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Lamb ragu from Six Seasons of Pasta by Joshua McFadden and Martha Holmberg This is a delicious, meaty ragu made with chunks of lamb shoulder and ground lamb. No tomato; instead, chicken broth provides the liquid. Since I cut and trimmed the lamb shoulder chunks, I had bones and trimmings and could have made a lamb stock but I went with the recipe. I was afraid of it being too mutton-y but I think it would have been fine. I’ll make the stock next time. He recommendeds a pasta like radiatore to catch the meaty bits and suggests adding a handful of nettles. I had the radiatore but was fresh out of nettles so I used arugula and it worked well. The book includes a recipe for pasta with snap peas, lamb ragu and fiore Sardo. He says the fiore Sardo (a lightly smoked sheep milk cheese from Sardinia) is worth seeking out. I’m debating whether it’s worth a $20 shipping charge. We’ll see….

Merci beaucoup! Haha! I didn’t want to admit that I thought people (me) might like ketchup with their quiche, too. (But only if the quiche is somehow lacking.)

Milk proteins bing to polyphenols mostly. Mutes down bitter flavors. So if you like bitter flavors (and I do) may not be your jam. Chunks of stuff get filtered as well. I didn’t really show the whole process or list all the ingredients (I assumed it was more than folks wanted to know)

anyone as amused as I about ads for the smart oven driven by QR codes? drooling tv presenter: 'tastes like it just came from a restaurant" . . . . giggle - she doesn't know how accurate that is . . . .

I’m with @Smithy in that the ketchup would be wasted on me and you can’t make yourself crazy! I do know some people who put ketchup on any and all eggs - quiche included. But you know what, ketchup is so ubiquitous that I bet even an unhoused ketchup devotee would know where to find a few of those packets if they were lucky enough to pick up one of those delicious meals.

3 yr aged Artikaas gouda/ parm carbonara La Quercia Pancetta 3mm home extruded spagetti/ 35% fine Semo/ 00 -24 hr aged after extrusion The start--one dose of pasta water

Hand held egg souffle bites== Fingerling potatoes/sundried tomatoes/bckchoy/corn/garlic and 3 yr age gouda cheese

Too far back to edit, but sometime ago I mentioned young lotus leaves being edible. Here is an example from a Maoan ethnic minority village in northern Guangxi. Lightly "breadened" and fried in the night market.

So the milk is just a clarifier? To collect things like lemon pulp?

I just want to throw in a plug for Breville's smallest, bottom-of-the-line smart oven. The only thing "smart" about it is the design. Which is all I want, and which is hard to find. It's just a really good toaster, which has also worked in a pinch to bake tarts and cake rounds, warm plates, toast nuts, melt cheese etc. Nothing fancy. Even heat and simple interface. The killer feature is the button labelled "a little bit more." We've bought two over the years for different kitchens; my sister used it and bought one and then another, a friend saw it and bought one. My only complaint is the crumb tray. It's got a dumb non-stick coating on it, which, self-defeatingly, makes it hard to clean. It should just be a slab of stainless that can be scoured with anything or thrown in a dishwasher.

I did think that was an excellent touch.

That’s the curdled stuff in the Cambro. It’s a clarified punch

I lightly salted the hash brown patties after baking them. I don’t use ketchup on much, and these days only ketchup without added sugar, but there are certain foods I enjoy more with ketchup. Crispy chicken skin - fried or baked - MUST have ketchup for dipping. Meatloaf. Must have ketchup for a quick dip. I try not to eat fries, tots, hash browns, or any other delicious potato concoction that might benefit from ketchup, so I’m safe there. Scrambled eggs, not necessary to have ketchup, but salsa makes me happy. But you’re right, I can’t drive myself crazy worrying about condiments and “accessories.” When I did chili recently, I did feel good about including little containers of diced raw onions, sour cream, and a baggy of cheese, as well as Fritos.

Where is the milk, @Dr. Teeth ?

The story of my life. I hang onto things too long waiting for just the right occasion. @Smithy, I have never seen a supermarket with a tortilleria in it!! Wow!! I'd still be standing there watching it.

Playing with milk punches. Rum, port, demara and lemon

Thank you. Ruidoso looks like a nice area, but hasn't been on our (my) list of good options for our visiting times. Same for Cloudcroft, I'm afraid. The closest I've been so far has been Tularosa, but I didn't notice any good disc golf courses there at the time. 🙂

I am continuing to enjoy your travel reports, so thanks again (and again) for your posts. Have you ever been up to Ruidoso or Cloudcroft? I expect they are probably snowed in this time of year, but they do feature some well-regarded mountain disc golf courses that I would like to play someday.

I've always wondered about the chile roasting season. This Lowe's had a roasting cage that was visible but not active, and didn't look like it had been in use recently. I assumed it meant that the roasting season stopped a few months after the harvest. Clearly, that isn't the case if you saw it in action in July! I love your story! 😂

I was in El Paso a couple of years ago inI July, taking care of my SIL after open heart surgery. Went to the grocery store almost daily because I was making dinner and freezing meals for SIL, brother and adult nephew for after I left. The store was roasting chilies outside and it was always over 100 degrees, pity for the employee tending thre roaster. On one of the store trips, I dropped my phone between the console and seat, reached down to get it and my left hand got stuck. I had to sit there with my shorts on, showing most of my upper posterior thigh until I hollered at a nice lady and she came over and moved the seat lever back. Broke the bracelet, but I laughed all the way back to the house 😂

Alberta only (at present): Mahrousa brand tahini's being recalled for salmonella. https://recalls-rappels.canada.ca/en/alert-recall/mahrousa-brand-tahini-recalled-due-salmonella

Add me to the shiny culinary club. And the save it for special club.

FWIW ketchup would be wasted on me and most or all of my friends and (living) family. If you were going to go that route, then I think you'd also need to consider the other standard elements: salt, pepper, and sometimes mustard. I think that way lies madness, and unnecessary waste. In other words, don't worry about those little packets!

ditto

I too am prone to pick up "shiny objects". The other day I found a salted caramel chocolate drink mix in the cupboard.............dated Best Before 2023.