I've noticed that a lot of English translations of menus in China - besides often being absurd - avail of binomial nomenclature when referring to mushrooms.

I'm quite familiar with La Mordida from my days living in HMB. A very good taqueria, especially when the abuela is making the homemade tortillas on the comal.


​​​​​​Today, sadly, it's (I'm not crazy!) institutionalized fare courtesy of the ATL skyclub. Shredded BBQ pork, mac & cheese, and a few Sweetwater drafts.

Lunch
 

Salmon veggie stirfry on top of rice. Plus perkedels. Pretty tasty!
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Fun! Did you ever see the California burrito? It’s huge. Blatantly sized for 2-4 people. It’s $19.99 bargain for such a gigantic burrito. I saw one this week and was stunned with the size.

We were in Hickory NC this afternoon to visit the cemetery where my parents are buried. There are good restaurants in Hickory. I chose something else.

Grilled chicken sandwich with Caribbean Jerk Sauce, lettuce and tomato. Lukewarm, dried out, tough, stringy chicken breast. Flavorless sauce. Good fries though. Sam Adams Summer Ale.

You just like crummy chicken sandwiches?

In another 10 days I head home and start cooking for myself every day. No more crummy chicken sandwiches. I should have eaten at DaVinci’s next door. Never had a bad meal there. But “Hickory Tavern” sounded more like what I was craving. Live and learn.

Be honest, you were more attracted to the Tavern in the name! :)

DaVinci’s is rated wayyyy higher than any of the Hickory Tavern chain restaurants. Live and learn.

Companion bakeshop, Aptos CA

shared:
kougn amaign
lemon cherry scone
Croissants
chocolate chip cookies
sliced picnic bread
sliced local bread (100% wheat)
Chocolate chip baguette


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Speaking of Kouign-amann, we decided to give making them a try today- something we’ve talked about for years. Not bad for a first effort, though I should have pushed it into the pan (9 in. round) so it would have come out more round. We did cheat, however. We used frozen bread dough, but we did all the rolling and folding and resting ourselves.

Wow---excellent job!! Looks great. Would you do it again or too labor intensive?

Definitely would do it again (I edited while you were posting to say we used frozen bread dough to save time). There are a couple variations from Food and Wine Magazine that call for frozen dough. It was actually kind of fun once we got the hang of rolling it out and folding it. We could have done a better job of sealing in the butter, which started to leak out as we were rolling it out. Also, I would probably use a little less butter next time as a lot also leaks out during baking. The amounts of butter vary in the recipes. But, it had that buttery, caramely, sugary flavor. :)

I've been meaning to mention since you're in Asheville...
For 35+ years I was all over the US working, much of it on or near the east coast. Usually for weeks at a time. The ONLY area east of Colorado(except Texas) that I truly liked was the Asheville area, and that was close to 20 years ago. Sounds like it's just gotten better. I still have my Belle Chere shirt I bought there. :) I was very sad to learn that the landmark Mack Kells closed, and also that Belle Chere is gone. My two fondest memories, sigh.

bread dough? I would have guessed puff pastry.
current issue of Food & Wine? I don't remember seeing it.
How many sticks of butter? :eek:

No, it’s an old recipe and called Breton Butter Cake. It looks like puff pastry because it’s repeatedly rolled and folded - 14 layers, I think. “Only” about 6 ounces of butter, which is a solid layer and sealed in, as opposed to being mixed in.