Sounds like any equitable arrangement 
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3C Chicken is kind of a magical dish to me.
When I look at the measurements I always think, that can’t be right, but it always is!
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I would have never thought that of an Alsatian Restaurant as a “non-meat centered” joint but may be in comparison your other Berlin exploits?
that combination sounds great. i haven’t made zhoug in too long! and i love the idea of it on fish.
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Warm Salad of Squid, Bacon, Beans & Tarragon from Simple by Diane Henry - simple but yet very tasty dish with quickly pan-seared squid, green beans, bacon and shallots mixed with a vinaigrette made with olive oil, lemon juice, heavy cream and tarragon. Served over sliced boiled potatoes
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I am most fascinated by this part of your post. Because when my people don’t like a particular thing, they generally avoid it like the plague, and so they never know whether this specific rendition of it is something that they would like because they would not even deign to try it.
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If you check out the menu, you’ll see a very large selection of lighter apps (SALADS especially, which I was craving) as well as a big variety of tarte d’Alsace / flambée.
There’s also a big plate of choucroute, and they used to have blood sausage on their menu forever.
No cooking for me today! WOOHOO!
Cheese burger, cheese burger and onion rings. CD Ginger Ale, no Pepsi…
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PB&J and a Gin and Tonic. No photos, because I know each and every one of you has been there at some point.
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One of my Top 10 Desert Island Foods.
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Aperol spritz and this gift from a friend’s last trip to Paris, with Club crackers and cream cheese, was WFD tonight:
Love this stuff - and since Mr. Bionda isn’t a fan, it was all mine!
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Thumbs up for the Aperol Spritz!
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Chicken, mushroom and tarragon pie from The Pie Room. Shortcrust pastry case, filling is mixed with a sauce containing mustard, heavy cream and a chicken stock reduction. Very tasty and I finally got to use my large pie mold. 
This easily feeds 4-6 so tomorrow’s dinner/lunch is going to be quick and easy. I’m very happy with this cookbook.
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Blackfish with olive, sage, lemon and urfa pepper. Potatoes roasted with rosemary, oregano and smoked paprika. Broccolini with cayenne.
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Looks great! Seriously considering the book based on your reviews/recommendations.
Old School Tacos with chicken and onion. The last of the jalapeno-mayo dressing. Pico de gallo. Chopped romaine. Homemade refries on the side.
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Greek salad. Little gem, red onion, tomatoes, cucumber, leftover chicken kabobs, kalamata olives, feta cheese and dill. Dressing was tzatziki thinned with buttermilk. There were flatbread chips (brushed with oo, sprinkled with za’atar and toasted) but they were loitering on top of the oven and missed their photo op.
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BF made me a tofu rice bowl tonight, with my last regular jammy egg, and a sauce of the last of the mayak eggs marinade, my cukes, with my Japanese sansho chili crisp. Just what I wanted tonight. For himself, he made egg fried rice and some Chinese beef dish he doctored up that I brought home for him from an office lunch. Spicy!
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i had to look that up - so interesting!
