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I'd devour it and ask for seconds, but that's a gorgeous focaccia if you ask me (you shouldn't ask me)

Copying @Duvel’s pizza and movie night with this puttanesca pan pizza with tomatoes, onions, anchovies, and olives from Pizza Night by Alexandra Stafford. On the relatively small screen will be the recent Marcella documentary. It will air on PBS on JULY 11, 2025 as part of the "American Masters" series and will be available in their streaming services as well.

Tonkatsu pork (with sloppy saucing) and sweet potato fries with a zesty bbq aioli.

I totally disagree. @blue_dolphinwas not judging anything. My first wife (we divorced 45 years ago) died last week from a serious illness; I didn't diagnose it. I accept it was serious based on the evidence and a qualified medical opinion. Gluten intolerance has become a fashion among the 'wellness' shamans. There are undoubtedly serious gluten tolerance diseases. Self diagnosed fashions usually arent.

It seems like chilli peppers in general like lots of light and are heavy nutrient feeders Chilli peppers are my most successful balcony crop (in a very short list). My success I put down to fortuitously having a generous supply of sunlight on my east facing balcony. (And yes the same feeding regimen of bloom nutrient.) I stick to local cultivars such as 'facing heaven'.

I was unhappy with the last Thai Hom Mali jasmine rice that I bought. It was not as aromatic as the Super Lucky Elephant brand that I'd purchased some time back. I prefer organic items whenever possible, and had not been able to find the organic version of this rice even thoughI had it before. So I bit the bullet and got this ... I hope it's as aromatic as the previous batch of Super Lucky Elephant.

Well noted. Unfortunately, the system isn’t giving me the option to edit the post as you request so I have reported it as offensive and requested that it be deleted. I will be more mindful of my adjectives in the future!

Today's bake and Moe's breakfast. Baked small size baguettes with a dough that had been given a 5 day cold fermentation. Sourdough with 100g of whole wheat added to 700g of bread flour. For breakfast, Moe had pasta with our favourite Italian Sausage and rosemary sauce. I also made him some garlic bread to have with his pasta.

Grainless granola seems to be available from a variety of vendors - TJ's has a nice one. Avoids the oxymoron issue. Purchased for someone who has IBS and needs to avoid the wheat (but not the gluten) - but I notice the ingredients include inulin which may just mean that it's not going to be suitable.

Shrimp and zucchini al mojo de ajo: Saute garlic and onion, blend with chicken stock. Sear shrimp in the garlicky oil and remove. Sear zucchini, add cilantro, Mexican oregano, and the garlic puree, and cook down. Add shrimp and leftover walleye, finish with lime juice, and serve over leftover green rice. Pretty tasty for a night when neither of us had planned a meal.

Please delete "serious" from that post. You're not in any position to judge what another person might consider serious enough to adopt a gluten-free diet.

quite hot here , and will be for the next several days . 94 F now , indoors 78 f and humid so , a salad. mine starts w Tj spinach , Campari tomatoes , sauerkraut , Kimchi ( marketbasket ) . added GE-IDS turkey ( initial version , no bacon wrap ) then a little EVOO , and a little of the saved pork drippings from the GE-IDS : melted in the Micro added dried cherries , dried cranberries , and dry roasted pecans ( no salt ) and the Bottom-of-the-Bag generic mini shredded wheat. dont toss this out , its very tasty , but you have to add it at the last minute to keep the crunch mixed delicious. tomorrow 1/2 as much , and 1/4 as much pork drippings. very tasty , smoky , but a little goes a very long way.

Broccolini with Sweet Tahini from Ottolenghi’s Plenty More with sockeye salmon brushed with yuzu mayo and lemon juice then oven roasted. The broccolini recipe includes green beans and snap peas. The salmon was a riff on a recipe in Renee Erickson's Sunlight & Breadcrumbs called 1970’s Mom's Mayo-Slathered Salmon which uses regular mayo, a trick my mom also utilized in the 1970’s to keep salmon moist when broiling. Still works:

I enjoyed her. She seemed like a "good broad" in the best Sinatra sense.

I adore artichoke on pizza. My fave combo is artichoke, Feta, kalamata olives. But wow, yours just looks so amazingly good!

What is the name of this gadget? Because I am outside of the US, that link won't work for me. Edit: never mind, I found it.

Both educational and entertaining, I really enjoyed the overviews

Just a slightly different way of cooking - grab a ball of ground beef, place it on the griddle and smash it really thin with the flat of a spatula. Try and get as thin as possible, even a few little lacy holes appearing in the patty. It gives a great crust and is probably my favourite type of burger. I much prefer a stack of a couple of those over a single thicker number. In the picture above, the two on the left had just been turned so you can see the crust, the others are just about to flip.

That looks delicious! Pardon me, but how is a smash burger different from a hamburger?

Delicious - but that apple looks undercooked 😝

Ingenious little device. I have one that I evaluated for Amazon a few weeks ago. I have yet to do any baking since I got it.

Pizza & movie (or series) night: Hawaii (pineapple & cured pork loin) … Tuna, marinated oniond & capers … Artichokes, homemade Italian sausage (very fennel forward) & chili oil … And some beer for yours truly 🥳 ! All enjoyed while watching “Asterix - the big fight” … a new series on Netflix. No complaints whatsoever 🤗

Always a double! I consider a double a single.

@&roid Wow indeed ! those look like doubles ! their aroma comes right off the screen !

I suspect everyone who bakes is aware of these little flour duster gadgets but they were new to me. I ordered this one (eG-friendly Amazon.com link) from Amazon recently and have been finding it quite handy. Can be used for powdered sugar or cocoa but mine has been living in my AP flour canister. Does a better job than I do at tossing an even dusting on the counter when shaping dough. It was $6.99 and came in a nice little box so would make a good stocking stuffer or an added gift if you’re giving someone a baking book.