They all look very delicious and flaky. Drool.
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Nice combo of toppings.
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They are quite good !!
Very rustic Italian pastry filled with vegetables, cheeses and charcuterie.
Thanks … Hope all is well.
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Leftover lasagna and red wine. It worked!
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“We were very fortunate that someone cancelled last week and our contractor was able to expand our deck from 10x20 to 14x25 before the lockdown. We would have had to wait over a month before the upcoming lockdown”.
My greenhouse is/was being assembled by Sunglo in Washington, so there are expected delays. 
I am wrapping my head around the idea that my greenhouse is not essential.
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Those look AMAZING!!
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That’s not a bunch a random leftovers, its a bowl of miso soup with spinach, mushrooms, rice cakes and scallops.
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I marinated several chicken thighs in a combo of olive oil, lemon juice, s/p, minced garlic and fresh rosemary, dried oregano, dried parsley, salt, pepper, ground sumac, and paprika. They were roasted at 425° and 350° until done.
Rice pilaf and steamed green beans alongside.
Wine.
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@Barca, those are gorgeous!
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Stay safe! I’ve been (mostly lurking) following you for years now on your posts, hope you’re doing well.
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Glad to hear…it’s getting a bit nuts here in the city. I’m honestly not sure if I or my cat has more food to wait this out.
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I will- thank you!
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Our final and best takeout of the weekend was at Fernandes Steakhouse in Newark. Below is a link to the details and pictures.
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Zucchini parm over rigatoni. Air-fried the zucc to make for a “healthier” plate. But that’s a loose term given all the cheese.
No pics. There was seltzer.
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Oof. Multi-culti dinner of take-out leftovers tonight, after our usual fries brunch. Leftover rice and roasted veggies from the Guam place, with a fried egg, leftover ribs seester and I had from a sushi place last night, and a Yucatecan joint’s pickled onion for color/crunch. BF made a salad, thank god. Because, fries brunch.
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Nice egg
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Scrumptious.
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Thanks! Craving good Chinese food, this will have to do for now…
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Hah, yeah, totally get it - craving a lot of things right now. As weird as it sounds, I’m just trying to be creative as possible while prioritizing the fresh stuff that’ll go bad first…
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