StephanieL

My local market continues to have great pluots and plums.

We have a standard 24" Bosch model and it's been great.

Boudin Bakery has very good sourdough English muffins, if you can find them.

N used the remaining Rosh Hashanah chicken to make her "uncrusted pot pie": chicken, mushrooms, carrots, and onions in a brown gravy. Spatzle with parsley to soak up the gravy. The leftovers will be part of the pre-fast meal Sunday evening.

It's Negroni Week!

Just noticed that we already have a new lunch thread. Mods, please feel free to merge.

And then there's Bad Brains.

An exceptionally British lunch: Heinz beans on toast with a cup of English breakfast tea. The maple old fashioned I had for dessert brought it right back to the US.

Yogurt with granola, challah, and coffee as we watched the Springboks demolish the Romanian side.

I have it. It's very interesting. When the patriarch had to flee his shtetl, the Ukrainian town where he stayed for a bit before coming to America was my grandfather's hometown. They may have even both been there at the same time.

I ended up eating dinner at home, but I probably would have gotten the meatloaf dinner or something similar. Tonight N is making the Wise Sons' cookbook recipe for roast chicken, along with Brussels sprouts, carrots, and delicata squash cooked in the roasting pan and potatoes cooked separately in duck fat (so they get crispy).

We had a terrific anniversary dinner at Kin Khao last week, and amongst the leftovers we took home were both sticky rice and steamed jasmine rice. N used both to make a baked rice pudding with coconut milk. I decided that I like the firmness of the baked rice pudding much more than the soupy/creamy versions.

I got a raisin challah and a honey cake from Wise Sons. Erev Rosh Hashanah dinner is going to be at either Harry's Hofbrau or Mel's Diner. 😄

Used the extractions to make a Carajillo. Shake 2 oz. of Licor 43 and 1 oz. espresso over ice until nice and foamy, then strain into a cocktail glass.

Me too. What a stupid move. I guess they think that listings should all be online now.

I envy anyone who can go to sleep soundly on a plane. If I'm lucky, I get a couple of hours of fitful sleep in. And then there was the 15-hour flight from NY to Johannesburg where I didn't sleep at all.....

I was only going from SF to Portland. 🙂

We were on United Premium Economy on one of those fancy SFO-EWR flights a few months ago, and the warm breakfast wasn't too bad. Alaska Airlines will give you a hot breakfast in first class even on a short hop up the coast (say from SFO/OAK to PDX/SEA).

N made a kind of soup with RG Royal Coronas, the remaining small tomatoes from our garden, lots of garlic and herbs, and shavings of Romano cheese. It felt very end of summer.

One of my favorite roasters, Onyx Coffee, now makes coffee extractions to be used in cocktails, cold drinks, etc. Much easier than making espressos, and very useful for people who don't have an espresso maker. Here's today's cocktail, using their recipe. Note that I split this drink in two so that N and I wouldn't need a nap afterwards. Espresso MartinI, Onyx Style 1 1/2 oz. Onyx Coffee Extractions 2 oz. vodka 1/2 oz. coffee liqueur (I used Kahlua--all I had) 1/2 oz. simple syrup (I used Demerara syrup) Shake over ice and strain into a martini or coupe glass.

I'm still not used to signing in with my e-mail address rather than my username.

A Tanya Holland recipe: steamed mussels with fennel, pancetta, and "three onions" (onion, shallot, leek). Crusty sourdough to sop up all that good sauce.

If I make it to 90, I'm going to start taking up new vices. What have I got to lose?

Chicken curry with cashews and butternut squash, over basmati rice. N was pressed for time and used premade curry paste, a rarity for her.

No, that really is the title.