Nice! I make mine sometimes and the butter must always contain Speck.
I’m not a fan of ravioli but this one is good, only because it’s served with butter and Speck, as is the case in Austria.
Ugly and not uniformed but I made it…
Some cheese and more Speck-butter
Speck brought back from Austria
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And in Austria (not as much butter as I use at home 
):
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From the “855” on the facade in your photo, we can confirm this is also one of our favorites. @naf found the address and name earlier.
[885 Canton Street] 百富豪燒臘飯店
According to Google Map:
My son goes to Spain often, ,mostly to Ibiza but he pass by Barcelona I believe takes a ferry from there. That is what he asked me to buy, Porgies, not large but medium size, not fillet but just butterflied. I have purchased this 3 times in the last few months. He was just in Europe, part of his trip was a gig in Spain returning June 2. I bought 8 medium sized grouper when I went to pick. him up at the airport, had 2 and the rest were frozen as we do not. have such kind of fish here in our area, just the Asian stores in Va. It comes out crispy. We eat it with lime and tabasco.
was going to have wild red drum tamarind soup with rice for dinner but son requested another round of tomato pie. So, I made it using Pillsbury refrigerated pie crust dough, added a whole bowl of tomatoes that I cooked on top of stove with lots of garlic, EVOO, basil and other herbs, 4 inns of cheese ( mozzarella, jack cheese , Swiss and cheddar ), worried that I would overload but it turned out fine. Initially, I followed shrink-wrap’s suggestion laying the dough on a spring form so I can use more tomatoes but decided against it at last moment. So, the crust is somehow messed up from he transfer. We had this with Kirkland’s Cabernet Sauvignon left over from last night’s D’artagnan’s duck breast that I cannot find photo ( he must have used his own phone). Later tonight, we will have the tamarind soup as I had already defrosted the fish and had it all ready.
I spent most of the day baking - banana bread for new-parent friends and a belated birthday cake for my hubs. The little one helped with both - he’s so enthusiastic, I love it! Thus dinner was a quickie - packaged sausage and cheese ravioli in a rossa sauce and leftover minestrone soup:
Later we enjoyed peach bourbon praline upside-down cake with whipped cream:
Grilled chicken (brushed with Pappy’s Moonshine Madness Spicy BBQ sauce), caramelized onion, and cheddar cheese on a ciabatta roll. Side of air-fryer fries.
These Asheville prices are like Boston prices for some of it, but $42 for cauliflower? I like what Ttrockwood said, that’s kind of New York, maybe? Restaurants in Boston get gouged big time for liquor licenses and rent and heating costs. I know Asheville is a beautiful, wonderful area that’s now hugely popular (well, it was with F. Scott Fiztgerald and his wife and people they knew not to mention the Vanderbilts, too, long ago), but will this place make it with those main prices? Are there enough tourists or wealthy retirees to make it viable?
beautiful…happy birthday to your husband and so great to hear about your son’s enthusiasm.
I love tomato pie, and have many recipes. This looks delicious. You are so inventive, and an inspriation.
I highly doubt it! I’m trying to resist the urge to bash it on Yelp, it’s just too much of an easy target…
Thank you! 
I lived in Asheville from 2000 to 2007. I had been visiting there frequently since 1982. In the '90s Asheville began to be written up as one of “the best” for many categories - retirement, arts, etc. People began to flock there. We also began getting many folks from Hawaii and Santa Cruz who were priced out of their area and felt Asheville had a similar vibe with lower price points. Consequently, real estate has gone up, many businesses are designed for the visitor and transplant wallets, health care became difficult because there simply were not enough doctors in practice.
Many people I know whose family has lived there for generations are having to move. Many have had to sell homes due to taxes going up. This happens in so many areas when the place becomes popular for relocation.
It is a difficult town to earn a living. I know so many people in their 50s and 60s who have roommates due to need. It’s the sort of town where the fellow bagging your groceries has a double masters in philosophy and medieval German literature. Recent retirees with a masters in fine arts who “want a little something to do” are working an 18K museum docent job that had hundreds of applicants. Which makes it very, very hard for younger graduates without that level of experience. And it keeps the wages down since there is a wealth of overqualified people willing to do it just to live there. The area infrastructure can’t keep up and there are getting to be some real issues which are not going to be easily fixed.
I miss the place but knew once I left I would immediately be priced out of returning. But now when I return I actually have money to go out to eat - something I seldom could do when I lived there.
Very interesting and perceptive first hand report that could have been written with point of view of many locations. We live in tenuous times. DH has from time to time suggested that we move somewhere with warm evenings, heck, even warm days! And less commute for him…he has always lived in town and commuted out to his business. Trying not to show that my toes were dug in, I reminded him that once we sold out here, we would never be able to return. We stayed, and while weather has not improved, most else has.
Yeah, there are ferries from Barcelona to the various Balearic islands. Takes about 8 - 9 hours. The Spanish brother in law has used the ferry to travel with his car to/from Mallorca a couple of times but obviously finds it easier to fly direct from the UK most often.
How have I never thought of using speck this way? Thank you for this inspiration.
My mouth is actually watering looking at that gorgeous peach cake. YUMMMMMMM! I am eating a peach now and sad it isn’t covered in cake.
Today we saw a mini version of our cat after a hiking to the Sunrise Peak.
A top view would be like this.
Photo credit Asiaexchange.org
Dinner was a squid, mussels, clams, ramen. Very spicy 
for mr. n.
Each table has a pair if scissors to cut things. I saw the Koreans using those to cut noodles, thick piece of meats, virtually everything. They don’t use knifes.
Mine is Fried rice with abalone.
Of course with Korean wine, a soju from Hallasan.
Earlier in 2000, my son stayed in Ibiza for a few months per year mostly during the summer months. So, he would drive his car from Amsterdam or from Sofia to Barcelona, then take the ferry so he would a car to use during the months he worked there . There was also the problem of how to transport sound and video equipment there. I know he was there just for a weekend this past May but he did not drive but visited Barcelona just the same because I have a niece and nephew who are in school there. It is a nice reunion for them.
Earlier during his days in Ibiza, he missed my steamed fluke with soy sauce, garlic, ginger, spring onions, black bean , cider vinegar , sesame oil and miren. He found a fish almost similar to our fluke but rather huge. He had to look around and finally found a large pot to steam the fluke at the beach. I do not know how it turned out but that took the craving for that kind of cooking.
So, he now craves for fried grouper, the way he says they do it in Spain as he now lives in the US with me , travels to Amsterdam every few months I find whole grouper at the Asian /Hispanic stores and would fry it the way he did it in Spain. At our local grocery store, they are fillet and it is not the same.
I think the way you described cooking fish probably is done in pricier restaurants but for younger guys, I am not sure if they can afford those restaurants . They often just cook on the beach. I had tried baking bass in encrusted salt once in the past. It was impressive, moist but I find it too cumbersome and a waste of all that salt. So, If I have to, I like to steam them the Chinese way,
A search & rescue mission on the freezer brown gloop drawer successfully retrieved a small portion of chilli. We’ll have it with baked sweet potatoes and supermarket guacamole. Cherries for “afters”.
Yep - the BiL has only used the car when he’s needed to transport stuff still in Mallorca back to the UK, which must mean he’s not done that for 20 years or so - although they are considering the practicalities of a permanent move back there. Finding work is the obvious issue. And then an affordable apartment.
