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A simple carrot salad from Good Things. Kind of a riff on the classic carrot-raisin salad. This one tosses the carrots with dates, fresh ginger, garlic, ground cumin, cilantro and pickled Thai chiles, then adds a quick dressing of olive oil, lime juice, chile vinegar (from the Thai chiles) and salt. I piled the salad on a bed of baby kale that I dressed with the same dressing. This wasn’t a meal salad, I had it alongside a salmon burger for lunch.

Salad (sigh) and SV'd lamb chops Italian stuffed peppers and cooked to death green beans SO tired of making the same things so I did Drunken Noodles with shrimp (noodles were shirataki) and a cucumber carrot salad with a lime juice/honey/rice vinegar/sesame oil/chili pepper dressing. Had to go out to eat for lunch and took home some uneaten fried mushrooms--reheated them in the air fryer and I was really impressed. Ronnie liked them better than the first go around because they were nice a crisp. Air fryer is probably getting a permanent place on my ever dwindling counter space. Deviled eggs, shrimp scampi and SV'd steaks also

Tuscan rice pudding tarts... They weren't remarkably different from any other rice pudding tart I've made. The filling is a 50:50 mix of rice pudding and pastry cream, which I thought might lighten things, but I can't say it was a revelation. Still, they were pleasant little bites. Recipe here.

You're right. I do eat leftover cooked vegetables straight from the fridge cold with no sauce or anything...but Ed would never do this. In fact, he constantly complains...and it's one of the few things he actually complains about...that the cheese sauce which I make and which he slathers all over whatever vegetable it is..is too thin. (It has enough flour and cornstarch and cheese to sink the proverbial ship. )

I'd do the beans, too. They're easy and when you doctor them up like you do they're excellent.

Maybe I am not as sensitive to taste changes, but I eat vegetable leftovers from the fridge all the time and don’t seem to detect enough of a change in taste to stop me from enjoying. Cheesy broccoli and cauliflower are still great a couple of days later. Air fryer roasted green beans, broccoli, and cauliflower aren’t especially good as leftovers, but I never have that problem because I air fry my serving size and eat them all! Are you worried that green beans won’t hold up well for the CFM? I don’t plan on cooking them two days ahead.

What cooked vegetable with what sauce or trimming will keep its taste and texture and general deliciousness after sitting for a day or two in a fridge?

Please thank Ed for his choice! Not sure what you mean in the second statement?

Ed picked green beans. I have no idea what would both start off tasting good...and end up tasting good two days later.

My plan for this week’s CFM (Thursday delivery) is incomplete. Baked chicken thighs and cornbread dressing are the main items I’ve decided on, but haven’t settled on a veggie side. Broccoli? Sweet peas? What about using those giant cans of green beans? I used to dress up canned green beans by sautéing the trinity in bacon fat and adding a can of green beans to that and simmering for a bit to be more like southern (cooked to death) green beans. A part of me wants to damn southern green beans to hell, but the part of me that loves them can’t do it. 🤷‍♀️

I bought everything to make Swiss steak, but then realized late afternoon that it was too late to get it going. I knew the thin pork chops I'd gotten would cook quickly, so went with that and some vintage Aldi brioche lemon & thyme stuffing from the pantry. I'll get to the Swiss steak another day.

will there be any restrictions as far as what you're allowed to eat? or texture (everything has to be smooth/liquid)? sometimes what you think sounds appetizing turns out, isn't - once it's on the plate in front of you (that was my experience) so having lots of variety is great. I wish I lived closer, I'd come cook for you!

We had what we call lamb cutlets with mash potato and ”greens”. I “Frenched” the cutlets to take the fat off the long bone and each became a tender two mouthfuls.

Campanelle with Squash, Walnuts, and Sage Brown Butter from “Anything’s Pastable” - delicata squash is roasted in the oven with rosemary. Sage leaves, crushed walnuts, garlic and red pepper flakes are sautéed in butter and used as a base for the sauce with pasta water, parmesan, lemon juice and zest as well as parsley. Everything is then mixed with the campanelle and finished with more parsley and parmesan

That's great information, thanks. Our local grocery has pork shoulder for 1.99/lb this week so I'll definitely pick one up and try slicing it int steaks.

Good to know - I avoid frying whenever I can, thanks.

Yes, breadcrumbs on top. I used Jamie Oliver’s recipe from New York Times Cooking. I like it because the eggplant is baked plain rather than breaded and fried. You can taste the eggplant more that way.

Black bear from Canada. Not gamey at all, quite mild. Their taste is highly dependent upon their diet. The ones living on fish are actually fishy to the point that most hunters won't take a coastal bear to eat. Between deer and moose, closer to the sweetness of moose than the mildness of deer.

Thanks, they were pretty tasty. I'm not sure about legs but they still have shoulders🐷 I cut these steaks out of a boston butt that I was breaking down for sausage. I think the cut would be roughly equivalent to a beef chuck steak.

Oh, here's a big one. No Name beef burgers are being recalled nationally for E. coli. https://recalls-rappels.canada.ca/en/alert-recall/no-name-brand-beef-burgers-recalled-due-e-coli-o157h7 For the non-Canadians present, No Name is a private label of Loblaw's, our biggest supermarket chain.

The (black) bear I've had has been very mild, almost sweet.

I don't know if this has been asked before - but what kind of bear? We have a lot of black bears around here but I have never tasted any kind of bear. I assume that it would be gamey but how does it compare "gamey wise" to venison or moose?

@TdeV, I have to admit I've been focusing on the hot meals, which in my book means mostly dinner (maybe lunch). But what are you planning to do about breakfast, if you're a 3 meals-a-day person? Yogurt? Cereal? Toast? Or do you need to be considering things like egg bites and muffins? I know both freeze well. Waffles?

That looks delicious. We used to be able to buy "pork leg steaks" here which looked much like yours. They were a great combination of fat and lean. Haven't seen them for years. Are they raising pigs without legs now?

Likely not much help at this point.