Walking down an alleyway in Beijing, came across a Halal shop selling these samosa-type things filled with glass noodles, chives, and I’m guessing tofu. It was dinner.
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I actually prefer yellow corn to white. The yellow tastes more like corn, and the white, to me, is too sweet. I’ll just have to continue my quest!
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In Maryland, white reigns supreme. We even eat it raw in season. I always wanted to try yellow at the farmers market in a state where it’s the more popular variety.
Ravioli mold, where have you been all my life? So much more efficient than hand-crimping and cutting.
I purchased the dough from a local pasta shop. It’s a simple ricotta and parm filling with a hint of fresh garlic and an egg to bind.
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Barbecue on the road to a lake in Alabama. We are meeting up with family and are taking on our share of cooking one dinner, two breakfasts, and one lunch for 12. Excited to hang and see everyone. Grilling is definitely on tap. And boxed wine…lol.
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Dinner was decided while driving home after a visit with Mom - sauteed rosemary chicken and roasted broccoli pizza with a spicy Parma-Rosa sauce. Hell yeah - this was PERFECT for tonight (once I cranked up the A/C to counteract the oven set to 500° to cook the pizza). And oh yeah - there was wine.
(P.S. Route 495 North in the Route 3 area of northern MA on a Friday afternoon in the summer sucks the big one. Just sayin’.)
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Middle American cuisine .love it.
Sounds like fun! And whatever that is covered in whipped cream… whoahza amazing.
More of the hot here. Savory yogurt bowl with greek yogurt, shredded cucumber, a little soy sauce , hemp seeds and some pickled ginger. Kombucha a la carte
More frozen grapes in my near future
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Pretty sure it’s banana pudding. It’s almost always found at a bbq place in the south. Plus the vanilla wafer is usually a sign!
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Nanner pudding 
Hahahaaa…I thought that was more like Midwestern cuisine?
It’s the middle , or mid . Lol. Midwestern picnic. Prime example. Theme is basically 4 of July. Eating outside , or a hot summer eve , food by the pool , beers and burgers , bbq , 
Also try fluffy spring onion pancakes from a street stall if you see one. Just someone with a rig on wheels who goes around the neighbourhood. One of my delicious memories of Peking/Beijing.
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A tough day yesterday, my next neighbour had a broken pipe, flooded his workplace. Me and several neighbours came around to help. We all united at night with a barbecue: some green salads, sausages and veal brochettes with some beers and rosés.
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I love a good plumbing story! (Phreddy the Plumber)
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I saw one the other day. I tried asking them if they use lard but Google Translate and my dictionary app both failed me. I need someone to teach my kid how to say lard and then I’m good to go.
Looks fabulous. Did you make the crust or use store-bought, and if so, from where?
Thanks, @bear. Always store-bought. I’m not adventurous enough to make it homemade. I got it at Market Basket - it’s organic pizza dough made by The Dough Connection in Woburn, MA. It was very good!
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I don’t remember what kind of fat they used so I checked some of my photos… One seller used lard (brush in a bowl) and one used soya/veg oil (in a bottle). I have also looked at photos of street stalls where I ate flatbread and these used lard, usually in a bowl with a brush. Howeverrrrr, I am not certain it’s actually lard or just oil in a bowl. Try typing 'pork fat" in google translate and point at the fat bowl? Or find another stall that uses vegetable fat.
Bottle of soya oil in top left photo. Bowl with brush in it in top right photo could have oil or lard, I can’t be sure. Lard has a slightly different colour and there’s a course texture on the surface of metal.
This stall uses lard.
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Oh, good to know! Thanks. I’ve been buying mine at Russo’s in Watertown MA lately. It rolls out like a dream. But I think the Dough Connection dough has a bit more fermentation. The only dough I bother making at home is Sicilian using Kenji Lopez-Alt’s recipe from Serious Eats.
