I think szeged is a brand of paprika. I have some but cant seem to locate it. They have different kinds and I think that is a town in Hungary too.
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kept on forgetting to buy tofu from Costco
I realized it need not have any meat at all, still taste good!
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thanks .
Buttermilk Graffiti is one of my favorite books. Do you have any info on the new book? I looked online but can’t find anything. Thanks.
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Sunday: Papillote (red banded sea bream called URTA ROTEÑA in Spanish, a Rota, Cádiz wild rock fish) with seasonal vegetables …
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Let me get my 
. Wow!
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This is simply sublime exquisteness. And best part, so simply, my grandsons of 7 and 8 can do it too.
Have a lovely Sunday.
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Szeged is also a region in Hungary, famous for some paprika peppers by the same name. I think there are a few national brands of paprika with Szeged in their names, and I believe it’s a protected designation. I am growing Szeged (80?) this year. Thanks @WeezieD!
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If you ever give it a try, you need to desalinate the salty corned beef or it will be inedible. I usually buy a few corned beefs around St Patty’s day when they are on sale and stash in the freezer
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That’s the one I meant. I guess it’s just new to me 
Okay, yes, did it again and the city came up immediately. Maybe I typed it wrong because I got this guy “Csanád Szegedi is a Jewish politician from Hungary”. 
Paprika makes sense because they’re darn fine paprika makers.
Edit: Thanks for the links @shrinkrap. I went down a paprika rabbit hole this morning. Interesting history.
Thanks Guys!
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Your photo could be in Martha Stewart Living. 
Very nice.
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No Netflix, I’m afraid.
The Cookie,
I had no idea.
I do not even know who Martha Stewart is …
Thank you …
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Haha… it’s a compliment. She’s known for liking everything to be perfect. I once read a tongue in cheek article about her perfectionism, titled “Is Martha Stewart Really Living?”
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Probably. Pork is so dense and weird. But it looks juicy and your slices are perfect.
Thank you…but not the shoulder, the belly, the ribs…just this “other white meat”.
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Chicken pot pie for dinner. I assembled it in a large pyrex quiche pan instead of a pie plate because I like how the top crust adheres to the filling and compresses each slice.
Happy Sunday, all!
R
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