I finally found the real NYT Mississippi Roast recipe. It took a bit of Internet sleuthing to find it. So, if anyone else is having diffulty, here is a link.
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Thank you. You are certainly correct about that site making it’s own rules from day to day.
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No photos since we were partying, but we had two other couples over to dine. Appetizer was a home made bruschetta of zucchini, tomato, onion, olive oil, capers, olives, and various seasoning. Dinner was pappardelle with mushrooms and tallegio and a butter lettuce and haricot vert salad with white wine vinaigrette. Wine was a cheap and very dry Spanish white. Dessert was the Momofuku strawberry shortcake.
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Your pizzas look amazing with that late summer produce. Yum.
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Crispy chicken thighs, aloo gobi matar, naan, basmati rice, yogurt, homemade green chutney, mango chutney, and tomato chutney (both by Brooklyn Delhi).
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After last night’s grease bomb, a BAS was in order, this time with roasted pork tenderloin and mushrooms!!
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I have been following this recipe https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/
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‘twas my PIC’s first day at school (sorry, no picture 
), and I spent most of the day entertaining myself & the chonkster. When I was just about to leave to explore our hood & maybe pick up some dinner fixins I got a text that he’d be home within the hour.
We hit up the Italian market for San Daniele ham, passata, lemon linguine, a ginormous beer place in the hopes of finding Superbock (an obsession since our trip to Lisbon in 2022) but didn’t & instead picked up a Hoff hot sauce (inspired by aji verde), stopped in at the Hung Vuong market for assorted Asian condiments, KOMs, frozen shrimp, a few tangerines, roast pork, and finally the Sprouts Market for more Cindy’s Kitchen dressings (buttermilk ranch and a lemon shallot vinaigrette). A successful shopping trip I’d say 
A couple of bakeries are on the agenda tomorrow.
The roast pork from the Viet market went into the air fryer to crisp up, and we had it with the two hot sauces and a dip I made with oyster sauce, 5-spice & chili crisp. Hoisin would’ve been the ticket, but we totes blanked on that while still at the store. We survived. The pork was delish — meaty, fatty, crispy skin.
Side was the Caesar I didn’t eat last night.
Nice living in the city 
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Last Sunday’s trip to the market in search of protein for dinner led me to my favourite deli where they happened to have some smoked pork chops available. Even though I bought the smallest one available it was still pretty big so I had 1/3 of it and the rest went in the freezer.
Last night I had intended to make a shrimp risotto but I scored a new cookbook from the trading library in my apartment building. I like browsing the books while my laundry is in the machine since the trading library is in the room next door to the laundry room. The book I picked up is called "The Harrowsmith Pasta Cookbook " and the dish I made is called “Vicky’s Birthday Shrimp”. I have no idea who Vicky is or when her birthday is but the dish tasted good.
And tonight I had a rice pilaf.
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I haven’t been, but Grace & Proper might scratch the superbock itch
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Thanks for the rec! Are you another Philly person?
Baltimore, so I do make the drive a few times a year and have been in search of Portuguese restaurants after a couple trips to Portugal.
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Tandoori sole, adapted from the recipe by Maunika Gowardhan, served with a pilau of rice, chickpeas, and green peas.
I added some turmeric that wasn’t actually called for (I was kinda on autopilot), but it was fine (mostly for color anyway). Rather than skewer the thin fillets, I rolled them and put them in a greased baking dish topped with pats of butter (rather than basting with butter). I roasted them in a 400F convection oven for 15 minutes. Turned out great! Leftover pilau is coming with me to work for lunch for the next couple days.
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Those beans and greens look delicious!
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All the more because they were accidental! The beans were left too long on the vine and had to be repurposed. Successfully, huzzah.
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An excellent Thai beef salad from Recipe Tin Eats. I went overboard and made too much; there will be leftover beef for hash later this week.
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V-A-R-I-E-T-Y!!
(An exclamation is a complete sentence fcs!)
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