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My kitchen floor is sticky because I spilled lime juice on it.

The local hospital carries those traction socks and hands them out to patients. I think I must have 4 or 6 pairs of them now. I really like them.

Yes definitely. Do try them you will be amazed at the difference in the taste and the texture. The little ones in the photo above just get sweeter as they get darker but they are still nice and firm. Down here in this heat, the Cavendish bananas will be soft and mushy in about 3 days and these will last and be good for at least five to seven days.

Sounds delicious! Is the swordfish sausage homemade? I don’t think I’ve seen anything like that, but nor have I specifically looked for it!

I have some of those. You need tough soles to wear them.

Never thought to use anything other than the standard grocery store bananas(Cavendish I assume.) I do have access to Asian and South East Asian markets so will definitely give different banana varieties a try once I go through the plethora of bananas in the freezer!

Charlie frequently mentions a program that he enjoys about food history. He has asked me to look at some of the shows and make some of the recipes. I intend to do it but always forget. But the other day he sent me an email containing a program about one of Napoleon's favorite dishes. Chicken Marengo. The program said it remained popular in French cuisine after his death. We tried the recipe, and he said it was really good and it reminded him of Chicken Adobo. The sides we had with it, most probably, were not ever eaten with this meal in France..rice and corn. Thomas Jefferson tried to interest the French in corn when he was ambassador to France during George Washington's presidency and they were not interested in eating food meant for animals.

This is the earliest that my raspberries are starting to dry up. I'll be cutting canes soon (varieties I grow produce on second year canes) but I'm still picking nearly a pint per day. We've had a great berry year and so has everyone i know locally. Rumor is the huckleberry plants are producing heavily this year and I know the chokecherry trees are loaded. All that fruit production usually means an early or hard winter. Todays pickage should cover 2 breakfasts

What a thoroughly lovely chap

@JoNorvelleWalker Why is your floor sticky? Do you need extra traction? My sister sent me a pair of sticky socks for those "traction emergencies." Note the grabby traction dots:

I shall never again spill lime juice on the kitchen floor. But if I do it shan't matter much. The floor is already sticky.

I feel a little foolish. When I went to wash the shaker there was a big glob of coconut puree at the bottom. Shaking was not enough to get the coconut cream into suspension. The improvement I noted was almost certainly due to using less cream of coconut than in my prior pina colada. I could try homogenization but I doubt that it will happen. It's not like I were making a mai tai or something.

It's a mild shame the goat is minced, the first thing I'd suggest is curry goat if it was diced. If you've got a grill I would be slamming kofte onto it. Here's a recipe for lamb which will do just fine with goat: https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/03/how-to-make-perfect-kofte (You'll have to scroll a bit, but it isn't the usual spiel about someone's granny converting to Buddhism and feeding her 17 children on three potatoes a day, it's a worthwhile read) I like them with gently pickled cucumber and red onion salad, chilli sauce, plus flatbread and yoghurt spiced with smoked paprika as suggested in the article. Edit: Goat can be leaner than lamb, so try a bit out first and see if you need to add a bit more fat into the mix before you mix up the rest

@Duvel as usual , congratulations on you venue and selections . I did see some garbanzos , w that squid . pig head ? chopped up gelled pigs head ?

Went out to a casual place in town, on the main street. We sat outside and enjoyed a pitcher of very vermouth-forward sangria while watching the people strolling by … We ordered a few items. Grilled squid with chickpeas & pigs head. Artichokes with foie gras filling … Sampler of six croquettes (blue cheese, clams, squid with ink, wild mushrooms, bacalau and spinach with raisins and pine nuts). One was eaten before I could take the picture. They were so good, we ordered another plate … Little one wanted tuna tataki … A canelon with braised duck filling and duck liver sauce. Very good … Instead of ordering dessert, too, we went for a nice walk on the beach and the had ice cream at the plaza. Mine was dulche de leche & leche merengada. Both excellent 🤗

@JeanneCake Good for you ! remember : that steaming ( BPA Free ! ) tray is going to be worth t's weight in Gold ! '' What ? not steaming broccoli ? w carrots and cauliflower ? " " just saying " mine comes Sunday . no prime for me . give me time to get some Brocc.

Swordfish sausage and yellow squash in spicy tomato sauce. The goal was to use up excess yellow squash, yellow tomatoes, and jalapenos from the farmer's market. Sauteed the jalapenos, onion, and garlic, added chopped tomatoes, and cooked everything down to a sauce with black pepper, fish sauce, ancho chile powder, and freshly-ground cumin. Added the swordfish sausage and cooked until nearly done. Added cubed yellow squash, sauteed until still firm, and then finished with Mexican oregano and crumbled feta cheese. Would make again, in the unlikely event today's circumstances repeat.

Done and Done! gets delivered tomorrow (ha, if you believe anything Prime says) but his birthday is in two weeks. So shipped to the shop !

I do include most/all in "venison"- moose, elk, whitetail and mule deer. (When we were in South Africa, they called all their meat "venison". Didn't matter if it was from a cape buffalo or a springbok. The only time the ranch differentiated was if it was a domestic animal. They learned that when I asked what the meat was, I wanted to know the species, not just "venison") Hank Shaw has some nice looking options for ground venison- https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes/ And here is his steak with blueberry recipe- https://honest-food.net/venison-recipe-blueberry-sauce/ I trust Hank with a whole lot of my venison, and even fish. He likes cloves more than I do so I either halve his measurement or in the case of last weeks barbacoa (dinner thread), leave it out entirely.

Maybe SOMA will make it again ... https://www.instagram.com/p/Cq9PJZzri-a/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Possibly next year but maybe more likely to be the year after? It's a Violette de Bordeaux (this one is actually called Little Miss Figgy but I think they are the same thing). Our friend said to give it a few years to get any real production.

In 1969 I spent time living and working in Chinook, and spent time in other towns along the high line, and had the opportunity to learn how to cook venison. If memory serves me, I posted about that experience here. Additionally, over the years I've had occasion to cook ground bison meat which I've always understood should be cooked in a fashion similar to venison. In any case, right or wrong, I've always cooked it low and slow and on the rare side. I was actually taught how to cook venison steaks and meat (nothing ground, though) and developed my bison cooking technique by reading about it and by trial and error. Your comment about "cursing all venison" suggests that venison includes more than just deer meat, and includes elk, antelope, and similar species. Is that correct? In any case, my original post about how to cook ground elk and goat was more directed to getting some recipe ideas rather than just how to cook an elk or goat burger. Somewhere in the dusty corners of my mind there's an echo of blueberry sauce being a nice complement to certain game meat. Suggestions?

Cream of coconut is sweetened coconut puree: (eG-friendly Amazon.com link) Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.

Interesting.

Nice! How long before it will produce figs?