Pizza Saturday. Base of fresh mozzarella , Gruyere cheese. Tomato . Topped with sliced garden tomatoes , basil , and crumbled. Gorgonzola .A new technique. Rolled the center of the dough with a pint glass . Cheers.
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The fun just never stops at casa lingua. I decided to join the army of Uber drivers yesterday morning & take advantage of a brief surge, then came home for breakfast. An exciting pickleball match (3:2) in the sun was followed by a visit to the police station to file a report over some R/W POS troll doxxing me 
The world has gone crazy.
I keep wondering how many Irish people we musta pissed off to be living in such ….. interesting times.
The rest of our day/evening was excellent, thankfully: spent with our gang of card sharps & snacking on sushi & shrimp fried rice.
A martinez nightcap to bid adieu to a strange Saturday.
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Bahaha. Last to post last night’s dinner, first to post tonight’s 
Lazy Sunday spent mostly doing puzzles & reading. We had dinner relatively early, as I was positively starving for some reason.
Sticking to our tradition, dinner was a spicy affair — surprisingly so: my second time making SE’s gan bian si ji dou. Not included in the recipe, but in my wok were 6 Thai bird 
. These mofos were so hot they made my entire head shweaty, eyebrows and all — which is to say it was perfect (if not authentic). Much better than the first time.
I also made a smashed cuke salad loosely based on this recipe (minus the ridic amount of sugar) that provided a soothing, garlicky cool-down for our tongues, and a refreshing Mexicoke on ice with.
I 
spicy Sundays.
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Dinner was from the freezer – whole wheat rotini bake with eggplant, zucchini, and pesto ricotta. Simple green salad to start.
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I had intended on having salmon with a Greek salad tonight but I had all the fixins’ for a spring roll bowl and the herbs aren’t going to last much longer.
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Shrimp and orzo with tomato, spinach, fennel, white beans, and feta, adapted from this Ottolenghi recipe:
I’d made a batch of Great Northern Beans earlier in the day, so I only used 8 oz. of shrimp and about a cup and a half of the beans. Looking forward to the leftovers tomorrow!
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Thick cut boneless pork chop seasoned with Baharat spice blend, pan-seared in olive oil and finished in the toaster oven with an apple cider glaze.
Israeli couscous with pistachios, pine nuts, and dried cranberries, and asparagus alongside.
There was wine.
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That looks fantastic! I can’t wait to get more green beans next week at the farmers market 
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Dinner was chili and cole slaw again. Didn’t bother with a picture. Here’s a picture of my favorite gin and tonic from Edinburgh. Slainte!
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Pork tenderloin rolled in rosemary, garlic, fennel seed, s&p, wrapped in bacon, seared and roasted. A dollop of fig jam was added to the pan drippings. Roasted carrot, turnips, onion and the charred bits were red mini bell. Mixed greens, roasted golden beet, burrata salad, oo & balsamic dressing. Hazy Honeycrisp hard apple cider.
We had a lovely 70 degree day after a night of rain.
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Beef Stew Pie from a recipe in “essen & trinken” - beef stew is made with diced beef shank, carrots, peas and curry powder.
Once finished you separate the liquid from the solids and use the solids to fill the pie. Pie dough is made with flour, butter, egg, water and vinegar.
The braising liquid is warmed up and spooned over the pie pieces
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Here’s my pitch for making the most of late summer vegetables while we still have ‘em.
Rana brand mozzarella ravioli from the supermarket were a convenient way for me to get this fresh corn and cherry tomato pasta on the table with minimal effort.
A little minced fresh jalapeño, to taste, lifted the sauce without making it spicy. A smacked garlic clove that I fished out while plating lent its allium note without overwhelming the pure flavors of the corn and tomatoes. I sautéed all the vegetables briefly in olive oil until they reached the texture I wanted and added some pasta cooking water to emulsify. Finally, I added the just cooked ravioli into the sauté pan to combine with the sauce. A couple slivers of butter went in at the very end to finish.
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If you haven’t yet, make corn stock from any ears you are using. It adds an incredible flavor to any corny dishes 
Lovely looking pasta!
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Amen. Corn stock is already sitting in the freezer. 
@LindaWhit got me started on the corn stock thing and I wondered why it wasn’t on my radar before.
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She made me do it, too! Damn that woman 
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This looks really good! I ended up making more sawce from the remaining 10 Roma tomatoes my friend had given me a couple of weeks ago. Roasted garlic, rehydrated Penzeys shallots, chopped tomatoes, fresh oregano and basil, and some cracked pepper all simmered down, then I put it through a strainer to remove the solids. Got exactly 1 cup out of it for the freezer.
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Yes, I’m evil like that. 
Just like I got people enjoying Chicken Paprikash years back.
Dammit - now I want Chicken Paprikash…
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What are the white spheres?
Looks like potatoes to me 
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