Absolutely. I like all kinds of dogs and burgers but if I make them myself I usually make them as the “creator” intended them to be. Mustard, relish and onions on the dog, onion, tomato, mustard, mayo and ketchup, cheese and lettuce optional, on the burger.
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First photos with the new iPhone. Not sure if I can tell the difference, but I haven’t played around with all the different features.
Weird sort of mish mash of leftovers that needed to be used up. Roast bbq glazed pork loin, scallions red pepper, potato salad on a bed of lightly dressed romaine.
Weird but tasty.
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Day 3 of cooking camp was spanakopita. Spring Onion was dubious about them. I spent some stressful hours planning to grill chicken thighs from a local place that our farm carries a la pinchos (Puerto Rican style) because I rarely handle/cook meat. Yesterday, I bought new skewers for our local BBQ shop. Cutting all the meat up was like a bad comedy show but I got it done, marinaded for a couple of hours in the fridge with adobe/Penzey’s seasoned salt/olive oil/pinch of dried oregano and the guys liked the end result. SO didn’t want the spanakopita, so I served his with rice. B had his with naan and tzatziki. I had mine with rice and Quorn “chicken.”
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Saag aloo, repurposing leftover breakfast potatoes over basmati rice and topped with roasted sole. The sole was rubbed with turmeric, chile powder, salt, and pepper and dotted with butter before roasting. Some lemon over the whole thing when it was done. I’m stuffed and there is leftovers of the spinach and rice for tomorrow!
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I’m the clean the plate type o’ gal no matter what, but I did enjoy it.
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That looks fantastic!
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Nicely done!
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Thank you!
Beautiful sole!
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Thanks! We really liked it!
Rotisserie chicken, little gem, red cabbage, green onion, yellow bell, tomatoes, avocado salad, ranch dressing.
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What I want when I can ‘stomach’ it…a slice or two of a nice, grilled, thick juicy’ rib eye or porterhouse, a dollop of horseradish cream, a few sauteed mushrooms and maybe part of the end of a baked potato. A few chopped romaine leaves, 1/4 of a tomato and a splash of fig balsamic vinegar. Someday soon, I hope!
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My newer friend came over so we could watch the new epsiode of Real Housewives tonight. We had a blast as always. Pigs in a blanket, dates stuffed with brie or blue cheese and wrapped in chorizo, falafel and baba ganoush, fried goat cheese balls and mini peppers with boursin. A bottle of Little Engine Pinot Noir. And I put the treat cloche on the table. It’s always filled with treats for my darling. Tonight it was macarons, mini cupcakes and mini doughnuts. There is enough left over for most of dinner tomorrow and then we go out for music bingo on Saturday. Family cat was cute. And we caught our summer girl! She normally only comes home to eat and leaves us. We leave the door open all day for the cats and dog. She decided to nap around home today.
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We enjoyed another sensational dinner at That Pasta Club pop up restaurant, including spaghetti puttanesca, chorizo and prawn stuffed agnolotti, lobster roll, spicy lemon garlic grilled halibut, snapper ceviche, zucchini Milanese, 40 day dry aged filet mignon, grandmas crumb cake, It all went great with an excellent cabernet and Shiraz.
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Ah, that was the black garlic emulsion with the steak. The pic looked like something I donated a few weeks ago😵.
Looks amazing! And so glad they used a top-split for the lobster roll!
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We drove around town yesterday trying to find scooter helmets where the google machine had claimed they were available…they weren’t — not at Mallwart, not at Dunham’s, not at Dick’s — so it looks like we’ll be taking another road trip today, or find helmets online.
Dinner was at the fantastic farm-to-table place just half an hour south of us, even more in the boonz that offers the best food between PGH and PHL. Revival Kitchen is open May-Oct, and reservations are usually gone within minutes for the entire season. I wrote the manager in March to secure the large table for 8 in the back for each month, and last night was our first of 4 meals. It happened to coincide with our best friends’ anniversary, who had been trying to get in for at least a couple of years, and when we got there it turned out another party in our group had had their anni on Wednesday (though this wasn’t their first opportunity to dine there).
I was over the moon that they could celebrate the occasion with us. Serendipity! 
You can find the menu here. Everything was spectacular, as ever, and the portions were thankfully not as overwhelming as they used to be.
We brought a Prosecco rosé, a stunning Gewürztraminer, a Portuguese rosé blend, and a Shiraz (for the duck 3 ways), but our friends shared a wonderful Armenian red with us that was much better than the shiraz.
The welcome bites are always a wonderful seasonal introduction to what’s coming up: cantaloupe agua fresca with lime foam, tajin-sort of rim, kohlrabi wrap with pickled veg, and Mediterranean salad of heirloom tomato, cuke, dehydrated olives, feta.
Our table got a special ‘snack’ along with the welcome bites: not their usual very good popcorn, but flash-fried shishito peppers.
Cool cucumber soup with chilled grilled shrimp and cucumber, coconut granita, salsa matcha, lime basil, jicama, kohlrabi, cilantro & cucumber flower.
The perfect first course on another swampy day.
Second course: tomato salad, white shoyu, yuzu kosho, olive oil, crispy rice, garlic chips, shio kombu, shiso. Lovely.
Third course & second best plate of the night: charcoal roasted beets & cabbage with miso buttermilk sauce, hazelnut, horseradish, dill. Absolutely fantastic.
Intermezzo: wonderfully tart rhubarb sorbet.
Fifth course: bay leaf cured and smoked breast, confit leg, and thigh, Swiss chard and confit gratin, twice-baked potato, shaved cured duck yolk, raspberry duck jus. Fabulous.
Sixth course: blueberry tres leches with dulce de leche, blueberry compote,
strawberry sauce, crispy blueberry & strawberry meringue. Nice & light ending to another stellar meal.
After this incredible feast, a weekend of low-key meals lies ahead.
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