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Charlie had dental work yesterday and the dentist put him on a soft food diet for the next couple of weeks. I decided to make Italian Wedding Soup for dinner. It isn't something you might think of making in the middle of August but the meat balls are small and soft, plus It's nutritional and tasty.

Yeah … as @Ddanno said: terrestrial TV (and/or radio) reception. Unlikely to be useful anymore, but who knows ..!?

Are short-handled, often flat-bottomed spoons of this general type never used for soup in China? If it’s not a soup spoon, does it have a different name? I’ve been served soup in both Chinese and Japanese restaurants in the US with chopsticks only or with both chopsticks and one of these spoons. I’m pretty sure I saw them in restaurants in China as well but it’s been a while and I don’t remember exactly. Some of my Chinese colleagues often used this style of spoon, usually metal instead of porcelain, along with chopsticks for soups they'd brought for lunch.

Soup spoons are rounder and deeper, so both hold more soup and are better for sipping from (imo)

What is the difference between a soup spoon and a tablespoon? What's a tablespoon used for, or intended to be used for?

I'm sure I could say the same for many of us here. So me also... but I'm going to stop counting!

These look absolutely beautiful! Maybe you should open your own Costa Rican bakery! 😂

It's one of mine too, I've often picked four starters I want to eat before getting down to the main courses on a menu

Me thirteen.

Much more annoyed by the lack of fish table knives... I still see spoons around, both clasic european (for me) and asian looking ones.

My favorite sort of dining out - excellent choices, too!

I'm still on a boycott of Costa Rican bread so I made another batch of Birotes Salados. Although it is intended to be used as small sandwich rolls, I have found out that it makes a great baguette. I plan to use the rolls for barbecue chicken sandwiches for dinner.

yup

I used to buy Boar's Head hot dogs, but after reading about their health and safety issues, I stopped buying them and any other of the company's products. I won't support such an operation. There are many other options available. Why would anyone be confused about this issue?

For SIL's last meal here we went out to Wye Oak Tavern, a Voltaggio restaurant in a de-consecrated abbey. Instead of getting mains we dined on appetizers and sides. Started with coddies - salted cod brandade, cauliflower tartar sauce, cauliflower giardiniera (not pictured) Rest of the meal, from top left: House salad - iceberg lettuce, carrot vinaigrette, lime yogurt, chickpea crunch Shells & cheese - toasted panko, aged cheddar, chives Spiced sweet potatoes - pomegranate molasses, lime yogurt Broccoli rabe - broccoli chimichurri, crushed red pepper, crispy garlic Crab cake - shishito emulsion, blue corn tortilla, buttermilk lime crema Smoked beet pastrami - gruyere cheese funnel cake, thousand island dressing Macaroni - dry aged beef bolognese, fontina fondue My favorites were the sweet potato and broccoli rabe. After a little walking around we stopped for a flight of ice cream - roasted strawberry, caramel crunch, butter pecan, and honey graham.

I miss Anna, too. I think of her so often.

Ugh. After all of the well-reported issues from last year, Boar's Head is about to reopen its problematic plant. Issues there, and elsewhere within the company's operations, remain, though. As said upthread, "Why would anyone buy from Boar's Head ever again?" https://arstechnica.com/health/2025/08/boars-head-to-reopen-plant-as-mold-and-funky-meat-problems-pop-up-elsewhere/

I didn't buy it. The A4Box was given to me with the extra inserts. (Thank you Kerry)

They're just telly aerials, very common sight in the 80s and 90s. There's still plenty around now but they're largely obsolete because of satellite/cable and streaming services, and it's a hassle to get on the roof and take it down.

@Duvel those Flammkuchen look fabulous the first one is a favorite of mine , but ive only had it in FR. BTW : what are these antenna used for ? II havent seen these in quite a while . probably not for getting Cooking Shows, as the Locals seem to have cooking down pat.

Having some friends over at dusk for pica pica & Flammkuchen … We started with the usual suspects: potato crisps, several types of olives, fuet (a small salami-type sausage), octopus mixed with furikake and some grilled sardines … Then the Flammkuchen. Always tricky to work with a different oven, but I managed. Classic (creme fraiche, onions, bacon) in the making … Followed by blood sausage, apple & crispy fried onion variety … And finally soprassada (spicy spreadable sausage from Mallorca), walnuts, thyme & honey version … All consumed with several bottles of Gewürztraminer we brought from Germany. All drunk, none pictured 🤭 Not so regional, yet very tasty ice cream for dessert ! And - no complaints

Billions + Bored = fake butter.

@ElsieD when did you get the ' ball - maker ? ' Id love to have one , for a reasonable price. that's why I got the A4 for . its still in the box. was looking to make meatballs , as balls , no pucks as I used to do. As ive said before , no one orders Spaghetti w Meat Pucks.

It reminded of the time an Australian cheese maker made parmesan and became a meme when his comments were filled with furious Italians (channel here, it's well worth your while as the chap knows his stuff and is quite a relaxing watch - https://m.youtube.com/@GavinWebber) We humans are a silly bunch at times. 😁

This put me in mind of a recent article on how the "authentic" form for carbonara came to be.