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I was cutting up some ham pieces for a ham and cheese omelette when I spied a half of an heirloom tomato from last nights dinner. I changed direction and made a caprese omelette with mozzarella and basil. Since the ham and cheese were already cat, I had them too. next time I’ll try salting the tomatoes early to reduce the water content.

Couple of household staples. Kale pesto and a NYT plum torte

youve see Lunch , now dinner : more naan-ish pizza ; Benton's bacon , always a treat. I might have added 30 seconds , and more B.B. next time . plated. lower sodium salami . still plenty of salami flavor , even when i remember to soak in ice water for 30 minutes. this is not something I need to do these days , but in my experience , those days might be coming, so why not work it out now ? ( I take HCTZ ) and a thank you to @Duvel for pointing out salami ( vs pepperoni ) . Salami has interesting flavors . tabasco add heat and tart. this one was done in the AF a little longer . I like the char. when using naan-ish , the issue is the crust. a little two long and the crust becomes cracker like. finished , on the plate. I love the flavors of the chipotle tabasco.

To my horror, one local (not very good) bakery chain is disgracefully selling innocent people the execrable Luosifen mooncakes again. However they are faking their advertising. The Chinese character on the cake's top, 螺 is that for the luo part of luosifen, but the image of the cut cake is something else entirely. The real cake interior looks like this: Foul.

Last night. Shepherd's Pie. I forgot to take a photograph, so this is one I made earlier - looks exactly the same.

Noor’s Black Lime Tofu from “Flavor” by Ottolenghi - as most of the time with Ottolenghi a few components done in parallel and than everything brought together. Thinly sliced red onions are pickled in apple cider vinegar and superfine sugar. Cubed extra-firm tofu is mixed with cornstarch and deep-fried until crispy. The base of the dish is made from onions, garlic, cumin seeds, tomato paste, sugar, finely grinded black limes and water. The deep fried tofu, parsley and baby spinach are subsequently added. The dish is served over rice and topped with the pickled onions

Just realized why I love potatoes so much. They are perfect vehicles for my 2 favorite food groups: fat and salt. Supper is a baked potato with butter, onion, sour cream and shredded cheese. Yum!

There are two doughs in this process - a water dough and an oil dough. Each gets formed into a ball. The oil dough is smaller, and then you flatten the water ball into a disk, and encase the oil ball inside similar to wrapping a baozi. Then you roll out, coil up, roll out a second time, and coil up a second time. So, yes, it is a form of laminating I suppose where the oil dough would serve the purpose of the butter layer, but steam isn't released in this process like it is in laminates. FWIW I thought I would try and do the math on this but I doubt I am correct. encased ball smooshed down = 3 layers. First rollout and coil up averages 3 coils...That should be 27 layers. Second rollout and coil up with same 3 coil average...isn't this a basic exponential equation? 27x27x27=...but that seems way too high. Anyway, you get the idea and someone else can do the math for us.

Tuna salad sandwich with "super spicy" kimchee, "sweet and spicy" pickles, minced white onion, and mayo, served on toasted and buttered potato bread. Truth in advertising! I was craving vegetables but kimchee was about the only option, and I love tuna salad for an infinitely variable quick meal. Probably more kimchee and pickles than tuna.

Salmon dusted with Tajin, peach salsa, and “chunky” caprese. ETA: I wanted swordfish but it looked gross.

Is the dough laminated?

I'm still playing around with ideas before I make my gifts. These are double filling - black sesame and black bean (ala red bean...but black) teochew style.

@gulfporter Id gobble up both of those Ok Ok 1.2 of each , and have a big smile on my face.

The Camarones Francese sounds like something you'd get at 3am in Glasgow

Out for lunch at our Plaza. It is the first place we ate when we first visited here in 2007 and basically the same exact menu. French dip is always excellent, served on a local buttery bolillo. The "Camarones Francese" is shrimp salad (mayo forward) between 2 slices of bread, dipped in batter, then rolled in corn flakes and deep fried. No idea why or how it got on a menu of a small outdoor eatery in an equally small village. I don't recall ever seeing it elsewhere in MEX or in the US. Or in France for that matter.

Prima Taste brand Singapore curry noodles with added veg & egg

I do have some quail and chicken pics to post, btw. It's just been a time issue. Maybe this evening, we'll see.

Made Moe French Toast for breakfast and I split open a baguette baked on Sunday, toasted and topped with a tomato from Matt's garden.

Udon noodle bowl with miso roasted napa cabbage, shiitake mushrooms, and peppers topped with quick soy sauce marinated jammy eggs

Waffles here , Waffles there seems every other post on eG has a waffle involved. thought of going to IHOP , just because I do have a waffle iron , but mixing up a batch of waffle mix for it approaches zero , as they say spotted these @ Tj's this AM : these are not light nor are extra crunchy . these are pound cake like , sweet but not too sweet , w a light sugar crunch . individually wrapped which is nice . they are substantial . all good for : a topping of vanilla ( or your favorite ) ice cream , after carefully toasted but not burnt . so : an excellent source for the cake part of ' cake and ice cream ' and the rest will keep and be ready for seconds. I used to use TJ's seasonal doughnuts for C&IC , but then had extra doughnuts I had to keep. these have supplanted those for sure .

not new but exceptionally delicious for so little work : Naan-ish AF pizza , Campari tomatoes , Fontina , Chipotle Tabasco , window green onions. the Naan ( TJ's ) is from Fz , and lightly coated in EVOO before the tomatoes and cheese are added , then straight into the AF youve seen this before , and I post it now as a reminder : the main ingredients are @ Tj's all the time. delicious and satisfies a pizza craving , thus avoiding a delivery . the second is as easy to make as the first. thus saving one AF clean up !

Shaun Brady was a beloved KC chef and member of the Irish community here. Last year, he was gunned down by teens when he attempted to stop the theft of his car outside his restaurant. The city is still mourning his loss and a cookbook celebrating his life was recently published to help aid his family. I never met him, but my dear friend Dave Eckert (a food/wine journalist) wrote about him often and they were good friends. During the last couple of years that my husband was still alive and living here, he unbeknownst to me blew through most of our money (dementia will do that). I was truly fearful that we would be homeless. Dave and his wife fed us/me for much of that dreadful insecure time. (I'm now recovered thanks to long-term care insurance and life insurance.) Every time Dave would go see Shaun, Shaun would send me food--and always his delicious scones. My copy of this book arrived yesterday.

Smithy, you can find it here on the blog..........https://thibeaultstable.com/2012/09/12/crispy-pork-stuffed-eggplant/ The seasoned pork is sandwiched between two thin slices of eggplant and then dipped in a tempura type batter.

The depths of despair. Bacon, cØrn and "cheese".

The reason I was surprised by the pork mooncake above wasn't that it was meat; more that it was just meat. Meat in mooncakes is not unusual. But usually with other ingredients making up the bulk.. This here is either a ham or char siu (Mandarin, 叉烧 (chā shāo)) and mixed nuts mooncake. I'm not sure which as they do both and they look the same. Mixed nuts is clearly the trend for this year.