Beef kimbap from the Korean grocer.
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Our favorite Bavarian fish griller was NOT sold out when we showed up today, Welshman in tow — probz bc the weather was typical Berlin “spring”-like, with ominous clouds and a few drops here and there.
He was therefore also not as stressed & cranky as he usually gets, and we had a few moments to catch up and put in our order for a trout filet & a char filet before shopping at the market.
The fantastically crispy pork belly at our favorite Thai truck looked tempting, but it’ll have to wait for another day.
After picking up sundry items for tonight’s mezzedes / snacky meal at our abode, we returned to our fish provider and dug in 
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Nice!
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More than the sum of its parts - this Rotisserie chicken and bacon (ham) Alfredo. Approximately half recipe made with 2 C vegetable tri-color rotini and 1 C of a jarred garlic Alfredo sauce. made about 4 servings. The tsp of Italian seasoning added good flavor without overwhelming the dish. Served with peas and a plate of tomatoes.
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Nachos with toppings, utilizing the other half of the meat mixture from the John Wayne Casserole and some canned refried beans (because the last of my endless supply of black beans got used a while ago, it seems.)
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Salmon cooked in browned butter with chervil atop a stew of various vegetables.
The stew from Mangia Bedda is an amalgam of sautéed onions, Yukon gold potatoes, zucchini, peas and garlic. All are cooked in homemade chicken broth and shredded basil is added at the end. This is a second time for the vegetable stew , it lends itself to other veggie combos as well. The first time I made it with cooked sliced meatballs steamed on top and my next rendition will be with shrimp, a very versatile vegetable dish.
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A cup of matzoh ball soup and half a pastrami sandwich, nice and fatty, from Saul’s Deli here in town.
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Hey - that’s my usual Saul’s order! Great minds… 
Sadly, about $10 more expensive than just a few years ago, and they consider the soup a side dish, so no potato salad. No pickles either. Such is life now!
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Casa Meekah has a stash, too.
The only way to have pastrami. Super-thin sliced, round roast “pastrami” is a sin against delicatessen. Similarly debased corned beef is, too. So just don’t eat the fatty stuff everyday, if the fat is an issue. Works for me …
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My late father lived about a block away from Saul’s and went there often. He actually got into a big argument with his server once because he felt that his pastrami wasn’t fatty enough.
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Whenever I’m in the opposite corner of Berkeley for urgent business (such as 30% off edibles at the dispensary, free bag of hot popcorn included), I get a chili cheeseburger at The Smokehouse, an old-school burger joint. They’re not quite as outrageous as Tommy’s in Los Angeles, but they’ll do.
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My dad felt kind of the same way about brisket; he didn’t realize that what he was missing was the taste of brisket from his youth, when the meat was fattier. Prime brisket solved the problem. 
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Great idea! The other thing I notice about buying brisket in Marin markets, where I do my shopping, is how much of the fat they trim off. What can you expect from Marin?! I think fat on meat is illegal here. 
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Pick up some brisket at Berkeley Bowl West, convenient to the Ashby I-80 exit. Fat is not a problem there.
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There’s a Fresh Market near me that has a big refrigerator case full of (not kosher) prime brisket for every major Jewish holiday. And priced as a loss leader, kind of like Christmas hams! Win!!
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