Très délicieuse!
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Technically breakfast, but felt more like lunch. Sent the man out for tacos — 's Taco Toosday, after all 
Two brisket tinga, one roast pork. So lardy 
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THAT is the thing I miss most here in France ! That, and wild salmon 
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Yeah, proper tacos are hard to come by in Yurp. Berlin’s finally got a couple legit places run by actual Mexicans. There’s even a tortilla lady who delivers her homemade tortillas to your apartment!
But you have access to fab oysters and lots of European fish/shellfish not necessarily available in the US!
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Yes ! I’m in the countryside hence the difficulty of sourcing certain things. BUT absolutely not complaining … I buy almost EVERYTHING we eat direct from producers/growers and for a very fair price. But, you know… TACOS ! When I go to a city, I eat anything but “european food”
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I’m in sub-urbia surrounded by cattle and cornfields, but we have great farmers markets all year round.
When I visit a city stateside and Berlin, I look almost exclusively for “European” food — Greek, Italian, Turkish, tapas, French… we got the tacos and excellent various Chinese covered, but that’s about it.
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Sautéed mushrooms, onions, herbs over basmati rice. Some chicken gravy made from the stock, a nice lunch on a dreary day.
Sponge cake, kumquat syrup, coconut for dessert…this was a good idea😋
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Still working on the chicken from the weekend.
Slices of chicken, Havarti on lightly warmed potato bread with fig preserve spread and red leaf lettuce.
Fritos alongside…just not in the pic because they were in my desk drawer, not with me in the workplace kitchen. 
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I need to pick up more havarti today!
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I really, really, really like the dill havarti. The room mate and I shared a package of sliced with lox on seasoned rye crisp on our first camping trip. We bought the dill havarti because it had dill in it and dill + lox= love. Besides, the store was out of swiss.
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I realized last week while at a new Market Basket in Salem, NH (which is WAY more expanded than my local, much smaller, store), and just browsed through the cheeses. Picked up the Havarti and some 3 month Manchego, because I hadn’t had either for awhile. Realized that I’m cheesing out - I have 2 types of cheddar, a goat cheese, and I think one more sitting in my fridge. I think the cheddar and the rest of the Havarti will be a mac & ham & cheese very soon.
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That looks warm and comforting and not too heavy!
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Lighter bake this time? Looks so fresh!
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It’s a Neapolitan style dough so no sugar and also I’ve been experimenting with higher hydration going from 56% → 65% may be also why it’s a little lighter. Same bake time - 90 seconds @ 850F. I think I like it.
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