I’ve started reading labels more … today I was in WF, saw a new package of Fly by Jing squiggy spicy noodles. (I like F by J Szechuan chile sauce) and label said Fat was 24% and sodium 64% … Whoa … of course I didn’t buy. Bet it’s tasty.
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Wrong month 
Leftover Buffalo-d rotisserie chicken, side Caesar salad with tomatoes and some carrots and cucumber that needed using up. Homemade pretzel roll croutons, crispy skin and Parm/Regg for garnish.
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Green salad, Hodge Podge made with with beet greens, spinach, potato, carrot, Swiss chard, zucchini, thyme and mushrooms, and a curried chicken salad with nectarines.
Cherry pie from a small town bakery for dessert.
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You caught a halibut? Aren’t they, like, huge?
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Ribs leftover from last night, garlic mashed potatoes, sauteed romano beans, mushrooms, artichoke hearts and roasted red pepper.
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I like the idea of a curried chicken salad and bakery bought cherry pie.
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Breeding sized halibut can be VERY large, but most of the ones caught by sports fisherman are under 36 inches in length. They dont fight much, you basically have to lug them off the bottom of some deep water…deep water halibut tend to be larger. I fish in Alaska, and we catch them on the bottom of waters 350-800 ft deep.
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Beautiful. I find almost nothing as calming as looking out on a body of water (or being in it).
Have the best time! 
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We met up with a former colleague of mine from our Fulbright days — hadn’t seen her in 20 years, probably, and it was great catching up. This has been a summer of reconnecting with old friends, and I hope we’ll make a concerted effort to stay in touch more regularly than an annual zoom call from now on
She’s in town with her 14yr old son who’s apparently obsessed with cars & race cars, so she drove him out to Nürburgring when they first landed in Frankfurt. He met another car-obsessed kid online who happens to live in Berlin, so she could take some time off from mom duties and grab a couple of beers with us at Prater Biergarten 
When he still seemed occupied around dinner time, I took her to the fancy sushi place on my Vespa in the hopes of scoring a spontaneous table for 3, but no dice (we kinda expected that) while my dude walked over from the beer garden.
Instead, we settled on a Georgian place we’d been to a few times before, as she’d never had Georgian food.
It was a hot evening (though not as ridic hot as it will be today/tonight, our final day in Berlin), so we just shared a couple orders of the eggplant rolls with walnut paste and the Pkhali plate with 3 kinds of salads/pastes (beetroot, carrots & cilantro, avocado tomato), puri chips, and pickled cukes. Both very good. The house white was ok… I’ve yet to find a Georgian white that I enjoy, TBH.
We had to drop off my beloved Vespa after dinner with a friend who drives it the remaining 10 months, then we grabbed a bottle of rosé at the Späti and enjoyed the evening view from our hotel’s rooftop before hitting the sack.
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They can be. The perfect eating size (IMO) is 30-40 lbs. They are down deep, so even the smaller ones can be a chore to bring up. This was on a guided trip along with my husband, so plenty of help (including a big gaff) landing fish.
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Monkfish with romesco sauce and balcony cilantro. Potato salad with balcony kale and garlic scapes.
The back story here is my quest to (at least start to) use up all the sauces I’ve been hoarding. So this is the last of the romesco. As soon as I tasted it, I was like, oh, this is good, I should make more of this. No! No!
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I don’t grill much, but was in Lidl 't’other day thinking I would have a salad for lunch…
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@moderator-team / @LindaWhit could you please move our posts to July?
So, what’s in the video?
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A burger prep with the ingredients shown? I gave up 20 seconds in — too glitchy.
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Oh wow - lucky you…and GORGEOUS view!
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LOL! Unlike me, who just makes more meat sauce when I still have several containers in the freezer. I do have the bits ‘n’ bobs sauces that I need to come up with a single meal where I can use those sauces.
I am pretty on top of what’s in the freezer and the pantry cabinet. Today my goal is to use up the chimichurri. Wish me luck!
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Back to some great dinners in Porto at Restaurant Raiz. https://www.raiz.com.pt/ Interesting building which looks quite narrow but goes over four floors. Sitting on the third floor at large open windows/doors gives you nice views and a cool breeze. Good dishes, especially the mains had some components which haven’t seen in too many restaurants during our trip before, e.g. quail, veal
National cheese & charcuterie board - portuguese assorted cheeses, iberian pork sausages, 10 months cured ham
Favas com chourico - portuguese broad beans stew, sausages, smoked ham, sous vide egg
Mushrooms in tempura - assorted mushrooms in tempura batter, jalapeno foam, pink pepper
Piece of veal - grilled veal rump, chestnut puree, mushrooms
Codfish loin ruiz style - fried diced potatoes, pork sausage, saffron sauce
Stuffed quail - boneless roasted quail stuffed with alheira sausage and raisins, mushroom barley risotto
Mango and white chocolate entremet - ginger, lemon thyme sorbet
Basque tart - “dulce deche”, fleur de sel
“Abade de priscos” pudding - port wine ice cream
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