BeeZee

Everything on the grill - swordfish, corn, broccoli rabe (cooked in foil packet with oil and garlic, dressed with some oil when serving). Wasn't sure how the broccoli rabe would turn out, but it steamed very nicely with just the water from washing it clinging on the stems/leaves.

Pizza at work yesterday, white pizza with spinach and tomatoes. Could have used a bit more garlic, but tasty.

Grilled tuna (roasted pepper/kalamata relish), green beans (thanks for the idea, @heidih), multigrain pilaf.

If you like whole wheat pasta, it has a certain simillarity. I have tried store brand once, Barilla is better. It does work better with the briny flavors than with milder ones, since the pasta retains a bit of the legume flavor. When you cook it, keep testing since I have found it takes a bit longer than the minimum rec on the package. I use it because of my husband being diabetic, the nutritional profile is better for him.

Pasta salad with shrimp, roasted peppers, kalamata olives, a little feta. Used Barilla chickpea pasta.

Look on the bright side, you have half of something. My husband will leave empty containers in the fridge.🙄

Half of a roasted yam from dinner the previous night, cinnamon/drizzle of maple syrup/pine nuts and into the toaster oven to reheat and toast the pine nuts. Ate with yogurt spooned on top. Will repeat, it was good.

Grilled branzino fillets, put them skin side down on foil (DH too nervous to put them directly on the grill), just olive oil, salt, pepper, they were great. Zucchini tossed with baksamic and grated parm after grilling, yams.

Grandma pie at a local pizza place, rain held off so we could eat outdoors. Basil a bit fossilized, but otherwise tasty.

Avocado, pepitas, splattering of TJ’s guajillo salsa on rice cakes.

Grilled swordfish (broke during transfer to my plate), corn/black bean salad.

I saw Raniers at WF this week, but I know its too early for them to be good (esp at that price). Cherries purchased today at Shoprite were from California. They are smaller than the ones from Washington state that I usually buy, but those don’t seem to be here yet.

I would kill for some fresh young peas in the pod, I like to eat them raw. I tried to get my gardening co-worker to plant some for me, but he said they are too difficult to grow since they need particular temps to flourish, so if Mother Nature doesn't cooperate in early Spring (which she rarely does around here), no go.

Ate too much pineapple while cutting it up, seemed to be pretty high in acid because I burned my tongue. Should've stopped after the first piece when I sensed it could be an issue...

DIY cocktail sauce is the way to go - extra horseradish, please!

Tried the guajillo salsa, which I think is new-ish (I purchased it a couple of weeks ago). Medium spice, fairly thin, good for drizzling over things, not many chunks.

So envious. Love seafood and a beach vacation sounds so nice right now...

Magnifying glass app on my phone does the trick when needed (it basically hijacks the camera function, very simple, and free to download). Have used the flashlight function more than once in restaurants, too.

Cacio e pepe puffs were blech. I mindlessly munched through a bunch, realized they really didn't taste enough of cheese to keep eating them, and threw the remainder out. Only $1.99, so no great loss.

Chopped Greek salad with chickpeas, leftover rotisserie chicken.

Lance Nekot cookies - lemon creme - were pretty good, if memory is correct. Haven't had them in years, though. I can imagine that the Oreo version is very sweet and lacking in lemon flavor.

Overwhelming beauty. So nice to see a place so different, truly defines "exotic" across the board in landscape and food.

As a follow up, the Shiksa enjoyed her first bowl of matzoh ball soup. She's thinking of converting for the food, now😁

Our local bagel place, which isn't up to NYC standards but is pretty good, used to have bialys - haven't checked recently if they still make them. IIRC, the owners were Turkish. Anyhow, unlike a fresh bagel, which I will never toast, I like my bialy very toasted, heavy on the cream cheese. My late Grandfather was a bialy fan. Nice memories.

The matzoh farfel and mushroom dressing, turmeric gives it a nice color.