Fish curry with bok choy and lots cilantro because that’s the way I roll. Adding a little curry paste to the sauce improved the heat level immensely. Next time I will add another chili pepper. I’m a light weight when it comes to spice so I add a little spice at a time until I find the right heat level. You can add spice but you can’t take it out.
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Thank you!
We were in the area so stopped by our favorite oyster bar/seafood restaurant for some fresh gulf oysters to go (they shuck while you wait) and tartar sauce because it’s better than mine. He ate a few raw with cocktail sauce. Dredged in flour, yellow cornmeal, a little cornstarch (for crunch), s&p. Think next time I’ll just omit the flour. Made him a baked potato and creamy coleslaw but he took off with his plate before I could snap a pic. Just fried oysters for me. I love fried oysters.
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Whoa! Before Independence Day? Thay seems so early! The saying for those in my neck of New England is "the corn is knee high on the Fourth of July. " A local farm said last week they’re on target to meet that time frame.
Started July’s thread a bit early here:
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PNW also. It was my Dad’s favorite way of marking the progress of his garden-grown corn. 
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Pot-stickers from scratch (including wrappers): chicken-zucchini-ginger-scallion-water-chestnut.
Hon Tsuyu sauce with scallion greens for dipping. Asian-inspired cuke and avocado salad. Jasmine rice. Momofuku’s ginger-scallion sauce as garnish (a nod to @small_h).
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Was like that here too up the WA coast, and then I went to DC for work where it was 105. I’ll take 55. I’d rather take 75 but that’s today!
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We also grew up saying this. I’m skeptical.
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Chicken Tikka, Moroccan Inspired Cauliflower Rice Pilaf, Kachumber Salad. I followed all the recipes except for the pilaf, I used pine nuts.
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Northern Indiana too.
My hometown has a festival the last week of July and onenof rhe highlights is the Kiwanis Corn and Sausage roast.
It was about the earliest that they could be sure of the corn harvest being healthy enough to support the festival.
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Managed to get the new parts installed in the grill, so grilled a.couple of chicken breasts (with adobo)
Had some sweet corn that I hadnt gotten to before I had to go to LA for work so cut it off the cob and threw together a riff on elote.
It waa definitely brown food but it tasted good.
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Met up with my best chick for a pre Canada happy hour. No work tomorrow! Had some champs and over breaded onion rings. Spoiler alert… the pull tabs did not pay out enough to cover the bill.
Went home and made some dorito nachos with leftover pulled pork from the freezer.
Happy Canada Day tomorrow to my fellow Canucks!
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I saw big ribs in the Latino market at a good price. Maybe 10 inches long–dinosaur? Flintstones? The butcher cut one in two for me. Sekrit rub, four hours at 300F, falling-off-the-bone tender, literally for the one on the left. Corn.
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Lovely!! Did you use any dressing with it?!
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Nice fry on that critter!
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That’s the only way to increase one’s tolerance for heat… one chili at a time 
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The romaine was dressed with Caesar dressing and some reserved dressing was drizzled on top of the crab before closing the sandwich to eat. I added the zest of the lemon to the dressing, which contrasted well against the crab’s richness.
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We had to vacate our pad yesterday, so most of the morning & early afternoon was spent packing up.
I finally found a jeweler with a pinpoint laser welder who could fix my mom’s bracelet that had torn while we were here, and who’s able to get it done before we leave. Picking it up this afternoon and I’m so relieved it can be fixed!
We timed it so that we could pick up an order of 20 midye from the Turk to share with our happy couple for a small afternoon snack on the hotel rooftop, along with a crisp rosé and a few beers we “had to" get rid of
For their final meal in Berlin we decided to try a very small, cute Italian place in walking distance with an extensive pasta menu as well as large variety of pinse.
We shared a Falanghina & the antipasto for 2, which had a couple of unusual items besides the same ole, same ole — namely a thinly shredded pickled veg we couldn’t identify that turned out to be eggplant (!), and a marinated veg that was reminiscent of dandelion, but we now forgot what the owner called it …. cicoria, mabez?
It was a dumb idea for each of us to order a main bc it was too much food, as usual. I also found the pinse to be disappointing — the crust wasn’t great, and ours had CANNED 
button mushrooms, besides decent salsiccia. I’d be embarrassed to serve canned shrooms in my own home, let alone as a restaurant owner 
The pasta dishes, OTOH, were excellent. The young bride chose tagliatelle ai porcini (likely also jarred, but fresh porcini are much harder to come by & the flavor & texture doesn’t suffer as much),
and I got the cacio e pepe with pistachio pesto oh, my! Maybe the best pasta dish I had all summer 
We then had to make our way back to the room, bc our chonkster is still not eating much, and so we had another Facetime with the vet at 9pm our time. The vet thought he seemed fine, but if this behavior continues after our return, an ultrasound will be in order — not until after the “holiday” weekend, of course 
Fingers crossed he’s just missing us, that lil shit!!!
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Climate Pledge? I thought when they revamped it they upped their food game. No?
