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@blue_dolphin The ricotta gelato is from Serious Eats and uses half ricotta and half milk. The ricotta is therefore fairly muted, I intend making a straight ricotta version when I make more ricotta. i ninjified the plain pint and texture wise, I’m giving it a slight edge over the chocolate flake pint which was only churned. I ran it once on the gelato setting.

Thank you fellow eGulleteers for the welcome back! I've been trying to cook every other day. Don't want to overdo it but OH! Feels so good to be back in the kitchen! Neighbors have been fantastic: Derek's smoked baby back ribs, corn bread, and Caesar salad. He's a land surveyors and often gets home late. I've often left meals on his porch, so I really appreciate his reciprocity! Another friend brought dessert! Red Velvet cake - so good! One of our sons live in St. John's, Newfoundland. He flew home to be with Dad while I was in the hospital. He works as IT and can work from anywhere. Luckily, his head office is in Winnipeg, where the hospital is. He loves lamb but his family doesn't. So we collaborated on a lamb dinner before he headed back home. My brother was in the city and brought me dim sum home for supper! I SO enjoyed the chicken feet! The small ribs were simmered in black bean sauce, so I sauteed some Roma beans together with the ribs to warm them up. Tonight, I combined some beef meat balls (pulled out of freezer meant for a meal 2 days ago!) with tofu and egg plant for MaPo tofu. Lots of rice was consumed. A local abattoir and meat store had smoked chicken advertised. 1/2 chickens for $3.99. Picked up one for my brother, one for our eldest son, and one for us. Supper will be easy!

Chile and Tangerine Braised Lentils with Wiener Wuerstchen from “Full of Flavor” by Maria Elia - puy lentils are cooked with onions, carrots, celery, serrano chili and garlic in a mixture of vegetable broth and fresh tangerine juice. Once cooked, finished with more tangerine juice and zest, parsley and sour cream. Served with some wiener wuerstchen

A gift of food is, for me, quite rare. A few days ago I received a couple of pieces of freshly made focaccia covered with black olives, feta cheese, and caramelized onions. The unusual thing was how I got the gift. It was early evening and I had just pushed the doorbell button at a friend's house. A moment later, he opened the door and at just that instant I heard a voice from behind me. "Hey, you guys want some focaccia?" Turning to the voice I saw a young man standing on the sidewalk in front of the house. He was holding, and offering, a take-away container in which there were a couple of pieces of the described focaccia. Friend and I were were taken aback not only by the offer, but by the circumstances. The young man explained it was from a restaurand around the corner, on one of Berkeley's main shopping streets. The man said that the restaurant was closing early and that they had some items left that they decided to distribute tofolks in the neighborhood, something akin to an advertising promotion I surmised. I got some information about the restaurant, and since the bread was quite delicious I'll visit the next time I'm in the heighborhood. The incident reminded me of the times when I was a kid and guys would come through our neighborhood and sell meat and chicken out of the trunk of their car. It was a little different though, as those guys were always selling stuff that fell off a truck.

@Margaret Pilgrim Do you have any that are unusual or particularly interesting? It might be nice to see an image of one or two.

小笼包 (xiǎo lóng bāo), literally small basket dumplings, with a soy and vinegar dip.

Oyster shell infused gin and vermouth is a thing, and it’s actually very nice.

I agree. Much worse than a dirty martini and looks nothing like a negroni. Was negroni at least in quotes?

Some breakfasts I had in Europe Tomatoes and basil on grill toasted baguette below Scrambled egg with French bacon below Croissant with everything below Hotel service for one… includes French bacon, scrambled eggs, 2 pieces of baguette, a croissant and a pain au chocolate… of course couldn’t eat it all.below A selection from the boulangerie Crepe with chocolate and a sneaky pastis Cappuccino French buffet below.

That must be a new item for them. I was only aware that they sold the original. Not a bad price given you get an $85 Costco Shop Card. I can't justify purchasing it. I already have a Creami and the Breville machine with the built-in compressor. I sure am curious though, as to how it performs. Reviews are generally favourable.

No - but I have noticed it a Costco and in the ads that Ninja keeps e-mailing me.

Has anyone purchased the latest iteration of the Creami?

That sounds amazing!

Oh that sounds amazing. You lucky thing!

Looks very inviting! How did your wife make the garlic bread?

No, not cheap. I live in southern California. There is no commercial fishery for scallops here though some are collected by divers or collectors at low tides. Good scallops from the east coast are available but expensive here. Halibut is caught locally and I get it regularly from a weekly community supported fishery membership. That isn’t cheap either but I like supporting the local fishers who work in our-well regulated fisheries. Some weeks, I might get “cheaper” fish like rockfish, squid or the grenadier that are an often discarded by-catch from the black cod/sablefish fishery. Some weeks, it’s ahi/big eye tuna, rock crab, locally farmed oysters or mussels or the previously mentioned sablefish. I pay the same every week.

No, look what YOU made ME do . . . also jumbo lump. To be fair, elder son was visiting . . .

Okay, and sorry, but this sounds absolutely disgusting. Do you ever get over to the restaurant at the airport, Hangar B? Or have you posted about it before (I guess it's mostly breakfast)?

Are scallops and halibut reasonably cheap where you are? They're on the upper end of the seafood price scale (ho ho pun very much intended) over here

I'm in the minority in that I LOVE domes and have probably a half dozen in various configurations. I always use them for a cheese platter at dinner parties, as current storage of baked goods. I don't find them labor intensive unless you are sloppy when covering a lavishly frosted cake. I like their looks but especially their efficient garaging large foods that don't require refrigeration.

Good point. I’m not a panini press hater but it’s not the right tool for every sandwich. Today, I made Ottolenghi's Fried scallops with saffron potatoes, asparagus and samphire and did a miserable job of plating and didn’t have the pan hot enough for an attractive sear on the halibut cheeks that I substituted for the scallops. No matter, it was very delicious. The cheeks were perfectly, if not stunningly cooked. The spuds, asparagus and samphire are a great combo. Per the recipe, each serving is to be topped with 1 tsp of the aioli you make with gently roasted garlic. A rather stingy amount in my book as it goes with everything on the plate. The garnish was supposed to be 5 mm cubes of fresh tomato but I threw in a handful of tiny orange tomatoes instead.

I'm wanting to email Robyn from St. Croix chocolates. She gave a correction to her email address listed in the workshop booklet but I didn't write it down. Will someone who did PM me her updated email? Thank you!

… not Angels ?

OMG that's the biggest fridge in the universe! What brand is that? Could we maybe see the inside? I'd LOVE to have one like that. I'd have to build a bigger kitchen though.......

I use the plastic bowl of my oxo salad spinner on top of a cake plate. It is not the most elegant, but at least it doesn't take up additional space in my kitchen.