After seeing @John pizza (last night), Sunshine requested a bell pepper pizza for tonight’s dinner. I made dough up late last night and allowed it to ferment all day (in the fridge). A quick trip to the grocery store for a bell pepper and Sunshine was content.
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Looking forward to those sausages at a later date. I wish I’d bought more. We stopped at Wawa for diet DP and a bag of ice so all of our food arrived home in decent shape. I thinly sliced some cabbage and mixed that in with the som tum to tame the heat a bit - so good.
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That is classic HO thinking, LOL
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Your pizza game has gotten impressive!
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Were your ears burning yesterday? When you get 4 HOs together (at SEA in Philly), inevitably we start discussing the gorgeousness of your pictures and droolworthiness of the meals themselves.
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(oops, now with all the pics.)
Saturday night - My sister and I made boiled chicken/garlic/ginger dumplings, and I made another round of rice paper rolls with the same filling but added a little fish sauce for fun. All turned out really, really good.
And last night at a friend (ex-chef)'s dinner party…
Everything was great, though the tadig got a little over-charred in spots (and her flatbreads didn’t turn out so she didn’t serve them). The sugar snap peas were incredible - just seared until blistered in a CI pan, and salted. The cardamom cake was OMG!
Pink bubbly to go with. I’m still stuffed.
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Those look and sound delicious.
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Yes! Just sub Sticky Rice and I am fully on Board!
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Is that the Butter talking 
Thank you 
That is very kind of you all! I always try to do justice to the chef’s hard work 
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Fish sauce has perked up everything I’ve added it to. The scary high sodium on the label is for 1 tablespoon, but I typically use only about 1/4 teaspoon in, say, two servings of a braise or soup.
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Do you think she might share the recipe source?
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Last night we were invited to a potluck barbecue with friends. We brought burgers, a T-bone steak, a waterlemon, a jaral of Duke’s, and rosé. We indulged in lots of yummy eats after polishing off most of a bottle of Maker’s 46. 
There were brownie sundaes for afters.
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Wow. Just wow.
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yes, she told me the site last night!
looks super easy and I’d make it if the stupid BF and sister didn’t love cardamom… next dinner party.
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thanks!
That, too, but they just look perfectly roasted 
Do you have extraordinarily fantastic ventilation in your pad? Those rice paper purses look amazeballz, but I never fry at home bc I can smell the oil for days 
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We enjoyed our first Chef’s Counter tasting menu at 7 Adams https://www.7adamsrestaurant.com/ quite a lot and now that they got their first Michelin star recently, it was a good time to try it out again - we are still like it a lot (and perhaps this version was even stronger with the dry aged duck course) and 7 Adams remains one of the interesting “new” places in San Francisco. But it is also time for us to try their “regular” prix fixe menu soon
Bites - the picnic basket
Roasted serpent cucumber - smoked sturgeon mousse, romano bean, osetra caviar
Spot prawn - charred avocado, shiso mayonnaise, brentwood corn
Shellfish acquerello risotto - scallop, red dulse, phytoplankton
Herb dough raviolo - mascarpone, ham, australian truffle
Milk bread - butter
Poached alaskan halibut - scallop mousseline, heirloom tomato, squash blossom
The buffalo wing - deboned wing stuffed with chicken farce
Dry aged duck - caruso’s miramar honey, smoked duck leg, stone fruit
Melon oolong tartlett - song tea oolong bavarois, blackberry, lemon verbena
S’mores sunday - graham tuile, marshmallow ice cream, fudgey brownie
Mignardises
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i mean, not really, doesn’t really bother us. i made these at my sister’s and it wasn’t bad there at all, either. we shallow saute/fry stuff all the time. but even when the BF was making fries it wasn’t an issue.
