That looks incredibly appetising!
1 Like
Thank you!
1 Like
I love the birria to ramen ratio.
I can see why you’re happy.
Well done, sir.
3 Likes
Looks great.
No pomegranate seeds?
Inside the rolls, and some are hidden beneath the slaw.
For some reason 1 hot dog is never enough, and 2 is just a tad too much.
But I always err on the side of “too much.”
Cuz, y’know, just to be safe.
8 Likes
Gözleme with spinach & cheese and cacik for dipping from a booth at the farmers market near us. There’s usually a Very Long Line (bc Berliners love lining up for anything), but not today - presumably, many have flown the coop due to school being out and/or simply to escape the hellish temps for the Baltic Sea. In any event, the old lady preparing these has clearly been doing it all her life, the spinach is fresh & the cheese mix interesting. That said, we found it a bit bland & probably won’t need to get it again.
6 Likes
5pm lunch today because I woke up late - sautéed gulf shrimp seasoned with Tony’s and baking soda, a bag of Miss Vickie’s jalapeño chips, and a gin martini with an olive.
8 Likes
Be still my heart.
2 Likes
Psst. Martini should always be with gin. You only need to specify if it is not 
1 Like
Truth
We went out to eat last night with houseguests and my sister-in-law first asked if they had pickled cocktail onions (“no”) then she said she wanted a dry martini, straight up with an olive. The waiter asked if she wanted it made with gin or vodka. She’s a Gibson girl. I agree, when I order a Martini I expect gin but I always call for Hendrick’s.
1 Like
I love trying new (to me) gins, so my martini order will vary on any given night. I prefer it dry AF with a twist usually, unless the barkeep convinces me of a more appropriate garnish.
2 Likes
I have tried to dry myself out for health reasons but I relapse when I am in company who order gin, I love a dry gin with a twist.
2 Likes
Salmon poke
5 Likes
