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Too hot for anything except that 250000BTU wok monster…
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Yeah, but it’s only on for like 4 minutes total!
Sarah-I’m curious. Were you all able to get a commercial gas feed to the house?
No, we didn’t even try. It’s very expensive. Philadelphia has pretty good pressure, though.
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Grilled some Chicken thighs tonight. Didn’t want to do BBQ sauce or a dry rub so…
I marinated it in Pesto and white wine vinegar. Wasn’t half bad.
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Another roast chicken, fresh English peas shelled an hour before, watermelon/tomato/cucmber/goat feta salad with dijon parsley vinaigrette and basil chiffonade. Sweet summer.
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I love that bowl in which you have the peas!
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Hasu Yoshitaka. We have a number of pieces from him, and have visited his kiln and studio a few times.
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I’ve had an attraction for the wabi-sabi aesthetic for most of my adult life.
Soba with grated Japanese mountain yam and sauteed red dandelion with Ginger-Garlic. Leaning heavily on Asian flavors
Sorry no pics—my backup singer/photographer started wine on the early side.
À daylong journey of small plates celebrating the American melting pot.
Pork Char Siu (ish) Potstickers
Maafe with a touch of Caribbean
Chicken Piccata bites
Warm Chêvre Salad with Crispy Shallots with a Honey Balsamic Vinaigrette
Poblano Serrano Enchilada Casserole with Mole Coloradito
Guinness Stew
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I did a chicken breast, two thighs, half a rack of ribs and some Buc ees brisket.
Bruschetta with a purple crim tomato. Cole slaw and cauliflower, chick pea salad (kind of like a no carb potato salad)
Everything came out pretty well.
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Steamahs are ready, kid!
The pan was the plate since I’m the only one who likes them.
I did make a mini sandwich with some crusty bread.
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Sorry to break it, but chickpeas have tons of carbs!
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Roasted Ibérico pork tomahawks, pan-seared turbot (in the style of Orio), & bombolotti with spicy Italian sausage-mushrooms for dinner last night.
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Ssh don’t tell my wife. I couldn’t sell potatoes and potato salad. Closed the deal on this.
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You might appreciate this:
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It’s a staple in our household, as well.
We love it!
I had to double check the date of the article. It’s 10 yrs old. I would have been surprised if it was only now becoming popular in the UK. The article mentioned a store having many varieties of the cheese. It would be interesting to compare, as there is usually only one available when I see it and purchase it.