That’s a beautiful plate of food right there! 
Did you catch the trout? (May be a dumb question. I just never see it in stores.)
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The mighty comeback of the chicken hearts and Adas bi Hamoud or Lentils with Lemon. It was my first try for the soup, realized mid-way that these were split pea and not green lentils and picked up an another leaf veggie than Swiss chard just because.
The texture was off due to the split peas, the taste was good tanks to the garlic and lemon 
Also, I am quite surprise how cheap the chicken heart were, at 4.2 EUR/KG.
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This looks and sounds like really good comfort food! And cheap protein is rare these days!
I wish I could find chicken hearts sold in bulk where I live. Chicken livers? Yes. Plentiful and sold everywhere. But, chicken hearts, I only find when I buy a whole chicken (usually included in the little bag inside the cavity). I save them up in the freezer, and when I have enough I put 'em on a skewer and grill them, yakitori style.
Thanks! I did not catch the trout. I am fortunate enough to be able to take them from work on occasion.
They are from the Bramletts, a family I’ve grown to know over the years. They run a multi generational trout operation in North GA, and have very pure water. I feel lucky to know them and deliver the freshest trout to us weekly. They only sell whole fish, not filets, and often times they are packed with fresh eggs, which we salt cure for trout roe.
I’ve linked a cool story about them here which I think is worth a read!
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Looking tasty and healthy as usual!
I don’t mean to distract from the nice food, but I thought maybe you’d appreciate this bit of weird humor. You know that old song Age of Aquarious?
For years and years now, whenever we cook asparagus at our house, for obvious reasons, we sing a goofy alternate version - “this is the dawning of the… Pee of Asparagus…”
Apologies. It’s a really dumb ear-worm that will never leave now.
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Quick and dirty ramen with broiled tofu, 6 minute eggs, baby bok choi, shitake, eggplant, and some other stuff.
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Nice moves w the enoki mushrooms
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A friend of mine used to smoke fresh roe when in season and conserve it in oil with some garlic and thyme to make a mean spreadable later.
He also teached us that when asking for smoked whole fishes, to ask one with eggs. The roe would be hot smoked inside the fish and just using with good rice and spring onions is a treat and intense taste.
Here an old photo of the smoked inside the fish roe with some brocoli and rice !
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How did it work with the other ingredients? Is this a usual thing or an experiment?
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It worked well. The whole thing was just an experiment really. I soaked the eggplant in saltwater for awhile then drained it, dried it, and fried it in sesame oil.
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Anyone into making flatbreads? Im feeling very zen makin tortillas, chapatis and pitas. I like the flow. Tonight I put pork, springonions, cilantro, Chili and kimchi on the tacos.
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Considering my recent stalemate with making a crumpet that wasn’t a little gooey in the middle I’ve heavily considered moving on to flour tortillas, another love of mine that I’ve yet to put the time into learning how to make well.
Crumpets are still on the agenda though…we just needed a little break from eachother
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I am a big fan of flatbreads, so quick to make but so delicious.
We moved from a gas hob to induction and the only thing I truly miss about gas is not being able to finish my chapatis directly over the open flame
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Strong boiled egg game
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Beautiful.
It seems a lot of things can become a parm of some sort. Is there something involved other than gratinated parmesan cheese?
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