The tacos look good. Actually, for a bean addict like me, I could fall face first into that bowl.
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Lengua . My favorite
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Did you make your own ice cream sandwiches (and I missed it)? If so, are you taking applications for boarders in your home? 
I would be very happy at your table.
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Pasta and squid for dinner tonight.
Pasta of two kinds — a redux of the manicotti failure of the other night, cooked per mom’s instructions to see if they could be saved (pressure cooker!), and spaghetti with raw tomato sauce, in case the fix didn’t take.
The raw tomato spaghetti is always lovely (and a vampire-repellant garlic bomb the way I make it 
) but I should have looked for the capellini which is my preference for this prep.
Squid was cooked simply with onions, garlic, and chilli flakes. It’s always amazing to me how much liquid frozen squid will release. Took a while to cook it off. Next time I’ll plan on a saucy prep instead.
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OMG!
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Looks great. Did you get a pic of it cut open?
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Haha, nah, store bought. But you’re welcome. We just redid the guest room 
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I was thinking the same thing! Love tongue, love tonnato. WANT 
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The restaurants we always wanted to visit on our trips to Carmel for many years, but the schedule never aligned so far, was Aubergine https://auberginecarmel.com/ Arguably the best known restaurant in that area for many years with one Michelin star. On this trip we finally had the chance to visit and were really impressed by the dishes, service (e.g. each course presented and explained by one of the chefs) and ambience (relaxed, cozy). As with most menu descriptions in high-end restaurants they rarely do justice for the actual complexity of the final dishes.
Overall a fantastic restaurant and it won’t take years to come back
Abalone dressed in its liver, crispy chicken skin
Red masa, kampachi, leche de tigre
Bluefin tuna, crispy nori, caviar
Pacific gold oyster, spirulina, sorrel
Wagyu tartare, egg yolk jam, sorghum
All five bites were served with Heiwa Shuzuo “Natsu mo Shippu” Junmai Ginjo
Kaluga queen caviar, asparagus, allium cream
Pierre Gerbais “Grains des Celles”
Kinmedai, corn, iberico
Emrich-Schönleber “Monziger” Riesling Kabinett 2020
Shiro dashi, carrot, hokkaido scallop
Domaine Guiberteau “Saumur Blanc” 2020
Lamb, pistachio, lettuce
Envinate “Lousas - Vinas de Aldea” 2022
Dry-aged ribeye, turnip, fava bean, chanterelle
Pietroso “Brunello di Montalcino” 2018
Olive and basil cake, meyer lemon curd, strawberry, tuille
Marcel Deiss “Grasberg” 2017
Corn & white chocolate ice cream
Ricotta fritter, plum glaze
Bitter sweet chocolate & cherry ganache
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Made a big ol bowl of potato salad today. Mayo/Dijon dressing, diced red onion, pickle, grilled corn and peppreoncini. Dusted with paprika like my Ma used to do.
Dinner was room temp cause it got too hot to turn anything on. Leftover Popeyes chicken, potato salad, moar corn and spicy giardiniera. Foods of summer
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I want your life.
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Where did you get that tart?
Tonight I made spinach-strawberry salad with toasted almonds and grilled chicken breast that I marinated in clementine zest and juice, fresh thyme, oo, and Badia adobo. Served with garlic bread (yep, repurposed hot dog rolls 
) and choice of @Phoenikia’s homemade raspberry vinaigrette or bottled sweet poppy dressing. Some of us added fresh soft goat cheese from a farm we had the pleasure of visiting with kids last fall.
Faces blurred to protect the innocent 
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It’s not as glamorous as you think 
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From a local bakery called Circles and Squares, voted best butter tarts in Ontario/Canada. Sooo freaking good
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Those look so good. Tacos de lengua are my favorites. I wish it was easier to find in the market - and cheaper too. It is getting crazy expensive around here a la goat and oxtail (see HERE)
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It my was favorite until I tried cheek (cabeza). 
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Hmmmm I’m going to have keep my eyes open for that. I’m pretty sure I’d like it too.
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