I’m finding my cheapo thermometer is leading to slightly over cooked meat because I’m not waiting long enough to see how high the temp is going. Last night it looked like my meatballs were 165 but I think they were closer to 175 or 180. It seems to take 90 seconds or maybe even longer, to reach the highest read temp at times.
I was spoiled by my Thermapen.
I’m going to order another Thermapen.
more on saffron
https://www.sciencedirect.com/science/article/pii/S1878450X23001634
How Saffron, a Precious Import, Became an American Cash Crop
Wrong place.
All good. Thanks for your thoughts 
oh wow, do you have a recipe for this, or did you just wing it? beautiful!
Chicken meatballs in lemongrass-turmeric-coconut broth, with Makrut lime leaf, lime juice, green beans, and potatoes. Hit the spot, even if it was warm for soup.
looks great
I had intended on having a Greek salad tonight but I 've been having a lot of them lately so I had a panzanella instead. Interestingly both salads have the same vegetables however a Greek salad has olives and feta whereas a panzanella has croutons and capers.
No breakfast or lunch, I was starving so I had lunner. BLAT on toasted sourdough, Backyard Barbeque chips, milk. Oregon Spring tomato from the garden.
A very early dinner @casa lingua, as I purchased tickets to catch a show of a very talented NOLA singer/upright bassist.
Hatch chile cheeborgerz with Wegmans’ chuck & brisket patties pan-fried to MR (on the rare side) topped with sharp American and the roasted chilies — plus the usual accoutrements, of course: Duke’s, ketchup, shredded iceberg, raw red onion. Grillo’s pickle spear on the side. Delish.
Off to scoot to the show now. Drinks at the gay bar afterwards IF downtown is not a zoo just yet, given tomorrow’s home game.
Not much left in our fridge as we prep for a major fridge clean-out. WFD is tuna salad on homemade deli caraway-rye. Didn’t have any celery for the tuna salad. Made up for the difference with extra scallions and pickles. Secret ingredient: a squeeze of lemon.
Took myself out to eat at Sizzler. Dessert will be a carrot cupcake or two. Who knows at this point?
You can set your watch by it - the semester begins and I run out of food / time to prepare food. Squeaking by with freezer shrimp and curried balcony kale over rice.
And refried beans with salsa over (almost) the last of my failed spaghetti, because if you do not eat your mistakes how will you learn? How?
Both pretty good, tbh. I should run out of food more often.
Second dinner of misc leftovers after a fabulous show, bumping into a friend who splits his time between here & DC at the gay bar for a martini, and pre-gimlet/margarita at home 
Bangers and mash, just bangers and mash. What more could I need?
(The bangers are Greek loukanikos from Molinari, a Bay Area saucissier. For some reason, they’re often in the bargain bin at 30% off)
Molinari has a bargain bin ?
I was worried about my potatoes going south, I think maybe I purchased too many. Not to worry – I made Gnocchi (again). I didn’t hear any complaints, so I guess everyone was happy (enough). Peas were the vegetable (on the side - not pictured)
Andronico’s on Shattuck at Cedar in Berkeley has a meat bargain bin, and the one on Solano does, too. I check them out when I’m in the neighborhood. I don’t know if the sausage maker is related to the deli in San Francisco.
