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Vegetable and Broken Spaghetti Soup: Made enough for a few days. Did a little fridge cleaning as well. Green beans, onion, carrot, red bell pepper, sautéed in Calabrian pepper oil, plus the addition of zucchini, a small can of diced fire roasted tomatoes, and broken whole wheat spaghetti. Slightly under cooked to account for subsequent reheating. During the following days, various proteins will be added to round out the meals ... glorified leftovers!

Vinegar pork tenderloin and olives over saffron rice

One of the You Tube sites I frequent made a Dubai Pistachio Chocolate bar a while back. Maybe you'll enjoy the video. https://youtu.be/sZoh97hXdm8

Can y'all use 20 kg of milk chocolate? It has a best by date circa March 2025.

Despite all my efforts, it seems I’ve been ‘influenced’. Not directly. According to this article in the Observer last month, a Tik-Tok craze has caused a global shortage of pistachios, (not that I’ve noticed any such shortage here). They have all been used to make a type of chocolate bar which originated in Dubai in the UAE. For the record, I’ve never watched anything on Tik-Tok or been tempted so to do. Today, going through my delivery app looking for something else, I noticed these and although I don’t eat much chocolate, I do like pistachios a lot, so I succumbed. This is a Chinese made version. Not at all bad, but not great quality chocolate and over-priced at the equivalent of $2 USD for a 50 gram bar. How close it is to the original from Dubai it is, I don't know.

皮蛋脊肉粥 (pí dàn jǐ ròu zhōu), Century egg and chicken congee.

Guess the publication date from the cover styling. 😂 That fork looks really uncomfortable to hold.

I discovered this in the big, bottom drawer of my office desk this afternoon. Totally forgotten, but the images and ideas it contains are still as fresh in my mind as the day I acquired the book. Many of the pasta images were of thinly drawn sheets of translucent pasta with herbs pressed between them, cut into small shapes to fit comfortably on the plate. At the time, I'd never seen anything quite like those diaphanous ravioli ... I guess you'd call them ravioli. (eG-friendly Amazon.com link)

Made Moe an early breakfast. We missed lunch so made an early dinner. Grilled burgers with twice fried fries.

Friend who is an adventurous eater came over for dinner. She knew I was making a Vietnamese stew so she brought a baguette, which was perfect for sopping up the sauce. Thit bo kho (beef stew with star anise and basil): Start by making annatto-flavored oil, then fry shallots and garlic and sear cubed beef chuck roast. Mix in boiling chicken stock, bruised lemongrass, fish sauce, soy sauce, and sugar. Simmer until beef is nearly tender, and then add sliced carrots. Toast and grind star anise, and then fry with garlic, shallots, long red chiles, and curry powder in annatto oil. When beef and carrots are done, mix this in, along with thinly-sliced onion, cilantro, and Asian basil. Tasted amazing. Cucumber salad and the baguette to go with.

Most of these kettles sold in the US are 1500 watts, so they'll mostly boil water in the same amount of time. We had one that a couple of hundred watts more powerful, and you noticed the difference. It broke for unrelated reasons. Manufacturers avoid doing this, because if you plug them into a 15 amp circuit, and use just about anything else on the same circuit, the breaker trips. In other parts of the world the wiring standards give a higher ceiling for powerful gadgets.

After scouring a lot of videos I think Control freak home is probably the better experience. The timer is larger so you will be able to read it from a distance and the knob controls are intuitive enough. Question is if I should worry about durability. Which I fear I probably should since I will want to show this off. Also lacks water rating of the commercial which might be helpful for cleaning. But that timer size... what a beauty. It was really hard to find videos showing the create function/timer of the commercial to compare, probably because the ui is a bit clunky and the timer is so small you cant see it in most videos. But the commercial is 100usd cheaper than home atm and comes with a carrying case so I'm grabbing it

A double order of chicken shawarma (very heavily seasoned with warm spices) with fries and salad, two kefta kabob dinners with salad, hummus and fries, a kind of gyro wrap or "burrito", two additional orders of fries, tabouli salad, extra pitas and yogurt sauces. Son was over today and we sorted through for lunch; he took some home and I will forage supper tonight before tossing a lot that was not to our taste. We were both devastated by the financial hit that the delivery person probably took = cost of this meal plus some 25 miles and an hour excess travel time and expense. These people work on slim enough margins, considerably less than minimum wage, and are tip dependent. I would guess that original buyer cancelled any tip when meal was not delivered. Sure, it should have been delivered correctly but mistakes happen. I just hope this person was able to weather the financial hit that this mistake cost him.

once upon a time, there was an industry size agreement: Broilers: Chickens 6 to 8 weeks old and weighing about 2 1/2 pounds Fryers: Chickens 6 to 8 weeks old and weighing 2 1/2 to 3 1/2 pounds Roasters: Chickens less than 8 months old and weighing 3 1/2 to 5 pounds Stewing Chickens: Chickens (usually hens) over 10 months old and weighing 5 to 7 pounds Capons: Castrated males that weigh 6 to 8 pounds Cock/Rooster: Male chickens over 10 months old weighing 6 to 8 pounds that time has gone. chickens in the supermarket labeled "Fryer" are in the 5-6lb range if you look at the chickens supermarkets use for RTE "rotisserie chicken" - they are tiny.

@Margaret Pilgrim, I hope you tell us what's in the order. And what it tastes like!

Trying out a new recipe for a sourdough discard sandwich loaf.

They look good. What are they stuffed with?

Sorry, these were not over-picked. However, eater is.

Actually, if it will fit I was planning on bringing a dehydrator we could use as a melting cabinet...

The last two stuffed porkchops from the freezer. I cooked them last October in my sous vide circulator and seared them off today in a smoking hot steel pan.

Made a batch of Double Chocolate Chip Muffins. I've never really liked chocolate cake but these chocolate muffins are delicious. One batch of the batter made 28 mini muffins.

$39/lb at Bryan's yesterday.

The dog rides in the truck with me. The cats stay in the trailer, but they generally ride up in the bedroom so they weren't in any danger from breakage. Once I discovered the damage I was careful to clean and clear it all away...counters mopped, floor mopped, stove grills removed so the stove could be mopped. I must say, the floor hasn't been that clean in weeks! Last night I made a celebratory "welcome" dinner for my sister: mushrooms, garlic and red bell peppers sweated, then barely-cooked noodles added to make an alfredo sauce around them. Smoked salmon from home mixed in at the end. It was wonderful, and I'm quite pleased with it. It's one of my hip-pocket recipes: give me the ingredients and I don't need to consult any notes. Still, sometimes it comes out better than others, and I suspect the slightly narrower no-yolk egg noodles she brought has something to do with it. Sorry, but I don't have any photos! She arrived after dark and needed to be guided up to the spot, and then we were too busy gabbing and eating. Maybe I'll show you leftovers later.

This piece from Eater pretty much sums up how we on the west coast feel about ramps. For two or three weeks a year we have to listen to east coasters ranting on about these over-picked and over priced alliums. I've eaten them. They are delicious on a pizza. Every year I look forward to the end of ramp season. . https://www.eater.com/23706623/ramps-seasonality-overrated-wild-leek-garlic

Sort of... Last evening I finished an early dinner, straightened the kitchen and retired upstairs to watch TV. Doorbell rings. Two large HOT sacks of food. Delivery person long gone. Packing slip has correct street address but DIFFERENT TOWN! I call the delivery service and had some difficulty getting across their error. Was finally told to trash or enjoy the delivery. Stuffed most of it in the fridge to worry about "tomorrow" like Scarlett. I felt bad for both the hungry people (probably 4, from the size of the order) as well as the hapless delivery person who may have to "eat" the $100+ cost of this order.