That’s absolutely Gorgeous. We have nothing available around here remotely like those dishes. I’m seriously jealous.
WFD: Fickle Friday Simples: Linguine with Clam Sauce (Linguine alle vongole). Garlic; parsley; red pepper flakes; linguine; clams with their liquor; olive oil; splash of white wine.
Tossed Salad. Butterlettuce, sweet onion, chopped tomato, crushed hazelnuts.
Gorgonzola Dressing. Gorgonzola, mayo. sour creaam, lemon juice, chopped parsley, pressed garlic, white pepper.
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It’ll be a bit of a yawn fest @casa lingua tonight. The tomato soup I made yesterday never got et, as my GF and I had so much catching up to do, we were almost late for the trivia night at the pub (3rd place plus whiplash today, thx to my brilliant idea of head-banging a little too enthusiastically to crappy 90s metal - one of the categories I completely blanked on).
So in a ca-RAYZAY shake up of routines, cheeborger club was for dinner last night. Incroyable!
There were also many a libation plus several more with friends who came back to our place…today is recovery day: tomato soup & grilled cheese sammiches at home. No pub, no CBDTR. Ok, maybe for one cocktail 
But we’re hosting another magical get-together tomorrow, and this lady needs a break.
Happy weekend, y’all.
OK, I would like your dinner, too, plz. Dayamn, you eat well!
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Love linguine with clams, especially the fact that in terms of the sauce, the clams do a lot of the work for you. First time I cooked this dish I allowed 800g of clams for 2 people. It was a bit excessive but I’ve never knowingly underfed anyone…
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Swoooooonnnn…
Tried a new fish today which is common here in north Atlantic. In the cod family and does taste like it but the price is much less than cod. There are many hidden fine bones but otherwise a good alternative for when cod is completely and utterly depleted (?).
Brushed with olive oil and pressed Greek oregano (brought back from Thessaloniki myself) into the slashes. Fish was first cooked in the oven until nearly done, in the meantime I sauteed the king trumpet in oil and garlic. Broad beans were added, then samphire went in last. Fish went on top of vegs and the whole thing was finished shortly. Lots of oregano in the food. Felt a bit like I was still on holiday (it was only 2 weeks ago).
Mouth and body cavity were filled with bay leaves from my garden.
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Like a painting. Beaut.
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Thanks. Should have used Speck. Would have been nice with sizzling Speck. Every time I think maybe no Speck this time then I regret it later.
Boneless sirloin tip roast, mashed potato casserole and simple salad.
Cut holes into the roast and filled them with garlic cloves. Baked on rack til rare/med. More rare side.
Wanted mashed potatoes and because this particular roast doesnt render much to use for gravy I made a mashed casserole. Potatoes, scallions, cheddar, baked and topped with a bit more cheddar.
A little salad…
Not bad. 
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Early november and so balmy I had to change into shorts when i got home. Obligatory grilling. Fired up the old weber kettle rib eyes asapragus yellow squash and “baked” potato. As long as we can pretend its summer i’m game.
Ricotta and zucchini flower ravioli in a creamy zucchini-based sauce with saffron and cognac, topped w/ black pepper and parmigiano (of course).
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Isnt it the truth. I am making things like cucumber salad, potato salad and green salads alot lately. Not something I usually have a hankering for in Nov. 
Went to the Mexican market to pick up some dried chilies I love the warm fresh tortillas they have in their coolers. They have such a great corn aroma compared to tortillas from the supermarket.
Inspired I made a make shift mole using the dried chilies but it was really a cross between Mexican mole and Filipino adobo. Used a couple of chicken leg quarters I had in the freezer
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Thank You for sharing that beautiful food. What type of fish is that? Snapper?
To start…a brown gloop minestrone is currently defrosting
To follow…roast pork loin (free range, Gloucester Old Spot), roast spuds, roast carrots, steamed cabbage, apple sauce, gravy
To conclude…herself is making what the recipe calls “lime & ginger bars”. Essentially a thin cheesecake affair - using gingernut biscuits for the base and a toppign of lime juice & zest, flour, caster sugar and eggs. Recipe suggests a dollop of double cream to accompany which sounds good to me.
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OMG. More pasta envy. You’re killing me over here…
I would say the pistachio oil did not carry a lot of flavor through to the cooked chicken. Probably better reserved for drizzling on salad or for finishing a dish. But, it did work well with a pat of butter spooned over the chicken!
That looks great! Mind sharing your method?
WFD: Prosciutto and Sliced Mozzarella Panini. Sliced Focaccio, garlicky balsamic vinaigrette painter lavishly over each cut slice, sliced roasted red peppers, a smidge of S & P, prosciutto & mozz. Pressed and grilled on the George Forman.
Tossed Salad with Sensational Gorgonzola Dressing. That dressing was so delicious last night we both want it again. This time I’ll use walnuts in the salad, mixed greens, more tomato and sweet onion. I’m not sure we have radishes in the fridge but if so we’ll add them too.
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