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https://kristagilbert.com/davenport-soft-peanut-brittle-recipe/ Posting the recipe here.

Today, I took delivery of a refill of my caviar supply. As you do. As usual it came with 'gifts'. Normally they throw in a pack of wonderful hot smoked sturgeon but this time that brought a friend. 150g of Sturgeon Steak. I'm not sure what I'll do with it, yet but thanks! The smoked sturgeon will probably be lunch in a day or two.

Hmm what to make for dinner... how about pasta. Final jar of Tomatoes my wife grew last summer. So sauce is San Marzano Tomatoes, Garlic, Onions, Basil, spices. Plenty of fake parm from Wisconsin on top. Bread is sourdough I let rise to be very fluffy and then my wife made into garlic bread and froze it. We used to buy Texas Toast from the grocery store... but this is just as good and we made it! Wine is a 2016 HDV Ysabel Pinot Noir

I should call these inspired by Kulluoba bread, rather than a real attempt at recreation given the multiple liberties I took with the process and lack of access to detailed reports to suggest a proportion of defining ingredients in the original as per the link above: Kulluoba bread 250531 100 grams bulgur soaked in 100 grams boiling water, cooled About 1/2 cup Sourdough starter (started and maintained with 50-50 fresh milk barley/emmer flours, refreshed the night before and quite vigorous) (about 130 grams) Coarsely milled together 300 grams emmer wheat 100 grams Lentils (red/shelled) 25 grams flaxseed, ground separately (added to get a little more omega-3 in my diet, not authentic) 1 teaspoon salt Started with one cup of water but had to add quite a bit more and did not accurately measure it through the process. Once the bulgar had cooled to lukewarm, I used my entirely anachronistic food processor to zap the starter, bulgar, flours, flax, salt together and then poured in the water and zapped a bit more. It rose quite slowly at first, so I punched it down and left it to go overnight after it barely increased to maybe 30% more than initial volume. The next morning it had risen to almost double in bulk when I punched it down, shaped it into little discs about 3 inches in diameter and half an inch thick. I covered them with a damp towel and let them rise for about an hour and a half. they were baked at 375 in the convection oven for about 35 minutes and that might've been a little long because a couple of them had mildly dark bottoms. The end result were quite sour but tasty little loaves with a very chewy texture courtesy of the bulgar, utterly delicious with honey butter.

English coastal cheddar is one of my favourite cheeses. So much so that when I have some in the fridge, I rarely open the fridge without breaking off a little chunk to nibble on.

My husband grew up in Ontario and they called them crayfish - but his parents told him that they were not edible - maybe because of the water? Like I said, when I was a kid we called them mudbugs and they were again, not considered edible.

@MaryIsobel that's a good idea. tell your friends , ,,, etc. they are quite tasty , are there any in CA ?

My husband has been saying lately that he would love to try crayfish/crawdads/mudbugs. They are not easy to come by here - I have never seen them for sale. We had planned on taking a cruise out of New Orleans and spending a couple days before and after. Now, he that shall not be named is making us reconsider contributing to the economy in the US. When I was a kid, we used to catch mudbugs in the creek on our property but never considered eating them. We would catch them, put them in a bucket of water and then let them go back in the creek at the end of fthe day. I guess we didn't know that they were edible.

I always feel a bit victorious when I scrabble something together with leftovers; some times I win, sometimes I lose - yours looks very good.

We are back on the Cape, staying at the last house we were at until Thursday, and then moving to Chatham for the rest of the time. We arrived Sunday, and the group voted for dinner at Winslow’s Tavern. My sister and husband’s drinks. We liked the curried mussels so much last time that we ordered them again. We also ordered a special of smoked oysters Rockefeller. I am not sure why they were served on scallop shells! Niece ordered the pork schnitzel Sister and I ordered ramp fettuccini with fried oysters. This was just ok. It needed more acid, I think. Husband had a special of roasted skate. We shared a blueberry panna cotta for dessert. and a salted caramel tart We got to the harbor too late for the sunset, but did manage a very cold, very windy walk Yesterday we had dinner at Mac’s Shack. They built a new outdoor patio which has a view of the water drinks and mocktails oysters spicy tuna mango martini steamed mussels sushi for my niece sister had scallops seared sesame tuna sandwich bluefish with clams and celeriac puree I tried to get a picture of the northern lights, but there was not much to see Some scenic pictures from our lunchtime low tide beach walk We found a very dead beached basking shark. I remember reading that this had washed up a few weeks ago. I found a whelk with many creatures attached Post-walk key lime pie ice cream

Mortadella, provolone , pistachio pesto on Quinoa-sesame bread, strawberries and sour cream for dessert. The loaf was baked in a glass cylinder shaped mold, it has a thin crust and a little crunch from the sesame seeds and quinoa.

@Pete FredI am very jealous of your abundance of cherries. Cherries are somewhat of an exotic fruit in southern California where I live. I have seen them at the store, but at $15/lb decided to pass. I made a strawberry-rhubarb biscuit cobbler recently (this was for a cookbook club event where we were cooking from Carla Lalli Music's That Sounds So Good). I love rhubarb and strawberry so I enjoyed this dessert. The biscuit dough used hard boiled yolks which is supposed to prevent gluten formation. It was my first time making or eating biscuits, so I am not sure what the texture is supposed to be like. They were soft and moist, but I think I prefer the texture of a crumble because it provides more contrast with the soft fruit.

Hmmm ... you've given me an idea for later in the week.

This is a simple, quick, and tasty meal. I add additional spice, usually Kashmiri or Aleppo pepper, preferably ground but flakes work too. If I have some handy, as there was today, I may add additional spinach, either a small amount of frozen and thawed or some fresh baby spinach leaves. Today,along with some spinach, was Kashmiri powder and a big spoonful of TJ's canned Hatch chilies.

I suppose I should call this "zucchini-enhanced crab dip". Zucchini - cubed, salted, rested, seared, and removed. Sauteed chorizo, shallot, jalapeno and bird chiles. Mixed in the zucchini and leftover crab dip. Tasty, but still pretty heavy.

I’m sure you will like them. The ECC nails the balance between creamy and crumbly. Had some this morning on a sausage, egg & cheese sando. And that Gouda is always great - tons of flavor from just a sliver!

One is married to a half-Japanese, the other one spend 2 years in Japan as a post-doc. So yeah - our group gravitates towards Japanese-y food on gatherings …

@Paul Bacino Im always troubled when I see ' spilt yolk ' I try to eat the yolks whole , avoding any loss of deliciousness.

Buy Russian ketchup. It looked fun to try. Terrible. Like all ketchup bottles it seems to regenerate its contents overnight despite my best efforts to use it up (ketchup fried rice, too ghastly for any other purpose)

Avo Toast- Dave's bread, farm egg , Calavo avo ( Aldi's )--Heavy Tabaski sauce

I kind of felt cheated too. But I knew that neither of us was going to be hungry enough for the Yorkshires.

Chicken, mushrooms, and a cheesy riced cauliflower with broccoli (attempt at more veggies for partner who loved it). Not pictured- the sweet potatoes that weren't done when I ate but were when partner did)

@blue_dolphin decided to try two of your suggestions : the gouda and ECC. will enjoy later this afternoon. the Unexpected Cheddar is a house staple here.

Are your friends as multi-cultural as you are, vis-a-vis the foods they like. Seems likely that they will consume anything you bring, but do any of them cook as you do?

That Susquehanna delta is pretty awesome! Marcella's Penne col Sugo di Funghi Coltivati. Okay, it's Penne with Mushroom Sauce, a dish I've been cooking ever since I bought the book it's in - which looks like 1987. The book is not in great shape; the recipes still are.