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Pairing bamba with aperitifs will be considered quite amusing to Israelis, it is seen as a very non-fancy snack, mostly aimed at young kids and teenagers, often served as a party snack. I'm not a huge fan of it (never liked the texture) but I do think it pairs well with beer.

Pizza that I froze last week. Reheated in the oven with bottom heat until crisp (so that the sauce won't dry out), then topped with cheese and broiled. 97% as good as fresh .

Zhai choy - with bean curd rolls, cabbage, mung beans noodles, dried shiitake, woodear mushrooms, carrots, dried lily, stock, dofu ru, soy sauce. Stir fired broccoli, cauliflower, zucchini with chili, soy sauce, black vinegar, fennel seeds, chili, garlic, ginger. Short grain rice.

Finely sliced smoked tofu, flavored with pastrami spices, smoked paprika, malt, a little MSG Served warm in rye bread with coleslaw, the latter lightly flavored with fennel. Pickles.

Me too, I find that a good dessert really needs some salt or acid.

Vanilla ice cream, malt syrup, pretzels, peanuts.

Eggplant fatteh. Roasted eggplants, chickpeas, grilled pita, grilled tomatoes and onion, a sauce of yogurt, some tahini, chili, parsley, lemon, cumin, a touch of cinnamon and allspice. Crispy pita, cashew, more yogurt and tomato. Layering:

With the hot and humid weather we got here, much of our pantry is stored in our two fridges, otherwise things can spoil or stale quickly. Spice drawer, below it vinegars and oils. Various types of rice, flours, starches, canned tomato products, salt and sugar, breadcrumbs, couscous. Coffee, tea, sugars, honey, a few sweet spreads, and for some reason also oatmeal. Pastas, various noodles, crackers, snacks, chocolates a few cans.Unopened mayo, tahini etc. Kitchen fridge. Top shelf. Less used spices, various cooking seeds, nuts (those that we like to snack on are on the front). Behind them are a few more rarely used spices and dried things (e.g. dried shrimps, licorice root, dried lime etc.). Some more random stuff, e.g. pomegranate molasses, orange blossom extract. Olives, brined cheeses, cat food (we usually give them dried food, but one is on meds, and this helps to get her to eat them). A few more dried ingredients in the back. A few fruits (market day is tomorrow, so it will fill up). Limoncello. Leftovers. Dairy. More leftovers. A few more pickles (cucumbers, slated lemons), preserves (orange, melon). In the background are some pastes (e.g. fermented bean curd, miso, Korean chili paste). Eggs + one last century eggs. Wholemeal tahini, maple, chili oil, hot sauces and spreads, preserves, hoisin, silan, orangecello. Milk, Asian sauces, ouzo. Tamarind, more hot sauce, coconut oil, sun dried tomatoes, capers, mustard, mayo. Cheeses and butter, various dried fruits, flavor extract, vanilla, etc. Vegetables, fruits, herbs, an out of place package of ravioli. Small fridge: Grains, juice, dried chilies, a few lesser used and whole meal flours. Chilies being cold-dried. Various lentils, eggs, beer. Various types of chickpeas, lemons, kimchi, celery. More grains on the left, various beans on the right. Freezers have some vegetables and fruits, a few liquids and pastes (coconut milk, curry pastes, e.g.), breads (pitas, laffahs, lachuch, bread that I baked, buns, and a some random bread slices), ice cream, a few frozen herbs, various citrus, zests (of out-of season fruits), some odd and ends of baking cheeses. And a whole bunch of random things.

Peas with spring onion, dill, butter, pepper, nutmeg, aniseed. Wheat berries with chickpeas, mushrooms, chestnuts, bay, chili, baharat, cinnamon, a touch of cream. Salad with toasted walnuts, tomatoes, siren cheese, olive oil, pomegranate molasses.

Coconut and banana granita with a swirl of dolce di latte. Coconut flakes and more bananas.

Ful (fava beans) with bay leaves, cumin, lemon, olive oil. Labneh with olive oil and sumac. Pita. Veggies. Grilled zucchini salad with int, basil, lemon zest, olives, lemon, olive oil. Beetroot salad with onion, sesame, caraway, anise seed, orange zest, parsley, vinegar, olive oil.

I was very happy with the dough, it's 80% hydration, no added oil. Did it in a stand mixer, 5 minutes of kneeding, then 15 minutes rest, repeated 3 times. I gave it two nights in the fridge. Did a few stretch and folds before dividing and letting it rest. I think the gluten was well devolped, it took a bit of effort to stretch it this wide, with it requiring some relaxation in between stretches. The rise of the sauced one was very good, those baked with topping were expectedly thinner.

I wanted to try and make Roman style pizza al taglia for a while, and @Franci's beautiful pizzas pushed me to give it a go. A stripe of onion (not really caramelized), Parmesan, thyme, sesame, some mozzarella, pepper added once served. A stripe with minced garlic, olive oil, fresh oregano, pecorino Romano and mozzarella. Tomato sauce, mozzarella, Kalamata olives, basil. Grilled vegetables (tomato, onion, zucchini), garlic, thyme, pecorino Romano, olive oil, a little mozzarella. Tomato sauce, mozzarella, smoked paprika, arugula. One extra tomato slice for the freezer. Made a high hydration dough, rather than bake it in a pan, I let it flow on a parchment paper and gave it a rough square shape. Baked on a well heated slab of steel. For this first bake I placed half of the tomato sauce for the tomato pie, and for the sauce less pies, I placed the onion and grilled vegetables. The garlic slice got a few crushed ice cubes thrown on top. I then sliced them, brushed the bottom with oil, placed the rest of the sauce, cheeses and other ingredients. Then a second bake until crisp and hot. Process pics:

That's one pretty challah. The best thing about it being braided is that one can tear of chunks of bread. In my extended family, we don't even place a bread knife on the table when serving challah

I love fetteh, I really should make some soon. All looks delicious.

Store bought goat cheese ravioli. In a sauce of briefly cooked tomatoes, olive oil, garlic, chili, basil, olives, oregano, pepper.

Indonesian style green beans with tomatoes, onion, garlic, ginger, turmeric, chili, coriander seeds and a few more spices. Pecal with kaffir lime scented rice, stir fried zucchini and chilies, fried tempeh, egg, tomatoes. The sauce is peanut based with tamarind, garlic, ginger, kaffir lime, lime zest, chilies, fish sauce, coriander seeds and cumin. I must note that right after taking a picture, I covered the rest of the pecal ingredients with a properly sized (but unphotogenic) serving of sauce.

Lunch with a friend. Catching up over OKish Thai food (it's hard to get really good east Asian food in Israel, due to the lack of major immigration from those countries. There's a few good restaurants in the larger cities). A nice and spicy som tam with sticky rice. Shrimp and crab egg rolls with nice pickles. A massaman curry with roasted potatoes and tofu. More of a phanaeng curry, in flavor, with lots of kaffir lime leaves (which i love) but not much of the warm spices that makes a massaman. Also a tad too sweet. Phat kaphrao, which I was told was good and spicy. The egg was nice and runny, We had a couple of local beers, amber ale and a pale ale. Israel's local brewery scene is quite decent. I just wish we had better local IPAs.

Cheesecake with vanilla and lemon zest. Black cherry preserve.

Tagliatelle with mushrooms and cream, not too heavy. Thyme, garlic, chili, nutmeg, pepper. Topped with toasted breadcrumbs with chives, pepper and nutmeg. Semi-dry rose wine.

Tahini and banana granita with swirl of dates paste and more tahini, a hint of cinnamon. Almonds and more banana.

Onions stuffed with freekeh wheat and baked. Flavored with raisins, pomegranate molasses, lemon, tahini paste, paprika, coriander seeds, anise seeds, cumin, nutmeg, cinnamon. Based until tender and almost creamy. Finished with some feta, mint and almonds. Fire roasted eggplants with yogurt, cooked mulberries, rose water, almonds, mint.

People here in Israel will say that it isn't Maybe a sort of bricoche? The difference is small to begin with. It looks as tasty as any challah and I would have go straight at that crackly crust. The onion bread sounds delicious as well.

I ditto @Duvel's statement. I bought a bottle of the (less fancy) port cask finished concertmaster Kavaln while visiting Taiwan, and to my taste it is very good. Definitely good value for money. With 57 abv it will definitely need diluting for me to enjoy it, but I might give this line a try next time.

Ha ha, now that's one heck of a badly put together sentence 😬 BTW, it should also have been "parents" plural (both are well, but not well done).