No worries. 
We’re back in Taipei, where we started 21 days ago. Will do more in-depth reporting after I get back home on a PC. In the meanwhile:
Taipei (1st round)
Matsuyama
Okayama
Kumamoto
Fukuoka
Now in Taipei
4 more days here in Formosa, then back to SF. Hope Indian Summer is kicking in soon. Kinda acclimated to the 90°+ temps in these climes.
WFD was an ad hoc end-of-summer ragu.
Sauteed Spanish onions and red bell peppers with garlic, Italian sausage, roasted tomatoes, and basil. Tossed with elbow pasta, and served with Tarbias shelling beans and shallots in vinaigrette. Kalamata olives on the side. Grated parm and red pepper flakes for passing. No leftovers.
Peppers, onions, tomatoes, basil, and shallots from the garden.
Take-out char kway teo (Singaporean fried noodles), beef Rendang, and roast chicken with rice for dinner tonight. From Kiss My Pans in Toronto’s Little Italy.
Also, lovely Turkish pistachio Kataifi for my DCs from Simit-Chi at 501 Bloor West in the Annex. A little sesame Simit for me.
Not much to show folks. Half a DQ BeltBuster with pickles and homemade blue cheese.. Hold the veggies. Good onion rings.
In the kitchen this afternoon - made a big pan of guisado de pollo for tomorrow night’s dinner (pic before the chicken - lots of veg to use up - and added spinach too.) made chicken stock too, and I’ll add some of that in before serving this tomorrow night with rice.
For dinner tonight, I followed a Reels “recipe” for a pasta with peas/mint/scallions/spinach “pesto” (and lots of parm) that turned out great. No measurements, ended up adding more of this and that, but it tasted lovely. Crappy pic - the sauce was actually a beautiful bright green, and owes its creaminess to the immersion blender - no cream (tho it does call for butter to saute the scallions/mint.) With cavatappi and more parm, and a drizzle of this fancy evoo i’ve been seeing all over my feed, but a clerk at a local market really talked me into it; it was pretty tasty, but i think maybe a little too $$ to be a regular thing…
Salisbury steak with mushroom gravy. 50/50 beef & pork, added onion, garlic, parsley and L&P to the panade, gravy was mushrooms sauteed in the drippings, added flour, beef broth and a splash of Maggi. Green onion and sour cream mash, butter. Green and red little gem, red onion, snow peas, radish salad, Green Goddess dressing. Wine.
oh MY! looks like a delicious time!
We enjoyed another outstanding dinner at James on Main including tender American Wagyu strip steak with porcini mushroom risotto, bordelaise, dinosaur kale, jimmy nardello peppers; black tiger prawns with thai chili marinated squid, green papaya, mango, micro cilantro, peanut scallion vinaigrette; yellow coconut curry and coral tooth mushroom with toasted pumpkin seeds, roasted japanese eggplant, sticky black rice; duck confit spring roll with pickled hon shimeji mushroom & seaweed salad, smoked lions’s mane mushroom teriyaki hot sauce; frito misto with calamari and various vegetables including eggplant, squash, spicy cherry peppers; wood fired octopus with olives, Piro EVOO, local potatoes, shallots; crispy handcut fries. It all went great with a couple of excellent cabernets.
A distillery hosts weddings? What do they distill?
drooling over that rib… corn ain’t too shabby either! I should probably have some more corn before it’s all over…
A wedding reception.
Vodka, gin, whiskey, rum, rye.
Ribs and corn are so easy. A cooler case near the dairy section at Berkeley Bowl West has them at an inexpensive price, if you sift through “wagu” packages (or not, if you like). Rub and wrap in foil, four hours at 300F. There might not be more yellow corn this season (also at BBW), five minutes husk and all in the microwave.
What’s the distillery’s name?
thanks for the BB tip!
Tonight’s dinner was my “Halftime Meal”, between commercials, the two minute warning and halftime, I threw together this dinner.
Cream of Mushroom Soup Smothered Pork Chops, Rice-a-Roni and peas. A quick hot meal was served and I didn’t miss any of the game.
Variation on Stifado with Pork - made with cubed pork shoulder, plenty of onions, garlic, celery, carrots, potatoes, diced tomatoes, tomato paste, oregano, cinnamon stick, bay leaves, thyme, red wine and beef broth.
You have been having fun!!
Hell no, who wants to have fall (or winter) weather ever (and one can make stews also in the summer)
