I’m glad I figured out your usage of “AF” was an abbreviation of air fryer 
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I was afraid to ask.
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Me, too. Afraid AF, TBH.
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ROTFLMFAO.
And more text to get that to post.
Ji Si Liang Mian (Spicy Cold Noodles with Slivered Chicken), adapted from Land of Plenty by Fuchsia Dunlop. I had cucumber and radish I needed to use up in place of bean sprouts.
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I made these Spinach Artichoke Chicken burgers on toasted brioche buns that were wonderful! Made in food processor and added a splash of soy sauce and topped with fresh mozzarella. COTC and browned butter haricots alongside.
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I’ve done spinach in chicken meatballs before, but never artichoke. Great idea - thanks for the link!
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Serious Eats pan pizza with pepperoni and olive. On the side, garden romaine with homemade Caesar dressing.
I feel the need to put in a plug for the Lloyds Detroit-style pizza pan I purchased last year. It makes a terrific, crispy crust on a pan pizza, and the pizza comes cleanly and easily out of the pan.
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Weeknight porchetta, it looked lovely fresh from the oven, but after I sliced it, it looked like a wild animal attacked it. Asparagus with hickory smoked salt and butter, salad of romaine, radicchio, snap peas, cucumber, yellow baby bell and creamy Greek dressing. Sangria.
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Sides are for losers. Sorry Respectfully is a very bad influence on me. Looks great. Fireflies are out and I mixed up a gin on the rocks. Bombay sapphire. Cheers. Loving this read: https://www.prevention.com/food-nutrition/g22115148/what-royals-eat-in-a-day/?slide=46
Oo thanks for the pan advice. Cdc and I have been on an exhaustive but fun quest to discover what kind of pizza he prefers. In order to still buy gas we did the quest at home though trying many pizza joints has it’s appeal. Drumroll please. He loves deep dish the most. I can live with that. Yours looks divine. I am so grateful he will now accept olives on his pizza. Will order that pan if I cannot find it at my super secret tech place where I also cheat and buy frozen pizza dough balls. Arrived too late for the retail store last week but the big trucks delivering to local pizzerias were zooming out of there. https://bovafoods.com/
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Thank you . Yep . Circa 1983
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For a smaller deep-dish pizza, a 10" cast iron skillet works just fine.
When I want to go big, however, I use the Lloyds. I suppose if you had a 12" cast iron pan, that would work just as well.
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I dunno, it looks delicious to me!
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Do you by chance have an electric knife? Tends to cut cleaner.
Probably better than the vodka made from monkey sh*t!
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