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@Paul Bacino those potatoes are beautiful!

I am by no means a baker but I made a peach crisp for a dozen roofers we have working on the house today. Served with Tillamook old fashioned vanilla and white chocolate raspberry ice cream.

You're right ... I recall many people who disliked - detested - lima beans. I was not, and am not, in that group. When in grade school, we'd get a school lunch made by Mary Palladino, the "lunchroom lady." She ran the small cafeteria/lunch room, including menu planning and cooking. She frequently served succotash, and I'd always make sure she'd save some so that I could have seconds. Years later, I was a classmate of her daughter in high school, and when I found out that Angela's mother was the "lunchroom lady," and told that to Angela, I soon after found myself with an invitation to Mary and Angela's home where Mary made a big pot of succotash for me, enough for lunch and a batch to take home. Mary remembered me as "the little boy who loved her succotash." To this day, I still enjoy a bowl of succotash every now and then, and I still enjoy calling up my memories of Mary.

It is *really* hot here in NYC. I may have mentioned somewhere, in teh context of summer cooking or possibly preserving, that I don't have A/C. Well. I found some cooked RG chickpeas in the freezer, though, which are currently thawing on top of my head. Efficiencies, etc.

You and I are on the same bandwidth....I just finished prep for tonight's Ottolenghi meal.

Helen’s Bolognese from “Comfort” by Ottolenghi - an interesting, spicy, very good “Asian” spin on bolognese, made with ground pork, onion, garlic, carrots, celery, ginger, star anise, cinnamon stick, bay leaves, sichuan peppercorns, fennel seeds, shaoxing wine, doubanjiang, light soy sauce, scallions, cornstarch, cilantro and sesame seeds. Served over fettuccine and with quickly “marinated” cucumbers (rice vinegar, honey, sesame oil)

@Paul Bacino perfect looking L.C's look like double chops , my favorite. outstanding.

According to Politico: A White House official, granted anonymity to discuss the negotiations, said the administration plans to impose the tariff only on goods that do not comply with the 2020 USMCA, though the ultimate details will be up to Trump to decide. Fingers crossed...

I'm with @Shelby so far: happy to live vicariously for the moment. Still, this is looking mighty good. Please keep the info coming.

Fired up pizza oven First--no yeast pie/ four cheese base-garden suace-pepperoni-jalapeno-calabrian chili --parm cheese Rack of lamb/ skillet potatoes from garden red and white/ lamb seasoned with northwest fire penzy, garlic, rosemary, brandy, what's this here sauce, evoo

@ElsieD Wow conventional bake in these sealed ovens is quite different from C.B. in ovens that are not sealed . even not picking steam-bake , you get some of that effect based on the ovens construction.

I baked a couple of pastries this morning, 20 minutes, Convection Bake 325F. These were perfect, and somehow the texture seemed different from previous bakes in the APO. Lighter, as if they rose better. Hard to explain. Tried the air fryer - will report as soon as I use it again without operator error. Toast continues to amaze.

Thank you so much @FauxPas but I will live vicariously through you guys for now. I can't wait to hear all about them!

@YvetteMT just the drumsticks . I plan to ' learn ' with them and move to turkey drumsticks when they go on sale. I plan to 1 ) air dry on a rack in the refrig x 24 hrs first . this is mentioned on better than average BBQ refs. 2 ) chop off an inch or so from the bottom of the leg , no meat there , might help the meat contract off the tendons making removal of the tendons easy. tip from Jacque & Julia. 3 ) chop off 1/4 inch off the top , for 1/2 of the legs , to see if this also helps removal of the meat 4 ) smoke until almost fall off the bone : 150F - 160 F save the drippings .

Drumstick and thigh!?! Id have needed a second cart/buggy/trolley!

@YvetteMT Exactly. and you bet : vanilla ice cream.

Thanks @rotuts! I'm by no stretch a baker but crisps are really easy to toss together. The roofers are getting a peach crisp today with ice cream.

@YvetteMT that crisp looks perfect . fruit crisps are my favorite dessert .

@Rickbern remarkable work ! 5 Stars if not more.

Walleye, corn and rice. And since i was making dessert for our roofers, I made a little berry (raspberry and blackberry) crisp (in Corningware for the collectors!) for us.

These are not salty . butter-ry , brown sugar-ry , toasted pecan-ish , the sweetness comes from the white chocolate chips I think. make sure you look for a bin that's ' well done ! not for those trying to loose weight . Im stocking up next trip , and getting some vanilla ice cream to go with. N.B. : these cookies are not intended for pedestrians . Connoisseurs Only. P.S.: @blue_dolphin you are correct . marshmallows , not white choc-chip

Cooler here Thursday . Ill be trying that burger but first : CkLegs. on sale . $ 0.89 //lbs.

This is clearly an area where you have some advantages to those of us in the States. Any chance you could walk us (me) through the options on the condiment tray and the components of a “classic”?

Now I'm craving hot dogs!!

Last night I couldn't stand the temperature so dinner was hummus and tortilla chips. But tonight I smoked the hamburger. I will modestly assert that I have the method pretty well dialed in: Mesquite Half pound ground beef Smoker temperature 140C Target temperature 56C Smoking time 45 minutes, turned back to front half way through Measured final temperature 55C