God I miss Berlin. When the weather is beautiful in the spring, there is nothing like it. And of course, the BIRD!!!
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One of those standard BBQ dinners: BBQāed lamb. Bought a small leg (with bone) and got the butcher to saw it in 3. The smallest slice was marinated in some sherry, oil, pounded fresh turmeric, garlic. Aubergine slices were grilled alongside some asparagus. I want to make a photo of the aubergines next time.
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Off topic now: by the time I woke up the little ones have already left the nest. They have been hiding in various spots in the garden. They are frightened and the parents keep giving us the evil eye, even when we are inside the house!
I managed to snap a pic before this one went back to its hiding place. In this photo you can see my garden table and how close to the nest it is (I sit with my back to it). Photo was taken a couple of weeks back when it was still cold with intermitten hail and wet snow for days.
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Pretty sure that most people say whether or not they liked what they prepared. Saying somethingās āgoing into regular rotationā isnāt as important for me to read.
I reckon that may depend on when they post. If someone posts after theyāve had dinner, then they probably comment on how it was. If, like me, they post before cooking then they probably donāt generally return to say how it was - or, at least, I donāt, unless someone asks. And Iām not about to change.
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Well, thatās what I was talking about. Some post about what theyāre GOING to cook. Why would you not be willing to follow up. Iāve had successes and failures and things in between. Iād be interested in peopleās feedback. Why would you be ānot about to changeā?
I guess I just know, based on the way a recipe is written, if I would like its flavors and or whether Iād want to spend the time preparing it.
But people post the way they choose to post. If youāre interested in how it turned out, ask.
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Puttered about the house today as the weather chose not to cooperate until late in the afternoon. So dinner was easy - a Frankenchicken breast seasoned with fresh lemon zest, salt, and pepper and into a 400Ā° oven until done, spooning some of the fat that came into the pan about halfway through.
Sides were leftover basmati rice, and sauteed broccoli, carrots, onions and red bell pepper, seasoned with Penzeys Fox Point seasoning. And a glass of white wine.
Oh, Iām not trying to make ārules.ā At all. But havenāt we all cooked something by a recipe that sounded good and just didnāt make the mark. Thatās all I meant. A āword to the wiseā 
A bottle of rosso with sumptuous Chef Boyardee over stuffed ravioli dusted with Parma cheese ; left over oak smoked pork ribs and macaroni salad . In the hotel room . Great day of fly fishing on the McCloud . Happy Mothers day .
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Sounds great! and Were you around when Sam F was? He would cook in his hotel room regularly.
I remember Sam .:
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Iāll agree. Iāve made recipes that sounded good but didnāt quite make the mark!
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Dinner tonight- med rare rib steak, squid ink pasta with shrimp Alfredo sauce and a green salad with a creamy garlic vinaigrette.
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If I can be arsed, I may do with tonightās dinner.
Itās a leftover roast pork meal. One of the things we do with leftover lamb is warm it up in the leftover gravy to which weāve added āstuffā - usually redcurrant jelly, mustard, Worcestershire sauce. Weāre going to try similar with the pork gravy although the āstuffā will be different and is , as yet, undecided - although Iām tempted to just let it be a couple of dollops of HP Barbeque Sauce.
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And another perfect Berlin dayā¦ they just seem to keep coming. Of course, as @biondanonima said ā having nice weather sure makes a difference 
We made our way to the Thai Park around 3 and found a huge crowd already there ā more so than in previous summers, so word has definitely gotten out.
The line for the soup lady wasnāt too bad, but my man waited a good half hour to get his hands on some som tam. The soup was fantastic (as ever), the som tam nicely balanced with a serious kickā¦ though Iām not sure it was āhalf-an-hour waitā worthy 
Met up with an old friend at a German place nearby for beer, flammkuchen (for my man) and a bowl of kohlrabi soup (for me).
I am now positively beered out. At least for today. My scooter should finally get here today, so weāll probably bop around town this afternoon - maybe check out some vintage stores.
Dinner will be at home tonight, despite beer garden weather. I see piccata and buffalo caprese in our future.
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Nah, you lost me at that point. Kohlrabi - voted most pointless vegetable to ever cross the Harters doorstep. We just find it utterly tasteless. The worst was when we were getting a weekly delivery of organic veg and it seemed it was in season for weeks. Every sodding week, kohlrabi! And, yes, we did try making soup with it.
Itās not my favorite vegetableā¦ by far. My mom used to make it with a cream sauce, which I always enjoyed as a kid.
This was very savory, to the point that we thought maybe some horseradish had been added, but it was ājustā kohlrabi and a little celery.
I donāt think Iād want to eat it every week, however. After all, itās asparagus season now 
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Really everyoneā¦I like kohlrabi and only tried it for the first time a few years ago.
I picked it up at a farmers market upstateā¦it was delicious and sweet if not a bit of
a pain in the ass to clean upā¦I throw it in when making roasted vegetables when available.
Iāve only ever purchased it from farmers markets.
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Greek-ish salad tonight with lots of kalamata olives, cucumbers, tomatoes, marinated white beans, and a few dolmas.
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Marinated 7-bone chuck steak. We used to make these all the time but havenāt in years. Hereās what I used today:
Along with (frozen from New Yearās) black eyed peas and rice. And sauteed mushrooms topped with arugula.
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