Have all of those books mentioned. Greek and ME food a fav, not to mention North African @MsBean. They are all beautiful books, as well, Fallastin seems more approachable than Ottolenghi IMO.
When I was living near UC Santa Cruz forty years ago off this rural road renting a small studio . There was a goat that would walk in and say hello . Waz up .
I remember trying to count how many books we had in common by looking at your pictures on the show your book shelves thread but I lost count.
Iâm afraid if I see more I will want more. And I am all about satisfying my wants these days.
Omg - so funny, Iâm all about taking care of myself these days, and finding my happy place too @MsBean. Please check out the Recent Cookbook Acquisition Thread In a day or two. Several new ones along that line I feel compelled to shareâŚpics included.
Chorizo/beef patty melts. Caramelized onions, muenster cheese. Lotsa buttah. Sourdough slices were long so we each split a slice per patty. So much oozy juiciness. BFâs cole slaw for veg.
somethingâs up with my lensâŚ
thank you!
but oh goodness no. iâve wanted to grind my own beef but havenât tried it. donât have a grinder, and i feel like the food processor makes a mushy job of it?
oh my god i am drooling all over my keyboard at this. fabulous combination! it looks so delicious it makes me want to cry.
Food processor IMO does a respectable job, much easier to use than the KA grinding attachment. Will use that for bigger jobs @mariacarmen.
I eat goat in Indian restaurants whenever I see it on the menu (usually Rogan Josh style)âŚdelicious. And yes, I think theyâre adorable too.
My best friendâs sister lives in Chicago and she has been working her way through Falastin. I try not to look or read the posts because I do NOT need another cookbook in my house. But Iâm also obsessed with these flavors.
Why do I think I will need to have my credit card handy?
oh, good to know! that may have to be the new #covidkitchenproject!
i know, why do delicious animals have to be so CUTE???
My cabbage pad Thai mixupâŚmixtape? Iâm going to look for the right word. I looked at many recipes, and it evolved over a week. It ended up including two kinds of reconstituted dried mushrooms (shitake and chanterelle), green cabbage, wilted a bit with a but if salt, green onions headed for a new life in the garden, bean sprouts with a yesterday use by date, some chicken I roasted for husband, âtrue Thaiâ basil from the Aerogarden, and 2 eggs scrambled in the wok that would have added more if I had taken more care with them.
Friday Lunch. An interesting home made Asian Fusion âDim Sim âŚDIMSIMTWO107549015_10214613740651859_4808254765976260397_o|700x525
imâ.Wow! During lunch? That would be impressive even if you had all day!