There are three types of eggs in the fridge: free range eggs, duck eggs and "alleged" backyard chicken eggs. And I rarely eat eggs.
But I used some for a spaghetti squash carbonara: here they are poached, over the roasted squash with guanciale and jus.
Leftover squash with kale and lentils.
Still more squash with barley and rapini. (these are just evidence that I eat healthily when not hosting)
Who wants to go with me to try these 60 flavours of burgers? I hope they have rum raisin.
Can't get enough of this caramel colour. But it's just a cast iron pan used to brown beef, deglazed with Old Milwaukee
This is a promising start for a stew.
Looks unappetizing cooled, in containers. But it's for a sick friend and you would not believe how jazzed she was when she got her care package (with bonus materials by Zach & Lily)
Zach made Turtles for a dinner at my place. I have a soft spot for these clusters of chocolate, caramel and pecan, which my grandfather used to bribe us. It pained me to give away the leftovers.
... and right after that exhibition of self-control, I fail to resist the lure of Nutella hot chocolate on my way to see Hugo.
I had the car so I went to the Scarborough. The Haitian bakery was closed.
So I went to the Afghani bakery, courtesy of directions by Spice City.
The bread needed salt. But the people were nice and I had a bowl of nicely braised, lightly curried chicken.
This one storefront houses the bakery, a butcher, grocer, a jeweller, rug sales and a place to get passport photos.
Pasta inventory has been lough. Decided to make a double batch.
After cutting half as pappardelle I decided t make the rest into tagliatelle. Now I feel bad because I should have taken the opportunity to cut something more interesting, like ravioli or cavatelli. Wait, how do you make cavatelli?
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