I made focaccia today also! And now my sourdough starter is under control and I have some good bread, the end.
My balcony rosemary is somehow still alive (albeit very frosty), so I threw that on top.
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I started February’s thread here:
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Same here… I found this one (Rival) at Goodwill a few years ago.
Neighbor #2 really enjoys these hot pockets or whatever they are called.
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So much fun . Never knowing how its going to come out . Flour , yeast , water . Salt.
Stock image but same guy as we have; ours is probably 40+ years old. But the inner surfaces of ours match your sandwiches exactly, so I’m guessing there was one original maker and they (whoever they were - Sunbeam??) made them for various brands.
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Well, the price differs, and can be anywhere between $150 and $300. Tonight’s dinner was the most expensive, at $135 per person, but it was 9 courses. We normally order around 3 appetizers and 2 entrees, and there are usually plenty of leftovers for another dinner. We only go to BYO restaurants, so it could be worse. I don’t mind paying extra for good food, but I just can’t pay triple the price for wine at a restaurant. That would add another $150 or so for 2 bottles of wine.
Prices might be cheaper where you live. They tend to be more expensive in the NY, NJ, and California regions.
The price of dinner has really gone up after the pandemic. Prior to Covid we could dine out for a little over $100 before tip. Now it’s almost doubled.
We don’t really go on vacation, so this is my main enjoyment (dining out at nice restaurants, with great food and wine, and service). We have around 8 to 10 restaurants that we dine at monthly, and they all treat us like family. Most of them comp us extra appetizers, and I bring bottles of wine or bourbon to the staff, as appreciation.
I’m also very fortunate that Mrs. P is a great cook 
Had to “kill some time” in SF this night and decided spontaneously on dinner at Marlowe https://www.marlowesf.com . As always a good and reliable restaurant with well executed dishes but I wish they would change up their menu much more often, especially the entrees. Many dishes have only seen small changes, e.g. sides, over the last years but for us that makes it more of a restaurant perhaps to visit once a year instead of much more regularly.
Warm deviled egg, aged provolone, pickled jalapeno, bacon
Chopped salad, chicories, pink pearl apples, pomegranate, black olives, burrata
Marlowe burger, caramelized onions, cheddar, bacon, horseradish aioli, fries
Strawberry-rhubarb bread pudding, vanilla bean ice cream, whiskey caramel
