bunny buns are for eating. Yummy yum.
I hope you’ll find Cherries Jubilee!!

So that would imply that roll-ppang rolls are not for eating? :confused:

LOL, you love them, they creep me out.

Heck 97% pork.

I made rabbit pie. It was surprisingly good. Rabbit has all but gone out of existence and it shouldn't. It's a great meat. (that it's an invasive pest probably has more to do with the lack of rabbit farming).

Trying to work down the inventory in fridge and freezer before new one gets here so used up the pesto i had frozen last year and some frozen shrimp over bucatini. Freshly grated pecorino romano which came after the photo .
https://cimg2.ibsrv.net/gimg/www.fly...377f3b2834.jpg
Why are my photos posting giant size?

Maybe because it looks so delicious? I tried to resize it...

Thank you...now if only I could do that in the first place. And yes it was delicious...and have enough for tonight!

On my device (Ipad), when I go to upload a pic from my device, it gives me an option to use a Small, Medium or Large size of my image.

Using my phone...no such option.

Phone mileage may vary. Gorgeous bucatini

like my Applebys phone.

Thursday supper - sourdough toast with butter and with peanut butter, but not together.

Angel hair foriana with shrimp. Nothing makes a big, bold Italian red taste better than a garlic-heavy meal.

Beer.

Fondue with bread chunks, broccoli, cauliflower, and apple
chicken schnitzel with spaetzle and sautéed vegetables
dinner salad
dessert chocolate fondue with fruits and marshmallows

petit Syrah

best pandemic birthday ever.

Grilled Cornish Sea Bream, roasted potatoes and fava bean salad, washed down with a Macon Aze 2017. For pud, frozen berries with a hot white chocolate sauce.

wow...and a great brunch...definitely a tasty birthday. What kind of cheese did you use? Yummmm

Charcoal-grilled lemon pepper/olive oil sockeye salmon + shrimp
Charcoal-grilled asparagus and green pepper (seasoned with black pepper, garlic salt, basil)
Crescent rolls
Fresh straweberries
Homemade coconut ice cream with chocolate sauce

Seared swordfish with orange-soy glaze, orange segments and capers served over couscous.

awww thanks. We are away for my birthday - first vacation since March. Super delicious for sure.

Enjoy your vacation. Be careful.

thank you!

saturdar supper:
caesar salad
panzanella salad
rotisserie chicken
bread plate with lentil hummus, pickled vegetables, butter
cheese slices on sourdough

I’m staying at a nice Hilton in Jakarta. So mostly eating their great breakfast, plus room service for afternoon tea and evening cocktails/snacks.

I was still a bit hungry tonight, so my wife ordered a special Yoshinoya independence day package (75th ID). Two beef bowls, 4 pieces of dim sum, 2 ocha teas, and a cute Sanrio boxed character. I got a Bad Batz-Maru. Less than $7.

While waiting downstairs for delivery, the staff offered my wife a free dessert, so I got a nice raspberry cheesecake, too.
https://cimg2.ibsrv.net/gimg/www.fly...69dc2feaf.jpeg

Tonight it will be grilled (on the barbecue if dry) butterflied leg of lamb with roasted peppers and aubergines.

is the breakfast a buffet or cooked-to-order style?
And which dim sum pieces? Beef Shu Mai style?

Hope it’s dry - what’s the cooking plan if not dry?

Turkey meatballs stuffed with cheddar cheese and green beans topped with bacon.

I'll come over and bring the beer.

You are always welcome here, especially if you bring the beer! :D

Gyros
Baklava

:)

It is buffet style, but the employees serve the food. I get some custom made stuff, but I’m special. :)

Dim sum is shumai, but not beef. Chicken, or perhaps chicken/shrimp mix. My kid stole my Sanrio toy. She had her own, but noooooooo.

In England you always need a Plan B, which in this case was the grill for the lamb and the top of a very hot oven for the veg. Having other friends around tonight, same menu and an even more marginal weather forecast.

Jealous!

First fine dining experience at a restaurant, as opposed to fine dining takeout, since the pandemic hit.

AOC Wine Bar and Restaurant. We sat at a table on a lovely patio, the former parking lot which now has terracotta flooring and plenty of greenery.

christiaan’s g & t - house-made gin with grapefruit, lemongrass & house-made tonic
man with no name - bourbon & watermelon with strawberry & amaro

the farmer’s plate - roasted vegetables, muhamarra & chickpea purée, burrata & grilled toast
spanish fried chicken, romesco aïoli & chili-cumin butter
potato gnocchi, maine lobster, roasted cherry tomatoes & toasted crumbs
farro & black rice, currants & pine nuts

ricotta fritters, santa rosa plum jam & sherry sabayon

Pulled pork burrito with guac from a street van. The van comes to our village 1 night a week and parked up a 3 min walk from my house.

Tonight's dinner is going to be cheese tortellini with a nice marinara sauce, served with a side of steak.

Steak as a side? Hmmmmm.

I wanted to add more protein than the cheese offered. :D

https://cimg3.ibsrv.net/gimg/www.fly...d239b2d89e.jpg
LA SALADE SHARON

I LOVE AOC...I am so jealous. And that patio is lovely. Wonderful dinner.

Tonight--grilled chicken thighs with pineapple salsa
broccoli & cauliflower with cheese and hatch chilies
the above pictured salad--arugula with blueberries, goat cheese, and grilled peaches (recipe courtesy of Sharon, hence the name)

OMG - looks great! Yum!!!! :) Well done corky!!! :)

Email I sent to corky when she asked in a dif thread re: recipe.

"Grilled peach, blueberry, goat cheese & arugula salad (recipe in link)

https://www.twopeasandtheirpod.com/g...arugula-salad/

Corky, this recipe is fabulous! I got rave reviews by friends when I made this for monthly get-together (pre C-19 days) & it's good the next day as well, even w/ dressing already on it.

The only 'tip' I would give is grill the peaches more in advance of serving the salad, as the peaches need to be at room temp when slicing & after grilling it takes a long while for them to cool down.

I also made a bit more quantity of the dressing than in the recipe. You could also use feta instead of the goat cheese; both work well. I like both goat & feta cheese. My friends preferred feta, so the time I made it for them I used feta.

If you added grilled chicken to this, it would make a nice entree salad. Or even w/o chicken it's a good entree or side salad."

BTW folks - it's blueberry/peach season in MI, so I anticipate making this salad a few times in the next couple of weeks :)

PS - I didn't know this thread existed. Time to check it out! Well check it out tomorrow. As I mentioned to corky when she gave me the heads up to check out the photo, I just worked 33 of 48 hours & have to be back at work in 7 hours. I'm exhausted. But I think next few days will be 'normal', so hopefully no take-out & cook something instead.

We were seated in the new "west" patio, the former parking lot. Not quite as nice as their original one, but they did a great job.

This photo was taken shortly after we sat down, to allay my MD daughter's concern about dining out in Los Angeles. All the table were full about half an hour later.
https://cimg6.ibsrv.net/gimg/www.fly...834124d3eb.jpg

And my Christiaan’s G & T
https://cimg1.ibsrv.net/gimg/www.fly...a77a487136.jpg

well you are definitely well spaced. Does that mean the pretty other one with ivy covered fireplace isn't open?
I am glad to hear they are still drawing a crowd though!