They keep coming back 
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I made pad krapow gai from the NYT, served over white rice. Iâd like more now.
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Dinner was seared and roasted chicken thighs, seasoned with s&p, garlic, oregano, pimenton. Served with aji verde and cilantro. Chared fresh corn salad, tomatoes, avocado, red onion, cotija cheese, cilantro with sherry vinegar & oo dressing. I had a Red Snapper that left me craving something more gin forward so I had a Beefeater martini rocks and there was wine with dinner. There will be a repeat of last nights dessert later.
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Your tuna casserole calls to me. Iâve been under the weather for a few days. Had some cottage cheese and canned peaches yesterday. Made poached eggs on toast for supper. Keeping my fingers crossedâŚ
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sigh - nothing to see here, yet I post. Moar leftover tuna potato salad, pan con tomate, and a half-cup of the BFâs white bean/sausage soup, which was delicious.
mourning the loss of Pee-wee Herman today⌠I think weâll watch The Pee-wee Herman Show tonight.
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Slow-cooked broccoli and mushroom in tomato sauce, served at room temperature, 'cause itâs hot.
Salad with lettuce, tomato, cukes, tarragon and parsley from the garden. Avocado, shrimp, squid, onion and radish not from the garden. Served cold, 'cause itâs a salad.
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I hope you feel better tomorrow!
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Crab MacânâCheese - no sodium citrate was harmed when making the dish âconventionallyâ with fusili, flour, milk, cheddar, Monterey jack, asiago, old bay, nutmeg, tomatoes and crab
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Had a lovely day off. BF and I saw âBarbieâ. I didnât think I would be seeing it before âOppenheimerâ, but there we were. Drinks and apps afterwards as we discussed the movie. The bartop was made of slate and they conveniently provided chalk.
Fantastic cocktail bar. Huge specialty menu but I felt like a Negroni. Had not had one in ages. Saw an Anthony Bourdain clip the other day of him professing his love for them so that must have put me in the mood. It was perfectly made in a gorgeous glass Stirred, not shakenđ-- so many bars rush cocktails by shaking everything. Not here. BF had a Tequila Scarlet Knight with jalapeĂąo salt on the rim.
To eat: a batch of their house specialty âdouble friedâ chicken wings which were excellent texture-wise and then honey butter rice balls. The menu was Korean inspired and the menu described them as âKorean Gnocchiâ.
Being near the Indian food capital of New Jersey, we picked up a Biryani and naan on the way home.
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Nice
I always specify the more boozy gin cocktails I order (including, but not limited to, martinis) to be stirred, not shaken.
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With all the hype that Barbie movie got, some people mightâve missed a lil independent flick about a physicist we caught at the local iMax this afternoon 
Most of the 3 hours were actually quite engaging, even though the political intrigue couldâve easily been cut down by a good half hour. RDJ def stole the show as Strauss. I still wanna see Barbie, tho 
Dinner at a new Greek we discovered Sunday while scootinâ around town with the cutesy name Itâs all Greek to me! wasnât the greatest weâve ever had in Berlin, but certainly better than the stuff we had a few weeks ago. We split pikilia kria, grilled xtapodi, and pork souvlaki.
The pikilia included all the Greek dips/salads, i.e. tzatziki, melitsanosalata, skordalia, tirokafteri, tarama, fava, as well as a dolma, gigantes, patzaria, and a chunk of feta. The skordalia was far too light on the garlic (when itâs literally named for it FCS), the tarama a bit bland and short on roe flavor. My homemade tzatziki is also better than theirs, and the gigantes were underdone.
The grilled octopus, however, was grilled perfectly with a light char & incredibly tender. It needed a splash of olive oil & lemon, both of which were available to us at the table.
The souvlaki (tenderloin) was also pretty perfectly medium & flavorful, the potatoes nice and lemony.
We had a crème caramel forced on us & two ouzos. Whaddya gonna do? Walk a few more steps vs. taking the tram to our doorstep is what. Tomorrow we fast 
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Trying yet again to join the fun here at WFD.
Sunday was a salad of quartered grape tomatoes, corn cut off the cob, thinly-sliced red onion and cukes, liberal sprinkling of cilantro. Only dressing needed was Penzeyâs Szechuan Roasted Salt + Pepper. Angel hair pasta topped with Quorn soy chicken, with dabs of my garlic scape pesto (last of last yearâs batch, which I excavated from the freezer; I made a huge batch right before our recent 2-week trip).
Last night was the same salad, this time I tried topping it with fresh peach chunks (I generally donât like mixing sweet and savory, but this was fine), grilled halibut with generous globs of pesto for B, side of Korean-ish vinegary cukes. At 12 oâclock on Bâs plate was leftover scrambled eggs from Spring Onionâs breakfast for dinner. I have finally nailed the bacon-making and even was complimented by SO 
(I neglected to take a photo of his dinner).
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Your profile pic!
Sorry for the delay, folks - hereâs the link to the August 2023 WFD thread!
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Thank you. I have some HonDashi granules which look like would work well.
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