I get a lot of questioning looks when dining out and requesting lemon wedges with my dish. Especially with hash browns, where it might take a whole lemon
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Yeah, when I asked for extra lemon to have with a plate of fried smelts that did include two slices of fried lemon (which are juiceless and therefore useless), the owner informed me that there was already lemon in the dish.
Well… NOT ENOUGH FOR ME, sir! 
I practically need it with Greek fries & fried fish, but it also enhances grilled lamb, pork & chicken for me.
I’m a total lemonhead, tho. It’s one of my favorite flavors 
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Oh my!
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Do you use “lemon pepper” on various items?? I use it when I bake fish.
I like that, too. Our local wing delivery has a lemon pepper dry rub that’s one of my favorites.
SO-GOOD, Bayview Avenue, Richmond Hill
Paying this neighbourhood
another re-visit. Some of the repeated dishes are ‘so-good’ and outstandingly delicious, they deserve a reminder and re-posting.
These include their house special ’ Crispy Skin Salt Baked Free Range Chicken ', ’ Deep fried Pumpkin and Tiger Prawns with salted duck egg yolk coating ’ , ’ Stirred fry sliced beef with Chinese Broccoli ', Deep fried pork chops with pepper and seasoned salt …etc.
Coupled with super friendly service, great value and their uniquely delightful complimentary dessert of Sweet Silken Tofu. What is there not to like?! Perfect destination for a casual, family dinner.
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Tonight I made chicken tinga tacos, which the kiddo has been asking for recently. Guac, sour cream, chipotle and habanero sauces, cheese…the gringo works. Tanq Sapphire and Q Tonic for me, and more pumpkin custard sans brulee, plus Speculaas.
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Even though the weather outside is frightful, I’m still trying to keep the bod delightful ,so another salad for dinner
Romaine with the usual accoutrements + pork tenderloin and moar feta!
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Lamb Tagine - made with cubed lamb shoulder, green beans, carrots, tomatoes, onions, garlic, turmeric, caraway and hot paprika. Served over couscous and topped with yoghurt with fresh mint
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A riff on brown stew chicken made with striped bass. The fish was dredged in rice flour and then sautéed with the allspice, habanero, and garlic and when done, it is set aside and the pan is wiped out. Scallion, tomato, bell pepper, thyme, garlic, onion, a second habanero, allspice, Grace’s Browning Sauce, and ketchup are combined to make a sauce. Served with coconut rice and beans and plantains.
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I went out to the west end to go clothes shopping yesterday and I was hoping to tie in a visit to a deli that’s been getting good reviews. It’s quite abit further west than I thought, as in not within walking distance, and the bus service is slow on Sundays. (I rely on public transit to get around.) So I headed to a nearby grocery store at the end of my shopping spree to pick up a few items that were on sale. There is a deli in the area that I’ve been to many times so I was hoping to pick up dinner from their hot bar but it was closed for the day. They had lots of desserts though so I picked up a treat to take home. Since I didn’t get take out, I pulled out some roasted peppers that I had in the freezer and had them served over spaghetti. Dessert was cheesecake with raisins and blackcurrant tea.
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Lamb korma tonight, using a Spice Tailor kit. I cooked the spices in oil and seared the lamb, then added the sauces. I then braised the lamb korma in a slow oven.
Rice, carrots, curried beans with coconut milk.
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Since the steak and shrimp didn’t take long to cook last night we had plenty of glowing coals left. Lemon pepper dusted boneless chicken breasts were thrown on the grill for some kind of dinner tonight. Chicken salad it is. Chopped dill pickle, apple, jalapeño, Mt. Olive sweet/hot peppers(love this stuff), Duke’s mayo and a little s&p. Open faced on a half toasted/buttered ciabatta roll. Fritos scoops and some avocado.
Also, due to a misunderstanding several years ago, I still have to make sure we’re on the same page when it comes to CS. You see, to me chicken salad is as pictured. But for him it’s A chicken salad on top of lettuce and all that.
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I was planning on making salmon teriyaki for dinner tonight which I usually serve over snow peas and bean sprouts. I stopped into the store to pick up some sprouts bu they were sold out. So I picked up some green beans which are the missing ingredients for the pilaf that I like. So tonight I had rice pilaf and salmon and the other piece of cheesecake I bought yesterday.
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Please share the recipe if you can—Spring Onion is interested. TY!
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Staying in Hershey overnight for an AM procedure that will hopefully, finally deal with my chronic pain issue. A girl can dream 
Grabbed a 6-pack at the bottle shop to take to a Greek place that got pretty good reviews on the googlz (4.7 rating), and had a promising menu. We mistakenly thought it was BYOB, so had picked up a coupla cans each of Carrie Kölsch & von Trapp Kellerbier, but apparently they recently got a liquor license, so back in the car our cans went, and we had Stella on draft instead.
I had a tough time choosing 3 candidates for the dip sampler, but finally settled on tirokafteri, skordalia, and melitsanosalata. I find most restaurant taramosalata disappointing, and the fava seemed like it was going to be too heavy.
Anyway, as you can see a very generous amount of dips, and an abundance of pita & cukes, of which there seemed to be an endless supply in the kitchen 
The skordalia was very good, the melitsanosalata just ok, and the tirokafteri had absolutely zero heat to it and was much lighter and creamier than I expected it to be.
We ordered spanakopita and 2 souvlakia (pork & lamb) for our mains plus a Greek salad. The tomatoes were, of course, absolutely flavorless, but I was just happy to see no lettuce on the plate, and the feta in slabs.
I thought the spanakopita was excellent: heavy on the dill, easy on the feta, perfectly crispy phyllo. The pork & lamb souvlakia were perfectly cooked as well, but both on the fattier side… a lil too fatty for me.
And they each came with lemon, @mts !!! 
The dessert menu included loukoumades, a rarity at Greek places I’ve been to in the US, and as usual we were too stuffed 
to have them right then and there, which is how freshly fried food is to be enjoyed.
Instead, we took a slice of ekmek back to the room, which is a favorite dessert of mine & another rarity, both stateside and in Berlin.
This place may be one of the two best Greek restaurants I’ve dined in the US. Polí oraya 
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“Angel biscuits with butter and honey.”.
Oh yeah, that looks good!
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