Flat breads tonight, pepperoni and a tomato-basil-mozz.
A jar of Classico pizza sauce, cheese & roni from Market Basket, tomatoes and basil from the back yard.
Easy Peasy, DH heading out for an evening event.
9 Likes
TJ’s trofie and jarred Bolognese sauce with buttered winter veg mix. Nicely low effort after a busy day.
23 Likes
What kind of flat bread base do you like?
1 Like
I made these sandwiches with some modifications (I don’t like quite so much cumin and paprika on anything) to my liking and using homemade flour tortillas for wraps instead. Delicious!
18 Likes
Annie’s White Cheddar shells, baked beans from a can, beef strips tossed with steak seasoning and stir-fried, leftover roasted eggplant dipped in mayo, rolled in Panko and baked at 400 °until golden.
9 Likes
Plopping this here, from cookware, for more eyeballs.
1 Like
Grilled street fajitas. Chicken, poblano, bells, onion, pico and sour cream. Elote salad. Bloody Maria and margaritas. Hermiston watermelon for dessert.
22 Likes
We have been using Stone Fire for the past few years.
We split one for lunch with some salad or 2 for dinner.
Add our toppings of choice. Into the toaster oven on the rack for maybe 10 minutes at 400 degrees.
Very consistent and we like the crunchy crust.
16 Likes
Thanks - others here have mentioned that. I’ll have to keep my eye out for it - can’t recall seeing it for sale where I am.
1 Like
We shop north of Boston and Stone Fire is an end cap display, naan, big and small flat breads. Often near the pita bread displays. And we have seen them in Targets. In the bread section if I remember correctly.
4 Likes
Yes, they are the best of any pre-made store-bought crust I’ve had. I usually brush with olive oil, bake for five minutes to crisp, then add everything and bake again. Always great.
5 Likes
I feel like I have not posted in forever, though I have been seeing your amazing meals every day.
Tonight was Chicken Katsu Curry dusted with Furikake (saw that on @BeefeaterRocks’s Katsu the other day and thought it was a great idea). I made the chicken (air-fried tonight) and rice. BF did the curry sauce.
There was most certainly a martini.
24 Likes
I did find this a tiny bit funny in light of this
2 Likes
What are the chunks in the curry sauce?
1 Like
That katsu though 
3 Likes
Potato and carrot.
1 Like
Gotcha. I’m familiar with katsu, but not so much with Japanese curry, although I hear a lot of folks loving on a commercially available product. It’s an interesting concept to me, carrots in curry (potatoes less so, but I also don’t associate them with Japanese food - shows how much I know!).
Very good Greek food at a newish place in Berlin. The meze outshone the meatz, half of which we took home bc portions are out of control it seems 
Started off with a very good, not too sweet Hugo & Athenian vermouth with tonic, both very refreshing.
The meze was a generous portion of tzatziki, spanakopita, taramasalata, kolokithokefte, loukanino, fava, patzaria me skordalia, spanakokefte, kefte. My tzatziki is better, but the fava & the skordalia were the best I’d ever eaten. Everything else was also quite flavorful.
We made the stupid mistake to order a meat platter “for one” (I see a theme here) – stupid bc I was pretty much full after the mezedes, and also bc we’ve had better meats, which may not be their forte.
The pork souvlaki was a bit overdone & not as flavorful as mine, the lamb loin was also slightly overdone, though the chop was perfectly cooked, and the bifteki was def the most interesting. I’m more and more in the ground meat camp than chonks. There was also more of that scrumptious loukanino I had none of bc I simply couldn’t eat another bite. Once again, no room for one of our favorite Greek desserts, loukoumades. SAD.
Meat Mountain leftovers will constitute part of our dinner at home (!!!) tonight, plus choriatiki I’ll make, and kopanisti & tzatziki we bought at the farmers market earlier.
17 Likes
