Cheese for breakfast, or lunch, or dinner… it just doesn’t matter to cheeseheads the time of day, really! 
(A tiny perfectly round potato)
The dipping components.
Roast beef
The white thing in the foreground is actually pickled pearl onions. They don’t photograph well at all.
Cheeseheads unite!
You eat well, P!
Thanks! You, too!
Hmm… cheeeese…
Luscious photos. Thank you for posting!
Thanks, RedJim.
We got to the bottom of the wooden container and were very full. For 2 people this kind of easy fondue is better than doing the traditional way. Besides, the house doesn’t stink the next morning.
Today I made Vietnamese style fish with lots of fresh dill. I make this sometimes, with different firm white fish the exact same way. Today skate wing was used. Half the price of monkfish and tastes even better. (The same meal using monkfish pic)
Even though cheese hates me a lot i would suffer to partake in that spread!!
I made my first batch of stew for the season- i postpone this as long as possible since i make and eat a LOT of soups and stews all winter, but first of the season it’s still a novelty.
My big a$$ red pot with some sunday afternoon cider (not my favorite but it’s what my local bodega had)
Made one of my all time favorites, a version of african peanut stew with sweet potatoes, black beans, kale, fennel, tomatoes, peanut butter, coconut milk, smoked paprika, smoked salt, and my secret ingredients a big gob of dijon and glug of soy sauce. Had some for sunday dinner (and monday dinner, and lunch today), and stashed a few servings in the freezer.
Looks a mess in the pot, but it’s nice and thick and fragrant and very satisfying
I don’t think I can’t get into skate wing too much. I’ve tried. I’ve caught so many fishing over my life that it could be mental…and this is coming from a guy that intimately knows how ugly a monkfish is. I just think monk wins with a bit hardier (maybe chewier/denser) texture, a slightly sweeter flavor, and a thicker bite. I hear skate is the rage in Europe. Man if I had a dollar for every skate I’ve caught, life would be better lol. When you buy skate do you fillet the wing? Next summer I’ll mess around with making some myself. Near me they are around, but haven’t taken off yet big time.
Some pulled pork tacos tonight
@TtRockwood looks tasty. Vegetarian?
Nice Trock , My secret ingredient when doing braises is Cider .
That just makes me drool with jealousy!
Just curious, what else do you use with the dill? I’ve never used dill in anything Vietnamese I’ve made. I’m curious about the flavour profile?
I got home late from work and was bagged. Tonight’s Paella turned into 2lbs of perfectly cooked mussels in a sauce made of garlic, onion, red pepper, olive oil, saffron, tomato, white wine and bay leaf. Fresh ground pepper to finish. My husband inhaled them in record time. Quite impressed with the size of these fatties.
We eat a lot of herbs including dill. Just in a salad, often with fish, something Turkish (the Turk use quite a bit of dill, surprisingly) etc. But since I make gravlax often there’s no problem using up dill at all.
This Vietnamese fish with dill meal is easy to make, this site has the recipe. I use fresh turmeric roots which I usually make by pounding it and add some good olive oil for all kinds of things. You can just use the powder of course. Try it! (I ate it last week in Montreal)
Oh no, sorry to hear you can’t eat cheese! Has it always been like that though? Some people develope an intolerance later on in life.
I haven’t even made my first braise or stew this autumn. Soon. This week there’s quite a bit of game meats to go through. They are on sale at various supermarkets and the market.
Skate wings are quite common in Europe, more so along the north western coast and all the way down to Greece. Have been eating it since I was a child. Love the firm flesh and I even eat the cartillage! The wings are sold already skinned. Sometimes whole small skates as well but I never get that. I have grilled it, braised it, seared it, stir-fried it.
I used to eat monkfish all the time til food programmes made it kind of popular and the price has been going up ever since. Still eat it but preferably when the fishmonger gives me a deal.
What’s your favourite fish then if you are not so into skate? I have eaten all kinds of flatfish commonly found in north western Europe (where I live) but my favourite is brill. Still cheap and plentiful. I’ve been worrying for years that some chefs are going to praise it and suddenly it becomes expensive. Just like everything I like, it either becomes expensive all of a sudden or discontinued.
I love fish, especially shellfish. After a while you’ll notice (in my previous photos) I often eat (razor) clams, oysters, crabs ect 
(Though never swamp-tasting fresh water fish)
I had an amazing soup at Erven in Santa Monica, and didn’t find anything on google, so I had to replicate it through trial and error. This is the last of a quart I made two days ago.
Tomato Kimchi Soup
Tomorrow, I make another batch.
Although I could never eat this because of my allergy to chilis, it sounds like a good combination.
We’ve had that dish in situ in Hanoi and I swooned. My partner-in-crime, did as well but not from the food, but it could’ve been the extreme heat and the heat coming off the sterno.
Extra super lazy this evening . Leftover chicken thighs , frozen peas cooked in butter . Had a pretty big lunch .
Is the dough homemade? if yes, can I have the recipe? Recently I have bought some Italian 00 flour, waiting to have the time to make mine.
Looks delicious, I never tried this before, will try to make one soon. Do you know the name of the dish?
