Nice!
Mouthwatering chicken!
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Special occasion? Looks killer.
Thanks, it was Friday!
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Those look beautiful â canât wait to see tonightâs pizza!!
Had something else planned for my post-unsuccessful antiquing trip, but decided to pivot.
Pappardelle with pistachio pesto and b/s chicken breast, seasoned with s/p and Herbs de Provence, pan-seared, then poached in white wine. Was going to reheat the leftover sugar snap peas, onions, and red bell pepper sauté from last night, but said Pfffftt.
There WAS wine alongside. Thatâs easy enough to do. 
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Tagliatelle with spicy pork fennel sausage and farm asparagus in a light lemon cream sauce with scallions.
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That looks awfully good!
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The final asparagus pizza of the season. Served with cold-smoked salmon on top (optional), and a salad of garden greens on the side.
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Chipotle honey chicken tacos and salsa. Chopped chicken thighs were seasoned with s&p, garlic, cumin, coriander, Mexican oregano, chile powder, browned in oo, then added the chipotle honey. Salsa was pineapple, mango, red onion, avocado, Fresno chile, cilantro with a squeeze of lime juice. Margaritas. Tacos were sofa king good I could of eaten 3 more.
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I enjoyed an outstanding birthday dinner at Fiorentini, in Rutherford, NJ, including excellent comped homemade peas and mint bottoni topped with uni and lemon candy; comped Hamachi crudo with pineapple and rosemary; crispy lamb truffle croquettes with nâduja aioli; swordfish milanese; hangar steak; excellent crispy potato terrine with provola and parsley; spinach gnocchi with gorgonzola, walnuts, and crispy prosciutto; bluefin tuna tartare; a gorgeous comped caramelized lemon millefoglie with fresh raspberries; It all went great with an excellent red blend and cabernet.
I gifted the very talented and generous chef a bottle of wine.
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Happy birthday! Your dinner looks gorgeous.
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Thank you very much!
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The 3rd pizza of the year. Creme fraiche base with garlic puree . Dusted oregano with shaved pecorino. Topped with asparagus and sliced Porcini.
The pie at the temperature of 900 kicked off quickly.
45 seconds done . Im liking this hardball approach.
Next week for adjustments. Yes .
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Wow-ZAH! I wonder if @buttertart has ever been? What a meal! 
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A (predominantly) Turkish-flavored day: our buddy had a delectable döner kebab for lunch in the gay district, where weâd gone to our favorite weekly market to stack up on sourdough & maybe get some grilled fish. No dice on the fish, but döner for our friend, and a gyros pita for us.
Then we picked up more baklava to have for our afternoon coffee treat,
and our buddy got to pop his Dubai chocolate cherry 
We wanted to get a late afternoon brewski at the beer garden on the top of the hill in the park across from our pad, but it was packed with stupid soccer fans,
so we did the Berlin thing and set up a picnic blanket on the sloping hill in the sun & grabbed beers at the SpÀti
before making our way to the Turkish part of our hood for dinner â a meal Iâve been looking forward to since we left town last July. Adana Grillhaus took over the space of a former butcher over 30 years ago, has expanded to two more branches close by, and their lamb dishes grilled over charcoal are famous city-wide. Itâs been our final meal every summer since we discovered them maybe 3 or 4 years ago 
We shared an appetizer plate for one bc it is plenty of food for 3, especially if one wants to indulge in the generous grill platters.
Iâd been fantasizing about their lamb ribs & lamb combo platter with chops, tenderloin, ribs, and Adana kebab â the latter of which I canât get in the same quality, nor prepared the traditional way with ingredients difficult-if-not-impossible to come by stateside (like specifically the meat of a male lamb no older than 2 years & its tail fat), but that are easily sourced in Berlin, given that Germany is home to the largest Turkish community outside of Turkey. Many Turkish markets, butchers & bakeries abound. And really, really good food 
(even this simple salad is perfectly seasoned)
(bread from the charcoal grill 
)
The lamb itself also tastes much better here, likely bc they use older lambs that actually have developed flavor. Salt, pepper, charcoal and lamb fat. Whatâs not to love?
Afterwards we went to WĂŒrgeengel, a cocktail bar named after a Luis Buñuel flick that does not allow smoking inside (although a pesky cigar smokerâs stench invaded the room from the outside seating area 
). I had a dry AF martini with German Riot gin, our buddy a Mai Tai, and my PIC a Botanist martini. Our buddyâs Mai Tai was so good I chose it for my second drink, whereas he had a Basil Gimlet (also very good), and my PIC a Seelbach (champagne, bourbon, orange liqueur, bitters) I did not like at all.
On our way home, our visitor had to try another of Berlinâs iconic snack foods: a proper late night Currywurst & Pommes Rot-WeiĂ at one of the most famous Currywurst purveyors (no, not the one Bourdain was dragged to during his disappointing Berlin visit). Finally, some food! 
Nightcaps @Casa Berolina. A good day it was.
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I went to a matinĂ©e movie yesterday then errand running then I came home to a nice warm apartment! The super must have decided to turn the heat back on - woot! I was going to make a gnocchi dish for dinner last night but the sauce and accompanying salad would involve chopping lots of veggies and since I wanted to make something that can be put together quickly I made tonightâs beef stirfry last night. I had a carrot cake and oolong tea for dessert.
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Happy birthday!
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