A friend hosted a book party at our favorite downtown watering hole, albeit at an earlier hour we are generally not accustomed to drink. Twist our arms, why don’tcha?
Came home ravished and ordered a buncha wings, naked & well done.
Homemade bleu cheese dip, an abundance of celery stalks & a hot buff’lo sauce with melted butter was readily available to go with our order.
I foresee an early bedtime at @casa lingua 
Thank you 
I got the Sichuan inspiration after seeing your recent mouth watering dinner 
We haven’t had Sichuan food in a while. It hit the spot, and there were plenty of leftovers.
Focaccia Genovese. I really liked the Pugliese style last week . Was better the next day . Had for lunches during the week .
Tonight . Half tomatoes and potatoes with rosemary. Served with a salad and ground chuck patty . Cheers .
Following @small_h’s inspiration earlier this week, I made stuffed calamari. Big squids!
Stuffed with minced shrimp, chopped prosciutto, feta, spinach, shredded kaseri, and ramen noodles.
Into the steamer
And served with a light and spicy tomato sauce with lots of garlic.
How’d you like it?
Celeriac is always a bit of a ?? for me. I always make the same things: soup, gratin or remoulade salad. I found this fancy looking recipe that was actually super easy. Would make a “classy” starter for a dinner. Fine ribbons of celery root quickly blanched in a broth made from the skins and butter. Topped with toasted hazelnuts. Looked pretty and was pretty delicious.
What an interesting & delicious sounding way to use celeriac! I also only ever just use it as a flavoring agent for chicken noodle soup, or in Waldorf salad.
Thank you for those 2 new ideas for me 
That’s what this forum does best: inspire with new ideas 
Celeriac works also nicely in mashed potatoes (1:1) to give more flavor, as a “steak” (breaded) or as “gnocchi/nocken (grated and mixed with egg, flour, spices)
Ohhhh like the sound of the gnocchi !
this celeriac and lentil salad looks good, I have not made it yet.
Great ideas here, love the look of the Greek Confit recipe. Just when I thought I had too much Celeriac, I now need more 
Dee-lish!
Good visit to Mattina https://www.mattinasf.com and trying out a number of their dishes. Overall good flavors with perhaps the piadina the weakest dish as the dough felt more like a pizza dough and less like piadina.
Prosciutto & “Gnocco Fritto”, fuyu persimmon
Crespelle, cabbage “agrodolce”, truffle fonduta & ricotta
Spiedini - pork sausage/za’atar, beef/maple soy, mushroom/saba
Piadina, potato filled, “cacio e pepe”
Mafaline, spinach pasta, “bolognese deluxe” & parmesan
Caramelle, parsnip filled, smoked beef, mushroom & spinach
Italian sausage stuffed quail charcoal grilled & brick oven roasted with salsa verde & potato and brussels sprouts, chili & maple
Tiramisu
Pear & Cranberry Fruit Crisp with gelato
