Roasted fennel, red onion, tomato, and cod, loosely based on this recipe https://www.deliciousmagazine.co.uk/recipes/roasted-cod-with-fennel-red-onion-and-balsamic-tomatoes/
No balsamic (3 tablespoons ???). Olives instead of capers.
Pretty good
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Detroit-pan pizza with a sourdough-spiked crust and basil-tomato sauce. Two cheeses – parm and whole milk mozz – along with pepperoni, and black olives. Chopped garden salad in vinaigrette on the side. Leftovers (on purpose) for the freezer.
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We enjoyed another excellent dinner at Koon Thai Eatery in Hillsdale, NJ, including shrimp Sautéed with garlic, sweet peppers, corn, oyster sauce, fish sauce, onion, spice, dark soy sauce, Holy Thai basil, garlic chip; Fried chicken thigh, shallot, corn, tomato, scallion, cilantro, tamarind lime fish sauce; Yum Ped-Roasted duck salad with shallot, orange, apple, fennel, scallion, cilantro, cashew nut, calamansi lime vinaigrette; crispy vermicelli with Tamarind, fried shallot, jumbo lump crab meat, green apple, shallot, scallion, calamansi lime, coconut milk; Cod tempura with Coconut milk, white fermented soy beans, lemongrass, shallot, kaffir lime leaves, sweet peppers, fennel and cucumber salad; sautéed string beans with garlic, shrimp paste and ouster sauce. It all went great with an excellent Zinfandel and Merlot.
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Mushroom pasta
and an insalata mista
from Carolina at 772 Dundas St W in Toronto tonight. Pretty good. I’ll try their pizza soon.
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That’s a beautiful plate of food 
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Looks great, but sourdough spiked crust?
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ETBTKSBAS?
Looks great
It’s such a comfort food for me.
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Avgolemono soup with orzo, keftedes (which I made on Thu) and chicken giblet giouvetsi are our 3 go-to comfort foods.
I like yiouvarlakia, but I didn’t grow up with it!
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Masak Lemak - Malaysian-Style Chicken and Coconut Curry - You first make a curry paste out of shallots, lemon grass, fresno chilies, garlic, oil and turmeric before cooking it with chicken thighs, potatoes and green beans in coconut milk and coconut cream. Finished with some quickly pickled shallots in lime juice and cilantro. Served over jasmine rice.
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Every thing but the kitchen sink big ass salad.
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The dough recipe calls for yeast for leavening, but I also added sourdough discard.
The all-day ferment is nice for building flavor, but the discard adds an extra element without relying on a live starter for the actual rise.
ETA: I don’t do this on doughs which require 24-72 hour ferments, as those doughs build enough complexity on their own - additional starter, even though unactive, tends to make them a too sour.
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That sounds really good, could you please point me to a recipe source?
It’s based on this Milk Street recipe (behind paywall)
This recipe looks reasonable similar from the technique but I didn’t use tamarind and chicken thighs instead of fish (and you can add any vegetables)
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For two very lucky people! The platter under the cheese looks interesting.
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Winner!
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Last night’s early anniversary dinner (I’m out on the actual date) I made for us - Hachis Parmentier, a dish I had once in Lyon - Frenchy shepherd’s pie basically (but beef and pork in this case), with a top and bottom potato layer, made with creme fraiche, Dijon, nutmeg, thyme, and parm regg. Very nice bottle of Zin we picked up on our 20th anniversary in Sonoma and saved.
Also made David Lebovitz’ superbly moist almond cake. BF stenciled it for us. 
22 years - holy crow!
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