Last meal in Berlin. Wah.
Another plate of fabulous pappardelle with chanterelles, mâche with vine tomatoes & diced fried up bacon in a garlicky vinaigrette (so garlicky, in fact, I worry our cab driver out to the airport hotel might throw us out halfway 
)
Twas delicious, tho. Sad to leave.
August 20th is National Bacoon Lovers Day?!? Oooo I am going to live for this day!
Tonight’s dinner was a basa fillet poached in a spicy tomato sauce with a risotto on the side. Next time I will have to add some veggies to the risotto to add more colour to the plate.
And August 8th goes hand-in-hand with August 25th and 28th…
BF made a mezze platter tonight, with his own falafel, keftes, hummus, and tzatziki, and store bought pita and stuffed grape leaves. green salad on the side. Still pretending it’s a bit warmer here than it is. There were actual raindrops today in SF! Like, 3, but we got 'em.
Dinner tonight is Fish and Mixed Vegetable stir-fry from The Woks of Life. They use tilapia in their recipe; I used pollock. Fish came out beautifully! Enough leftovers for lunch tomorrow, too.
Spiced lamb meatballs with homemade pita wraps. Cuke and onion salad from the garden (no tomatoes yet). Homemade humus and tzatziki. Olives and feta.
Any other time of the year I would add parsley to the meatballs for some color and freshness. Being August, I added grated and wrung zucchini instead.
Fresh cranberry beans, braised with herbs.
And waaaaaay too much scallop ceviche. Which I ate all of, so there.
Love the kitty silverware! 
Thank you 
No picture. Last night sauteed a thin pork chop, roasted a frozen mix of broccoli, butternut squash, onion, Brussels sprouts, zucchini, & onion, and made some garlic spaghetti, Was so made at myself because slightly overcooked the pork chop.
True dedication 
Let no one call me a slacker when it comes to food.
It’s hard work, but someone’s gotta do it 
Those scallops are not going to eat themselves!
Right? If you ever need a helping hand (or mouth), holla. I might even do it for free.
PS: On second reading, I’m not sure about this reply taken out of context 
What people do with their filthy minds is not my business.
Inspired by an idea in the Sahadi cookbook, last night I made a berbere-spiced salad of butterbeans, sungold and grape tomatoes, sweet onion, celery, banana pepper, parsley, and preserved lemon. Served on a bed of similarly dressed arugula. Potatoes were tosses in olive oil, berbere, and preserved lemon and roasted to go with. I didn’t use the berbere recipe in the Sahadi book, but rather made a hybrid of Bryant Terry’s recipe and the one in Mourad. Like the harissa blend from a few nights ago, I included some citric acid, which gives it a tang and means you can toss it with oil and not need any other acid. That way I can get a salad with tang but not a lot of liquid dressing pooling on the plate. Also great for roasting when you don’t want to add moisture.
That salad! It looks so flavorful and satisfying as a meal in itself.
