A modified version of a James Beard recipe incorporating spring veg. Pasta with a cream and parmesan sauce, tossed with baby peas and garden-to-table asparagus. Topped with bacon lardon’s, julienned ham, and freshly picked basil. Good stuff!
17 Likes
Chicken au Poivre, Washington asparagus, lemon butter & zest. Little gem, red cabbage, tomato, pickled beet, green onion, blue cheese salad, ranch dressing.
21 Likes
First pizza of 2025. We’ll call this spring training. The botom had a blow out . Letting it sit to long after pulling it out of cold fermentation.
Next time a 30 minute rest from the cold . Probably cooking 50 degrees hotter from 880 . Cheers
18 Likes
Yea!! John’s weekly pizza is back!!
5 Likes
I love au poivre and will have to check out that recipe! Looks lovely 
1 Like
Those vegetables look gorgeous! I get my first CSA of the season on Thursday and I am very excited.
4 Likes
It’s festival time!
Looks fantastic to me; how did it taste?
1 Like
Taste was very good
1 Like
Oh Google Lens! You are hilarious!
Lucky you! I imagine it is almost impossible to get Malabari Christian Food here in the States. Unless you make it yourself.
This looks like a still life painting.
7 Likes
Asparagus and buffalo milk ricotta ravioli from Pasta Lab here in Philadelphia with asparagus sautéed with garlic. Asparagus on asparagus- tis the season!
16 Likes
We slept like logs last night — likely still due to jet-lag, which has been keeping us up well past midnight. A refreshing change from me starting to yawn at 10pm back home! I woke up around 11 am 
, so our planned recon mission to the Thai Street FKA Thai park got off to a later start.
As we’d anticipated, the place was a shadow of its former self 
. The number of vendors was reduced by at least 75%, resulting in stupid lines at booths offering almost identical stuff: pad thai, pad kra pao, wings,… and no sign of “my” soup lady. Sigh.
I suppose we had a decent enough run, spending many a weekend afternoon lounging on picnic blankets with friends (we introduced so many of our US peeps to the park!)while snacking on fried grasshoppers, guay tiew, dumplings, and som tam or mango salad with roast duck & sipping on caipirinhas or mojitos ever since we learned about the place 12 odd years ago. At least we found a new address for very good Thai food in 2023, even though it’s a haul from our current locash.
“Breakfast” was therefore at home… around 2:30pm — more jet-lag nonsense 
As for dinner, a proper traditional German Spargel meal was on the menu: about 2/3 of a lbs of white asparagus, a few local new potatoes, Schinkenspeck, and melted butter with fresh parsley.
It doesn’t get much simpler than that. My personal tradition dictates that each fork needs to have all 3 components (Spargel, taters, ham) before entering my mouf — probably the only meal I get really OCD over 
I snoozed on picking up a nice Riesling or Grüner Veltliner, so a crisp Grillo from the box had to do.
15 Likes
Last night at seester’s - Halibut I dredged in a little seasoned cornstarch then sauteed, with ginger/garlic/scallions with hot oil poured over for the topping. Rice with yuzu salt and sesame yuzu furikake we brought back from Japan, and cukes marinated in gochugaru, rice wine vinegar, mirin, sugar, sesame oil, and soy. All tasty, especially the seasoned rice, and we couldn’t stop eating those cukes.
(Sorry if this pic is blurry, having vision probs (non-serious, just annoying AF) that I hope to rectify soon.)
19 Likes
Looks great to me!
2 Likes
Roast pork shoulder sandwich with Serra da Estrella cheese and hickory house sour slaw https://www.saveur.com/article/Recipes/Hickory-House-Sour-Slaw-/
17 Likes
A lovely day after days of downpours. But I enjoyed it from the inside…although I had my slider door open for part of the day.
Dinner was Lamb Tagine using what was leftover from my Easter half leg of lamb, and served on egg noodles.
Carrots alongside, tossed with olive oil, paprika, cumin, a pinch of cinnamon and s/p, and roasted in the convection oven, with a drizzle of lime crema and a sprinkle of chopped pistachios on top.
There was wine.
Dessert was Lemon Posset with crushed blackberries and chopped pistachios…because I had plenty!
And it was the 8th anniversary of Finnegan’s Gotcha Day. He wasn’t all that impressed. 
22 Likes
