I read a post by @Presunto describing the cheese and fresh fruit in Oaxaca, and decided it could be a fantastic place to travel and eat well, and easily, with our 5-yo. Cheese and fruit are his two favorite food groups. Just need tips to avoid food poisoning from produce/new-to-us pathogens…
I observe that my cucumber salad is your broccolini.
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Risotto Primavera with asparagus, leeks, peas, garlic, parmesan and a little bit of lemon juice. Finished with a parsley-mint-lemon zest gremolata.
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default veg
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Mr Bean regularly fishes with a good friend while other mates tend to rotate. They are always swapping fish from their various excursions. Tuna fishing around us has been very good this season so we’ve gotten - and given - lots. I’d love it if someone went salmon fishing. One friend went halibut fishing in Alaska last year. That was an amazing piece fish.
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Mrs. P made me an apple and bacon stuffed pork chop with a side order of roasted delicata squash and mini peppers. she made a grilled shrimp salad over arugula, various fruit, and sauteed red onions for herself. It all went great with an excellent cabernet.
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The BF yet again - Cuminy, crispy-skinned chicken thighs, Mexi-rice, and a simple tomato & shallot salad. Always a favorite.
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Mmmm. My favorite, too. 
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I needed to make gumbo while I still had fresh okra, so okra gumbo with shrimp and chorizo it was. I didn’t have any andouille sausage. Creole rice and muffaletta salad salad. A Bloody Bull. Made with gin of course.
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Since iit’s take out lunch day today I made a cauliflower salad for dinner today
Second picture is the cheese tray I bought for lunch. Included is an aged cheddar, a sauvagine cheese, grapes and spiced walnuts.
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Ham steak with Ottolenghi’s potato, apple, caramelized onion and gruyere pie. Also, a salad of roasted crookneck squash in vinaigrette with toasted walnuts and dried cranberries.
My first time making the potato gratin. I used a 1.8 qt. saucier, and it just barely fit. The recipe would have you turn this one out upside down, but why humiliate myself? We dug in from the top (bottom?). It was delicious, made a generous amount, and I will make it again.
Next time I will add green beans to this meal.
Potatoes, squash and apples from the garden.
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No pictures. A diner breakfast. Bacon , eggs , and potatoes. With toast. Cheers. 
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I made pizza dough (Roberta’s) last night for the ritual pizza Fridays. Gorgeous, supple, maybe the best pizza dough I’ve ever made.
I doubled the recipe for 4 X 12” pies for 5 people, which seemed like plenty for 2 dieting teenagers, 1 dieting adult, and 2 more.
But. There was an additional kid. The pies were 9”, not 12” as the recipe claimed. For some mysterious reason, 2 of 4 pies were made before anyone was ready for dinner. 1 pie was topped with things no one but one (“dieting”) adult will eat. And one kid was almost forgotten about because he went to take a nap while all this was happening.
So, steak was grilled to supplement.
My dinner was a small “taster” slice from the pre-dinner pies, steak, salad, and a piece of toast: not a bad dinner and yet not “pizza night”, lol.
Gratuitous sunset pic, because it’s the first sunset I’ve remembered to look at!
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Japanese curry rice with chicken, mushrooms, carrot, onion, and potatoes, made with boxed roux and topped with a little cheese. And a salad with sesame dressing.
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I love that Roberta’s dough recipe.
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Sloppy Joe’s and homemade coleslaw. I always butter and grill the buns. Put a very thin slice of cheddar on top of the meat mix to help it hold together in the bun, but serve it with a knife and fork just in case. Enough of everything for a leftover meal.
I would love to know Mr. Happy’s address. He has yummy food!
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Do you get them to stretch to12”? Tips welcome.
Lol - never 12”. By increasing the recipe (this one or Lahey’s) by 10%, I can get to 11”, but that’s my personal best.
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Pizza seems like an odd choice for “2 dieting teenagers, 1 dieting adult”. And no green salad or other lightly dressed, “bulky” salad mentioned as a possible side?
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