I made a salad earlier this week that was a variation on a recipe I had and it turned out really well.
Two heads of romaine chopped up very small.
Boneless pork chops diced up small
Red onion diced up small
A can of diced tomatoes
A few sunny side up eggs mixed and broken into the salad
Parmesan cheese
Some bread crumbs toasted in a saute pan
A dressing made of red win vinegar, olive oil and dijon mustard
It turned out really delicious!!!
sounds delicious! ive been trying to do more salads too. i did a chicken, apple, avocado, spinach, feta, balsamic the other day. tasted great but i didn’t have the equipment yo make it beautiful. gotta get a wide wooden bowl.
made this creamy goat cheese pasta by Melissa Clark. I got her cookbook to work through over this next week.
really tangy and easy! my two kids who will try new foods liked it!
did Melissa Clark’s Bacon and Eggs Spaghetti
another hit with the kids.
gunna step outta my italian safety net and try dumplings later this week.
making christina tosi’s cornflake-chocolate-chip-marshmallow cookies. finished step one of making cornflake crisp.
it’s a cornflake topping made with cornflakes, milk powder, butter, sugar and salt. the butter and milk powder help the cornflakes turn into clusters. real tasty. i’ll use some for the cookies, but the rest i’ll use for fruit and ice cream toppings.
These are those cookies
I didn’t realize how much these would expand, but my wife told me theyre the best cookies she’s ever had so i still think they came out pretty good.
please stop getting me hungary
combination sounds too delicious
I finally thought of you and this thread and took a picture. I usually forget to do that when cooking or baking.
I tried a Swiss Carot Cake for the first time as a cake for the Easter coffee table:
I used rum instead of cherry liquor because we rarely drink alcohol and buying a whole bottle just for cake is not something I wanted to do and rum is something we have at home if someone catches a cold for tea.
I did not have anyting to decorate it, so not fancy but delicious! I was told to make it again soon. We served it whith wipped cream, but it would have been fine without. It is juicy and I expect it to stay that way till tomorrow when kept in a cold place.
Half of it gone now and the other half will mysteriously vanish tomorrow at coffee time 
Happy Easter to everyone!
i was looking at a boozy carrot cake recipe just yesterday! yours looks delicious. im just doing pasta for a main and white wine sangria for my onhand drink. i will whip up some heavy cream with simple syrup and vanilla for coffee when my guests arrive. ill post photos in a bit.
I keep a bottle of kirsch at home exclusively for cake baking.
That cake looks delicious and quintessentially Germanic/Swiss.
I had one of the best meals of my life last night. Some friends and I made a French-esque dinner with:
Gruyere fondue with apples, pears, and homemade bread. Bread recipe here: No Knead Bread Recipe | Steamy Kitchen
A French potato salad from Ina Garten - https://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe-1914223
Spinach salad with sauteed mushrooms and lemon vinaigrette
Steak au poivre
And a dessert which once made Julia Child cry
https://www.homegourmetcooking.com/files/BRIOCHE%20TART%20WITH%20WHITE%20SECRET%20SAUCE.htm
I didn’t cry but it was insanely good.
How did making the sabayon go? A lot of people struggle with the ribbon technique required to really nail the texture so I’m impressed when people make sabayon. I even had colleagues when I was a pastry chef that struggled with it.
It sounds like a lovely meal.
My friend made that, but it turned out great to me!
Show me your red seal first 
It looks good, baker Georgey!
song of approval for you:
