The centerpiece of Chef Phet’s Vietnamese-inspired bowl is a juicy fish patty—shrimp and salmon seasoned with lemongrass and a punchy mix of umami-rich sauces. But what surrounds it is just as compelling: tangy pickled carrots and cucumbers, ribbons of shredded kale, a flurry of fresh cilantro and Thai basil, and golden-fried shallots. It all comes together over springy rice vermicelli, ready to soak up the sweet-and-sour brightness of a carrot-studded Nước Mắm sauce. (Doesn't sound much like breakfast, but I'll sleep late anyway. Will order breakfast items for following weeks.)

TEA, I think!!! Earl Grey, but would be good to have it with Lapsang souchang; just read that Twining's is substituting.

The chef has/d a place in my part of Brooklyn, but not when I lived there!

Bosc pear, sliced, with ricotta cheese. Urfa pepper and agave on the ricotta. Warm naan bread.

It’s raining here! Yay!

Your brunch sounds divine, Elleng.

2 pears awaiting ripeness, too.

I hate seeing my pond so low. Hopefully will get more rain before winter or I could have a fish kill. The rain puts oxygen in the water.

Good Morning 🌞

Strawberry yogurt with almond granola, later.






Good Morning🤗