Mixed experiences so far with Patti's Mexican Table cookbook. Any other Mexican cookbook suggestions?

Any of Rick Bayless's cookbooks, though I'm partial to One Plate at a Time.

Thanks. Placed a few holds on his books at the library.

Pujol's Enrique Olvera's and Contramar's Gabriela Camara's .

Thanks. Just reserved with My MC Kitchen.

Trust me. During normal times we have a festival of some sort somewhere in Toronto proper nearly every weekend during the summer. From "Taste of the [insert an ethnic cuisine or local BIA]" to rib fests to street festivals. It's a nightmare to navigate because we also have our "other" season (winter and construction) and during the summer we have infrastructure projects going on...

But I've noticed several states have been going up and down the covid-roller-coaster and the AGs suing cities/counties who are trying to maintain some sort of public health order. I'm not sure how they would view a ribfest operator not running theirs because of covid but hey, what do I know. (IANAPHO)

I would love to try a texan ribfest (and to visit one of my buddies down there), but beyond eating under the open skies, I don't really see the appeal (but I also suspect the ribfests down there are actually value propositions vs the ripoffs they are up here).

And to just end it off with me having chinese carrot cake and a light salad for dinner.

That looks delicious!

Bucatini with olive oil & pecorino
bucatini with pecorino
meatballs
bucatini with Rao�s marinara and meatballs

chocolate fondue with dippers - broiled marshmallows, organic strawberries & bananas, ciabatta, and rice Krispie treats

Omakase sushi nigiri at Hidden Fish in San Diego. Exquisite fish both in flavor and texture. We have a new found favorite: striped jack.

Today we head back home and wave goodbye to eating out. It�s going to be hard to get back to home cooking after these recent adventures.

safe trip!
I love sushi and won�t ever try to cook it. I�ll always approve sushi carryout :-)

We're going to try the viral tiktok tomato and feta pasta recipe tonight. Anyone try it and have tips? I've already heard we should use two pints of tomatoes and possibly add thyme. We got a high quality feta from Fresh Farms when we went there a couple weeks ago. (They have a feta counter!) And I have a short pasta to use.

I have not heard of this but does it call for fresh tomatoes rather than canned?

I think I've done it twice, several years apart. I didn't find any personal satisfaction in making it myself, and maybe just a small cost savings. I'd say this falls into the category of better to order than to make.

Lol, I didn't know there was a feta counter, but I always discover something unusual there. I think we're probably due for a trip back there soon so I can try something new (usually a mystery sausage ). Sorry no tips on your recipe though.

Same here, sushi is still a bit beyond our abilities to make at home. Though onigiri is something we enjoy making at home.