Nice looking pie . What hydration are you using . My last pizza was 62 % to 500 grams flour . For this upcoming Saturday im moving up to 68 % hydration. Im having fun learning this .
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Thanks 
I’m pretty fanatical about using up fish or steak. Or stale bread.
I’m avoiding sweets and baked goods at home, and I’m on a roll 
. This cherry tart/pie and 2 others like it, were purchased last Sunday for my DCs who want a little dessert most nights.
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I have been using Alexandra Stafford’s sourdough pizza recipe this year and it appears to be around 77% hydration. My preferred dough last year was from The Perfect Loaf which is 69%.
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Korean Mung Bean Pancakes/ Bindae-tteok ( 빈대떡 ) with Kim Chi, Scallions, Spinach, Kale, Chard and Green Chilis
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After 4-5 days
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Just curious - Do you cook different meals for yourselves most nights ?
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Scallops and corn are a great combo.
Chicken Ragu with Fettuccine from “RecipeTin eats Dinner” - bone-in chicken thighs braised in a sauce made from bacon, onions, carrots, celery, garlic, tomato paste, tomato passata, red wine, beef broth, bay leaf and thyme. After they get shredded the sauce is thickened with flour and butter before adding fettuccine and parmesan
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And the vendors were right next to each other at the Tompkins Square market.
Saturday late lunch/early dinner from a Bosnian place son and I visited. Cevapcici and lahmacun snd a couple of burek to take home. Attached grocery store where we stocked up on Ajvar and a few other delicacies.
Sunday was grilled chicken thighs with za’atar, veggie skewers, and air fried potatoes. Tomato salad not shown. AC repair person coming today so I can finally approach the actual stove
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Right downtown - I was a student at Eastman.
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It looks like it was nicoise night last night
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You must be very talented!
Most of my family are in Penfield, Fairport and West Henrietta so not really Rochester proper though we spend time downtown - usually eating. I like Rochester except for the weather
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Funny, I spent a lot of time out in the suburbs (especially Henrietta) when I was there, usually eating! There were/are a lot of chains and divey college places near U of R that we liked (and could afford). Also, easy grocery/mall shopping if you had a car. Downtown has had a renaissance since I lived there - back in the late 90s/early 2000s, you did NOT want to shop downtown, or really venture west of Chestnut Street at all (outside of the obligatory visit to Nick Tahou’s for a garbage plate).
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I seared a thick T-bone, which we split and served with chimichurri. Chinese cauliflower was sauteed in the rendered fat with cumin seed and smoked chili salt. I also made a whole artichoke in the Instant Pot a la Melissa Clark and served it with an eggy Hollandaise. The kiddo was fascinated by the whole artichoke in the store and asked if we could try it. He was a bit let down that it turned out to be a vegetable and not a fruit 
. Ww rotini mac and cheese as the kid-approved side.
TBH, I don’t “get” whole artichokes. Call me a Philistine. 
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Whenever the NYT posts a chicken recipe, I first check whether I may already have it, bc I seem to have pretty much ALL the NYT chicken recipes in my recipe box 
Not this one yet, which I saw posted on Facebook, or maybe I got it in The Morning. Who can keep track? We like BISO thighs & are always looking for new ways to prepare them, but this was a bit of a let-down, TBH. I’d doubled the recipe bc it sounded like something we’d really like. Eh.
Too much sugar, could’ve used some heat, and the fish sauce barely came through. Not sure I’d make this again without significant changes – including roasting the thighs at a more reasonable temp so as to not leave our kitchen full of smoke 
We heated up some of the Utica greens we brought home on the side, and a lovely burrata caprese with the first good local tomatoes was our app.
A buddy’s coming over for post-dinner drinks. The fun just never stops at casa lingua 
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