Thanks! They’re always good in the sandwich toaster because of its shape, but the leftover pav / dinner rolls work especially well!
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I’ve been on a couple of guided mushroom foraging walks, and I would love to devote more time and energy to learning more about that. One day!
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When we were looking for new restaurants in Carmel/Monterey we found Mezzaluna https://www.mezzalunapasteria.com/ in Pacific Grove which claimed to make their own
mozzarella and burrata, pasta and even gelato. It turned out to be a very enjoyable night and they indeed make all of these in-house at a very high level. The only dish which didn’t work as good was the octopus appetizer - the octopus itself was very good but the braised sunchokes had a strange fibrous consistency which made them really hard to eat.
It’s good to have a new restaurant in this area for future visits.
Complimentary bread and olive dip
Tre mozzarelle, fiori di latte mozzarella, buffalo mozzarella, burrata, roasted bell peppers, marinated olives, pickled cauliflower, house-made crostini
Polpo alla griglia, grilled octopus, braised sunchokes, romesco sauce, calabrian peppers
Lingua di manzo tonnato, cured beef tongue, tuna mayonnaise, caper berries, wild arugula
Spaghetti alla carbonara, house cured pancetta, bee la forte farm duck egg yolk, parsley, parmesan
Mafaldine con coniglio, wide ribbon red bell pepper pasta, white wine braised rabbit, swank farm asparagus, sage, pine nuts
Gelato - pistachio, hazelnut, chocolate
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Cheese burger and corn on the grill.
Lettuce/tomatoes/garlic dills/red onion/catsup and mustard on a toasted sesame bun. Corn was slathered with chili/lime butter.
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I never find homemade soup to be boring. Yours looks great!
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Hope you feel better!
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OMG, sign me up for those!
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Casual family meal hosting my MIL tonight. I made chicken and black bean enchiladas rojas and garlicky seared zucchini served with Mexi-ranch slaw. Seemed to go over well.
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Homemade pork and sage pelmeni from the freezer. Squashy mashed potatoes with Illinoise crookneck and scallions. Roasted new crop carrots.
Sage, squash, scallions, and carrots from the garden.
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While our flight went smoothly — we even caught a few winks, watched two fairly entertaining movies, and landed in EWR half an hour earlier than expected, the rest of our trip home was another story. We had the genius idea to pick a Kia Niro (EV) as our rental car. 3 hours into a roughly 4 hr drive my PIC was getting nervous about whether we were going to make it all the way without having to charge it (it was fully charged when we left, of course). Turns out those feckin’ clown cars have a reach of 230 miles, which isn’t all that far, and perhaps someone at National might’ve alerted us to such minor details. We own a hybrid, and this was our first experience driving an EV. Not a great one, not one I care to repeat.
We ended up pulling off an hour away from our destination to look for a charger. First one we found was occupied. Then we found a few near a hospital. Took a half hour to charge 5%.
We made it home an 1.5 hr. later than anticipated. Our chonkster was super-happy to see us & couldn’t stop head-butting me 
Went for a taco & beer run bc we were starving, and it seemed like the perfect welcome meal.
3 carnitas tacos each. So lardy 
Bed soon. Lordt.
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Nice . I have a friend flying back from Berlin also .
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Looks great.
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Chicken and onion tacos with homemade salsa verde and lime crema. Chile relleno baked in a mini loaf pan with just egg and two cheeses. Avocado. Blood orange paloma.
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Hot pork pie from THE PIE ROOM by Calum Franklin. I finally got to use my pie dolly, and I’m really chuffed at how these turned out. Minced pork, chopped pork, bacon, spices and plenty of sage are baked in a hand raised, rosemary infused, hot water pastry crust. These are some work, but when the Big J’s reaction is “My God, these are good!” you know you’ve struck pie gold. It’s even better when one of the juniors, who I was fairly certain wasn’t going to like it, also gave me a Wow! This is good! Well, I had pretty high hopes, as the author runs The Pie Room at London’s Rosewood Hotel. Looks like there will be plenty more to come from this book.
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Great looking pie!
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Lengua tacos with guacamole, and a side of Ayocote beans from Rancho Gordo.
Strawberries and cherries for dessert.
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Thank you! I’m so pleased at how the recipe turned out. It made a total of 4 pies with each containing about 185g (6.5 oz) of filling.
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