After a good night of rest & a hearty breakfast of Filipino longaniza & parsley-scrambled eggs we made our way to the bakery & grabbed a sesame-semolina loaf (trying the ciabatta next),
bc it looked like the perfect canvas for tonight’s Abendbrot, and a coffee cake
for my PIC’s afternoon treat. On our way to the Italian market we discovered a Mexican market, where I grabbed some El Yucateco Black Label, bc of course I forgot to bring back the bottle I have back home (along with frozen ‘nduja I also meant to bring). They had amazing looking chicharrones and pollo asado, so we’ll have to go back for those soon 
Our final food stop was DiBruno’s for future sammich or Abendbrot needs: pistachio mortadella, porchetta, and more Raschera & Taleggio.
Dinner was sautéed king oyster shroom & Taleggio toasts
and a BAS with locally grown lettuce, peppers, tomato, a lonely cuke and a lil celery that was lingering in the crisper, all tossed with CK’s buttermilk ranch augmented with half a diced shallot, a lil lemon juice, salt & crushed garlic.
'twas good. That semolina bread is wonderful 
