recommended I try it since I like fish too. It has a mild flavour similar to other white fleshed fish so it lends well to being used in different dishes IMHO. I usually buy them by the bag at Costco since I have so many recipes that call for white fleshed fish so it is just convenient for me to have a bag full of basa fillets in the freezer. I would like to add salmon to the freezer to the stash since I think it is perhaps my favourite fish.
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We had high hopes for checking out Fête de la Musique today, a free music festival established in France in 1982 that has spread to 120 countries and is celebrated every June 21.
The weather had other plans, unfortunately, but TBH – after last night’s ridiculous shenanigans we were pretty low energy. I’m mostly bummed for all the organizers, bands & musicians who put so much hard work into planning & preparing what is usually a spectacularly fun day with stages all over town, and every genre under the sun.
We made a quick supermarket run thru the rain to replenish our water supply (we somehow managed to drink SIX 1.5-liter bottles of Gerolsteiner between the 3 of us last night, but hey – at least we hydrated well) & to figure out what to have with SALAD, bc that was def going to be on the agenda.
Simple pasta FTW: fresh tagliatelle with an amatriciana-esque sauce: sautéed bacon in olive oil until lightly crispy, added two sliced bird peppers for heat, sliced shallots & garlic, toasted a blob of tomato paste, added a splash of Primitivo, passata, capers & chopped parsley.
It was perfect: smoky, kicky, tangy. Looks like my pasta mojo is back, after the last two rather disappointing experiences 
Mâche with cukes in a tangy, creamy mustard herb dressing on the side. GD Ima miss that lettuce back home 
I foresee a very early night at casa lingua. Gotta save our energy for the rest of the weekend 
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We enjoyed Chef Jeremy Fox’s food for the first time 15+ years ago at Ubuntu in Napa. We still talk about some of the dishes from this unique vegetarian restaurant. Finally we had the chance to also dine at one of his LA restaurants, Rustic Canyon https://rusticcanyonrestaurant.com/ and not surprising the vegetable dishes, like beet & berries or beet & apricot & burrata, were highlights. But the restaurant also didn’t disappoint on the sirloin cap dish. Overall a great night with a really good cocktail list.
Marinated olives
Beets & berries, Anson Mills kasha, quinoa, “raspberry” radish, pistachio
Regier Farms nectarines, “itachi” cucumbers, Drake’s feta, dried olives, oregano
“Badger flame” beets, “blenheim” apricots, burrata, chili honey, walnut
Farmers cheese gnocchi, Tutti Frutti favas, peas, wild ramp
Prime Brandt sirloin cap, Harry’s Berries “romano” beans, escargot butter
Coconut rice pudding, murray farms blueberry compote, vanilla, violet
Masumoto “rose diamond” nectarine hand pie, whipped creme fraiche
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Very popular in India, bec it’s a lot cheaper here than the (plentiful and varied) local fish.
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Tilapia too, probably.
Nope
It’s always basa when you ask
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The mysteries of the sea. (Or the river, more likely.)
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