Franci

Yes and yes! Too bad it’s virtual 😁 thanks for the thought 😀

I wish I had Bonvivant crevette gris on my plate and some bulots too if possible 😁 but I had do with some key west pink shrimp, salad and a frittata.

Still diet food but not too bad, at least adios low fat. I never ate so much chicken in my life, I much prefer duck. But a calabrese spicy sauce makes everything better 😁. Chinese eggplants, shishito peppers and broccoli on the side.

@Kim Shook it’s good culture. If there is a little liquid I just drain it from the container before scooping the cottage cheese out.

Ahhh, ahh, googootz, love it. I remember when I used to work in NY a colleague of mine said to me, in English, that he won a competition for his « googootz », I had to hold myself for not laughing. I didn’t want to be mean, it was just unexpected. It’s like speaking in English and suddenly saying something in Sicilian dialect. That is known in Italian as zucchina siciliana, zucchina lunga (long) or italianized cucuzza. In all South of Italy « cucuzza » in dialect means zucchini and in colloquial terms in Italian it also means « head ». The long zucchini is generally peeled and cooked into a soup. The most famous, you can google it, is pasta con i tenerumi. The tenerumi are the zucchini shoots. The zucchina trombetta, trompette for the french, is totally different. The skin is softer, no need to peel .

I made snacks for my daughter playdate (and her mom) in the afternoon, that became my breakfast and my lunch. I guess today I can call it a cheat day. Tigelle with coppa serrana, jamon, chorizo and sobrasada. Olives and cornichons. Focaccia. I also made bignè with pastry cream and bignè with chocolate cream and a fruit tart, no picture for that.

@BonVivant, thank you 😄 Love also the middle of nowhere place where you had lunch. Those become the best memories!

I am in paradise. Bonvivant, you couldn’t have possibly picked a more appropriate name for yourself 😀

Look for Andrea Nguyen char siu, in google you can easily find it (if in my house I use the cantonese spelling they put me at the door). I used her quantities, only difference is that I use 2 tablespoons of honey instead of 3 and I added 1 teaspoon salt. Also I’ve used in the past Whole Foods Hoisin sauce and I didn’t like it. Last 2 times I used San J hoisin sauce and much better flavor I found. I used pork butt cut into 4 large pieces. Cooked at 375F convection for 20 minutes, turned, 20 minutes more. Than basted 3 times with some of the marinate, broiler low, turning pieces every 8 minutes.

Ah, to answer to your question. The sobrasada flavor is very different than the ‘nduja, to add more info, I think it’s traditional from Mallorca. It’s not really spicy like ‘nduja and flavor is like chorizo, as consistency, not flavor, reminds me more of the ventricina from Teramo (one roommate from university introduced me to it! That’s the beauty of Italy changing many roommates 🤣 all students bringing back from home local stuff 😁)

Yes, absolutely. Don’t feel too bad, I still stole a couple pieces of the roast. At least from next week I am doing high protein and high fat. Is doing low fat that is killing me!

When living in Brooklyn and visiting my in laws on Saturday, they would always buy some cha shao, the Chinese pork roast. My daughter especially is crazy for it. But now I just make my own, no Chinese food around. My husband declared it’s much better then any roast you buy in China town in Brooklyn 🙌 also here I switched for Italian salumi to Spanish ones, we have a wonderful store where to buy Spanish products. Here is a very good sopresada, similar name to Italian soppressata but very different, it’s like a spreadable chorizo, so good on grilled bread. And I am on a special protein diet for 2 more weeks, so I had just a mixed salad with chicken. Very tough to resist the pork, I had a couple slices though

I think I could have oysters 7 days a week for a full month without getting tired.

After all the years in Monaco, it comes natural to me calling it sucrine but yes, it’s not exactly like regular romaine. I’ve seen it here sold in 6 heads containers from Green Giant at my local supermarket as little gems. I do all the things they tell you to avoid. Skipped breakfast, went to the gym and then went grocery shopping on a empty stomach. Started to cook at 2pm. At 2:20pm lunch was served. Not bad at all for thinking about it just while opening the fridge. The only ingredient I knew I was going to use was cod 😄 it turned out pretty good. The red vegetable is pepper in a jar pre grilled, topped with chile crunch condiment I love on this kind of dishes.

Simple soup for me: onions, carrot, celery, corona beans, zucchini, chicken and parsley. A kiwi for dessert.

Sometimes I just reach for the first word that comes to my mind 😅 doesn’t matter the language!

@Anna N I would gladly have your pancake for snack now. Lately I’d be happy just eating salads. This was quite rich: radicchio, arugula, spinach, sucrine, radishes, red onion, tuna under water, sardines, boiled egg and corona beans and a leksands rye crisp bread.

Yesterday night, for the kids, trader joy’s guo tie, Napa cabbage and Berkshire pork chop. For me and husband large pink gulf shrimps and salad.

Lunch today. I had some defrosted cod in the fridge and as well some edamame. I didn’t feel like a stew dish, I wanted more a salad. So in 5 minutes I put this together. Afterthought, the onions didn’t belong there. I wish I had a mix of forbidden rice and quinoa with some ginger scallion oil to go with it. But not bad.

DH: could you buy some Napa cabbage? He comes back with Savoy cabbage. Not weather appropriate in Miami but after a looong time I made Molly Steven’s best braised cabbage with skirt steak for lunch.

😁 I have strange kids then. My son has a passion for good quality anchovies and my daughter loves bitter vegetables and liver 😂

Totally agree with Smithy!

Did I miss something on beets in my absence 😁

We had large Gulf shrimps on the grill, also some NY strip steak for the kids. My daughter wanted nectarine in the salad and my son baked beets. I love the Chile crunch condiment I am able to buy in Wholefoods and that went on top of my shrimps. Another nice discovery is that my local supermarket carries Sullivan Street bakery Ciabatta and that was grilled and rubbed with garlic.

Yes, I am still in Miami. I love conch salad! So common here. Also fried conch.