weinoo

Lamb, roasted carrots and potatoes, corn - yogurt dipping sauce. Pan fried striped bass, mashed potatoes, corn. Cucumber salad and cole slaw alongside. Giant corn for @Duvel to make up for small striped bass!

I seriously don't think we've paid for a meal there, though we tip large.

A nice piece on Provincetown in this week's New Yorker magazine: Tea and Beachside High Jinks in Provincetown

A little finer ground (and a tiny bit clumpy, yes) then za'atar I've gotten from places like Kalustyan's. A friend brought me some back from Israel a few years ago, and its texture was much more "rustic."

First one I tried was the Za'atar. For pita crisps. These are prior to baking, at 300℉, for about 10 minutes. Quite good.

Decided to give a few La Boîte spice and herb blends a try: Probably enabled by the review of Lior Lev Sercarz's newish schwarma place, on St. Marks Place. Spice Brothers

I roasted some peppers today; do many people use a Közmatik?

Three salads: Chicken salad, tuna salad, egg salad. Plus a pickle spear and greenmarket tomato. Wasa rye crisps.

This is interesting, as a trick I sometimes use in a restaurant is to order a cheese plate along with appetizers (where it's often shown), and let it wait until after mains are eaten.

I saw it too. RIP.

Send it to @rotuts?

I think the blade has a decent amount of clearance from the sides of the container; perhaps more of a misalignment situation? Per Ninja:

McConnell's make my favorite ice creams. At the little bodega down the block, they're $11/pint. Expensive? Sure. Worth it? Absolutely.