The benefits of being a home cook. Always something good to eat at hand. Looks delicious!
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Bacon, kale, and bean soup, courtesy of the Washington Post. Don’t skip the lemon wedges - they make the dish. Freshly baked focaccia on the side.
Kale, beans, shallots, scallions, tomatoes, and bay from the garden.
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Yeah, it didn’t really make much sense but it had to be eaten! I was hoping to entice the 7-year-old. He did try a floret.
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Variation on Tom Kha Gai - chicken legs are cooked with lemongrass, ginger, chili and makrut lime leaves in chicken broth. The chicken legs get diced and the broth filtered. Chicken, sugar snap peas, king oyster mushrooms and baby corn are cooked in the chicken broth and coconut milk and finished with fish sauce and cilantro.
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Need to make some kale soup soon, this looks delicious 
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When I was little my mom used to make “cauliflower with cheese sauce” which was basically cauliflower exactly the way @ChristinaM presented it but with a white sauce with cheez whiz added. I’m not sure if my mom made that dish to get me to eat my veggies although I loved veggies of all kinds when I was growing up except spinach. (I will now eat spinach but only if it is raw 
) I still like cheese sauce though but I have now make a “fancier” version using cheddar instead.
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Last winter I made cauliflower cheese (NYT’s version) for the first time. I really liked it. Gonna need to work into the meal plan as the weather cools.
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Peruvian chicken with spicy green sauce, take 2. This time with rice mixed with shredded greens and peas in my tiny rice cooker. Super easy and tasty.
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High of 85* today. Chicken and dumplings for dinner. Living in Texas, we can’t wait forever to fix our favorite cold weather meals.
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Regional southwestern Ontario cuisine:
Hawaiian pizza from Byron Pizza.
…
Also, some honey garlic nuggets and Rangoon (rare in Ontario, I hadn’t had any since a visit to Boston in 2017, when a fellow Chowhound couldn’t believe I wanted to order them 
)
I added a green salad at home.
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More mincing of fish (a very sharp knife helps).
Ottolenghi’s fish cakes in tomato sauce, here with a nice BC halibut. Long grain rice.
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Rock fish tacos, red cabbage & cilantro slaw. Chipotle tartar sauce. There were margaritas.
I donated today so I rewarded myself with caramel ganache brownie bites followed by sea salt potato chips. Does anyone else crave salt after eating sweets?
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I got myself a new toy recently, an Ooni Volt 12 electric pizza oven, and tried making a Neapolitan style Margherita today. I used the Ooni recipe, the dough is about 60% hydration:
It was a bit of a failure as I opened the dough a bit wrong and there was a very thin section that caused it to burst a leak 
Also I didn’t rotate it enough which led it to be a bit unevenly browned. Still, it was edible and tasted pretty good.
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How hot did the oven go ?
Looks great . I bought myself online the 8 " turning peel. What i have learned. You cant walk away from the oven for a second . Keep turning
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I set it to the max, which is 850F. I do have an infrared thermometer but didn’t use it this time.
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Thanks! I have a small metal turning peel as well that I’ve used before, I didn’t do a good job turning it this time though. The pizza takes under 2 minutes to cook.
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Yesterday was yet another ridic hot day. We need rain. And how about some fall temps? 
Our OG plan for dinner was to meet up with @Bigley9 and a friend at a Turkish place that sounded promising, but the restaurant called me mid-day to say they had a kitchen issue and weren’t open for business tonight 
We pivoted to a pan-Mediterranean BYOB instead, taking our lead from the crazy summer temps. It was warm enough to sit outside, and traffic on a Tuesday in CC wasn’t too bad.
Fun fact: the resto is located right across from the restaurant/bar I’d interviewed at twice right after we moved down here & never heard back from. Looks like they did need someone for their Tuesday nights after all, but preferred some college kid who seemed to be taking the wrong drink orders to tables several times while we were dining. #suckerz 
We shared the mutabal,
— a little heavy overall, likely due to an overload of tahini, the basil ezme,
a mix of goat cheese, basil, avocado, arugula, walnuts (unusual & tasty). Both came with nicely charred pita bread.
We also shared the potato “chips” with shishito peppers, herbed yogurt and za’atar, also very good.
Pat got the seared sea bass with arugula and onions,
my PIC the well-seasoned and tender Adana lamb kebab with rice and a spicy red pepper paste,
and I the falafel (made with chickpeas and fava!) with tahini, which came with a nice salad.
The falafel were the perfect size, tender and flavorful on the inside, nice and crispy on the outside.
We really enjoyed our mains, and our wine choices — a white Rhone, a Falanghina, and a vinho verde were great supporting actors. No room for dessert as usual & Pat doesn’t really ‘do’ sweets anyway. A lovely August — sorry, October evening in the city.
I’m taking the train to the boonz again later today, as I have two shows this week. Staying at a friend’s house till Monday. My PIC will join me Friday, so at least he’ll catch the second show with the amazing bassist who’ll be sitting in with us 
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