Delicious!!! These turkey cutlets were outstanding as was the grilled Halloumi (and thank you, de

Delicious!!! These turkey cutlets were outstanding as was the grilled Halloumi (and thank you, dearest Rachel for the beautiful dish on which it sits). I thought that serving the Halloumi on watermelon detracted from its flavor, so I ate them separately. As well, I cut (in half) the EVOO in the mustard dressing for the salad and cutlets and could have cut it even more. I like a strong mustard flavor with meat rather than a predominantly oily one. Nonetheless, with tweaks, I’d definitely make both recipes again AND, added bonus, both were extremely easy and fast!

Will post recipes tomorrow but if you’re crazy-itching for them, they’re in the current release of Bon Appetit. I subbed turkey tenderloins for pork chops.

AND I feel that Pinot Noir was lovely with this, probably because I’m still drinking it now. Hey, I worked my booty off in pilates this morning. Buona notte.

When I make meatballs, I made about 70 at a time, so when I saw this item (I like to call it the

When I make meatballs, I made about 70 at a time, so when I saw this item (I like to call it the meatballer), I felt pretty psyched although it also seemed kinda silly. I could almost feel the Italian nonni laughing at me. BUT I then noticed that it is made in Italy so I felt slightly redeemed. Will let you know how it works.

tumblr doesn't yet recognize non-English symbols on the dashboard; New Orleans grits/gouda fries

First: for those of you tumblr followers who read via your dashboard, Gruyere with the accented “e” really threw things for a loop yesterday, as you can probably tell by all the gibberish around that word in my texts. tumblr said they don’t yet recognize non-english symbols; this seems like an oversight that should be remedied. Hopefully by thanking me for bringing that to their attention, they’ll make some allowances.
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So, my Centraal sandwich did not make the “Best Street Food” food52 finals, but no worries- there were tons of entries. I am still going to make and peer review the delicious-sounding New Orleans Golden Grit “fries.” Not sure how you can go wrong with grits, Gouda and cream except that I am not a good fryer, but I’ll keep working. They sure sound divine!

And if you visit food52 and browse the “Best Gluten-Free” recipe contest entries, you might see mine for Buckwheat, Cardamom and Cherry Scones!