I’m with you - fat is good! It must be a genetic thing. My father would regularly get into arguments with servers at delis in Berkeley about wanting fattier slices of corned beef and pastrami.
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Are we talking Saul’s?
Which is your favorite Chinese restaurant?
I’d love to know, in the hope that we’ll get to visit Manhattan again this year.
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No no - I meant the place I was just referring to is in Mumbai 
In NYC I went to the UWS Jing Fong a few times this summer and enjoyed it very much (as good or better dim sum than my chinatown favorite Dim Sum Go Go). I also tried Blue Willow in midtown, which was great (I wouldn’t call it a favorite yet, but the very discerning friend I went with went back the following week with her family, which was a solid vote of confidence.)
When you’re going to visit you should start a regional thread — the new influx of folks may yield some new recs!
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Any specific recipe for this or just wing it? It looks fabulous.
Are there any Indian restaurants in Manhattan that you can recommend? I never had any Indian food in American or European Indian restaurants that could compare to what I had in India.
Absolutely - want to start a NYC/Manhattan thread so we’re not derailing WFD?
The Manhattan mod would have to start the thread. Or at least that’s what I think.
Great first post!
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Yep! I was worried he’d get banned from there. He had a Hungarian temper, and he once got into a fist fight at the Co-op on Shattuck when another customer criticized him for buying grapes during the grape boycott in 1965. He figured if the Co-op carried them , they must be okay.
On the other hand, my now 33 year old daughter ate her first pickle at Saul’s when she was 6 months old. She still loves them.
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Baked Pasta with roasted cauliflower. What’s not to love about cheesy pasta baked in the oven. It’s wonderful comfort food.
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Finally took a photo again! Lamb tagine with apricots, tomatoes, and garbanzos over couscous. Delish!
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Mmmm lamb, I think that you are my new best friend !
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Pretty good price on a hunk of boneless leg at Trader Joes.
Made this again tonight and doubled the recipe. An update on the cooking time: Part of the instructions say to cook for at least a half hour longer after the oven temperature is lowered. I found that it’s more like another hour and a half for a really tender duck leg.
Changes I made: added a few thyme sprigs and substituted duck stock for chicken but otherwise ingredients were the same.
Boy, is this dish good.
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Two toilets are installed and new flooring in the half bath are done. I still have to spackle, paint, and wait for the vanity and top to be picked up and installed, but at least I no longer have to run up two flights of stairs to use the facilities in my own home. 
The boyz were released from Bedroom Jail after about 7 hours with big eyes and accusing looks. They don’t like the whining of saws, the banging of hammers, and just too much noise. Yup, I feel ya, guys.
Dinner was easy: cheese tortellini baked with broccoli, sauteed bacon, and a quick sauce of a half package of Alfredo sauce augmented with dried basil, garlic, and Aleppo pepper.
Wine. And I’m sleeping in before spackling and painting tomorrow.
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I always enjoy your detailed descriptions of daily life in your house!
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Wanted Italian tonight but also something spicy. This might be in my Top Five. An off-the-cuff preparation with no recipe. Chicken in a dry vermouth and lemon sauce with asparagus, hot cherry peppers, and capers. I guess you could call this “Chicken Piccata-ish”. Just what I was looking for, with a little bit of heat. Side of roasted potatoes (not feeling pasta), not pictured. Also stuffed some long peppers that were in the fridge.
(Might as well just call these bad boys “Bread Crumb Shooters”)
To drink: with the temperature hitting 80 today 
I felt like something summery, so I made a Last Word. Beefeater photobomb for @BeefeaterRocks. Thanks for the info on Highclere Castle Gin. I’m a big Downton Abbey fan and have been curious. But the price for an apparent “novelty” gin made me hesitant.
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