small h

I got to ""Each forkful is too much and not enough" and had to lie down for a bit.

Chilled (balcony) sorrel and squash soup with a little curry powder and a boiled egg. Hot weather food!

My first lunchbox!

You think that's it?

Now someone else has also suggested humidity. Maybe I'm wrong about this.

I would be fine with the curliness (looks like David Chang's ramen noodles). It's the stuck togetherness I object to.

I don't think so, although it's a good theory. The dough was pretty stiff and dry, and the a/c was on. Maybe I wasn't diligent enough about flouring the dough, but it went through the flattener just fine. The cutter seems to be both snagging the dough and not cutting all the way through it. The only differences between last night and every other time I've made pasta is that I used sourdough discard, and I didn't let the dough rest much after kneading.

Who wants to diagnose the issue with my KitchenAid spaghetti cutter, or the issue with me? Something has gone wrong. Spaghetti is not supposed to be squiggly and stuck together.

So sick of this. Want to watch Poker Face!

The time has come for a Byproduct.

This is sort of hilarious, because Past Lives was the answer today on framed.wtf (I assume those of you who do that puzzle have done it by now). I've seen the movie, and I still didn't recognize a single frame. It apparently made no impression on me whatsoever. Or I have a terrible memory, one or the other.

The second one actually did destroy me.

I am the first one to complain about small food (and salty food, and expensive food), but I thought my pasta at Foul Witch was acceptably sized. Here it is. I can't remember what was in it - obviously hot peppers.

We had dinner there last Christmas Eve. I remember liking my pasta and my drink very much. My sister and her husband had super meaty stuff and enjoyed it.

We're not in jail, though, so that's something.

Mayoral debate calls for pizza! And drinks! Beaucoup drinks.

I'll save you a seat.

Time to close this thread! https://www.nytimes.com/2025/06/11/business/media/nyt-restaurant-critics-announced.html?unlocked_article_code=1.OE8.U345.Se6BoTclmWhE&smid=re-nytimes

Conversely, I have yet to set up my irrigation system in the Catskills, since it's rained at least once every four days since I planted.

The best.

The glory of a busy borscht.

Indoor grilling yesterday, and a good thing, because it’s too hot for that today!

That may be, but you're wrong about the brine thing. Note multiple images of wrapped mozz. And zero images of mozz in brine.

Needs more pistachios. 🤣

That has always been the case. I've been going to DiPalo's for 20+ years, and they've never served mozzarella in a brine-filled pint container. I can't think of many places that do - not Russo's, nor Raffetto's (I was just there). Formaggio Essex might, or I'm thinking of the burrata.