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Blazing hot tonight, and I had planned for pizza. My oven was at 950F when I checked it. Pepperoni, black olive, onion, Rosa from Chris Bianco and Margherita.

Tuna salad rellenos: Chile Poblano, roasted, peeled, and seeded. Tuna salad with chile serrano, bulbing onion, mustard, horseradish, cilantro, and mayo. Topped with soft feta and broiled in the oven. Turned out well for something I kinda made up.

Sigh. The only Trader Joe's near me is in a small shopping center with an impossible parking lot; literally you come into the lot and start going up and down the rows (which accommodate 8 cars) and it's akin to a maze in that you can only go in one direction; the lanes are extraordinarily tight so turns are nerve-wracking and you circle the lot several times before a spot opens up. I went a few times, but spent more time trying to park than to shop. The last time I went, I did get Kringle, which was absolutely delicious! Completely agree about the Pecan Kringle. I also liked the cheese version and the raspberry one. Thankfully I can order online and not brave that parking lot!!

I'm definitely jealous. ☹️

Look at all that lobster! https://www.cbc.ca/player/play/video/9.6821176

Not a comdedy in the true sense of the word but there are lots of funny bits in it - particularily the scenes with Maddy Mastheson and his cousin. Jamie Lee curtis is great although her character is a bit dark, there are still comedic moments.

Crisp ladyfingers are what I am looking for (savoiardi). To make a cookie layer for a bonbon, I dry out the ladyfingers in the oven, then grind them in a food processor. The crumbs are then mixed with chocolate (I use caramel white) and extra cocoa butter (plus optionally clarified butter) and piped on top of other fillings in a mold. The mixture firms up, providing a nice crunch to contrast with softer fillings beneath it. I tried what was rated the top ladyfingers on Amazon, and they had no discernible taste except staleness. A liquid flavoring would not work as the crisp cookie layer cannot have any liquid (a tiramisu flavoring does exist). And I do realize that the ladyfingers in a tiramisu are not crisp, but I think the soft ones soaked in liqueur might contribute to the free water content and thus reduce the shelf life of the bonbon.

My contribution to my sister's U.S. Independence Day celebration: a raspberry chocolate tart. Bottom layer is pâte sucrée with ground almonds, middle is almond pastry cream, top is chocolate glaze with eau de framboise and fresh berries (alas, not local as we had a wet spring that turned the raspberries to mush).

I’ve had these lemon stuffed green olives kicking around for a while so I’m not sure if they’re still in stock or not. They’re big and each one is stuffed with a piece of lemon peel so they have a salt-preserved lemon vibe. I suspect they’d be nice in a martini if you like such things. Or on a charcuterie platter.

Huh, My Breville and my Cuisinart steamer are pretty clean without any cleaning. Odd.

A gift = uploading. Nice.

The Bear is quite good but I would not call it a "comedy", especially not the first two seasons which are rather intense!

Pizza Night by Alexandra Stafford: Roasted artichoke pizza with Castelvetrano olives, lemon, and ricotta p 201 on the Neopolitanish dough p 22 served with the Swiss chard salad with hazelnuts and cherries p 88, dressed with Lemon vinaigrette p 37. This pizza is the one that's supposed to go with the arugula, prosciutto & Parm salad I posted just above and they would combine for a nice antipasto platter vibe. The artichokes get drizzled with olive oil and roasted before tossing with olives (I used the lemon stuffed Chalkidiki) olives from TJ's instead of Castelvetranos) garlic, lemon zest, pepper flakes and a little more olive oil. They’d be a nice addition to an antipasto spread on their own. The dough gets a few oz of mozzarella pieces, then the artichokes, before baking, whipped ricotta is dolloped on after that. The artichokes may have gotten a bit dark but didn’t taste burnt. I may have been a bit over generous with the ricotta but I wanted a little in every bite! The farmers market cherries I got were really spectacular so I wanted to use them in another salad. I used baby kale instead of Swiss chard as it what I had on hand and I thought it worked fine.

My Anova Oven is revolting inside.

Pizza Night by Alexandra Stafford: Kale pizza with sizzling scallions and crème fraîche p 211 on the Neapolitanish dough p 22 served with the Arugula salad with prosciutto and Parmesan p 202 dressed with Lemon vinaigrette p 37. This is supposed to go on the thin crust but I had a ball of Neopolitanish dough handy so I used that. The pizza dough gets a thin schmear of crème fraîche (I used homemade ricotta thinned with a bit of buttermilk) a sprinkle of Parm and a pile of kale (lacinato was specified, I used baby kale) before going into the oven, after baking, a sizzling scallion oil is spooned over the top. I had red scallions which I figured would look pretty. Since the pizza has minimal cheese and no meat, I figured this salad would be a good fit though it’s not the official partner. The book says to layer the prosciutto on the plate and pile the dressed greens in top but I’d rather not need a knife to eat it so I cut up the prosciutto and tossed it in.

I respectfully disagree. I chose my words with care. 🤪

Thanks for the useful suggestion. And good to hear from you again on eG.

Downloading or Offloading, more like it

They don't have a hard shell; its more a papery skin. They only last about a week in the fridge. However, they freeze well. I'm busy uploading some on friends and neighbours.

I had to look up ' Shrimp Pork' did not come up with anything that might fit a State Dish. Sooooo ...... ???

@liuzhou, with having a hard shell, do these last for a while when kept refrigerated?

I had to laugh when I looked off to the right saw the shrimp pork. I wondered, are they eating little potbellied pigs?

Huh. Made a point of reading a few followups, since a) I was reminded; and b) am sitting in front of my computer at this very moment. It seems things were not that straightforward, and that the couple never really accepted Ramsay's "take" on how their business should run. In fairness to them, while reviews of the food and service are mixed, it seems that they're genuinely popular and successful in their current pub.

Probably a good call, cashing out while they had the visibility thanks to Ramsay. I've often wondered how they made out, but never thought about it while I was at a computer to look them up. That episode really stood out for me because of the look in Ramsay's eye as he realized that his show had just acquired life-or-death stakes. I can't help but wonder if he gently encouraged the proprietor to sell while the selling was good. I had to explain to many of my friends here about the Campaign For Real Ale, and why I'd laughed so hard over the Real Gravy thing.

Yeah. ...and let's not even start on the bad blood between Minnesota and South Dakota over who makes Chislic the "right" way.