The prosciutto is the only item from their charcuterie list (about 15-20) which isn’t made by them
Voting for COTQ and DOTQ is here!
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We slept in late, had one of our leisurely Berlin breakfasts / fridge clean-out meals, then spent the day gettin’ our shit together — we’re pretty much packed (7 new dresses, 1 skirt, a million tights 
) and just have to do a little cleaning tomorrow. While I am sad about leaving, I look forward to having my own kitchen back with all the hardware I am accustomed to (not to mention access to two grills), and I’m no longer limited to making pasta & salads for dinner 
Naturally, our last homecooked meal was…. pasta & salad: a reprise of the tagliatelle with chanterelles I bungled last time, and our last bowl of mâche till next summer.
I had the genius idea to start the shrooms in a mix of ‘nduja & butter — not that I could use up the entire half jar. Hope our landlords / future tenants dig. I didn’t cook all the luscious shroom liquor off this time, and it was really quite lovely, if a bit rich. A nice Riesling to go with,
and a burrata caprese for our antipasto with eye-wateringly expensive tomatoes from the FM. They were pretty damn flavorful, tho. #worthit
I’ve done a better job at plating, but I just couldn’t be arsed today 
There’s a whole plate worth of leftover pasta & a small bowl of salad, but we’re stuffed.
We have another bottle of Grillo to kill & a martini to make with the last of the gin my bestie brought — good thing we can sleep in tomorrow 
. We’ll have another leisurely breakfast, drop off my scooter at my buddy’s office near us, then make our way to the airport hotel.
We’ll head back into town in the evening for one last meal at the Turkish place — same resto we went to last year.
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Safe travels. I’ve enjoyed your posts from Berlin.
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Thank you so much! I enjoy posting about our culinary outings, even though they were on the slightly more repetitive side this summer. There were a few new places we wanted to try and just didn’t get around to them.
There’s always next year, hopefully! 
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Breakfast tomorrow?
I would also like to thank you for sharing your culinary adventures in Berlin. I have been living vicariously through your posts.
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Heavy thunderstorms crossing over us now and into the night, apparently. Fortunately, we planned for leftover steak and cheese sandwiches with cole slaw on the side. If we lose power, we can grill the buns on the gas cooktop and heat the steak & cheese in a skillet. Or - have them cold.
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I was just at Home Goods in Westford getting a lamp for my office desk, since the overhead light leaves something to be desired. Was thinking of stopping at Hubba’s, but had to go to Target for more work stuff for our new kitchen, so didn’t try. Glad I didn’t as I would have been disappointed!
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Whew, I would not want to contribute to a BBQ disappointment for a Hungry Onion pal.
P.S. I have had more luck with lamps and shades at Target lately than at the Westford location of HomeGoods. Looks like you scored your desk lamp though!
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HAH!!! Ive been eyeing a specific lamp at Target for about two months once I knew what my office would be like. But I just wasn’t sure it was tall enough. I prefer indirect light…shining/reflecting up on walls vs shining directly down on me like fluorescents, which I despise (and thankfully don’t have).
I was headed to Target late morning today (after sleeping in until 8…thanks to the boyz who let me sleep after the past two crazy days with the move!) I decided to check out HG before going to Target, and saw the taller lamp with (up to) two 60 watt bulbs for the same price. I figured I’d try it and if it doesn’t work out, I could bring it back. But my office is VERY dark, so I think it’ll work nicely in a corner on a table, if not right on my desk. Once the electric works in my office, that is. 
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How does the office move affect your commute?
No difference. The same mill buildings…just a different one from our original street-level office (we’ve been in temporary 3rd floor space in yet another mill building). We’ve moved up the street a couple hundred yards, and we’re now on the third floor.
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I was craving a V&L. So some frozen lemonade was taken out of the downstairs fridge when I got home from “work kitchen stuff” shopping.
V&L with local strawberries was the pre-dinner libation. Dinner was something I saw on my FB Memories that I remembered I liked: b/s chicken breasts seasoned with s/p, and slathered with a combination of apricot preserves, stone-ground mustard, white wine, and a bit of horseradish for some bite.
Into the convection toaster oven (because holy moly it was insanely humid here today!) to bake at 350° for 40 minutes, basting occasionally.
Sides were Near East rice pilaf and sauteed CSA rainbow chard with some spinach that needed to be used up, with minced garlic and toasted pine nuts.
Plenty left over, as I expect the next 2 days to be crazy as we settle in to our new office.
Bonus pics of the boyz sleeping as I ate my dinner, since they let me sleep in this morning. 
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I worked in a hospital clinic in Fitchburg in the early '80’s and one of my patients took me to see the Near East factory where he worked near Lunenburg. I think Heinz or Pepsico owns it now. I always have their pilafs in my pantry. Their brand hasn’t gone as far downhill as Cains products have. They started in Ayer, just north of us in Harvard.
https://www.foodrepublic.com/2018/03/14/history-near-east-rice-pilaf/
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I made chicken, spinach, and artichoke burgers from the mix squirreled away in my freezer. Served on potato buns toasted in butter with a dollop of zhug mayo and crisp lettuce. DH sauteed haricots for the side topped with toasted almonds.
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I need to stop with the Chardonnay. Your mix didn’t include squirrel 
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Brome Lake duck legs with local cherry sauce, roasted rosemary duck fat potatoes, and asparagus with lemon mayo. Pecan tart for the DCs.
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Pan-fried, store-bought mini dumplings (don’t recommend). Sesame asparagus and snow peas (do recommend). Dipping sauce. Long grain rice.
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me in the kitchen again - made a broccoli pesto, and was craving sausage, which i haven’t eaten a lot of in the past year since doing the low-cholesterol thing. I steamed some broccoli until very tender, whizzed it in the FP, blended in pesto I think I’d made last summer, maybe? sauteed a bunch of minced garlic with crumbled up Italian sausage, added ground fennel seed, pasta water, and stirred in cooked little elbow macaroni. Parm regg on top, Campari tomatoes with RWV & evoo, s&p, surrounding a little ball of fresh burrata on the side. 'Twas good! i just love how sweet broccoli gets when it’s cooked soft.
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That salad looks beautiful. I only discovered burrata last year. Sad I’ve missed out of it for all of this time. And as far as the Italian sausage goes, savor your moderation!
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