What's that you're eating?

A breakfast pizza. The crust has smoked gouda on it - from a lady at the farmers market yesterday. The lemon basil pesto was also a find there. The rest is scrambled eggs from the back yard, red onion, cherry tomatoes (they're good) and mexican cheese. Cooked it mostly on a preheated stone with maybe the last three minutes directly on the rack. It's really good with a nice crispy bottom and super flavorful toppings. Kudos to Lovey on this one.

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NWFRS said:
Pasta with red sauce for lunch/dinner today.

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Different every time depending on what we have and what I remember to add. This one was ground beef and ground pork in equal parts, about 1/3 lb of each. Browned the meat and vegetables. De-glazed with old red wine a few times. Add ripe vine tomatoes, a can of tomato sauce, more wine, herbs Provence, garlic, pesto, soy, Tabasco, balsamic glaze, capers, bay leaf, curry, salt & pepper, cover and simmer. I usually simmer uncovered for a while and add extra salt and/or brown sugar at the end to fine-tune it. Different every time but always tasty.
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I love your posts … where is the cheese, though ?
 
Finally tried Nana's Bakery. Esquire named it "Best New Restaurant in America". They use sourdough for everything. I had the Bolognese, Sausage and Mushroom and the Clam. All were awesome. I'm still partial to New Haven pizza, but I'll definitely be back. Their pastries (chocolate croissant, cookies, doughnuts) were great and their drinks were just as good.

https://www.ctinsider.com/food/rest...s-Nanas-Bakery-Pizza-Mystic-best-16632361.php

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