Looks great!
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Failure to launch. Yes I have.
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Can you share your go-to pizza dough recipe? Looks great !!
Mexican platter, chicken poblano enchilada, green enchilada sauce, pepper jack cheese, cilantro, lime sour cream. Refried beans and rice from the freezer. Lots of cilantro over everything. Black olives and radish. There was a Margarita. I needed it, it was a rough day in town today battling the hoards of tourists. And I almost t-boned a deer coming home. Reflexes are still good and so are the brakes.
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Squid and shrimp with (the last of the) chimichurri. Balcony lettuce with lemon and olive oil.
Tomorrow we move on to the jar sauces! Maybe!
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An inadvertent surf-and-turf. I wanted to try the tempura batter technique on some nice halibut pieces, and serve them with the leftover veggies and mashed potato from yesterday. But the veggie and mash container also had a chunk of leftover rib. Hmm…ok why not? I dipped both the rib and the halibut in the batter and shallow-fried until nice and crisp. Surprisingly good!
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One Rush song is usually a regular album’s length.
My bassist is a huge fan.
Nope.
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Despite heat levels akin to being in Satan’s butt crack, nothing could deter us from our traditional farewell meal at Adana Grillhaus, one of our two favorite Turkish restaurants & the easiest to reach from the boonies where BER is situated.
Our Argentinian friends and a Berlin gal pal joined us to say goodbye -— who knows when we’ll see each other again, but hopefully it won’t be another 13 years! 
We split the meze for one, which was plenty for our table of five,
and the lamb platter with loin, chops, those scrumptious ribs, and delicious ground patties.
I also ordered a new to us dish bc it sounded fantastic:. It was 
Adana haș haș kebabı with chopped chili peppers. Finally got my fix 
Getting back to the hotel took longer than expected — delays on the train due to the insane heat our transportation system is still not prepared to deal with, and we cooled off with a martini at the hotel bar.
A phone call from our dear friend back home at 4am woke us from our slumber: apparently our chonkster is still lethargic, and our cat sitter debated taking him to an emergency vet 
After talking it through with our friend, who’d just successfully pilled him in the afternoon with anti-nausea meds, we decided that trying to get him to the vet this morning would be soon enough, especially given the assessment the vet had made just two days ago. He hasn’t been eating much, which would explain the low energy, but he has been drinking water just fine.
It sucks that we won’t be able to get any updates until we land in EWR mid-afternoon, but maybe we’ll have internet/phone access on the flight somehow. We are worried & can’t wait to cuddle him & hope he’s just missing us 
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I typically rotate between three crust formulas. Lahey’s No Knead, Roberta’s, and as pictured here, ATK’s. I find them all fairly similar, with subtle differences in flour types and hydration.
For making the dough, I use the same 3-day process for any of them:
Day 1: Mix the dough, with an overnight rest on the counter.
Day 2: Stretch and fold (for gluten development), make a ball, with an overnight retard in the fridge.
Day 3: Make the pizza and bake.
When using the ATK recipe, I reduce the yeast down from 2 1/4 t. to 1/2 t. (if making full recipe), to accommodate the slow ferment.
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Fingers crossed the Chonkster is OK by the time you land today! And that Adana Kebab looks amazing - the entire dinner does!
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Thank you for your kind words, Linda. Cat people are a special breed 
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When we pick restaurant anywhere we obviously always hope for a great night and dinner but sometimes there are restaurants where you go in with reasonable expectations but all things fall into place and it becomes an outstanding dinner - for us that was the case with Inato Bistro in Braga. https://www.inatobistro.pt/ Fantastic dishes with the right balance of letting the ingredients shine but also some creative twists, great cocktails, perfect service and an ambience you don’t want to leave after dinner. Definitely one of our highlights so far
Azores butter, hummus, focaccia, seeds bread
Cured mackerel fish, avocado, wasabi
Salmon tartare
Iberian ham, chorizo, pickles
Roasted cauliflower risotto
Black pig, mushroom, apple
Seafood rice, carabineiro shrimp
Chocolate, hazelnut
Salted caramel, mascarpone, tamaras
Parmesan, guava, walnut
Mignardises
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Pasta salad for dinner.
Grilled peppers/zucchini/eggplant, hot Italian sausage, last of the leftover rotisserie chicken, pickled red onions, diced tomato, roasted garlic and oil, lots of Parm/Regg and a splash of red wine vinegar on a bed of romaine lettuce.
Pretty much all of the prep was done yesterday, and all I had to do was put it together and dress it this morning.
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Tex-Mex chicken burger patties (Aldi) with Eating Well’s Cabbage Crunch Salad with Cider Vinaigrette. I subbed toasted, salted pecans for walnuts and added 1 Tbsp apple cider. Enjoyed the slaw and could see adding celery or fennel.
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(post deleted by author)
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Pan-roasted swordfish. Homemade tapenade using old Silver Palate recipe - so good! Farmers market salad with peppery arugula and crunchy radishes.
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Accidentally deleted my first post when I dropped my phone.
Had great weather for a day at Spruce Meadows. 24C with a breeze. Watched a 1.55m class with a poutine to share. A couple of Lonetrees. I made a smoothie before I left because I figured that would be all I need for dinner.
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