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I spoke too soon.
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And ketchup/catsup fir dipping those fries in?
14° this morning, 30° for our high.
Wearing socks indoor again
Oh those fall colors of the larch, aspen, Oregon grape and ash.
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Burgers on the grill. Craving the fast food version, right down to 'merican cheeze and dehydrated onions. Scratched the itch.
Spinach in vinaigrette because vegetables.
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We had smoked country ribs with a Cajun dry rub and TJ’s sweet potato fries. Mrs. P also made fig, gorgonzola, Andouille sausage toast with with garlic crunch and hot honey. We had a nice Australian cabernet to go with the meal.
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Not really photogenic but quite tasty - greek inspired “pie” based on a recipe from Diana Henry. Zucchini and scallions get roasted in the oven first, before they are mixed with eggs, greek yoghurt, feta, parmesan, dill and garlic and everything is baked in the oven
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Love your utensils! Everyday use or special occasions?
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Everyday use.
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In the little metal mise cup in the background. Ain’t fries without ketchup for dipping. 
And BRRRR on those temps! Too early for me!
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Great meal out last night. Place was hopping – no surprise on a football Friday, but thankfully, we’d made reservations. Still ended up sitting at a high-top in the bar area, as the restaurant was a bit toasty & the bar much cooler.
We shared an ear of their fantastic street corn (wish we’d gotten one each), an appetizer for which I’d return any day. Our mains were the Friday fish fry special and the old-fashioned burger with added bacon that came highly recommended by our fabulous server who happens to be a friend of mine
The burger was one of the best I’ve had in the area – well-seasoned meat, good bun:patty ratio, great aioli, crispy bacon, gooey cheese. We got fries instead of the chips that come with it for a little up-charge: worth it.
The fish fry itself was delectable: 3 big chunks of flaky white fish (I forgot to ask whether it was haddock or cod) fried with the perfect amount of crispy, light batter. It came with a good slaw that wasn’t too sweet, hush puppies that looked fab I didn’t taste bc I don’t care for them, and a generous amount of mac & cheese I found rather bland and a bit runny.
We sortakinda left room for a slice of their incredible banoffee pie in that we took it home with us, so… no insta-worthy pic of this scrumptious creation they serve in house on a pedestal. In fact, the whipped cream was a bit askew when we ate it STRAIGHT OUT OF THE CONTAINER 
, but it was just as good as I remembered it from the first time.
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This is a late freeze for us, usually the freeze cycle starts about mid September. I got the little San Marzanos in last week. So delish!
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Wow, what a treat!
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This comment is screaming for a laugh react.
In days gone by, we jigged up anchovies, sardines and shiners off the docks in SF bay for striper bait. When skunked, bait was WFD. 
Now we have to spend good ¥ for same. It’s all good.
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Beef shish, roasted new potatoes, grilled zucchini and a shared caramel apple. 80 degrees today, north of Boston, expected to be about 45 degrees tomorrow. Hello November!
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