Rigatoni with Bolognese sauce
21 Likes
Yesterday I roasted a chicken after air-drying in the fridge under a generous blanket of Greek seasoning and Penzey’s Old World seasoning. Red potato quarters cooked under the chicken in broth after marinating all day in TJ’s lemon pesto and olive oil. Really good – kiddo even ate the potatoes! Garlicky wilted spinach and tomato-cucumber salad with garden basil as well.
12 Likes
Meatless Monday tonight: Meera Sodha’s daily dal (with a knob of butter), aloo gobi matar (riff on Indian Instant Pot recipe…kinda bland), brown basmati rice, cucumber raita from the same book, jarred mango chutney, and leftover chili-coconut relish. I sprinkled some chaat masala on the veg, which I admittedly overcooked (forgot to seal the IP). Not bad, even with mistakes.
18 Likes
Beautiful Shot of the Spatchcocked Chicken
3 Likes
Last night’s dinner was shrimp risotto paired with lemon flavoured sparkling mineral water. .
Tonight’s dinner was roasted peppers served over angel hair pasta and paired with lemon ginger kombucha. I guess I like lemon 
18 Likes
God, that looks good. I’m jealous you have these types of restaurants available 
. What type of fish?
1 Like
Amazing. Yum.
1 Like
Welp, good thing I didn’t pay to get into this mid tier “lounge “
Air Canada Maple Leaf
lounges creamy chicken and spinach with mac and cheese 
Even the hot sauce couldn’t save it
Better things to come
15 Likes
Looking forward to reading about your trip. Especially your great food pics.
Coming home tomorrow. United Shanghai lounge, also gratis. 
Actually, most likely hit some other Star Alliance Asian airline lounge. Almost always better than UA.
8 Likes
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
21 Likes
Eggplant unagi don with some chili crisp topped silken tofu alongside. Not an attractive pic but I promise, it tasted great!
19 Likes
The NYT recipe for lemony shrimp with white beans, but make it green beans, what the hell.
Also salad with ranch-ish dressing.
20 Likes
Another albondigas salad. I had to eighty-six the jalapenos. They were too hot, my mouth is still burning.
20 Likes
Are the meatballs room temp or served hot in the salad?
