I give you an eggplant and goat cheese puff pastry tart. Local corn, leftover potato and egg salad, and quick pickles round out the plate.
We sipped a glass of rosé and once again imagined we were in the south of France. Tastebud travel is my jam this summer.
There’s leftover tart as a bonus.
Thanks @ChristinaM, it sounds delicious. Napa-carrot kimchi, how do you prepare it?
Mushroom ravioli from a local Italian deli. Excellent! Most of the time these SF deli, frozen, stuffed pastas end up being mush inside and not all that flavorful, to me anyway (I’m talking to you, Molinari’s, and even YOU, my late, departed Lucca’s!) These were great, with distinct pieces of chopped mushrooms and good shroomy flavor. They’re made by a local company. I made a sauce of chopped shallot sauteed in butter, olive oil, Amontillado sherry, parm reggiano and a little basil. Sausages were Calabrian, from the same deli. First good, farmers market, dry farmed tomatoes of the season, with just a little evoo, s&p on them. BF roasted an endive. All quite satisfying.
My DH made it. Ingredients: Chopped Napa cabbage and unpeeled CSA carrot, rough chopped garlic, gochugaru chili flake, fish sauce, ground dried shrimp (Latin market), Caldwell’s vegetable starter, ginger, scallion/onion (he’s not sure - we don’t taste it and don’t think he added), and pink Himalayan salt. A little filtered water. Then into a fermenting jar with a crock rock on top (weight) and silicone gasket/nipple in the lid). It turned out really good! Def recommend the Caldwell’s for good quality ferments.
OMG yes. Love this stuff.
Mrs. P made a summer version of her famous pan seared boneless quail breast salad with arugula, sugar snap and snow peas, sautéed red onions, and a ton of fresh fruit including kiwi, mango, strawberry, blueberry, grapes, watermelon, honeydew, cantaloupe, among other ingredients. It was topped with a reduced balsamic syrup and fresh shaved parmigiano reggiano. We had a refreshing cocktail with vermouth, seltzer, fresh mint and fruit.
This may be the first time I’ve seen you two with a cocktail instead of wine!
So dry vermouth, seltzer, and was the fruit muddled at all?
Tonight was a pizza and mojitos outside kind of night. We had a friend over for some social distance hanging out. His birthday is in a few days, so there was cake as well. 
Yes, we are not really cocktail drinkers. Mrs. P was just experimenting plus she wanted to use the cool whimsical glasses 
The fruit was muddled after I took the picture. She squeezed the strawberry and added blueberries and let it soak a while. It was initially very sweet but got better once we let the fruit soak up the alcohol a little. The fresh mint also gave it a nice flavor.
@paryzer what an explosion of color and texture. Looks amazing and delicious
Last night I made samosa chaat (using frozen TJ’s samosa as a base), and Rogan Josh (Indian lamb curry), which I changed up by adding spinach and potatoes because I didn’t feel like making sides. Brown basmati rice alongside.
Thanks for the reminder to buy bacon this week. I LOVEEEEEEEEEE BLTs!
Thank you @Scubadoo97 
It was almost too pretty to eat 
I love your use of the various Asian condiments in your cupboard @ChristinaM. Helpful. You have a really good handle on what compliments what.
P. S. I’m in the beginning of this thread and will probably see more, but for now - Camping Chicken & Dumplings! 
Grilled corn on the cob, grilled chicken and grilled steak for dinner at my friend’s house. Baby cheesecakes for dessert. There was wine. And watermelon vodka slushies.
Those Turkish eggs on yogurt with browned butter. çilbir
Too much butter. Don’t quote me; I’ll deny it.
Home from the country → bits and pieces, somethings old, somethings new. Veg plate with cold “planned over” barbeque pork loin
So… whatizit?
Looks rich.
I added too much browned butter, if there is such a thing.
It’s çilbir
Or
TURKISH POACHED EGGS WITH GARLICKY YOGURT (ÇILBIR)
@Presunto started it.
