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Great posts/thread, especially the photos. Thanks for the Killarney pub ideas. We have a dinner to arrange there mid October. Awaiting your Dublin post, as we have a week there afterwards.

For all the Apple freaks who must have the latest (for breakfast). Image from Taobao.com

Use different types of citrus (lime, lemon, orange - use wedges to extract the juice, rather than making lemonade), other fruit/ strawberry, etc, and some mint. See Toby Maloney’s Three Seasons. Or top with ginger beer.

I definitely second that approach. Living here in Costa Rica I don't have the luxury of being able to select premium beans and it seems like every bag cooks differently. There's no way that I can put them in my instant pot and estimate the time that they will take. One time they're mush and the next time they are hard as a rock using exactly the same time. The only way to accurately reach the proper point is to cook them in a pot and test them. Another thing about using the instant pot or any pressure cooker, for that matter is that you always want to use natural release. Releasing the steam lets the gunk from the beans escape through the pressure valve and it could clog it causing an explosion the next time you use your pressure cooker. I don't soak my beans, I use the boil for 1 minute and let's set for 1 hour method. A while back @weinoo mentioned using this method and I have followed his directions ever since. The beans have more flavor and I can always cook them just the way I want them no matter how long it may take. And yes I do salt the beans when I cook them. I don't add any other flavors because I may use them in four or five different dishes and they can pick up the flavor of the particular dish that I am making.

And maybe he's just trying to play with our heads or giving us 'food' for thought. You really shouldn't do that @Shel_B. When you get to be my age, too much thinking can be detrimental to your health.

I'll bet your neighbors would just love that. Fattening up the rats.

. . . and here comes the luddite . . . beans classically are not fast food. flavors, in oh so many circumstances,,,, take time to develop. InstaPot/pressure cooking/etc make things go faster but . . . . maybe not so tasty. I do (most) bean dishes from dry - soaked overnight - cooked in an open pot. it takes longer - but the flavors added in the cook-phase have time and opportunity to have the desired effect on the beans proper. all manner of chili - all manner of stuff peppers - all manner of casseroles . . . . now - not everyone has the "time" possibility - or the "desire" - to do 'long preps' - but if you're looking for flavor, I'd recommend the low&slow approach vs: "instant beans"

It's hard to go wrong with a G&T.

I t I tried the Porch Swing and was disappointed with it. I needed something more, but I don't really have any idea what it would be.

I am NOB (north of the border) where sheet pan dinners are a delight in my Viking range with convection. Moroccan chicken thighs with carrots, sweet potatoes and onions. The only "issue" was figuring out which orange pieces were carrot, and which were sweet potato 🙂

I'm sorry you weren't able to get the Pimm's but glad you posted. When @lindag asked for suggestions for using her bottle of Pimm's yesterday, I knew I'd recently heard of something I wanted to try but couldn't remember what or where! @lindag, here's a link to the Porch Swing cocktail recipe on Deb Perelman's website. I have no Pimm's at the moment but the cocktail sounds nice and my Total Wine has it in stock.

Aggrieved by my daughter's low liquor supply we went out the other day and bought gin, tonic and Carpano Antica. It's very very hot here in Atlanta. I wanted a Porch Swing, but apparently the east coast is suffering from shipping issues when it comes to Pimm's.

Maybe he’s just an early riser? He said he got rid of it at 3AM… …which would seem to be before he posted and definitely before anyone answered.

As @Margaret Pilgrim observed, I too thought about where we all live, but in a different way.. I'm here in Atlanta on east coast time. The twins like to wake us old folks up at 7am. By 7:30 I was browsing on my laptop and noticed @Shel_B was posting. That means you were thinking seriously about this egg at 4am Pacific Time. Really? I wish you a better night's sleep tonight.

I'm a purist so I avoided recipes that called for fruit juices or grapes, etc.. The best starters are started with just organic rye and water. Once you have an active starter they are easy to maintain. The starter that I use is over 5 years old, and was started using the recipe from Amy's Bread Cookbook. Amy' Bread is a bakery in NY City owned by Amy Scherber. If you follow the directions exactly, you can be baking sourdough bread within the week. AMY'S BREAD SOURDOUGH INSTRUCTIONS SOURDOUGH PICTORIAL

A treat for trash pandas.

I prefer experienced and discerning 🙃 It seems that restaurant has created expectations that they can't manage to hit, at least every day. Sorry, @Neely! I got mussels in this week's fish share so I started with a bowl of the Spicy Steamed Mussels With 'Nduja from Serious Eats.

@rotuts welcome! Adds an umami earthiness to just about everything. This one from TJs is what I have on hand.

@YvetteMT wow thank you for sharing Id like to hear more about the mushroom powder .

Wednesday, big salad with spicy chicken Thursday we had veggie burgers (no picture). Last night was seared scallops with burst tomato sauce on spaghetti

Mise- not pictured are water and Worchestershire sauce. (Diamond Crystal kosher salt, Prague#1, garlic powder, thyme/poultry seasoning, cayenne, mushroom powder, light brown sugar) Could have used a smaller cambro but this gives some room. I'll mix this up a couple times before drying.

first up : thesis from RoxburyRussets and Baldwin apples . Heirloom apples developed in NE in the 1600's dry and tart , but less tart than the CrabApples of yesterday. Stormsalong description on the back suggests : ''' Champagne-Like w tart and tangy acidity '' I of course quaffed 1/2 of the glass , before I looked into any one else's opinion but its a bit like champagne , if you delete so many connotations , and rely on your tasting . this is 6.9 % EtOH a generous 16 oz. Ive liked all Ive tasted so far , and will re-purchase the lot. but on first taste , this seemed to me to be a ' winner by a nose ' [ N.B.: I do liike Champagne , or its modern version M.Rotuts ] 16 0z might preclude todays second tastting , but the day is young. wonderful discovery for me . I like dry over sweet , and love apples . dry is not quite the same as tart. Adventures continue. When I re-visit to restock ( Soon ? ) Ill look into the medium sweet heirlooms. the person there said he would sell me individual cans. Buzz buzz buzz.

The blender is pretty basic but does a good job. The Watermelon fizz is very good; haven't yet tried the smoothie since I'll have to get to the store for the fruit first. I did make my broccoli salad dressing with it and it was very quick and easy.