Tonight was an easy-peasy meal - pork and green bean stir-fry. Two boneless pork chops were thinly sliced and tossed with a combo of teriyaki sauce, honey, lime juice, minced garlic, and Aleppo Pepper.
Green beans, carrots, and red, yellow and orange sweet peppers were the veg, with some grated ginger. Chopped salted peanuts were sprinkled on top after it was spooned over some basmati rice.
There most definitely was wine. The week so far deserves wine.
Pre Cinco de Mayo dinner
Patagonian scallops tacos with a side of jicama
Ole’
I’m sure you sometimes make a chili powder…salt…lime…all different little bowls for ‘dipping’ jicama.
Pre-dinner here and this is making me quite hungry.
The jicama was sprinkled with ground dried morita peppers, a squeeze of lime and some cilantro and salt.
You were right on target
She-gawd, we’re good 
Semi homemade meal tonight- we had ordered in thai for lunch today and i had half of my green papaya salad left. Not enough for a meal on its own though (no leftovers of the great tofu summer rolls!). I added to the papaya salad some cubed smoked tofu, a bunch of chopped peanuts (they were scarce in there), and may or may not have been munching peanuts while chopping.
Late snack was a "soft serve " of frozen mango chunks with a splash of canned coconut milk (which i will definitely be repeating!)
Last night was sunnier than expected, so of course we had to go back to our favorite beer garden for a few brewskies.
Then took the tram back to our hood and had dinner at a resto nearby that specializes in Southern German food. I had a lovely asparagus soup & the appetizer plate (lentil salad w/slices of roast pork, tête de moines with some sort of chutney, Blackforest ham, caramelized goat cheese, arugula salad and smoked trout), my man had a tarte flambée.
I was a bit disappointed that the tête – one of my favorite cheeses – was a very small portion, but then my appetite hasn’t been the same as of late, and after all I was perfectly sated.
Today is Father’s Day / Ascension Day, which is a national holiday. Celebrated by ingesting large amounts of beer (when else do those poor guys ever get a chance!?) all through the day and into the evening.
Everything’s closed, 'cept for bars & restaurants. Another visit to the beer garden is very much likely.
The weather for the next week looks absolutely smashing – hope my scooter arrives soon <3
Leftover, prime, rare ribeye, sauteed morels and ‘riced’ cauliflower with mushrooms, onions, grape tomatoes and peas. Photo of the uncooked morels cause at $30/# that was about $3+ worth 
I’m giving a military history talk at a town about an hour away.
Dinner, such as it is, will be in two stages. Neither thrilling. First - sandwich to be eaten in the car shortly before the talk starts. And then], hopefully, we’ll come across a decent chip ship before setting off for home. Or may be a curry.
By the by, the town of Birkenhead is home to the first publically funded civic park in the world. It was the inspiration for Frederick Olmstead’s design for New York’s Central Park.
First BBQ this year. Octopus was first boiled. I just threaded the tentacles on skewers so they could be turned over quickly. Greek thyme and Greek chilli flakes.
First time making photos outside this year and I was faced with the difficulty of harsh sunlight and shadows. Plus I couldn’t see anything on the back LCD screen.
The rest
Last year’s first BBQ was in April. Here’s a flashback in my own private Biergarten.
Pita pockets
Lamb steaks
My own private Biergarten, which I find is just as important as Germans and their beloved Biergärten.
Holee crap, P! That octopus is gorgeous.
WFD: A. Bison Meat Native American Tacos. A recipe by chef Walter Whitewater who lived on the Navajo Reservation in northern Arizona before becoming a chef. He was born on the Dine (Navajo) Reservation in Pinon, AZ and grew up there, herding the family’s sheep and learning traditions that stretched back generations.
Ground bison, diced onion, tomatoes, home cooked Jacob’s cattle beans, chili powder, S & P. Corn and wheat tortillas. Accompaniments: Baby greens, grated cheese, chopped tomato, chopped jalapeno.
B. Ojawashkwawegad (Algonquin Wild Salad Greens)
Scallions and mixed greens. Dressing: Walnut oil, cider vinegar, maple syrup, S & P.
http://www.thegutsygourmet.net/wild_salad.html
It’s often the simplest things that bring the greatest pleasure: brush with some oil, sprinkle something on it and grill. The asparagus only needed the lightest brush of oil. I find grilling asparagus brings out its hidden sweetness.
Btw, the sausages are Thüringer.
Gosh Presunto, that was a great meal!! Good start for the 2016 BBQ season! Love the octopus and the sausages!
Compared to 2015, it’s indeed a sunny day today! Maybe we will try to catch up this weekend with our grill!
You do that! It’s supposed to be hot this weekend. Well, hot for me at least, my heat threshold is 25C.
OK, I have to ask a couple things that I’ve been wondering when I see all these amazing WFD pics! I’m asking out of sheer curiousity/nosiness, so don’t take it in a catty/facetious way.
@Presunto: You take all of these amazing food pics with gorgeous presentation, accesorries, etc. how long does it take you to set everything up and take the pics? Doesn’t your meal get cold by the time you’re ready to eat?
@catholiver: your dinners always look good but don’t seem like a lot of food! Do you have a salad on the side or something, or do you just have a small appetite? I always look at your plates and think I’d still be hungry if that’s all I ate. Maybe I need to cut back on my food portions. LOL
@Boogiebaby: “accesrories” are always the same, I use them every day to eat with. Setting it up doesn’t take long as I try to make it simple (main food, wine glass(es), cutlery, sometimes lime slices and salt mill). I already visualise how I would be doing it during the day/before making the food. Lighting is above my table, or now that there’s more natural daylight I use my coffee table near the window. Everthing I have is old and use it daily so no fancy rig and equipments like some people. Every time it’s a challenge with the lighting, the food, the texture and colours. One learns to develope an eye for detail. You have no idea how many photos of dishes I have deleted, those that never made it on here/internet.
PS: I still use the same camera bought in 2005. People on a camera forum are amazed it still works, or that I still have fun using it.
LOL We’re ‘senior citizens’ and find that we just don’t want very much for dinner. I also look at the photos and think ‘wow, that wasn’t much food.’ Should probably use smaller plates for photos
Out to dinner with a friend tonight- we had been running all over the place all afternoon and got lucky to find a great mexican place with happy hour. I had a wonderful hibiscus margarita, and then we shared a salad with jicama, radishes, cilantro, chayote, and a bunch of other stuff. Also had a nopales with black beans taco alongside my classic margarita (which I finished against my better judgement 
Biz in NYC means dinner at Empire Steakhouse for Steako-De-Mayo!!! I had my usual; shrimp cocktail-oysters-bacon appitizers. Porterhouse for 2 a perfect medium with creamed spinach and truffle Mac-n-cheese. (Just one spoon for me!)
Delicious as usual, no pics you’ve seen it all before.
