I like Pagliacci, but I love Ballard Pizza Co (and all the rest of Ethan Stowell’s restaurants). Their crust is soooo good.
I am fond of Flying Squirrell of late. Reminds me of the thin crust pizza in St. Louis.
tonight it’s pulled pork, slow smoked with hickory for 8 hours by my older son. served with a vinegar based sauce i learned to make during a visit to north carolina in 2001. easy and delicious-- 1 pint apple cider vinegar, a half cup of light brown sugar, a heaping tablespoon of crushed red pepper flakes, and a pinch salt. simmer uncovered over medium heat until reduced to one cup.
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That. Sounds. Perfect.
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it was.
Last night was kufta and dolmas. I didn’t manage to take pics since it was scarfed down so fast, and I really needed to make a mint yogurt sauce.
The kufta was half 85/15 cow and lamb, but the lamb was so lean I should have used 80/20. Also for the dolmas we mistakenly picked big grape leaves, not young tender ones. So the stuffing was perfect, and we treated them like tamales.
When I’m 80 I will have made every possible cooking mistake. Wait, I take that back. By next week 
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Meanwhile, I finally broke down yesterday and walked over to the store to buy bread. Sliced bread. Because I can’t make it, and I can’t slice it. How the mighty have fallen!
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We need to swap recipes.
How is the arm doing? Any news from the doctor?
I have lost most of the improvement from the reduction, but the specialist says if it were him he wouldn’t do surgery yet. Next appointment is next Monday. That should be the final appointment in which we decide surgery or no.
Surgery: straight wrist, metal plate, less flexibility
No surgery: crooked wrist, no TSA issues, better flexibility
But you know this already, from personal experience!
This is gonna sound nauseating (cause it is), but rebreak the wrist, set with removable pins, get pins pulled in four months?
But if it is crooked versus mobility… Gah, that is a bitter, bitter pill. I am not a doc, but your bone has only stitches a bit. Explore options. All of them blow.
Had an old set some time ago that I’d occasionally use to follow the cat around the basement. She’d stop moving and look at me with a face that said, “how the hell are you doing that?”
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Oh dear loardy I do love me some fried rice. Tried to make it once with a crappy dime-store wok and failed miserably.
Not sure if that culinary treat started in the south or just wound it’s way there, but it’s a staple of large family get-togethers here that I love. Adding vegetables…well, no.
How the hell do I like that comment?!
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Well, yes…in the upper Midwest.
But, but…jell-o! And cream cheese! With vegetables!!! Of course, I’m coming from a family that makes tea in garbage cans (lined, usually) so sweet that I can’t dream up a good metaphor to describe said sweetness.
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i am going to blow. your. mind.
wanna make sweet tea? get a bunch of LDPE cubes and valves! Cheap, reliable, food safe, and transportable!
When you drain them via a cheap valve, they compress, so it never oxidizes.
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You’ve never had Lime jell-o embedded with diced broccoli stems, topped with cottage cheese and whipped cream and shredded carrots?
Lucky you.
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ewwwwww!?! what a waste of every ingredient.
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