Burlington is the closest one to me. I’ve been to Northborough when that was the only game in town, but I waited a long long time before doing that. LOL
Here’s a photo of the Basque chicken and the fried chicken I had at the American Basque place in Central Valley, called Santa Fe Basque. I’m still on the road, I’ll do a full write up when I get home
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Next time I make it I’ll layer the cheese first to try and keep the crust from absorbing liquid. The crust on the leftovers is quite soggy. And I had tucked a paper towel along the cut edge yesterday to try and sop up as much liquid as possible.
I’ve had Vivian Howard’s tomato pie on my “must try” list for 2 years. It just seems to have too many steps for me when my kitchen is so hot in the summertime.
edit: Flavor is better warm rather than at room temperature.
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Pork ribs with a sort of Central Asian marinade - ground cumin, toasted cumin seed, ground coriander, olive oil, chopped onion, salt, Urfa and Aleppo peppers, sumac (forgot the garlic, whoops, must have been multitasking). I roasted them in the oven on low until tender and the onions were deeply caramelized in the pork fat. “Uzbek” slaw alongside.
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It was pretty tasty and easy, quite comforting in a way only chicken and rice can be.
I love rice. In another life I swear, I was Asian.
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My good friend keeps trying to convince me that cantaloupe salad is going to rock my world. She makes it with brianna’s poppy seed dressing and lettuce and sliced almonds- all sounds too crazy sweet to me.
But, thanks to my not ripe enough yet and not sweet cantaloupe decided to try a more savory version.
Added a ton of cilantro since apparently I can’t get enough of it lately, a ton of salted sunflower seeds, some vidalia onion, iceburg, and a vinegar heavy vinegrette. Tasty enough, but not sure i’ll make it again unless i end up with another unripe cantaloupe (i juiced the other half earlier today with a bunch of greens and lemon)
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I’m just starting to like rice . Lol
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Unripe cantaloupe would be the perfect foil for a Thai “papaya” salad dressing (fish/vegan fish sauce, peanut, tomato, chili, garlic, sugar, lime juice, etc.) or kimchi-sesame oil dressing.
Like these:
http://www.thekitchn.com/recipe-kimchi-and-radish-salad-218912
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I love ancho chiles. I use it as one of the holy trinity of Mexican chiles ( poblano and pasilla) as well as Chile de arabol , guajillo chiles, roast them for a few minutes, reconstitute them, and usually make a big batch of my Mexican hot sauce to add to my Chile con carne, chicken enchilada or whatever. The ancho powder I use as one of the ingredients in my Memphis dust as rub for ribs and pulled pork. Another Chile I cannot live without is the smoked chipotle and adobo sauce. I find that difficult to obtain in the county I live in so, I order them by the dozens from Amazon, open a can, add another can of adobo sauce to make it go further.
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Noticed that 
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I put some in tonight’s slaw. Yum.
Omfg i was SO obsessed with that radish kimchi salad for the longest time…!! Seriously had it like three times a week since i was making my own white kimchi.
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LindaWhit on Wegman’s:
We went to the Burlington one years ago when we had other stuff to do at the Burlington Mall. We thought it was great. Didn’t go back until the one in Medford opened, much closer to us. At first it seemed great but then a couple of times, early-ish on Sunday morning before wine section opened at 10 am (very uncrowded then) basic stuff I was planning to use that day, like scallions, not available. It was great to find an employee to ask quickly and he did check in the back, but they were completely out for the day. I guess unexpected demand on Saturday?
Also we were not much impressed with quality of produce at Medford and I was really hoping for a larger variety (more Asian, more Central American). Great cheese selection and more yogurt choices than I could absorb (should have gotten a triple espresso). We aren’t attracted by the immense array of prepared foods and we can get more economical versions of more wines we like elsewhere. So, after a few visits, we haven’t been back.
we love anchos, pasilla, guajillo, mulato, de arbol, etc. I usually have at least 7 varieties of dried chiles at home to feel secure! I used to make chipotle chiles using Diana Kennedy’s recipe from dried morita chipotles, but that got old after a while when we found a source very close by for high quality chipotles in adobo.
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great suggestion, Christina, for unripe melons of all kinds. If you cut one open and find out it’s not ripe, you got to use it soon. And we love the southeast Asian flavors. Thanks for the reminder!
Unripe watermelon at least (I haven’t tried with cantaloupe) is also wonder seared or grilled and used in similar salads or with cheeses of all kinds.
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dinner tonight was pork tenderloin seared on iron skillet till 135 degrees , rested while I cooked the saffron cream sauce posted by someone recently but cannot find the thread. I copied the recipe and followed it .Thanks for the recipe
I also cooked 3 Granny Smith apples with butter and EVOO till they were caramelized, added brown sugar and sour apple pucker
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Still some time to go . Some short rib gravy for pasta . I love the red pools . Wine to drink and a vegetable .Cheers. 
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Edamame salad with cucumbers and olives, lots of peppery mix, a dijon heavy vinegrette and a new to me hard cider that was tasty. Obviously i ran out of cilantro!
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