Now THAT’S a great day!! Beautiful.
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Gorgeous!
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Now that’s a fine looking rainbow trout - looks like a good day!
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Thanks for releasing her She is too beautiful !
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out for dinner last night for review (back to the Korean-turned-Eyetalian joint. Mostly meh.), and no cooking until Monday. BF and I are celebrating (early) our 17th anniversary this weekend by taking a short trip to So. Cal. - Venice Beach! We’re not L.A. fans (grew up there) but we wanted something close, fun, and cheap to get to. I always loved visiting Venice when I lived there. I know it’s changed tons, but I’m sure we’ll find some of the old gritty character still there.
Happy eating, peeps!
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17 Mazel Tovs!
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Out for dinner tonight. Mini-chain of Lebanese/Syrian food. Annoyingly, the local branch, to which we can walk, has decided to have two sittings, rathe rthan “proper” reservations - one at 6.30 and the at 8.30, neither of which suit. So we’re driving to one of the other branches that has a better understanding of “hospitality”.
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Gracias!
Hi @thwysg
I’ve been really getting into porridge lately. Yours looks like savory goodness. Is the ground chicken mixed in? What is the yellow color? Thanks!
What a beauty!
Yah, “rule” was a strong word. I didn’t think it was exactly a rule. Maybe a preferred suggestion? 
I think it’s actually a good idea too. If I’m asked for a recipe I’ll post it here and maybe link it to the recipe thread as well.
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Congratulations!
Not to get too off-topic, but Gjusta is a must. It’s on Sunset Ave., kitty-corner to Gold’s Gym.
Yes, Venice has changed a lot. The disparity between haves and have nots is depressingly overwhelming.
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I truly didn’t realize they got that big @emglow101! Really beautiful though; did you happen to weigh or measure her before releasing?
Processed a bunch of our tomatoes yesterday. Left 3 fresh ones out, skinned, cored and froze the non plum tomatoes and made a red sauce with the plum tomatoes and Italian sausage for dinner. I even pressed the skins and cores through the finer holed chinois, and got about 3 cups of beautiful purée.
DH made zoodles and cooked some spaghetti, for a 1/2 and 1/2 sort of version. It turned out really well, but I was too tired to eat. 
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omg, just checked out that L.A. thread. soooo many places i’d like to try, but soooo little time and stomach real estate!
but I think gjusta is a definite maybe??!! Thanks so much!!
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De Nada! Mucho mas anavesieros, con mucho almor, salud Y dinero!
We had some amazing meals during my last trip to LA (over five years ago now), but I do recall Superba in Venice making even more of an impact than Baco and Gjelina.
Happy almost anniversary!
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Grilled tuna with chili-honey sauce, buttered rice steamed in broth, and lemon-pepper broccoli with olive oil. Old vine zin in our glasses.
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Looks great
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