I’ve been thinking about your post. It’s a shame apples and asparagus aren’t in-season at the same time. My current yearning for a fall-ish fondue is with ham dippers, apples, something pickled, and asparagus. I’ll figure it out…
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Please, what is “ham dippers”? thanks!
My local store had Rao’s pizza at half price, so I decided to try it (this was yesterday), even though I haven’t bought freezer pizzas in years (decades).
I was pretty happy with it, although I think the crust was too thick (I guess that’s typical with freezer pizzas). I only added some fresh mozz torn pieces and some small fresh tomatoes to it.
Pic to come (phone and laptop still not communicating) in a minute or so as an edit.
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Lol. I’m just thinking cubed, pre-cooked ham. IMO, the fondue pot is welcome recipient of any and all leftovers.
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We haven’t done fondue in toooooo long. We have an electric pot somewhere’s around here.
Nice Mom-Dad date night stuff. I’ll have to go find it! (now that the kids are all mostly out of the house).
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This is the time of year I eat the stuff I’ve been hoarding at our little upstate cabin, in case of hurricane or whatever. Case in point, this Fak & Cheese!
with cauliflower and mushroom.
and a little salad of tomato, celery, red onion and sherry vinegar.
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Had a leisurely lunch with a dear friend, then did some household & grocery shopping @Wegners and TJ’s.
WFD was the NYT tortellini soup @LulusMom1 posted recently. I used more fennel seeds bc I love them, the last of the heirloom tomatoes I grated into oblivion back in September from the freezer in lieu of canned tomatoes, 3 of TJ’s hotttt Eye-talian snossidges squozen out of their casings, and baby spinach instead of kale. I also added half a red pepper I had in the crisper, and used Mexican crema instead of cream, even tho we had both in the house. I omitted the lemon bc I didn’t think it was needed, and I didn’t want the cream to break.
When I was trying to locate the cheese tortellini I thought I’d picked up at Wegmans… they were nowhere to be found. I suddenly remembered that I’d put them back, hoping to find equally yummy yet cheaper ones at TJ’s. Then never bought any there, either 
And so, my poor PIC had to run out and grab Rana cheese tortellini when I thought we’d be sitting down for dinner. Wouldn’t have been quite the same soup without them 
It came out really well, brain fart be damned! Those torts are pretty filling, though, so we have plenty leftover.
Mixed salad of baby gem lettuce, Persian cukes, radish, celery & pepitas with avocado-ranch dressing on the side. For our health 
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Tomato basil soup. Grilled cheese on homemade French bread. There was one lone, small bell pepper left in our garden, so accompanied by a serrano pepper, a sweet-and-spicy pepper jam for spreading on sandwiches or stirring into the soup – both versions equally well received. I have made a note to make the jam next year.
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First time out of Mt Shasta in 5 years . View from the deck . Hot creek ranch fly fishing ranch . 6 1/2 hours south of Mt Shasta near Bishop , CA. Was invited from my good friend and pro guide Kevin. Technical dry fly fishing. Catch and release. I did catch a brown this morning. Skunked yesterday. As expected. A whole new technique.
No photo. Chicken Boudin sausage . Sautéed yellow onion. White potatoes , cabbage , and tomatoes I brought from the garden . Cheers.
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You have a lot on your mind. Brain ‘farts’ are allowed.
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I am certain that my kid would absolutely LOVE fondue . I’ll start my hunt for a second hand set. Thanks for the inspiration @MunchkinRedux—I struggle to find things he will enjoy but I think this will be a hit.
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Lip numbing NYT Dumpling salad with chile crisp vinaigrette. I upped the chile crisp.
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TJ’s squiggly noodles with garlic sesame sauce, to which I added chili crisp, garlicky sesame seeds, marinated tofu, fried egg (courtesy of you-know-who), and kizami nori atop.
I hope TJ’s keeps these in the rotation for a good long time.
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Green Thai Vegetable Curry from an essen&trinken recipe - green curry paste and garlic get first sautéed before adding butternut squash, carrots, eggplants, chili, ginger, makrut lime leaves, lemongrass and palm sugar and cooked in coconut milk and vegetable broth. Mushroom, cherry tomatoes and scallions are added later, before finished with cilantro, cashews and lime juice. Served over rice
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I made donburi with miso glazed chicken breast, sweet potato, carrot, scallions, cucumber salad, and green salad with creamy sriracha dressing and miso lime vinaigrette over brown rice with quinoa. Pretty good, although I overcooked the chicken trying to get some char. 
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I had to look up “skunked”.
A Crock Pot works in a pinch, and not a unitasker.
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Tonight’s dinner was a partial fail… I mentioned to Sunshine that I wanted to try to make homemade ravioli, she told she loved ravioli and could I make it tonight.
In my “use what you got” kitchen, I made up some fresh pasta dough, then made up the filling of Ground up Bratwurst, Onion, Cream Cheese and shredded mozzarella.
I made the mistake of using a full sheet of pasta vs. folding it over. My ravioli were far too large and quite ugly. Sunshine helped me seal them with a fork and got a little carried away, which was fine.
The taste was there and these monster ravioli were actually quite tasty – just ugly. I topped them with some jar Ragu sauce and shredded Parmesan cheese.
I froze the uncooked ones for a later meal.
This was a good learning exercise for me, as I know what to do next time.
At the end of the day, Sunshine was quite happy with her meal and well fed.
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That’s all that matters
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Not sure if I understand correctly but using two sheets of pasta is for me the “normal” way to make ravioli - one on the bottom, using a spoon you put small moulds of filling systematically on that sheet, put the second sheet on top and use a pasta cutter/wheel to make the separate ravioli
