Ok, if someone asks it makes sense to share some food pron:
Pork belly burnt ends from the smoker
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We alternate between home made pesto and store-bought depending on our supply of fresh basil.
Am also looking for recipe for basil based squid / calamari. Bought some battered squid recently, fried up some onions and capsicum along with some soy and other sauces, air fried the squid and it was yummy.
We had squid from a fish and chips shop recently that was superb, it was in some kind of basil / pesto sort of marinade / sauce. Any suggestions appreciated
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This sounds like a one plate meal ā¦ x 2, 3ā¦
Also good the idea of using the asparagus broth for the cream instead of a classic bechamelle with milk. I love the nutmegā¦but I need to be supercareful because I already grated some of my nails with it 
and I need my nails!
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I have completely different associations with thisā¦ just look at what Iāve eaten; the photos would turn out weirdā¦ 
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I honestly have no idea what I ate hereā¦ Iāve been eating out so often lately at the same terras ( and stoped now because of the heat so this must be in the weekend ), and personally, Iām not into photos of food ā¦And yet, I have posted some in my log ā¦ 
so i scrolled hard down and landed on Clint his post and with my melting brain, I experienced a fit of the giggles 
But look Silviaā¦ just picture one of those round patties with cheese and vegetables added to your mind, or maybe some layered pasta with a bit too much creamy sauce and I think youāll get a pretty good ideaā¦ 
Have fun 
and everyone sitting (or standing) there baking in the sun here in Europe ā¦ goooood luck 
, but it can ( and will) be worse 
Greetings
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Rogier!
So nice to hear from you!..Iāve been a bit inconsistent with interaction lately. You look in great shape! Hope things are going well with you 
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I havenāt been very active myself either; Iāve perhaps picked up the guitar for a total of ten days since the first week of February. My fingersāespecially on my left hand, and particularly the index fingerāare giving me a lot of trouble; playing a barre chord is impossible, and even simple open chords are difficult to manage. Still, Iām hopeful that things will improve again as it makes me very very very grumpy in my head 
Greetings
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Hi Ianā¦your focaccia looks very tasty! Our trick for avoiding the burning on top and have it crispy on the sides and the base but soft upside is to make more holes - you stir together a bit of olive oil with more water and put it on top of the focaccia.
The apricot/almond tart also looks so delicious!
We were in Cervinia a few years agoā¦if you have the chance try this one out, itās only a few kms from Cervinia.
The local dishes there were cooked really really well!
We will be in Valdaosta too in Juli, in a valley we havenāt visited yet close to Gran S.Bernardo.
Enjoy your holiday!
Wow Ashu! Iād love to try all those good things that are so far away from my eating habits! All indian I can make is putting some curry on chicken with cream and peppers and basmati rice on the side!
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Relatable, itās almost always some nutmeg with a small pinch of nailā¦ Or these naughty little nuts slip out of your fingers into the pot while gratingā¦ 
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Another thing I didnāt know the existence of! Must be tasting amazing!
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I canāt help you much with calamari, I find them pretty difficult to cook properly, though I sometimes fill them with a stuffing made with their minced heads, a little bit of parmesan, a bit of dried grated bread, herbs and some chopped olivesā¦and I cook them in a very simple tomato sauceā¦this way I can make them tender.
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I donāt have a picture or a story to share. All of the pictures shown here are making me drool!
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I never had a sweet potato that tasted garlicky. Some people make sweet potato pie here, kind of like pumpkin pie. Some use them for making French fries. Now those are pretty good if done right. You canāt cut them too small or too large for fries. Medium is best, about 3/8" square, or 9mm. Perfect.
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@CT, yeah buddy! Thatās good eatinā thar, a bit of bbq sauce, and youāre good to go, plus a sud or two of course.
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thanks
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WTF? Iām always trimming them down to next to nothing for both my fretting hand and my picking hand.
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Gregā¦itās quite unbelievable youāre not having lunches or dinners 
Oh, I have plenty of good lunches and dinners! I just donāt have pictures of them. 
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Iām taking the chance with this food thread to answer a @domi7 's question on another thread: Domi please bear with my sometimes late repliesā¦itās being a busy crazy June, but I havenāt forgotten! The Giovanni Rana stuffed pasta and ravioli are usually good quality and we used to buy themā¦itās about a decade or probably more now that a local artisan workshop making fresh pasta, a few kinds of ravioli, sauces and above all wonderful fresh pestoā¦well, they expanded their production and prices became more affordable; we much like their products, also because the ravioli are made according to the traditional ligurian recipe!
Btwā¦when I was younger I was a serial ravioli maker! You canāt imagine how many I made! I have pictures tooā¦but theyāre in the computerā¦
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