Leftover chorizo chimichanga from dinner out the other night with a fried egg on top to make it more of a meal today. Tasty eye deer.
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wuuuuuut?
My silly way of saying tasty idea. 
A nice way to add to leftovers.
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Dinner tonight was Pork Katsu, sides of rice, creamy Asian slaw and pickled Daikon and carrots.
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Of course, now it makes sense.
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It’s veggie night Chez Harters.
Sweet potatoes get baked till just about done. Red onions are fried, spinach is added to wilt. Sweet potatoes are split open and slightly crushed. Onion mix is added. Grated halloumi gets sprinkled on top and it’s baked for another 10 minutes. Some to accompany - I’ve supermarket pillow packs of rocket & pea shoots.
I have a sense that, whilst I’m sure we’re going to enjoy this, we might enjoy it more if there was a pork chop or something to go with it.
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I went nuts in a supermarkt in Chengdu. You’d love a Sichuanese supermarket, too.Sent home 2 boxes (10kg each) full of snacks, condiments and teas. The smell upon opening each box took me right back to Chengdu. Still enjoying it the stuff 9 years later.
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Didn’t want to dirty the cook top tonight, so everything in the oven…
Flounder filets ready to go into the oven last night, layered with Spinach, Feta, bread crumbs, fresh chopped garlic, oregano, EVOO, S&P topped with a dash of tomato puree for color…
Some oven roasted potatoes and Spanish onions.
Simple roasted zukes
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The Roman egg drop soup, stracciatelli, bread, and prunes for dessert. And that is pretty much what I will eat for the next 3 or 4 days, probably with continuos sides of swiss chard, and occasionally slices of grilled turkey breast or plain ground beef. Got bronchitis, got an antibiotic, have no appetite, but seem to be getting better.
Stracciatelli has always been one of my favourites from the Roman kitchen.
Might it be time to start a new thread, since we’re well over 400 now?
Anyone? Bueller?
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A whole one is a pizza. It is one of many types of Mediterranean flatbreads (pita, pide…) In Puglia and Calabria, settled by Greeks as Naples was, a pitta.
Such flatbreads have been baked in Naples for centuries. It is unclear when tomatoes (first seen as toxic, after they arrived in Europe from meso-America) were widely adopted.
Originally, a “pie” was a sweet or savoury dish encased in upper and lower crusts, or in a single folded sheet of dough or pastry (empanadas, pasties)… They were designed to be portable, for seafarers, workers, soldiers etc.
In many places, an open-faced pie is a “tart”.
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Tomatoes were eaten widely in the UK by the mid 18th century, although generally they were a middle and upper class ingredient at that time. It’d be another hundred years or so before they were commonplace. And, even then, supply was fairly restricted until the large commercial greenhouses came into operation in the 20th century - it’s not a crop we can be particular successful with growing outdoors in our climate.
And I’d agree about pies and tarts - a proper pie has pastry top, bottom and sides
Go for it!
I did
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Folks, WFD #3 has started. Please post new dinners over there.
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I think that sounds brilliant! I’ll be copying soon. Thanks.
And what shall we call this? The BLAP? I think it sounds like a great addition, btw.
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OOOH! Now whodathunk to pickle a pear? Nice! BLAP on. 
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