Thanks! I got a deal at Tap Phong on Spadina - 20% off.
Both the dinner plates and bowls are 12" instead of the usual 10". I could have bought 14", but that would have been excessive, especially for placing on a table. The side plates are 8", which work well for a first course and dessert.
I have a lot of versatility here - I can use the plates for saucy dishes, but with large braised dishes, I can go with the bowls, as they're large enough (and flat enough in the middle) that it still leaves plenty of room for presentation - and, more importantly, place to maneuver food for cutting.
As for the pasta - it's penne rigate with pancetta, portabello mushrooms, and basil.
Only if you feel like sharing... how much were the plates, with the 20% off?
I have a dark grey stoneware set, but over the past 5 years, I've broken 1 mug, 2 bowls, there's a large chip in 1 bowl, another mug got a large crack down the side and had to be thrown out.... stoneware is heavy and fragile. I'm ready for something new... provided it's a reasonable price (can't be wasting money on plates at the moment )
i sent you a pm. you might have been jostling with the boy for zucchini blossoms (he took 30!!!)
here is a prototype dessert i made on the weekend:
layered semifreddo - rum and coffee soaked ladyfingers with a gianduja semifreddo and a sweet cream semifreddo. it's supposed to be a take on tiramisu but in semifreddo form.
i should have soaked the ladyfingers more (as you can see) and i think in the future, instead of coffee (which makes them too icy) i'm going to soak the biscuits in a mixture of mostly cream and kahlua with some instant espresso...i'm hoping the fat and alcohol content will prevent them from over-freezing as they did. otherwise, i was very happy with my sweet cream and gianduja layer.
if 'yall want another hit on the zuc blossom tip since riverdale sounds dry, friday afternoon @ Woodbine Center way up in the rex has a market i think from noon'ish to 6pm and last week they had them kicking around.
i'm sick of them (due to work) already so no worries about hording them
this belongs in NC but since its a foodie thing... anybody who pays for a $55 steak and wants it Pittsburgh style needs a swift kick to the junk