Next time I’m in NC I want a slice. I bet it’s great with your homemade jam!
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I didn’t feel like cooking tonight so I ordered a pizza and called it a night. This is a Mediterranean pizza: artichoke hearts, black olives, red pepper and feta cheese.
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Made a chicken rub, subbing some cumin for the coriander in this recipe. A decent rub with good flavor.
Roasted a BISO Frankenchicken breast at 400° until it was 163° internal temp and then let it rest for 5 minutes.
Near East rice pilaf and steamed asparagus alongside.
There was wine.
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Love it on occasion. It’s great with Chinese food 
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A humongous salad. Mixed greens, tomato, celery, carrot, avocado, chopped roasted chicken thigh.
Blue cheese dressing. Wasser.
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We enjoyed another excellent dinner at Drew’s Bayshore Bistro in Keyport, NJ, including poached lobster and crab cake in a crispy wonton; octopus ceviche; fig and gorgonzola flatbread; panko crusted swordfish stuffed with crabmeat. It all went great with an excellent cabernet and red blend.
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Italian soup with Uli’s mild Italian sausage, roasted tomatoes, chicken stock, orzo, shallots, garlic, kale, Tarbais beans, and a parm rind. Served with freshly-baked focaccia.
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You got it 
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I made chicken stock today and used it in Thai meatball noodle soup. Doctored it heavily because the original recipe was kinda bland.
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We went to see Nosferatu with our friends & went out for dinner at a downtown favorite afterwards, as one cannot live on popcorn alone.
I had a ‘seasonal’ G&T with rosemary, apples, and (undetectable) ginger liqueur
and smoked lamb lollipops with coleslaw and fried jalapeños (pretty much my standard order there).
My PIC had the Reuben grouper,
Our friends picked up the check, which was a nice surprise.
Martinez as our nightcap
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Things go better with coke.
That looks sooo good! I need that on this Dr. Zhivago snow forest night!
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I like Romanian pork meatball soup. The broth contains vinegar so it has a kick to it.
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So, what is it?
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My personal hot pot
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*Grouper Reuben 
… and this was before the martinez.
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In case you missed it, we have two new Cookbook of the Month threads for the Quarter – Smitten Kitchen and Sabrina Ghayour.
Come join in!
Last quarter’s New York Times COTM thread is also a Cooking-From thread ie ongoing, so please continue to share your NYT cooking explorations as well.
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Duck Ragu Bucatini from “Delicious Tonight” - duck legs get braised with carrots, onions, celery, garlic, dried porcini, red wine, tomato passata, cinnamon stick, star anise, bay leaves, rosemary and chicken broth. Once the duck meat gets shredded you thicken the ragu with beurre manie and mixed with the bucatini and topped with parmesan
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