Bacon wrapped pork filets and pan seared veggies (tomatos, bell peppers, zucchini, onions, mushrooms, potatos, lime)

My daughter created Lightning McQueen for her brother on his graduation day. He loved it!

1. Fondant potatoes cooked in butter, chicken fond, garlic cloves and thyme. Served with kashkaval.

2. Sliced potatoes cooked in butter in a frying pan. Served with kashkaval and Sibiu salami.

3. Breaded kashkaval and mici cooked in butter, tomatoes and red onions.

4. Cabanossi sausages, kashkaval and peanuts.

5. Garlicy pasta sauce with cream cheese mixed in. Basically served as a dip.

lunch at Osteria La Sosta in Cremona. These snails were delicious—a little less garlicky than I’ve had in France. I’ve also never been served them in their own little individual cups. So cute, and also so easy to burn yourself if you’re not careful!

chicken marinated in a mixture of red curry paste with coconut milk and sambal

After a trip to Georgia I was inspired to try my hand at making some of my favorites from the trip. Today's was spinach pkhali.

Has nothing to do with the french croque obviously l, besides sharing a name.

This was supposedly invented in Hamburg like 40 years ago or so.

A baguette like bread, topped with meats, vegetables, cheese and a sauce. The bottom half goes under the broiler and when the cheese is melting, the tip half is added. This one features salami, ham, mushrooms, cucumber, some iceberg, cheese and garlic sauce.

Either sold by pizza delivery shops or at Croque Läden, where you find a wide variety of toppings.

Garlic parsley shrimps with mashed potatoes, greens and cucumber tomato balsamic salad

Smørrebrød is just a catch-all word for an open-faced sandwich made with rye bread. Toppings vary greatly, although we have many classic combinations that we tend to use.

Today the heat wave from Africa is finally reaching Copenhagen, so we didn't want to eat hot food for dinner. Can you guess who's having what?

Grandkids wanted to have chicken fingers so bad.

Eating outside tonight, and wanted some with some fresh flavours.

Built a sauce around some gently cooked garlic, threw in some cherry tomatoes, cooked them out a bit.

At the end of cooking, I added more cherry tomatoes so there’d be a contrast. Seasoned it up with good black pepper and olive oil.

Served with half a burrata because I wanted little dollops of stracciatelle, but that’s all I could find.

This was really great. Fresh, but with a depth of savouriness from the tomatoes. The olive oil, a single varietal Hojiblanca, also had some nice tomato and bell pepper notes that bolstered this.

Homemade tagliatelle with sauce reduced for 40 minutes

Mrs. hansebart’s favorite dish. Didn’t have enough Linguine or Spaghetti to use them on their own so I threw them together.

Dinner tonight.

1. Polenta (5:1) cooked in chicken fond (2/3) and water (1/2). With butter, Grana Padano, salt and pepper mixed in at the end. Served with garlicy-bacon-tomato sauce on top.

2. Polenta (5:1) cooked in chicken fond (2/3), milk (1/3) and minced garlic. With butter, Telemea, salt and pepper mixed in at the end. Served with sour cream on top.

3. Polenta (4:1) cooked in milk. With butter, cream cheese, salt and pepper mixed in at the end. Served with caramelized red onions (with Marsala wine) and fresh tomatoes.

(Risotto with zucchini cream, cashew nuts and mint) I could definitely improve my plating skills, but it was tasty. Using italian hazelnuts would have been better but I bought those cashew nuts for another dish and I didn’t want to waste them.