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@Norm Matthews I've created more starters than I can count and I've always had good luck just with flour and water but eventually I, too, neglect them and they die. I'm not a good babysitter for sourdough. Also, I have the disadvantage that I make all my bread in a small countertop oven. I have a large oven that will reach the high temperatures but because of the tropical heat here I don't like to use it. I have also started using the preferment method and although it doesn't give me a full sourdough flavor it does make a big difference. The day before I make my bread I make a mixture of one cup white flour, one teaspoon yeast and about 3/4 of a cup of water. I usually make it about 18 hours before I am ready to bake. It may not be the best bread in town but I'm certainly happy with it. This was today's result. These are some rolls from last week.

Gnocchi with bacon, shallot, spinach. Reduction of white wine and lite chicken broth. The gnocchi is the standard softish shelf product; though I freeze them in meal-size baggies when I get home. Directions are to throw the frozen ones into boiling water for a few minutes. I decided to see if I could steam them in the same pan as the other ingredients, rather than dirty another pot. After the bacon, shallots were done, I did my reduction in the pan. Then added both the fresh spinach and the gnocchi. Covered with a tight lid. Took about 4 minutes. Very happy with the outcome.

Leftover from last night's dinner...sort of Thai red curry with chicken and spinach.

Moe's breakfast. Navy Bean Ham Bone Soup.

The goose used is a breed native to China, Anser cygnoides domesticus, a domesticated swan goose. The goose is highly glazed using maltose and the skin very crisp (and remains so for a long time). It is traditionally roasted over charcoal, but in recent years more often in gas fired ovens. It is very popular in HK as well as Guangdong and southern Guangxi. Widely available in HK, including in some Michelin starred goose restaurants as well as smaller mon 'n pop restaurants. They are always good - HK people don't put up with low quality geese.

Imagine Peking Duck but better....

Some more waffles... These were yeast raised. The blobs, plum caramel.

Because of my age limitation I often make my meal in stages and this sounds like an excellent recipe for that. I would say that you could probably make the chicken and the sauce in the morning, heat the sauce and reheat the chicken in the sauce. I would probably make double the sauce to make sure that it covers the chicken while you're reheating. Or if you're worried about the chicken not getting hot enough, you could pop it in a 400 degree oven for 10 minutes before you return it to the sauce.

@liuzhou (or @KennethT) that roast goose skin looks lacquered and yet collapsed, as though the interior meat had disappeared after the skin was lacquered. You both have experience with that style of goose cookery and seem to like it. Can you describe it in more detail?

Indonesian style bison patties with the last of my sambal ijo and sambal merah. I know what I'm doing next weekend.... Also, one of the last late season mangoes... But good news, we got some green mangoes!!

I would go back to Hong Kong just for more roast goose....

Making this for my siblings and their spouses, total of 8 people. How far ahead can I cook the chicken and finish dish just before sitting down to eat? (I have made this recipie many times, just don't want to be cooking too much at cocktail time.) Suggestions appreciated! https://barefootcontessa.com/recipes/chicken-thighs-with-creamy-mustard-sauce

This has been a very bad autumn to be a pistachio-loving Canadian. https://recalls-rappels.canada.ca/en/alert-recall/barrhaven-market-brand-organic-pistachio-kernels-recalled-due-salmonella

Another lunch. A visit to a Hong Kong style roast goose place. and the oven for the geese.

Apologies. I meant to write it is just regular rice vinegar combined with soy sauce as a dip.

Happy mooncakes! 🥮🥮🥮🥮🥮🥮🥮🥮

Kofte with Potato and Asparagus Salad - one of those dishes which in the end tasted very good but had some issues when making it - in this case the kofte kept falling off (and apart) the skewers when on the grill and in the end we finished them in a pan (but still got some good smokiness from the grill). The kofte were made with ground beef, red onions, garlic, thyme, cumin, pul biber and olive oil. The potatoes were roasted in the oven with convection in a mix of olive oil, paprika, garlic, cumin, chili powder and cinnamon. Once they are done, they are mixed with pan-roasted green asparagus, capers, olive oil, lemon juice and parsley

That looks great, @Smithy! I recommend trying some of the compound butters. You don’t need to make a full batch to try them out but they’re great to have on hand to add some interest to plain veg, eggs, etc. Since starting to cook from this book, I’ve kept a rotating stash of them in the freezer. Time to replenish the Cacio e Pepe version! Also, if you like adding nuts for crunch, the brined roasted almonds are really excellent. They’re pretty much a pantry staple for me. I just got his Six Seasons of Pasta (eG-friendly Amazon.com link) and am looking forward to cooking from that.

Well. It's only taken me about 6 years since I first bought this book to try a recipe from it, but today was the day after yesterday's farmers' market score. I cooked the Rainbow Chard with Garlic and Jalapenos, although the chile I used was a red thing whose name I can't remember. My result looks nothing like what they show, because of the way I sliced things and because I served it over rice instead of over crusty bread, but the dish is delicious! It's an easy dish to cook: it takes as much time to chop and slice everything as it does to actually cook it. The recipe says that the dish is best if allowed to sit a couple of hours for the flavors to meld, but I was too impatient. I'm glad I only used one of the chiles I bought yesterday; this has just the right amount of heat for me. Right after I mixed the rice and vegetables and took a taste, I realized it needed crunch to suit me. I added slivered almonds. The recipe is a keeper. It's easy for me to forget about Kindle cookbooks because I can't trip over them, but I'll keep this one out and available for a while.

Just some doings over the last stretch. Hope you are all well.

I wish I would have known about these stores earlier.

I do. There is a section in my fridge called "cheese cementery" where some may rest for several months

I hadn't visited the local farmers' market this summer until yesterday; its location isn't convenient for me. Yesterday, I decided to detour that way in hopes of scoring tomatoes. It's been unseasonably warm this year, and my visit paid off...in spades. I found the tomatoes I wanted. While I was at it, I picked up rainbow chard, Asian eggplants, 2 types of garlic, and some chiles that were thrown in for good measure. I've forgotten the chile variety, but my friend said they're on the hot side...not Scotch Bonnet or Ghost Pepper level, but assertive. The garlic varieties are Chesnok Red (upper right) and German Extra Hardy. While I was there, I established that the market will be open for the rest of the month. A new (to me) vendor offers beef and chicken. I didn't buy any yesterday -- really, I'm out of freezer space! -- but will probably buy a couple of chickens later this month. As @blue_dolphin has noted elsewhere, the farmers deserve our support when we can afford to support them. I didn't ask what variety of chickens they raise.

Request for loaded scramble so- onion, ham, black olives(me), swiss (him) with potatoes and sausages. And lots of iced coffee for me.

Sausages with peppers and onions, quinoa rice mix. Ling cod, lentils and as requested broccoli and cheese.