But tomorrow is Saturday…that sucks. Will you have some time off during the week of July 4th?
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Dinner for the two of us tonight was a shared strip steak, skillet roasted tiny creamer potatoes with garlic and rosemary, and a Caprese salad. DH set the smoke detectors off several times cooking the steak and one of our Aussies is so traumatized when that happens. He actually starts shaking when he sees the carbon steel grill pan come off of the pot rack because he knows what’s coming. Poor guy.
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It was delicious. There are so many of his, and his significant other, that I want to try.
Yup. Easier to take down servers on a weekend and restore them in the same time frame. Thankfully almost all our servers are offsite so digital campaigns can continue without any issue.
quote=“retrospek, post:761, topic:39167, full:true”]
But tomorrow is Saturday
Will you have some time off during the week of July 4th?
I’m taking the 3rd off, and we have Thurs and Fri off. I had wanted to also take the 8th and 9th, but we have 3 new hires starting on the 8th, so… 
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Talking about cuisines from Europe in the US the focus is most often on French and Italian and perhaps sometimes Spanish and Greek but hardly anything else. But there are many more distinct cuisines which never get their recognition. Georgian cuisine is one of them with their use of tarragon and walnuts. Bevri https://www.bevri.com/ is one of the few Georgian restaurants on the Bay area with two locations in Los Altos and Palo Alto. Our first dinner at the Los Altos location didn’t really have any weak dishes and a few strong highlights with badrijani salad, khinkali dumplings (great broth inside) and the khachapuri.
Badrijani salad, grilled eggplant, tarragon sauce, Georgian spices
Khinkali dumplings, pork & beef
Khachapuri adjaruli, boat-shaped cheese bread with butter and an egg
Pork mtsvadi, medium sized pork cubes marinated in onions, herbs and spices. Grilled on skewers. Served with roasted potatoes
Chicken kebab, ground chicken with Georgian herbs and spices cooked on the skewer. Served with roasted potatoes.
Caramel pudding
Napoleon cake, layered puff pastry with cream
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A repeat of the deliciously herbacious oil roasted King salmon. Green Goddess garden salad with warm, buttery croutons.
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Result of a three day effort - Proud to present, a super-tasty, ‘bastardized’ Bouillabaisse, the Charles Yu way!!
First, sticking to using all the essential traditional ingredients of Saffron, Fennel, Leeks, Onions, Celery, Garlic, Tomatoes, Bay Leaves, Parsley, Orange peel, Pernod, Dry Riesling plus lots of Fish Bones and roasted Crustacean Shells, I patiently made the fish stock. Next, to create the ‘Bastardized’ Bouillabaisse, I added a reduced variety of fish ( only Grouper and MonkFish used ) but instead, hiked up the quantity and selection of shellfish - BC Spotted Prawns, BC Clams, PEI Organic Mussels, Hokkaido Scallops, Dungeness Crabs, East Coast Lobsters
The finished product?!.. talk about the ultimate umami taste bomb!!
BTW, due to time constraints, instead of the traditional Rouille and crusty bread, I just made a simple Garlic Bread using some Artisan Crusty Baguette to soak up the yummy broth.
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EBTKS salad. Red cabbage, broccoli, cauliflower, red onion, celery, orange baby bell, roasted beet, Italian sausage, deviled egg, dill, ranch dressing. There was a dirty Beefeater martini rocks with a peppadew pepper on a rosemary stem and a soupçon of brine.
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poor baby! what a cutie.
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i found a recipe on Insta for pepper beef in a clay pot, which we don’t have, but I asked the BF to improvise, and make it something he could eat with his dental issues. Taaa-daaaaa! Incredibly tender, thinly sliced short rib, mixed with quite a lot of black and white pepper, a little sugar, soy and oyster sauce, shallots, garlic, ginger, cornstarch, peanut oil, and shaoxing wine. the veggies were left in big chunks in the original recipe, but i had him mince them instead. Not wokked - it just sort of bubbles all together for about 6 minutes. Super easy (well, hah, for me) and really tasty, although I might ask for a little more soy or oyster sauce next time. little side salads of cukes and tomatoes.
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Pickerel loosely based on Veracruz with tomatoes, parsley, wine, capers, oregano and olives. Eggplant. Fava beans.
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We enjoyed a sensational dinner at Fiorentini in Rutherford, NJ, including refreshing tuna crudo with watermelon and a tarragon aioli; gnocchi with crispy prosciutto; raviolone ‘crabonara’ with guanciale and crab meat; lobster and sweet corn risotto; porchetta; halibut puttanesca. It all went great with an excellent cabernet and zinfandel.
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In the past, I’ve made this Peanut Butter Lime chicken dish. The last time I suggested it for dinner, Sunshine said she really didn’t like the lime in it. So, I had some leftover juice from a can of sweet potatoes, and decided to use it instead of lime this time.
SUCCESS!! Sunshine really loved it.
I present to you a successful experimental dinner of Peanut Butter - Sweet Potato Chicken over rice topped with chopped broccoli.
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Love Georgian. There’s been a explosion of Georgian restaurants over the last 5 or so years in Berlin. The nigvziani badrijani are totally my groove, as I love that walnut sauce (TBF, I love walnuts like I love most any nut).
I’ve not noticed much tarragon, tho — more dill. Did they mix the raw egg in with the cheese before serving you the khachapuri? Did they have that wonderful honey walnut cake on the menu, too?
Fun fact: when I mentioned how doughy and rather unpleasant the top knots of the khinkali are to eat, a Georgian friend informed me that Georgians leave those on the plate.
Punny! 
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After a day of scootin’ around town that involved some last-minute shopping (i.e. cat-themed jewelry for my dear recluse friend who took such great care of our chonkster this June, MOAR dresses & a skirt at a place I discovered with my bestie that was having a SALE!! 
) and a very late bang bang lunch of a smashburger and karaage chicken at 3pm, dinner was a pretty low-key affair.
We met with our Canuck friends at the annual Kreuzberg festival, a neighborhood event with live music, food & drink stands, and various street vendors. Caught a very cool band consisting almost entirely of a horn section,
then grabbed a few drinks here and there & checked out the food stands. The options were manifold: Leberkäs, brats, Belgian gourmet fries, Sudanese, pizza, Kroatian assorted grilled meats, tteok-bokki, Peruvian empanadas (or this nutsoid burger concoction 
),
and many, many other cuisines and foods I can’t remember RN — but a decision had to be made. A Swabian stand was selling kässpätzle, and that seemed just the ticket to soak up some of the beer & vodka watermelon before heading home.*
*where we proceeded to eat the few leftover souvlaki chonks from Monday, the two pieces of karaage, and the last of the frozen shrimp I’d ‘turned into’ shrimp cocktail.
Bc midnight eatz are the best 
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I used to do this for a living. It’s very stressful on everyone. Godspeed.
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Beautiful presentation!
