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Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
I started ordering salmon from Alaska, sushi grade, a few years ago---twice a year...now and February. 5-7 ounce portions, cyrovaced. Dry ice packed. Straight to the freezer. Local meat farm share is excellent. In our area once a month using their own vans. Dry ice. Cyrovaced but one pound portions. Fine as beef is less often in our diet. Dinner, lunch, dinner---6 meal portions in a pound. Different recipes. Having the portions sealed in thicker than food saver bags---no added chore...dreamy.
The past week was a blur. I was a singleton. Mr.H worked late all week. (my sous chef). I multi-tasked many salads, grains, slaws. For lunches and easy mixed salad bowl dinners. Every other night to spread out the prep. Fed on nibbles. Worked out well and a re-peat this week.
Wednesday insalada caprese, prosciutto bacon. Next day lunch salads, slaw, mixed grain.
All looks wonderful. The dark dimpled bread cut in squares looks interesting. Can you describe? And the caper paste! A friend acquired some seed and hoped with our Med climate and being near ocean it would go well. They can be finicky about germinating. They sprouted - she was terribly disappointed when I told her the plant was cardoon. On the quake - odd feeling because unlike fire or flood you can't evacuate; totally at mother nature's mercy.
Yikes. Also have never experienced an earthquake though have spent time in Greece and all other places that have them and volcanoes.
Less of a beauty but such a classic combination of flavors---Cubano. Pulled a BoSaam and ham slices out of the freezer...from earlier meals. Crazy week. Pic dated 21st, last Tuesday. Roasted garbanzos. Made humus with the other 1/2.