Dinner tonight is Brown Rice Congee with Shiitakes and Greens from https://thekitchn.com/recipe-brown-rice-congee-with-shiitake-mushrooms-and-greens-recipes-from-the-kitchn-185837#post-recipe-11901 with pickled cucumbers from Woks of Life - https://thewoksoflife.com/chinese-pickled-cucumbers/.
I also marinated roasted white turnips and kohlrabi in the same pickling liquid for a couple days in the fridge. I was really pleased with how those turned out!
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Where’s the location of this place? Interesting your guest order some ’ luncheon Dim Sum ’ with your supper?!
BTW, here are some photos of our ’ Toronto Version ’ of some of your dishes!
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Berlin. He was curious about the quality of their dim sum besides the Cantonese dishes.
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Lamb chops with the last of last year’s garlic scape pesto from the freezer. Just in time to make room for this year’s batch - my garlic crop failed so I ordered scapes from an organic garlic farm. They happened to have a 10 pound minimum, so there is going to be a LOT of garlic scape pesto in my future! Sautéed Brussels sprouts with toasted almonds and lemon on the side.
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91 degrees yesterday, mid eighties today, frosty, fizzy g&t weather. I’ve been eating a lot of salads, tonight Spicy Thai Pork Tenderloin salad. It’s a keeper. And ice cream.
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Everything looks great! What brand/flavor of ice cream is that? It looks like one of my favorite flavors - Burgundy Cherry.
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Sorry about the day but dinner looks delicious.
Might be getting this for a late lunch early dinner tomorrow: https://www.facebook.com/JessesBarbecue/photos/a.1727684310592239/5838152992878663 from the mennonite bbq but they run out faast
Great meal for not being in the mood . I haven’t been in the cooking mood for two months . Of all the shit I’m going through. I’m basically eating scraps of the wagon train.
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Berlin!! Wow! That brought back some really fond memories!!
Years ago, during a visit there, I had ’ the best tasting Chicken Liver ever ’ at a Chicken specialty restaurant. Served in a sizzling hot, cast iron pan. Sweet. mildly tangy, sticky glaze, perfectly cooked pink! Skin gave out ‘pop’ when bitten into it like a German sausage! Yummmm!
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Thank you and it is, except Umpqua calls it Bordeaux Cherry.
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I made some telera rolls today using this recipe:
Which came out a little smaller than I expected.
Used one to make a torta árabe with onion, cheese, and beans. With more of the beans on the side and broccolini.
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Those rolls! 
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Looks so good!
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Hate it when something steals cooking mojo. Miss your posts.
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No pics but yesterday I made crispy shrimp tacos with spicy creamy Sriracha/chipotle sauce, lemony cabbage slaw, and diced tomatoes. I also braised the remainder of the cabbage head in chicken-poblano broth, butter, and bay leaf for a second side. I actually made this for the fam as I had antipasti and cocktails out.
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UGH - I hope you get off that wagon train of scraps and are doing enough better to want to cook soon!
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They look amazing - as does the resulting meal using them!
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Last night’s side to chicken and rice: air fried tostones. No, not as good as actually frying then but still crisp and satisfying.
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Roasted tomato cream soup, celery salad with lemon and parm, and the Plateau Royale a la Small H.
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