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I frequently make a dinner starting w my usual sSinach / Campari salad , room temp then I add on top of that , one of Tj's Fz Indian-ish dishes . usually a Vindaloo , lamb or chicken the hot rice goes on top of the salad , followed by the Vindaloo . I add dried cranberries // cherries // toasted pecans // MajorG chutney. what I found doing this is that the spinach // hot rice interface is quite delicious , and worth remembering for the futiure thus : plain spinach . chopped w a little EVOO , for mouth feel freshly cooked hot rice , buttered. sorry for the focus. sometimes my iPhone just doesnt focus well this is a RocheBro service meat counter burger , 1/3 lbs. pan charred a bit , w RB's coleslaw ( nice horseradish bite ) and Campari w a bit of Penzey's Pico seasoning pan reduction of table wine du jour over the burger quite delicious half way through the plate so you can see the burger is Rare , just past FR ' blue ' delicious. so , try fresh hot rice , over the sturdier room temp greens of you choice . you wont be looking b back .

First of the season at the FM, Italian prune plums were used in ricotta cakelets. A tender and moist crumb from the ricotta but a fine and delicate texture, adapted from Yossy Arefi’s blue and blackberry ricotta cakelets.

Vegetarian Singapore style noodles with roasted broccoli and peppers

I remembered I had a long lost bottle of Knudsen organic concord grape juice that I thought would be a good place to start with my experiments. Once I found it I froze 500ml in the machine... As may be seen the texture is light and airy, not like a sorbet and not like a granita. More like frozen flakes of popsicle. But at 13.9 Brix the taste wasn't sweet enough for me. If the color looks brown, that is because it was. As one might expect from grape juice that is old enough to drive. Clean up of the device was easy: just run water through it.

@Kerry Beal they have a very appealing menu , including Vol-au-Vent , on of my very favorite dishes , and difficult to come by .

Missing @Anna N today. Out to lunch by myself while waiting to take my sister to an appointment. Her retirement home is right next to ‘Saving Thyme’ - a little bistro that Anna and I enjoyed. It was packed with lunching ladies! One empty table upon my arrival. opted for the confit chicken leg - so many options but hard to choose wrong.

@C. sapidus you roasted that green Poblano ? ie not from a jar ? sadly , no fresh green Poblanos in my easy to get to area.

Poblano chile and swordfish sausage tacos with thyme, Mexican oregano, garlic, half-and-half, and (non-traditional) shallots. Some (not pictured) were jazzed up with feta cheese and jalapeno salsa. Roasted Poblano chiles are a positive force in the universe.

@Smithy Great writeup and useful pics. I've a TJ's run planned for tomorrow, and I have freezer space and a freshly loaded card in my wallet ... I've wanted to try the Chiles Rellenos, so that'll definitely come home with me. You mentioned salsa ... I tried this one a few weeks ago and was quite pleased with it. Taste, heat, and texture were to my liking. Generally, I don't buy salsa, but it's always nice to have a jar in the pantry. It made a nice salsa rice side for a mild chicken dish I made, and it goes well with TJ's dipper corn chips. I'd like to try the green chili chicken and the chicken mole as well. Maybe the birra, too.

Very clever. I hate soggy wontons. Our take-out Viet restaurant packages pho similarly. Broth in one container, noodles and everything else in a separate one. When ordering pho in a restaurant I always appreciate it when they bring the thinly sliced beef on a plate so you can add it in yourself and it doesn't get overcooked.

I blame @JAZ for yesterday's extravaganza. Her post above got me thinking about how much I like Trader Joe's and wish I had access to them. Then I realized that from Iowa, where I was reading her post, I'd be driving home right through the Minneapolis/St. Paul metro area. And I needed groceries. And I really love chiles rellenos but hate trying to make them. I think I knew ahead of time that it wouldn't be just the above-mentioned chile relleno package. I think I knew that. It was still a challenge to find freezer space for all that when I got home. Not shown: the predictable groceries (salad greens, bread, yogurt, etc.) I broke into one of the chiles rellenos packages for dinner last night, and it's every bit as good as she described. I don't have an air fryer but I used my Cuisinart countertop oven on convection mode at 425F for 30 or 40 minutes, flipping the chile halfway through. She's right that the sauce is thin. I'd forgotten that the chile is supposed to go atop the sauce when I took this photo. I had some of my good salsa set to go, but decided I didn't really need it. Thin sauce was good enough for me last night. The layers were good, the cheese was good. The spicy heat was just at the top end of my preferred range. The coating was crisp, and I'm glad I took a hint from her to use the convection setting. I can't decide whether to be glad I don't have to share any of this purchase or sorry I don't have anyone nearby to help with the taste-testing! My usual dinner companions include one who thinks catsup is hot, and this would be too spicy for her. So it goes. I won't need to cook for quite a while, if I don't want to.

I say take it home today...early gift. Give him a card and some broccoli on his birthday.

Gino had a place in NYC, opened in 2017 or so. It closed.

@JeanneCake Patience wrap up dome fresh broccoli to go with the RC .

It just got delivered and I so want to just bring it home today lol; but then I'd feel obligated to get another gift for the actual birthday

https://www.bbc.com/travel/article/20250801-italys-undercover-pizza-detectives interesting.

I eat my soup with chopsticks! Seriously. The local way is to pick out any solids with your chopsticks, then pick the bowl up and drink the liquid part. I haven't seen a soup spoon in 30 years. 🥢

I'll buy you. Frippery aside, I agree. Dessertspoons are rubbish for soup, you need that mini-bowl shape to get a good slurp.

Who decided that the world no longer needed a soup spoon? I'm old enough to remember when flatware sets included them. Much nicer for eating soup than the more common tablespoon. There are some stubborn folk like me available on Amazon.

A nice, glou glou wine from northern Spain... On sale, it was $13.60. Bought a few bottles from Chambers Street.

@C. sapidus thank you for the ref . to those sausages. I love sausages . Way back when , there was a sausage maker under the name Smokehouse in the area. I person decided to not go to a local fancy college , graduating from Boston Latin but went to Germany and did a full sausage apprenticeship instead . Amazing range of wonderful stuff. then , pork fat was decided to be bad , and SmokeHouse is no longer. the sausage brand you mention is sold very near me , I discovered . Yum !

Some eG discussion was moved. See a picture of the inside of @Tropicalsenior's wonderful banana bread. Moist! Delicious!

I haven't planted any yet, so I just have a few scraggly feral canes growing in less-than-ideal places around the edges of the property. Just enough for a taste. But when we walked our dogs regularly on the trails around town, we found a place at one of the local parks, in a spot where the hiking trail intersects with a maintenance roadway, that has a massive stand of heavy-bearing raspberries. I'm hoping to get there at some point this week and pick several pounds for the freezer.

We will almost certainly buy it if we see it, but so far I haven't found the "super-premium" Chapman's in any of our local stores. Those are the ones that compete with Haagen-Dazs and Ben & Jerry's, both of which are represented here, but there's also a local NB brand in that format and I think they've basically squeezed out the last slot that the Chapman's product might have fit into.

I can get a lot of different fish and seafood sausages here. Cod, cuttlefish, squid spring to mind. They all also contain pork and its fat. Cod Sausages I never buy them. I prefer my fish and seafood never to be sausaged!