BonVivant

I always make this with French chicken, with or without morels. Another meal from leftovers of the above. I added potatoes and SV goat's leg meat.

Another dinner.

Spanish-esque.

There are several, with varying intensities of redness. Have a look at Wiki's long list of cultivars. It is said that the red kinds are even sweeter. And I think Turkish Datça is already super duper sweet!

I always get them from Turkish supermarkets. After some searching I've learnt this variety is the most common in Turkey, called Datça. Taste is super sweet, like honey. Very crunchy. Flesh is white (same for all varieties). The first shipment is most expensive, I paid 10 euros for a kilo (that's exactly 1 kilo in the photo posted above). After that the price drops. They are in season right now. Gonna hit the Turk supermarket again this weekend. Look up the red variety. It's stunning, like the colour of beetroots. I would travel to eat the red varieties, unfortunately they are only found in countries which are on my black list, or not safe for most tourists.

New herring with quark and SV rhubarb My kind of date.

SV lamb. Another day. Soft tofu from a tube and confit yolks.

^^ Gonna steal this idea. Danke! I also had this view, with light show, at Quarterdeck (only went there for oysters, bubbly and lobsters).

Natto, Münster, St. Albray.

Mussels are in season right now. Meals are 2 weeks apart.

Chilled noodle salads in parched northern Europe.

Chickpea mush. Clams (Panopea generosa).