BLTs tonight. A little green salad and wine on the side.
Looks like a nice tomato.
Yesterday’s dinner - tacos with eggs, portabella mushrooms, shallots, Colby-Jack cheese, crema, salsa, and smoky black Yucateco hot sauce.
Today’s dinner - kimchi pancake and some chive and pork dumplings from the freezer.
Which kimchijeon recipe did you use, if you don’t mind me asking? I’m usually lazy and use a box, but these days… Straight flour recipes just don’t feel quite right to me.
I used this recipe from NYT that @zippo1 linked, it uses half flour and half potato starch. I added a little beaten egg because I had some egg leftover from lunch.
I love how you start with “I didn’t feel like cooking” and post a beautiful meal. I mean I get it, but it speaks to this community
Cantonese clay pot style rice bowl with baby bok choy, broccolini, lap cheong, portobello mushrooms, thousand year old egg, scallions, and seasoned soy sauce. I don’t have a clay pot, used my rice cooker.
(Is that All Souls?)
It is! And damn, that greens, leeks, fontina, and mozz pizza was AMAZING! They aren’t offering the spicy shrimp pizza yet, which I still need to try.
That looks so good! Never tried one of those eggs.
Well, it was just a chicken sandwich and frozen fries! LOL I call that “barely cooking”. But thank you.
Lovely “White Pizza” with greens …
@paryzer Behold what we got this week! Thanks to you. It’s fun to use and definitely has helped with some of the rougher wines we’ve opened recently.
To stay on topic, we’re eating chicken pesto pizza and a shrimp scampi pizza from a local joint to accompany the red wine (a cheap, but decent, off-shoot of Caymus).
Sorry about the photo orientation… I just can’t deal with it right now. Because pizza and wine.
Cool! I hope you enjoy it. It helps make some undrinkable wines drinkable, and helps open up the younger wines.
Those pizzas sound really good.
I made pasta In the style of Turkish manti: topped with mint-garlic yogurt, sweet tomato-butter sauce, seasoned ground beef, and topped with melted butter, Urfa and Aleppo chilies, and sumac. Served with homemade hummus and flatbread, grilled zukes, and butter snap peas. Raspberries over yellow cake with sweetened vanilla whipped cream for dessert.