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Hi @Tropicalsenior those leaves are sorrel. A good add to salads, slightly bitter. It overwinters here as well, meaning it doesn’t die off but still gets a few leaves in winter. I believe there is a plain green sorrel as well but this is what I have growing at home Photo below from a gardening page of Better Homes and Gardens.

That’s my back up plan.

I never get tired of Molly Stevens' braised cabbage dish. I do increase the carrot a lot and don't always use too much onion. I also increase the stock a bit. I think it's delicious as leftovers. I am still jonesing for a butternut squash casserole. Maybe this one? https://leitesculinaria.com/97453/recipes-butternut-squash-gratin.html I was going to make that squash dish for Christmas but our plans changed after catching the Super Flu bug. Please let me know if you do try it! 🙂 Anyway, I don't think you can go wrong if you do some kind of veggie casserole or gratin with your excess veggies. But you are a great cook, so I think you will come up with something fun without my input!

See if you can walk into the bar and eat

Curious if anyone knows whether I stand a chance to get a reservation. Nothing is available online, but I’d like to go on birthday 3/17 as I’ll be a block away seeing a show at 7. So I can dine early or late, which might not help. It is a Tuesday. If I call the reservation line and sound super desperate would that help?

Artichokes! (and not just the hearts, ha) Steamed with a lemon-butter-garlic dip. And steak. Sautéed mushrooms. Not sure what for dessert but I don't feel like baking so I'll probably buy something.

My first try at Kartoffelklöße aka German potato dumplings. Actually my first time to eat them! I had a meal planned including the dumplings but the day got away from me. I was a little confused reading the recipe about the size and amount of croutons to incorporate but am very happy with the results. Critiques welcomed.

I almost never make it but I saw a recipe for it not long ago (did not save it) that had the usual mayo, onion, celery, but also had pimento and water chestnuts. I thought the water chestnuts sounded good for texture.

I’m single and my tastes can range from absurdly expensive to trash. Today’s early Valentine’s Day dinner is up to you to decide! There’s a place near me that makes soft pretzel”bombs”. The one I got is a cheesesteak one. I’m talking myself out of getting a fluffer nutter one tomorrow! https://direct.chownow.com/order/38657/locations/58845 Has their menu. They’re open until something like 4am. They know their audience!

Neely, What is the green leaf in the bottom right hand corner that looks like alligator skin?

I honestly never ate any thing with it , knowingly that is, until my mid 20s. I’m about to be 46! I do like making my own mayo but to me it’s a condiment not an ingredient if that that makes sense.

In one of the threads that Mitch gave us, someone mentioned putting boiled eggs in chicken salad. I like chicken and I like boiled eggs but I just can't see combining the two textures. I much prefer homemade mayonnaise, especially for chicken salad, because you can customize it to your own taste. But it has a very short shelf life and I seem to throw away more than I use. Every time I make a full batch it turns out perfectly. But whenever I try to make a half batch or a quarter batch I have a dismal failure.

I think homemade mayo is okay, otherwise not so much. DH is a mayo eater though. Eggs, on the other hand, I can eat any which way.

Simple dinner of a small steak with mushroom sauce, smashed potatoes and salad.

I believe that you may be my long lost daughter. One of my daughters is so adverse to mayo that even the word makes her gag. She is otherwise a very open-minded eater and an adventurous cook. What is it about mayo?

I have actually never had “chicken salad” as it’s mayo based. Nor have I ever had egg salad, potato salad or anything with tuna and mayo. the smell just turns me off. Always has, give me a PB&J and I’m happy. The texture, the smell, the sight of mayo based salads are revolting to me. Also I can’t deal with cooked eggs. They smell awful. No way can I eat an egg that smells like a fart.

Given the holiday, I suppose I should cook some hearts, but we're fresh out, so I'll make the next closest organ that we do have: liver (chicken, from these good folks). Mushroom sauce w/demi-glace, cognac, and cream. Some sort of potato thing that doesn't require much work -- maybe just steamed, w/garlic butter, parsley, and Maldon. My semi-famous gluten-free torte-like brownie w/Fabbri Amarena cherries. Wine(s) TBD.

I feel the same way. Add-ins for me just don't give chicken salad enough flavor. If it's poached chicken or rotisserie chicken I try to go with a very Tangy dressing but I prefer to prepare the chicken in a way that it has more flavor to begin with. The other day I marinated finally diced raw chicken breast in soy sauce, hoisin sauce and rice wine vinegar. Sauteed it just until it was done and let it cool. Dressed with a light Sesame ginger dressing and used it on an arranged dinner salad. It was delicious.

Here is my dessert for our "Not Quite Valentine's Day" dinner tonight. Chocolate ganache tart. The top is normally covered with raspberries but I got the vapours when I saw that they were 5.99 Cdn for 6 ounces, so just strew some over the top and will glam it up with some raspeberry coulis ans whipped cream and no one will every know!

I'm going to try that next time.

I have my personal “classic” tuna salad and egg salad, both just like my mom used to make. I rarely make chicken salad but when I do, it’s always something different, no “classic” there. Restaurants in my area commonly offer a range of salads that can be “upgraded” with the addition of sliced, grilled chicken, steak or salmon. That’s not what comes to my mind when I think of “chicken salad” but I guess they are.

Simple grilled banger with a side of Spanish imported white beans. Chimichurri and hot mustard on the side.

All else hasn't failed. There's eGullet. I have read the instrucions. I asked here thinking that folks with experience in these matters might be able to share their own experiences ... something along the lines of "This worked for me, try this tip, such and such never worked for me, etc." I'm almost totally ignorant of such matters, and asking questions has often resulted in good information and a positive learning experience. My experience with instructions, with things with which I'm familiar, has often been that there's another way to do something. As with many things in life, there is frequently more than one way to accomplish a task.

I lean towards curried chicken salad, with some finely chopped green apples, or honey-mustard-mayo with celery for crunch. Chicken being rather bland, I like the dressing to have some punch.

Unless you live in Costa Rica and you are continually faced with this situation. All imported products have to have a Costa Rican translation sticker. They love to put it right in the middle of the instructions. They do give the instructions in Spanish but they are so small that you need a 10x triplet magnifying glass and many times they are just plain wrong. I used to spend lots of time peeling off the label but now I just ask Mr Google.