German interpretation of chili con carne with ground beef and pork, red, green and yellow peppers, onion, garlic, tomatoes, kidney beans, corn, cocoa nibs, cinnamon, chili, caraway seeds. Served with an avocado-yoghurt creme and cheddar
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Please elaborate?
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Yum! Add the bone marrow and you ordered everything I want to eat from that menu!
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You’ll need hella more parsley if you want to taste it. I find it essential in many dishes. It adds a grassy, green freshness to sautés & is a wonderful addition to salads - green, potato, pasta…
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I certainly love comparing just how much cheaper it is to dine out in a large city like Berlin vs. my podunk town in the middle of nowhere.
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My guess is several reasons. A very quick google search revealed a few:
there’s the ecological impact, the vulnerability of monocultures to disease outbreaks (about half of imported shrimp from India were found to be contaminated with salmonella or banned antibiotics), and exploitative labor practices.
I know a few people who won’t buy farmed shrimp. I am not one of them, tho I prefer to get wild shrimp when I can.
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Thanks, it was pretty good. I like my slaw on the tart side too, but we ate in, so nothing
to help it along.
Went back to the Thai place in our hood since we’ve not yet made it to the Thaipark…. despite having been here for almost a month already! 
After experiencing the heat levels of “Thai spicy” and “spicy” last time we were there –
the former making for a rather uncomfortable next morning – we decided to try their som tam & laab gai “very spicy” this time around. 
The traditional condiment tray with chilies in vinegar, chilies in fish sauce, and dried chilies I’d asked for just in case 
wasn’t needed at all, although I almost poured a teaspoonful of sugar in my mouth at some point to alleviate the napalm smothering my tastebuds. Strangely, sticking my tongue out to cool it off had little to no effect 
The two other dishes weren’t spicy at all, thankfully: the kanom jeeb gung were just very salty,
and the gung ceviche consisted of halved, raw black tiger shrimp topped with lime zest, cilantro, and ‘seafood sauce.’
I found the sensation of chewing on big blobs of raw shrimp with no indication of having spent enough time in the marinade to cook ever so slightly rather off-putting, so we took them home to be fried up at a later point.
What I really wanted was a thiccc chocolate milkshake to temper my tortured tongue, but I made do with a martini with local gin back in our pad 
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Captivating photo! We saw a post-storm rainbow over the water from our (briefly) rented vacation perch in Harpswell on what I think was that same day. Beautiful sight.
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Dashida can be either left out or you can sub something like Better Than Bouillon or Maggi seasoning. It’s just there to boost umami! An extra dash of salt or soy sauce would be fine too.
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We had a homemade Margherita Pizza last night. The dough was lovely and thick as per my partner’s preference. The sauce was lovely and herby. A success all in all. And please excuse the small plate 
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I find eating a little yogurt after a very spicy meal usually helps.
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Cauliflower, cinnabar red, smooth, and golden chanterelles, and coral mushroom. The couple puffballs I found had already gone to spore.
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I’m so jealous every time you share your mushroom foraging bounty!
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Thank you! This was one of the first times that our kiddo really got into it, so hopefully there is lots more in the near future. The weather has been perfect for mushrooms - very wet and humid.
Our little mushroom hunter in training. Sorry, can’t help myself.
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Adorable 
Re foraging, I keep thinking I should take one of the guided explorations. Will look when I get home.
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I find that the flat-leaf kind tastes pretty herbaceous and adds quite a bit of flavor. The curly kind is pointless.
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Happy to take you out if you come to Asheville again. I seem to have bad luck when I go with the intention of finding anything with friends though
Goodness, that spread looks incredible! If anyone asks ’ what to take to a beach weekend?', you’ve nailed it! BTW…how was the beach?
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Yum! Sometimes a puffy dough does it for me.
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