I made a medieval inspired erbolat using puff-pastry, the broccoli stems (run through the food processor), some bacon, and eggs lightly beaten with a little cream. Probably an onion, too.
I'm getting my hummus variations dialed in. This version was roasted butternut squash, chickpea (gram) flour, olive oil, cumin, salt, lemon juice, tahini, and a few red pepper flakes. The squash seeds were toasted and put on top. Homemade pita bread to go with (fun and easy). Corn on the cob, too. (2/4)
Roast veggie burritos - roasted carrots, onions, and potatoes. Homemade salsa, plain yogurt, and pickled jalapenos.
the rest of the potatoes go to Syracuse style salt potatoes. I took some belly pork slices, hit them with my usual dry rub mix,and let them go low-and-slow. Broccolli florets will go in the oven for the last while to finish the meal. (3/4)
We had a guest for dinner one night, and had another pasta - onion, bacon, cream, salt, and pepper. The radicchio was cut lengthwise into thirds and cooked in a cast iron skillet with a little olive oil and a pinch of salt.
A lentil dish - lentils, the fennel, any remaining carrots and onions. I'll probably go for a Mediterranean feel with the spices, or maybe lean into paprika and give it a little heat. It's not coming for a day or two, so there's still time to decide.
Medievalists and Medieval-adjacent. Sort-of.