Dribbled a bit of W-sauce and a quarter and off we went .
Had to stock up on that stuff since I learnt from you I can not only use it in tomato juice and beef jerky. 
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That is a relief
I was stretching my imagination about your handle innovations
Jokes about flying off the handle are to be expected.
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Professional restaurant kitchens don’t throw away anything. All the peels of veggies etc. can at least serve as a basis for a vegetable stock.
I think I once heard a German “TV cook” recount how, during his apprenticeship at a high-end restaurant in London, the chef would use ends of mushrooms and very finely cut olives to create a soup that was sold as truffle-soup…
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I am sure you handled it very well
I will go and get my coat now
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That is true, nothing gets wasted and woe betide the apprentice who chucks sometings that could still be used, although some go too far and reuse things that should be consigned to the bio bin.
Nah, no need to leave, I got a handle on things.
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Last week I was at a Turkish place and they had pide. But when it arrived it was not the pite I was so looking forward to. Back home I even checked and they did absolutely nothing wrong, being Turkish.
Yet I longed for the pite all these wonderful people from the seven countries that used to be one used to make and share with me.
Well then, “selbst ist die Frau!” and sure, I’m gonna do it from scratch …
yeah, okay, maybe not. Could get messy (chance 90%). Jufka then.
I’ve heard the filigree dough was a pita (in the English sense) to handle but all went fine. Only forming the first one in snail shell form was difficult but you learn as you go. Hint: Start from the outside. I know I could have left the rolls straight but I wanted the real thing.
Trouble was, I had not done my shopping well, so I ended up with a filling of leek, mozzarella, some cream cheese with herbs, numerous spices … gotta be flexible when cooking.
Naaa, I wasn’t sure I was doing this right. But this looks real, no?
That stuff was gooood 
. Last time I was so happy about adding something new to my repertoire was when I made the first sushi.
I’m gonna make this in all forms and versions. Only downside: this will make me fatter than my sushi-phase so maybe I should take my time.
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Ok, It’s on! Next is going to be my fabulous tortilla bread.
Watch this space.
This mixture would be good in an omelet or other form of eggs…
My chick-who-didnt-run wished for a dessert this evening.
A quick scour of the fridge and I found some blueberries and yogurt.
With pumpkin and eggs I had a dessert.
Caramelized blueberry and pumpkin, with a yoghurt and egg-foam (Eischaum) a bit of honey and lemon.
Oh yum!
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results of "a Quick dessert outburst with blueberries and yogurt:
.. … … … Me… … … … … … … … … … … … .. .. … Slammer
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Caramelized pumpkin slaked with yoghurt worked quite well
Just be careful not to be topless when you add cold yoghurt into molten sugar.
The results are quite lively.
You do a lot of nekked cooking, do you?
Beats ruining your clothes, try it, you might find a whole new fetish.
As long a nothing more important gets ruined perhaps.
I try and avoid beets for exactly that reason. 
I have somehere a full lenght rubberized pinny that made me look like a mad scientist or a serial killer.
Have to find it again.
OK, but no photos please.
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