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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?

I came across a chicken breast recipe that has a crispy skin and is juicy inside like a thigh. It is served with the first joint of the wing still attached, otherwise boneless. It was first served at the Statler Hotel but everyone refers to it as Airplane Chicken because when airlines still served hot, fresh cooked meals, it was a mainstay. I cooked an Italian recipe to go with it called potato pie but there must be a learning curve on that and I served the chicken with rice instead.

Hi All I want to make a chocolate bar with a baked biscuit base, caramel middle and marshmallow top. I would like to assemble as one and then cut on my guitar cutter. Does any know of a thin baked biscuit recipe that can be cut on a guitar cutter without crumbling or breaking up or breaking my guitar strings?

This is my current fave among Sauvignon Blancs. It's light and crisp, and although it has enough minerality to be noticeable I don't think it's as pronounced as many of the Marlboroughs. Goes well with chicken and probably fish although I haven't tried it. Sips very nicely on its own, too.

The third line from the bottom is 2 tbsp sweet paprika. And the almost-as-cryptic line below it is 2 tbsp Lawry's Seasoned Salt. It is good. We used it for breading pork steaks and chicken thighs, then oven-roasting them. Our own version of Shake'n'Bake. I'm glad you like its looks!

I like it. But when it's 90 degrees, any chilled Pinot Grigio hits the spot!

Kinda food, kinda not. Putting it here anyway.

Smithy, could you please decipher the third line from the bottom on Russ' list of ingredients? This sure looks good.

well, I don't know about anybody else, but the topic/post caught my attention because I have, independent of "experts," found that potatoes do better with more salt than one might suspect.

@rotuts I suspect the answer is even simpler. Most websites these days make money out of advertising. So how do people (that's us😃) find information? We use search. Sadly, the mighty search engines of today use algorithms to maximize results for their advertising income, not truth or accuracy. So the end result is that websites pay attention to search analytics and copy or add articles based on search topics. They are not interested in truth or reality, its all about the bottom line. The same author or organization may have many, many different websites all with the same information, subtly different. That results in the spread of myths and misinformation, anything and everything is repeated adnauseam without regard to truth or authenticity.