Jo Ann Henderson wrote:Wow, Heinz
This looks amazing!
Frank Deis wrote:I hadn't tried gumbo before because I thought I didn't like Okra. I've discovered that I love it...
Karen/NoCA wrote:Wow, that is some lunch! Beautiful...I had an apple;)
Since I turned 72 today, I am cooking a beef fillet roast, with stuffed baked potatoes (both are much loved family recipes) roasted asparagus with hazelnut oil and lemon zest, and thick sliced mushrooms sautéed in butter and brandy. Gene and I went for dinner to a local bistro last night and it was very good. Next week, a favorite couple is coming to spend the weekend (our youngest son's in-laws) and we are going to Anselmo Vineyards for dinner to celebrate two birthdays, mine (again) and our son's mom-in-law. I love multiple celebrations with family and loved friends!
Frank Deis wrote:I've eaten Quark in Germany (many years ago) but I think it is unknown here in the U.S.
Drew Hall wrote:A nice hunk of Bucheron with crusty Marco Polo bread and a really nice, cheap, Loire Sauvignon Blanc while watching the Orioles lose to the Yanks....the food, wine and game were very good although the O's lost. Did I mention that the O's lost?
Heinz Bobek wrote:Thank you all for your well-intentioned comments on my lunch yesterday. Lunch is here in Germany the main meal of the day, on the other hand breakfast and dinner are relatively poor.
Jenise wrote:Heinz Bobek wrote:Thank you all for your well-intentioned comments on my lunch yesterday. Lunch is here in Germany the main meal of the day, on the other hand breakfast and dinner are relatively poor.
Hmm, I apologize; how did I ever spend time in your country without realizing that? Thanks for correcting my ignorance. And it's a good practice, you're healthier than we who tend to eat more later in the day are.
Jeff Grossman/NYC wrote:Round 2 of the duck and olive pastilla (this time with non-vinegared olives from TJ)
Robin Garr wrote:A lighter variation on eggplant parmigiana, modified from a Mario Batali recipe with fresh garden eggplant and tomatoes, fresh locally made mozzarella and Parmigiano Reggiano. The fresh basil leaves blackened almost instantly where they hit the molten cheese ... they look frostbit, but they're actually burned.