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It's from WaPo so it's copyrighted. This is link. https://www.washingtonpost.com/recipes/blueberry-cornmeal-cake/ As a subscriber I can send limited free links to others. I will send a link to your msg's here at egullet. fyi, the recipe calls for making it in a cast iron skillet; I gave mine away during out last move. It just became too darn heavy for my hands (Dupuytren's Contracture issues). So I combine all ingredients and put in well greased-floured 8 or 9 inch square pan. Though I bet it'd be extra good in a skillet! The recipe calls for corn meal; I have always used polenta, the fast-cooking time (the one I use cooks in 5 minutes stove top). Not sure if that's called "quick" or "instant." As I said, this time I added cardamom (a spice we both adore) to batter and instead of the sprinkle of sugar on the top before baking, I skipped that and instead brushed orange marmalade over the top when it came out of oven.

I'll just leave this here... https://www.nytimes.com/2025/07/28/us/politics/trump-maga-instant-pot.html?unlocked_article_code=1.Z08.Zt66.04x9ujErq0Lp&smid=url-share

Thank you! They’re from zafferano. I have three of these on an 8’ table with no overhead light available, works well, very moody https://zafferanoamerica.com/products/pina-pro

Beautifully executed and looks delicious! Love the tiny lamps! Amazon?

I made a baby shower for my gf’s daughter, we had 30 people, I decided to channel my inner Lulu and make Le Aioli Monstre. I did the entire thing in the anova oven, pretty much pegged the thing to 212f/100% humidity. It was really great, nailed everything, best surprise was how delicious the cherry tomatoes were with a 15 min steam. Iirc, the baby squash took something like 7 minutes. Supplemented the aioli with toum so I didn’t have to worry about raw eggs and pregnant women. great summer dinner, particularly for a crowd.

@gulfporter I'm a sucker for polenta with blueberries. As it happens, there are plenty of both here ... are you able to provide the recipe? Private is cool if there are copyright concerns.

I've made this Blueberry Polenta Cake before. I found it a tad too plain. This time I added some ground cardamom to the batter and I glazed it with orange marmalade as soon as I removed it from the oven. We both like it better with these minor changes. I got a crack and a small dip in the center but so far the interior seems fine, not sure if that will be true when we get to the center of cake. I did it in Viking oven with convection bake....dropped the bake time from 45 to 50 minutes to 37 minutes when I checked it by thermometer and it was between 202 and 210 degrees depending on where I poked it (ouch!).

Perfect summer dinner - we've done the same in the last week or two while camping. We added fresh from the field local corn, I could eat this on repeat.

If you fancy a go at making some I can heartily recommend this guide https://m.youtube.com/watch?v=ganHDnSz3yw&t=447s&pp=ygUIQ3J1bXBldHM%3D

Excellent work. Crumpets are underrated and way better than muffins sometimes (which still have their place, but they're just a bit of dense bread really)

I'm not in the UK or Ireland, nor have I baked my own crumpets but this seems as good a place as any to share these recipes I made from Mezcla by Ixta Belfrage, who likes them quite a lot. First up is this Tomato salad with tahini-ginger sauce, chilli oil and crumpet croutons: The crumpet croutons are made by cutting up the crumpets, tossing the cubes with olive oil, garlic and salt and baking them @ 400°F for ~ 15 min, tossing midway. They come out delightfully crisp and crunchy. The whole salad is good but the crumpet croutons are the thing I will remember to use again in other salads. Next, is a dessert called Black Forest crumpets. The crumpets get tossed with melted butter and sugar then baked at 425°F for 15 min or until crisp, golden brown and caramelized. They’re topped with a mix of cherries and berries, lightly macerated in sugar, kirsch, orange zest and vanilla, a dollop of whipped cream, melted chocolate and a cherry. The caramelized crumpet is very crunchy so it doesn’t get soggy from the fruit at all. I would certainly play around with them as an easy dessert base. The last one is the Tuna crudo with soy butter and jalapeño-cucumber salsa served on toasted crumpets. This was fine but, for me, crumpets aren’t the best choice for this dish - I’d much rather scoop it up with chips or plate it on a tostada - but it did give me ideas for using crumpets as a base for other savory dishes.

TJ's Indian frozen offerings are some of best things in entire store. They are the only frozen meals we keep on hand for last minute rushed meals. Or when mi esposo is Home Alone.

Easy and Expeditious Lunch: The basis was ... to which was added a heaping handful of TJ's organic frozen spinach, TJ's frozen broccoli florets, diced small, a handful of trimmed leaves from TJ's frozen Brussels sprouts, and the whole dish was seasoned with a mixture of Booneville's smoked Piment d'Ville and ground Kashmiri pepper (a very nice combination, not too hot and quite flavorful). Lately, I've been working on a complicated art project a few of us are working on, and cooking has taken a seat at the back of the bus. Having some of TJ's frozen entrées and vegetables handy has been very helpful.

rubber wood is indeed 'lumber' milled from 'the rubber tree' - is is most commonly used in Asia, where - tada! - the rubber trees grow . . . it's not the best / longest lasting / most durable wood - but ok for light duty _if_ it is more than 1" thick. thin boards just not gonna' work out... the major draw back ... it's fairly porous - so it will require higher regular 'and-don't-skip-it' maintenance. probably monthly applications of mineral oil&bees wax "sealer"

When I got my large butcher block for part of my countertop, I literally spent weeks oiling both sides of it, prior to its installation.

Grilled blackened salmon on a croissant with beefsteak tomato and arugula. This prep picture, before grilling.

Refreshing!

The best ways I've found to keep a board from warping: 1) put feet on it. All wood boards will warp if they spend any time in puddles or sitting on damp counters. 2) when you oil them for maintenance, use the same amount of oil on both sides.

A tale of two blueberry cakes. Une tourte des Pyrénées / tourte myrtilles... Read about it here (although I made this one with an added 150g blueberries and some pearl sugar). Sometimes these simple, 'maman'-style cakes are surprisingly good, but, apart from looking quite nice, this was just too close-crumbed and ultimately disappointing. With the rest of my myrtilles I was hoping Nigella would save the day with her Blueberry Polenta Upside-down Cake... It was good. The blueberries cooked down into a jammy consistency, and the cake had a slight rubbly texture from the polenta. (Recipe in the NYT or here.)

Lazy dinner: DIY hot dogs (please disregard the chaos behind) … For me: “classic” … … and “chili cheese”.

These were available at the sample table not too long ago. Overly sweet. Cookie description according to Trader Joe: The base is a butter Cookie. (We do mean this literally!) Butter is the second ingredient (after flour), and makes up 24%—almost a quarter of the recipe. A variety of fun, multi-textured Things are mixed into the Cookie dough before baking, including corn flakes, pretzels, marshmallows, semisweet chocolate chips, and crispy rice. Once baked, these circular, golden-brown confections entice with a sweet, buttery aroma. Each crunchy bite may lead to a piece of salted pretzel, or a cluster of rich chocolate chips. The marshmallows have taken on an almost toffee-like candy character. And the corn flakes and crispy rice bring a lighter, crisp crunch to the whole experience. This cookie is excessive in so many ways. It exemplifies the lack of subtlety and the style of excess that so many foods have taken on. If some is good, then more - much more - must be just right. Demasiado!

this cookie seems to be new : of note , some of the tubs had cookies baked longer than other tub\s. avoid this cookie at all costs ! they are delicious and lethal. if you try them , have some ice cold milk available these are soo sooo soooo good they had a similar cookie many many years ago. then it disappeared . maybe this one will disappear soon ? they are irresistable on the sweeter side , very good crunch and flavor. caution advised.

over here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/#comment-2455280 I made a slightly different version of my Pork Ragu ' iPot ' , and had it for dinner a la Linguini : looks very similar to earlier versions , but this one was better than the usual very very good . much more intense pork falvors after some time in the InDoorSmoker. a keeper for sure !

Like so many people I have rather negative memories of lima beans. Many years ago there was a man who sold fresh shelled butter beans in very limited quantity at the Berkeley farmers' market. They were fabulous. At the time I had no idea they were either closely related to lima beans or were actually lima beans by another name. I finally tried the RG baby lima beans. I cooked them very simply with onion, a little minced celery and carrot, and garlic, in vegetable stock. They cooked surprising quickly and a bit unevenly, and some did not retain their shape. By themselves in a soupy bowl with generous salt they were delicious. A drizzle of Frank's didn't do them any harm. They were really creamy, but not potato-like, more silky. I had intended to use some for a succotash, and I did, but I think for that purpose they might have been better if I had cooked them less, so they had more integrity. I think they would be great cooked with ham stock I think they are too delicate and cook to fast to make good use of a ham shank or smoked pork neck. My marriage to Domingo Rojo is now an open one..

http://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-ready-eat-ham-salad-products-containing-fda