We have 3.5 hours of that ahead of us tomorrow. Unless the Gabapentin and pheromone sprays do the trick 
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It’s been a while since I’ve had some instant noodles.
Shin Black, kicked up a notch with the addition of fresh ginger and garlic, shrimp, romaine, sliced mushrooms and chili crisp. This should help clean out the pipes
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I pulled Italian meat sauce from the freezer and served it tossed with elbow noodles and shredded zucchini sauteed in butter. Tender crisp broccoli tossed with truffle salt and lemon oil as the side. Cozy.
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Yum. I like that ratio!
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Haircut Day.
Scallop Day. (But no jumbos at Wegmans today. 
)
With all of the fresh COTC (that’s OFF the cob) in my freezer, I couldn’t pass up a repeat of this amazing dish from Cakebread Cellars. I pureed 2/3 cup of corn and had about 1/3 cup left in kernel form. Otherwise, the recipe was done as-is. Steamed asparagus alongside.
Different wine from the first time I made this, but still just as good: 1924 Double Gold Buttery Chardonnay.
Such a simple recipe to make, but tastes and looks like restaurant quality, IMO.
Oh yeah. There was wine to drink.
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Tofu broiled with a natto koji-black bean & garlic marinade. Rice with gomashio. Air fried green beans, chick peas, and yellow cherry tomatoes. A real „clean out the veg drawers“ meal
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Buttery . Yea now .
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With thanks to @truman for the referral, a Melissa Clark sheet-pan dinner: Harissa Chicken with Leeks, Potatoes & Yogurt (Food52).
I’m typically a skeptic of sheet-pan-anything, but this one works. Crispy, spicy chicken, served with leek-topped roasted spuds. I used the yogurt sauce to dress a side of cool cukes to temper the heat.
Simple, pantry friendly, and a flavor bomb – will happily make again.
Leeks, potatoes, and cukes from the garden.
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We enjoyed another outstanding dinner at The Farmer’s Daughter in Newton, NJ, including calamari tossed in a BBQ glaze; ahi tuna over crispy green tomatoes, topped with a honey sriracha and orange ginger aioli; grilled branzino; petite filet mignon with grilled shrimp and mashed potatoes, and green beans; crispy fried lobster. It all went great great with an excellent cabernet and red zinfandel.
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Quail
and calamari at Mezes, on the Danforth in Toronto .
And a frappe
Nanaimo Bar, at home, in a bit.
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Pizza Saturday.
One with olive oil and garlic base . Topped with hummus and chopped cilantro. Added some sweet pimenton to the mix. Pickled jalapeños peppers and carrot . Sprinkled with chopped pistachios.
The other . Base of Ricotta and garlic .And mozzarella. Topped with sliced early girl tomatoes. Basil and oregano.
Pizza base with garlic oil . Will be using for sandwiches. Interesting. Cheers.
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It was good. But i felt I took a step and a half back . Im loving this pizza journey. Looking to cook at a lower temperature. 785 . For a extra minute.
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Started the September thread here:
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Could you share your method? This sounds and looks delicious. I have a big tub of koji hanging out in my fridge.
We were part of the lucky few who got invited to a new restaurants’s soft opening last night.
The space itself is really beautiful — a bright, modern, open space with a cute little patio & several different dining rooms with regular tables and bar tables. I liked the simplicity and small touches that created an inviting atmosphere.
The dinner menu is pretty expansive, with a section for sharing plates, a few pasta dishes (offering half portions!!!), a handful of entrees, and desserts. The wine program looks small but excellent, and there’s a good selection of cocktail standards & a few beers.
We were a bit “cocktailed out” from our numerous farewell celebrations this week 
, so we went low-key with a couple of Peronis.
The whitebait with harissa aioli, giundilla peppers & lemon had caught my eye immediately — I loved when another place in town still smelts on their menu, so we ordered that, a half portion of the sausage rigatoni, and the porchetta.
The whitebait was fried perfectly and a generous portion: a light and crispy batter, crave-worthy dip, and a wedge of lemon to squeeze over the fish before dipping. Really hope this stays on the menu!
The rigatoni with housemade sweet and spicy sausage and whipped miso ricotta were cooked a little unevenly, with some being a little more al dente than others, but the sausage was flavorful & the sauce a beaut.
Finally, the porchetta. Oh, my. Not only was the plating absolutely stunning, but the whole dish just worked together so well. I’m not a big polenta or grits person (I prefer textured foods… while I still have my teef 
), but the stone-ground polenta was excellent. The meat was ridiculously delicious: a big slab with crispy bits and rich, melty fat, and both the grilled scallion salsa verde and the pickled fennel complemented the porchetta perfectly, providing a nice, tart & crisp counterpoint to the succulence of the meat. Another plate I hope stays on the menu!
No room for dessert, as ever 
Really great overall experience, especially for a soft opening. Hope they keep it up until we’re back in town 
Swung by our buddy’s soiree, which turned out to be a fairly large event, and arrived just in time for the opening of his buffet: a lovely selection of foods, but we were stuffed.
Nice seeing a few friends we hadn’t said farewell to, probz drank more than we should’ve, but made it home well before midnight.
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I was hoping you were already in Philly!
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Our tenant got stuck in Ireland (his flight was canceled), so everything got delayed by a day.
We were actually happy about the extra day — more time to get organized, etc.
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Ohhhhhh!
My favorite garlic bread was made from pizza dough at Moon’s in Quincy.
It would have been great for sammies, too.
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