We had our neighbors over for tapas with my MIL. I served the usual suspects plus colossal gambas al ajillo (and sumac) and pinchos morunos with lemon pesto “aioli”. Everything seemed well received. For dessert I put out watermelon, dark chocolate, dates, and Nutella. Lots of wine.
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Bravo
Did you take the photo with a drone?! 
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Asian-inspired pork and veggie meatballs with tare sauce - zucchini and scallion included with the meat. Sesame-sauteed asparagus and snow peas. FM cukes in a rice-vinegar vinaigrette. Long grain rice.
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We enjoyed another outstanding dinner at The Farmer’s Daughter in Newton, NJ, including fantastic flavorful lamb tenderloin with smoky heirloom butterbean salad, and fresh vegetables; lobster and crab salad with ZERO filler; bones and claws with roasted bone marrow and buttery lobster meat; zucchini fritters with a creamy dill dip; flat wedge salad with crispy onion rings, bacon, and blue cheese. It all went great with our favorite red blend and zinfandel. I apologize for the quality of the blurry photos. The lighting wasn’t the best.
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The ShopRite near our bungalow had 1-1.25 pound lobsters on sale for $9/lb so I decided to make lobster rolls. The guy working the fish counter pulled a 2.5 pounder and said he’d give it to me for the sale price, the meat was incredible.
I made CT/New England hybrid rolls, mayo, lemon, salt, pepper, chives in the lobster salad served on a brioche roll grilled in butter.
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Grilled cheeseburger with all the usuals. Mayo, lettuce, onion, tomato, ketchup, patty, grated extra sharp cheddar sandwiched between two slices of Velveeta, mustard on a cheese/jalapeño bun.
Jalapeño crack and leftover potato salad. Icy cold beer. "Twas 95 today.
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Pizza Saturday. I have the one zucchini plant on the deck . With others in the garden. I picked some blossoms this morning and stuffed them with Ricotta, anchovies , Pecorino Romano. Sliced up the first zucchini harvest . Topped with artichoke hearts and dollops of Ricotta. Cheers. This turned out to be my best pizza to date.
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Also joining @John for pizza on a Saturday night!!
I present Chicken-Green Onion-Alfredo pizza. I put a bit too much cheese on top, but other than that really YUMMY pizza!
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Looks great . Its pizza Saturday. Yum .
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.Another visit to Nopa https://www.nopasf.com/ and another great night. We tried to test out more new dishes from their menu, e.g. crudo, pasta, fish and all of them were very good and the always changing flatbread is something we have nearly every time. Only some of the new cocktails weren’t really that exciting but a visit at Horsefeather a few doors down afterwards helped.
Best places in the house - kitchen counter
Local halibut crudo, white corn, Rojas Family Farm cherry plum, pickled shishitos and chili oil
Warm olives, port marinated, garlic confit and levain bread
Flatbread, spicy lamb sausage, white nectarine, cucumber, fennel, tzatziki and mizuna
Tagliatelle, hand-cut egg noodles, nine hour bolognese, summer squash and parmesan
Pan seared local black cod, grilled torpedo onion, soubise, arrowhead cabbage slaw and bing cherries
Rolled coconut cake, blackberries, raspberry compote and strawberry sherbet
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I would die happy! Yum!
And beautiful, too!
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I like how you roll 
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It looks and sounds incredible. What a great idea for pizza toppings. I love zuke blossoms 
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I broke even & my PIC won “$20 or $30” at last night’s 
game.
It was nice to see everyone, and we were so busy catching up over wine & appetizers that I forgot to take pics, but our host made sesame shrimp & saucy sliced beef along with chips (carrot and potato) and dips. The main event was braised pork belly and small bao buns,
iceberg lettuce leaves with his kung pao-esque personal creation,
and a lovely, refreshing Asian slaw.
All good. Always is 
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There is no such thing as too much cheese 
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Last night at my sister’s was a full-on splurge dinner - surf and turf. Beautiful scallops I’d purchased a few weeks ago that we couldn’t use at the time, so we froze them. Turned out really great, sweet, and I managed to get a good sear on them.
Next, a gigantor rib eye, kosher salted and in the fridge for a few hours, then reverse seared. Super tender, perfect medium rare. I did 35 minutes at 275° in the oven, then seared for a minute or so on each side. Big batch of chimichurri to go with. Lots of leftovers. Also, our first corn on the cob of the season - wonderful, with plenty of butter and salt. Made an arugula and shallot salad with sherry vinegar and evoo for under the steak, and we also had some of my sister’s fab cucumber and onion salad.
To top it all off, store-bought ice cream sandwiches. Never heard of this brand before, they were excellent.
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The perfect dinner. The rib-eye looks faboski, as do the scallops.
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Gracias!
