i’m unfamiliar with sheltering rules outside my own city and assume that you can just pay $ to get somewhere as needed. I also assume that you can always eventually return to USA and then get pork galore, even if it’s not for another year or four - the point being that it’s possible for you in your future whereas others in Indonesia might not have the ability / desire to just ever go to USA.

Yes, just discovered a German charcuterie with some Polish inheritance. We're having some Polish chicken sausages (very spicy) together with lamb skewers for the BBQ today. Chill with Chili!

I bought red grapes and since you can't taste one anymore, they aren't too great. I want to do the balsamic thing...are you slicing the grapes in half first or just soaking whole.

Dining out at one of the best restaurants in Chapel Hill:

elements Restaurant & Wine Bar of Chapel Hill

Smoked whole chicken, a rack of pork ribs, baked beans, mac & cheese, cornbread, and a half decent Barbera from Calaveras county.

this is a lot for one’s supper! Enjoy enjoy.

I had a large taqueria luncheon today so might skip supper and just have an ice cream cone for dessert. I’m soooooo full.

I guess this will end up subbing for dinner . One of my neighbors does an awesome Friday night concert every week. Most times i have a friend over to sit on my front yard spaced 6 ft away. I make separate snack trays for us. Tonight is grilled shrimp, tortilla chips,.guacamole , pineapple salsa (jarred from TJ) ....i made pineapple/basil Margaritas for us.

ETA: half box of Tagalongs from the freezer.

I was indeed too full for a normal supper:
nectarine
organic mango
2 freshly-baked chocolate chip cookies
lots of iced water

sounds super fun and delicious! I had taqueria guacamole & pico de Gallo with my luncheon today so I know how yummy those are.

Last night at one of my favorite restaurants:
Cocktail: Tanqueray & tonic
Appetizer: Crawfish, sun dried tomatoes, leeks, manchego, brandy cream sauce over a crepe.
Main: crispy leg of duck confit and roasted breast slices over roasted mushroom choucroute with a Riesling reduction & roasted potatoes & shallots.
Wine: New Zealand Pinot noir
Dessert: A fabulous Creme Brûlée topped with fresh blueberries

First time the restaurant was open for sit down dinner. It was only a soft opening with four tables invited. Only two people/table.

I'm enjoying leftover ground turkey mixed with seasonings, a touch of lemon and feta, shaped into slider-size patties, grilled and served on brioche rolls with mayo, garlic and chives. I paired that with a bag of Green Giant broccoli with cheese sauce, and I'm trying to keep from eating the entire bag of broccoli in one sitting.

I'm also enjoying a beer with dinner.

Indeed, there was plenty for dinner for the four of us, and lunch again today.

Tonight will be pizza and salad. Debating whether to indulge the kids request for Round Table or if we try one of the more artisan places near us.

omg I thought that you ate the full rack of ribs and the whole chicken. It’s better that 4 of you were eating this.
I loved Round Table in the 80s and maybe once or twice in the 90s but there’s no way I would choose it over almost any other pizza spot. The only pizza chain I would allow is Lou Malnattis in Chicagoland. Everytime I choose what our child wants is because there’s a huge benefit for me, like how our child requested the fridge with the door dispenser, which is so perfect for me.

sounds great - was it a prix fixe or could the 4 tables choose from a menu?

Was able to choose from a single use paper menu. Definitely appreciated all of the precautions that the restaurant took. :tu::tu:

Come on, give them a shoutout; what's the name of the restaurant?

Romaine lettuce salad
Grilled chicken burger with leftover guacamole
Grilled corn

Cheeseburger on roll-ppang
crab cake
raw organic cukes and red bell peppers
leftover oven fries
leftover curry chicken over brown rice
challah (baked in the afternoon)

desserts:
freshly baked chocolate chip cookies
rainier cherries (conventional)
Haagen daaz chocolate ice cream
challah


so awesome. Hope your next meal there is equally fabulous.

probably Emeril’s place else Cafe du Monde :-)

I was in new Orleans in November for the moderators' annual training session. Didn't go to any of Emeril's restaurants, there are so many much better choices. Café du Monde is horrible, they live on their undeserved reputation. Café Beignet is infinitely superior.

I was jesting and am sure that the place wasn’t even in The French Concession (joke!!!!)

I am impressed that you made challah...you should post a photo next time!

I didn’t make challah - my family made it for us. It’s super good and was temporarily side-lined because of the roll-ppang. We need more challah and in theory we shouldn’t ever have to buy the amazing one from our local deli (Wise Sons), the one about a mile from home.

Well why not expand your bread making to try it. Maybe they can teach you or you can just follow a recipe.

The challah is already perfect and I’ll work on the pizza dough and sourdough bread recipes instead, whenever I get around to it. I want to make more corn cherry scones and chocolate chip scones tomorrow. I love the corn cherry scones oh so much!!!!

Do you have their book?

no because I have too many cookbooks that I’m not reading and I now mostly use GOOG search for recipes on my phone. My iBooks has an arsenal of pdf recipes. I was so excited to move to that office ($1100/month for a big 300 sq ft room with a shared bathroom with a single lawyer office) in Dec 2012 and went to Wise Sons a lot for years as they were only THREE doors away. Once they even insisted and comped me a meal so I had to put a lot of cash in their tip jar. I’m probably one of the only people who has coincidentally been seated next to both major principals at different restaurants (a korean start-up in East Oakland and a Super Duper!). I still love their products but haven’t bought their bagels at my local grocers for weeks. They’re still a mile from my house.
GOOG Maps says 0.8mile

I hope when you make things like scones,.you make a big batch.and freeze it in batches.

BBQed some chicken basted with peri-peri sauce, which is probs my favourite way to BBQ chicken. Had them with some potato wedges and a salad.

https://cimg2.ibsrv.net/gimg/www.fly...6d396321e2.jpg
https://cimg1.ibsrv.net/gimg/www.fly...10d4c9b559.jpg

usually 2-3 batches. They’re so great!

Chicken looks amazing. Only peri peri sauce---did you put anything else on it? Potatoes look yummy too

Salted the skin and left it in the fridge for a few hours then just before putting on the BBQ I put on some pepper and smoked paprika and olive oil. I didn't put the peri-peri on until late, lest the garlic burn!

I'm uncertain if I want to heat up leftovers (marinated chicken, baked with cheese and bacon) or if I want to make meatloaf. I may opt for the meatloaf simply because I have a bottle of red wine open and I really should have another glass of it.

Grilled artichokes (mostly for tomorrow dinner )
Green salad
Bucatini with shrimp in lemon, garlic , wine, lemon, fresh herb sauce topped with toasted panko.

https://cimg5.ibsrv.net/gimg/www.fly...aa9779944a.jpg

That’s purty!

Fresh pappardelli pasta with Rao’s marinara
meatballs
penne with olive oil & parm

random ice creams
freshly baked challah - plain and raisin

Wonderful!

Not even close.

A small restaurant owned by a husband & wife team on Magazine St in the Uptown area - Bistro Daisy.

when will you return?
i knew it wasn’t commander’s palace but I had to mention either paul or Emeril :-)

Might be a dumb question, but did you make the peri peri sauce or buy it? I've only used the Nando's sauce from the store, which is good, but your sauce looks better than mine ever has -- although I've never done a whole chicken.

I sliced them in half.

I actually think the balsamic was a little too sweet. Red wine vinegar would have been better, since the grapes are already sweet.

Made it. I've tried a few different recipes over the years. The one that I use as my base is this...

https://www.africanbites.com/piri-piri-sauce/

I add more lemon juice and a bit less garlic and leave out basil and oregano (tbh, I think they'd be swamped by th e garlic, lemon and vinegar anyway), but if you start with that give it a taste and add as required. It's a real cinch to make and once you've had it homemade you won't go back to buying it.

We were in the neighborhood in November; we had dinner at Saba, a block away.