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I really liked the Creamy Sesame Ginger in a slaw and on roasted winter squash, sweet potatoes or carrots. I loved the House Dressing on the warm potato salad. That one seems to go with everything! So far, I’ve found the Tahini Sbagliato the least versatile, maybe because mine came out quite garlicky due to giant garlic cloves. However, it was excellent as a marinade for chicken thighs, as a sandwich spread and as the base for a herby hummus. Probably shouldn’t have said it wasn’t versatile as that’s a pretty good range! The Creamy Oregano was also excellent as a chicken thigh marinade (she calls that variation “souvlaki-ish”), on roasted veg and in several bean salads. I’m on a mission to try all the dressings in that book. I have a small batch of the Roquefort on hand at the moment but I’m not crazy for it. I prefer blue cheeses like that as crumbles rather than blended into a creamy dressing. Maybe I need to put it on a wedge of iceberg!

I did a 7-11 shift at the hospital (volunteering) this morning and was starving when I came home. Quick and easy - toasted cinnamon raisin bread with old/sharp cheddar. Hit the spot. Now I just have to figure out what happened to the 4 servings of jambalaya that I froze on New Years Day. My husband and I have both looked and cant find it but I KNOW it's in there. After some lunch, I will have another look!

Honey/mustard and pretzel crusted pork tenderloin

@blue_dolphin Brussels sprouts for breakfast ... now that's challenging .

I made the roasted Brussels sprouts with pancetta vinaigrette from Six Seasons, put a poached egg on it and called it breakfast. I had the pancetta vinaigrette leftover from a pasta salad in Six Seasons of Pasta so this was very quick. I also had some little potatoes left from the same dish so they got thrown in, too.

Lunch was a slice of Mrs. C's delicious apple crumble pie

Welcome to eG, @Sassy_Momma! My favorite so far is still the pasta with fresh corn, jalapeños and brown butter that’s in the first post in this topic. You really need the best fresh sweet corn for that so it’s no good for this time of year unless you’re in Australia! The turnips with turnip greens, anchovies and garlic surprised me with how good it is for something so easy. If you have the garlic butter made, the rest comes together in a flash. I quite liked two of the cabbage dishes. I thought the one with cabbage, whipped lemon ricotta and chile crisp was really interesting with different flavors and the one with cabbage and pancetta is a real homey, comfort food dish. I’ve barely dipped a toe in the ragu chapter but liked all the ones I tried: the nut ragu, the green lentil ragu and the short rib ragu with black peppercorns.

Made another Pain de Campagne. I reduced the water by 25 grams. It seemed too sticky, and this one came out better. Crust was really crunchy.

A hot lunch for a cold day. Smoked turkey, chicken and sausage in an okra gumbo base that included some dressed crabs. All the ingredients were freezer forage. Served over a medium grain rice from Crowley LA.

@blue_dolphin Looks like you have tried alot of the recipes! What is your favorite? I received the book for christmas and still haven't tried one.

Now that it's the work week and shops are open, I called around to see if I could find someone to come deal with my mechanical issue sooner than Wednesday. I could, but the place is so far away that the callout fee would exceed the camping fees for here for another couple of nights. Looks like I'm staying here. Later today I'll head into town for a few supplies. Maybe there will be something worth showing you. Brunch today was a reheated potato salad using one or more of Samin Nosrat's dressings. I say "one or more" because I can't remember and couldn't tell whether the original was the House Dressing discussed above or her Creamy Sesame Ginger recipe. I do know that after I heated the salad, added feta cheese sprinkles and a hard-boiled egg and heated more, it needed more dressing. I used the Creamy Sesame Ginger dressing. Here's a gift link to that recipe in the NYT. I like it, though not as well as the House Dressing. I'm glad I didn't make a double batch. Samin Nosrat's Creamy Sesame Ginger Dressing. Maybe I'll like it better if I ever get around to making the slaw I'd intended.

Looks good. Funny how a detail can spoil things. I hate being served on plastic and those plastic sauce cups bother the hell out of me.

Thanks for that. @blue_dolphin has posted links to it in other topics also, but it's nice to see it again here. For those who don't have a NYTimes subscription, here's an unlocked link to that recipe.

Thanks, Mike. I used to be able to buy that in Costa Rica. It was SAF made in Mexico and it was excellent but I haven't seen it now for for about 10 years. The only really good yeast that I can buy now is Fleischmann's. Not the best but when it's all you can get you learn to live with it. So now, like you, I just have to be patient and let it take it's own time. I think probably that's the most important thing that a new Baker should learn. To be skeptical of any recipe that gives a specific time. Every dough has its own rise time and it will be ready when it's ready.

I found the recipe here.

I did not even notice that on the menu! I tend to skip over the red meat section, especially on a menu this large. That is a wacky sounding burger! I wonder what inspired such an….extreme concoction. The weather was not great yesterday, with lots of dark clouds and wind. We scrapped our plans to explore the beaches near the house and just stayed at the house and read books until dinner. The pool remains untested. We were originally thinking of just getting take out, but ended up booking a last minute table at Indigo at the Wymara Resort. It’s a really beautiful resort. I should have taken pictures. Here’s the restaurant interior. It was much too windy to dine outside. By the time we left they wasn’t a single open table. Menu. Evening specials And the regular menu Our server said the lobster, grouper, and snapper were all local. We decided to share the seafood sampler special to start. It was a pretty plate and perfect for sharing. Husband chose the lobster spaghetti for his main dish. And I had the blackened grouper All of the food was delicious. We both finished our entrees so were not hungry for dessert (and I forgot to take a picture of the dessert menu). We just ordered espresso and shared a scoop of house made Biscoff ice cream. It’s still windy and a bit overcast today, but not as bad as yesterday, so we are going out to explore the island beaches today. I am hoping to find some more conch fritters along the way.

Osmotolerant yeast is specifically designed for high-sugar doughs and is the best choice for sweet breads, brioche, donuts, pastries, and other enriched baked goods. Unlike regular yeast, osmotolerant yeast can withstand the water-absorbing effects of sugar, which otherwise leaves yeast "thirsty" and dormant. Of course, when I ordered some from Amazon, it came to me dead, and I threw it out. I haven't tried it again; I just add in a longer rise time to my schedule.

Yes indeed. It was actually quite filling.

No. I never eat those "instant" packs. They are vastly inferior and double the price of any Luosifen sold freshly here. I ate this in a small local restaurant. We have a Liuzhou Luosifen topic here. No one makes it at home.

Spatchcock Chicken with Celeriac Purée and Sugar Snap Peas for dinner last night.

WOW! Did you make that from scratch, or was part of it from a kit? The only full recipe I ever found takes 8 hours to make, and has some specific ingredients including river snails from Liuzhou. It is also made with pork neck bones and chicken feet. I have only ever had it from this kit -

The French love a crêpe on la Chandeleur (Candlemas). I sometimes make a crêpe cake but this year I fancied a bit of a change. I've never made - or eaten, for that matter - Crêpes Suzette so thought I'd have a crack at it... I guess it's a classic for a reason. Absolutely delicious.

螺蛳粉 (luó sī fěn) This city's famous snail noodle dish.

Returning here to say that all food can go bad, except honey. Samples thousands of years old have been discovered and proved edible.

Reuben baked potatoes with steamed broccoli