Superb! Want! But just how many people are you serving with those hundreds, maybe a thousand, gnocchi?
I love Domaine Sorin rosé! First had it in a restaurant in D.C. ages ago and found it in a couple local shops there. Haven’t seen it here in N.C. but should ask around. 
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It was that time of the month for our Sichuan food fix 
We had the usual lobster, hot and spicy prawns, stir fried lamb, ants climbing a tree, and spicy baby wontons in chili oil. It all went great with a red zinfandel aged in bourbon barrels.
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Color me jealous…of all of it! Also, that face 
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you’re the second person say they’ve had it and love it! Yeah, i’ve been going through roses like they’re going out of style, trying to find a decently priced, truly dry one, and this one is great.
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Then also check out this one (description courtesy od my local wine bar, Bottle Riot):
" Château La Sable, Luberon
Grenache, Carignan, Syrah | Rhône Valley, FR | Ok- we can admit it…this wine has a lot going on. Carignan, Syrah, Grenach, Southern Rhône- you’d first think: “Oh what a classic!”, and while it maintains that Grace Kelly elegance- the pop of strawberry and backbone of dryness paired with a sneaky minerality proves there’s much more happening here. Bust into it right as the sun starts to set and you’ll see what makes us so happy to carry this snazzy wine."
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thanks, i’ll see if i can find it!
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Broccoli rabe sauteed with a mess of garlic, a couple of anchovies and very thin lemon slices. I was supposed to use white beans but I had RG flageolets that I’d cooked this morning with sage and bay leaves. i added spicy Italian sausage chunks in at the end so they wouldn’t overpower. I’d have preferred it without the sausage, but… the BF. Garlic-rubbed toast on the side.
Very filling after our usual fries brunch.
Didn’t someone on here recently make chicken pibil? I could’ve sworn… Anyway, i’ve got cochinita pibil marinating right now for tomorrow’s dinner. Very excited to work with banana leaves for the first time.
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This recipe works well for me as a boule - denser and chewier than the other one, and I find the same difference between her gluten breads and other less-yeast slow rise versions like Lahey’s or SE’s version of his.
So the fries brunch thing…novel idea…when did it start? I remember you explained it but not sure which thread.
I’m not a Bloody Mary guy, but replace that with a martini and I’m in! 
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I tried making Cornish style pasties filled with skirt steak, potato, onion, and rutabaga. Baked and ate one with ketchup and Henderson’s relish and froze the rest. Need to work on my crimping.
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Living there has broadened his culinary horizon. One day he’ll visit a cheese maker in the countryside to learn how the farmers make Turkish cheese. I’m using cheese as an example but it could be any producer.
All this learning and exploring is doing him good. And his advantage is living in Turkey, which has one of the world’s greatest cuisines.
Yes, I would miss bacon as well. He can eat bacon when he visits another country or visit you.
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Nice job! Authentic Yooper Pasty!
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Had a package of tikka masala sauce mix (Sukhis brand), chicken, onion, and carrots. Tossed and cooked, added 1/4 cup cream and summered. Served with jasmine rice and homemade naan.
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Again, thanks @Saregama, will let you know of results. Your GF baked goods look great, as does @Rooster’s.
Thank you. He lives on a farm there, near the Black Sea. Several times a week he sends pictures of what’s growing, and he’s earing a lot more veg.
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it started a few years ago, but we used to go out for it. Sundays we’d go for a beer and fries, or bloody marys and fries. When the lockdown started, we were bemoaning missing our ritual, so we started doing it at home. When we were doing it out, I’d usually get something other than a bloody mary for myself, but it’s just easier to make one batch of cocktails. bloody marys are the only cocktail the BF drinks - he’s a straight tequila guy otherwise.
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Maria, see whether Trader Joe’s still has the unfortunately named California Candy rose. I don’t know if it’s dry enough for you, but at $2.99 it’s worth a try.
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you know, I saw that at my store, but the name scared me off. I like them bone dry, and “Candy” didn’t say that to me! But you’re right, I guess i can spare 3 bucks, for science. Thanks, Ernie!
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