All Activity

@patti, nah. All I see being revealed is your extraordinary cooking triumphs. This project is such a blessing, and it's also an inspiration. Not just the service aspect, but also the fact that the food looks so good; to echo @Maison Rustique, there's another layer of feeling cared for when the item looks all nice, like restaurant food! Also? You sound like you are having a lot of fun, I'm enjoying everything about this thread.

I flew to AZ the middle of October for a quasi medical emergency. Things have stabilized, I'm on a new medication, and thankfully avoided hospitalization. Had oh-so many tests and doctor visits, from Radiology to Urology to Infectious Diseases. Some days I had 4 appointments within 5 hours!! I say this in a shameless attempt at sympathy towards another rather mediocre meal based on a powdered envelope and leftover rotisserie chicken 😎 I did manage to make the riata myself 🙃 The good news is I am able to fly back to Mexico this weekend if my flights come to fruition. In fairness to the McCormick Company, the flavor was better than expected.

I've never heard of an orange tree that blossomed and fruited twice per year. What variety? Do you remember? Or do you just mean that the two trees bore fruit at different times, as a Navel and a Valencia would?

Phoodle #1285 4/6 🟨⬛⬛⬛🟨 ⬛🟨⬛🟩⬛ ⬛🟩🟩🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net Interesting 2nd choice you made, @gfweb.

I would not risk my guitar on a baked biscuit (if you ever had to replace a wire, you know what I mean). I also think cutting the biscuit risks having it break into bits. Instead I would make a "praliné" (as some people call it). This technique requires a bar mold. Bake the biscuits, grind them into crumbs, add some melted cocoa butter and whatever kind of chocolate that fits with the flavors in the bar. Pipe that into the bar mold on top of the other fillings. If your proportions are correct, the crisp layer will firm up. This way you have your desired layer without endangering the guitar, and you also get the flavor that was in the biscuit. If you don't want to use a mold, you can pour the crispy layer onto a flat surface and wait for just the right consistency to cut it into the same size as you want the finished product to be. I can send you a recipe showing the proportions for the crispy layer if you need that. I realize this is not exactly what you were aiming for, but it does avoid endangering wires.

BTW , the Meyer lemons , and two huge orange trees had two crops // year . SF bay area.

Kimchi and feta omelet

The first house we lived in after moving to California had two small ones outside the kitchen door. Never knew of them before. My mom’s husband planted Meyer and Eureka lemon trees when they bought the next house. It varied by year what we got, but they were pretty prolific. I’ve been surprised I’ve been able to grow some in Georgia. You can find them at Trader Joe’s and Whole Foods at certain times of the year.

Yes I am thinking like a sable breton or something similar

Tuesday, we had a repeat from last week because we liked it so much: braised cod with tomatoes, olives, capers and basil Wednesday, miso broiled salmon with glazed harukei turnips and bok choy, served with ginger rice

Phoodle #1285 3/6 ⬜🟩⬜🟩⬜ 🟨🟩🟩🟩🟨 🟩🟩🟩🟩🟩 https://phoodle.net

Phoodle #1285 4/6 ⬜⬜🟨⬜🟨 ⬜🟩🟨⬜🟩 🟩🟩⬜🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net

My parents had a Meyer lemon tree as well as a "normal" (Eureka, I think) lemon tree. The Eureka was by choice and planted near the house. The Meyer was an accidental inclusion in the orange saplings that they'd purchased for the grove. My sister and I loved that Meyer lemon tree and raided it every time we went home. Mom never liked it -- too insipid for her! Luckily for me, Meyers are now often available at the grocery stores.

growing up , we had two Meyer lemon trees in the front yard. they were huge . nothing quite like a Meyer lemon . since moving to the East Coast , miss those lemons .

Had leftover grilled pork tenderloin and turned it into Moo Shu Pork. Quickie recipe using bagged coleslaw mix and flour tortillas. More or less used this recipe but went heavy on the shiitakes, fresh ginger and of course, hoisin sauce. https://www.marthastewart.com/1548188/moo-shu-pork-stir-fry Not a looker, but taste was quite good.

First freeze of the winter a few days ago, so I picked my big harvest of nine Meyer lemons. My other tree died this past spring (it was never very happy). I bought a lime tree to replace it, so 🤞🏻.

Supper was a frittata and somehow ended up with no photo of the finished product. It was OK. I just wasn't in the mood for eggs, but have a lot to use up so...

Stupid question but I take it that you mean biscuit as in crisp cookie and not biscuit as in cat's head?

The latest word I'm getting is just a plural of a word usually used in the singular. Also, I get different puzzles on my phone and my PC. Chaotic.

I can't get a word today. Neither can wordle answer finder

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

I'll have you know that you are solely responsible for my buying bacon ends and pieces at the grocery store today.

Pollo con oregano: Simmer chicken drumsticks in chicken stock with sliced white onion and garlic. Rub with a paste of garlic and oregano, marinate for an hour or so, and then grill over charcoal. Swiss chard tacos: Slice Swiss chard and boil for a minute. Saute sliced white onion and garlic, then mix in the chard. Toss with crumbled feta and serve with steamed corn tortillas.

Thank you. There was no sauce with the rice but the chicken had a sauce made with pan drippings, chicken stock, rosemary and thyme and thickened with butter. The chicken was seasoned with herbs de Provence, cayenne and salt & pepper

That looks gorgeous and delicious, @Norm Matthews. Wonderful plating! Did you have any sort of sauce to go with the rice?