What’s nice about the texture of these is that they’re so thick that the top and bottom are crispy but the ‘sides’ aren’t.
Same here - crispy on the top and bottom, soft in the middle. A lb. of crab with everything else mixed in comes to 4 pretty sizable cakes. We each had one and split the 4th.
With these being an inch and a half thick and in a third cup shapes, the sides look like in the photo. No color to them at all. Making myself hungry 
This looks and sounds incredible, P. Lamb liver!! Gah. And I’m not crazy about potato dumplings… but if yer gonna throw liver bits in there? I’d totes try them.
(Only one more month till Berlin )
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They use brinjal.
Leftovers repurposed - I had the roast chicken to use up, some goat cheese to use, and some asparagus in the veg drawer. The All-Powerful Google came to the rescue with Smitten Kitchen’s Asparagus, Goat Cheese and Lemon Pasta.
I used a half pound of penne; about the same of the chicken and asparagus, but the same quantities of the rest of the ingredients as shown in her recipe (although I omitted the tarragon). Oh - I also threw in about 1-1/2 Tbsp. of the rest of the soubise when making the sauce and I did add about a Tbsp. of lemon juice.
Pretty good! And will give me lunch for tomorrow, plus some more. There was wine.
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To me there’s something just so darn good about a burger at home.
I’ve developed a real love for tarragon in the last couple of years so I plant one every year. My “garden” is a long planter across the back of the patio with herbs being the main edibles.
I have a ahi tuna steak which I am going to cook black and blue . Arugula and a little Romaine tossed with lemon and olive oil vinaigrette . Russian fingerling potatoes boiled . I think I will toss them in a little butter and salt .
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I think arugula is my favorite green. So versatile.
Good salads are all about how you slice and dice the ingredients. Tonight was a “kitchen sink” salad; chopped romaine, some baby spinach, used the mandolin to slice radishes, celery, carrots, chopped cucumber and cilantro, a big handful of leftover quinoa, edamame, my dumb avocado is still hard as a rock… Hummus with lemon juice whisked in as salad dressing
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Crab cakes and slaw last night
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Mrs H is making a beef ragu.
Nah, that sounds too posh. She’s make a beef sauce for pasta.
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My “garden” is mostly potted herbs on my deck, but will also include (yet again) an attempt at carrots, radishes, lettuce, and maybe tomatoes.
My garden is what Americans call a yard.
Whereas a British yard is a paved area, usually at the back of a small terraced 19th century house - basically the area between the back door and the outside toilet.
I grow some herbs in amongst the ornamental plants. They have to (a) attractive, (b) perennial and (c) useful in the kitchen. That’s currently fennel, mint, oregano, thyme (several different ones), sage, rosemary, chives and garlic chives.
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Berlin again so soon? You must have plans of making the most of Spargel then!
Go to a Turk Metzger and pick up lamb’s liver before you leave Berlin. Lamb’s liver is not lamb-y, has a subtle sweetness and is mild. Here I can only get it from the Turk Metzger.
I’m not a potato dumplings but this time only because I made them myself with liver bits in them 
In Germany I always order the food without dumplings (always comes with them in the south). The waitress would ask if I want bread or Spätzle. Spätzle? Ja, gerne! No Baumwollene Klöße* for me. (*translation for other readers: typical Bavarian dumplings)
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Interesting. In the UK, lamb’s liver is the most readily available. Pretty much always in the supermarket. I had never tasted other forms until well into adulthood. Whereas calves liver is usually only available in the upmarket supermarket we go to sometimes and then not regularly. And pigs liver is rarely available - if I have a plan for making pate, I start thinking 3 months ahead.
How interesting! Here it’s pig’s liver that’s the most common. Chickens’ as well. A butcher’s shop can order other animals’ livers and organs, even if they don’t usually sell it in the shop.
My favorite liver, i.e. the only I’ve ever eaten having grown up on it, is Calve’s Liver. Just a little bacon with its rendered fat, slivers of onion, pinches of S & P. Very very nice.
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