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I love reading about what you're doing and I know you are making a positive difference in the lives of the people you are serving. At some point you may well be facing scrutiny from the law of the land (or not) so I would encourage you to take that ServSafe class because if you are ever challenged by a cranky person or authority, you can show the certificate and while you may not be producing in a certified kitchen, you are following food safety guidelines. Takes some of the air out of the argument, so to speak. I think that's all the comment was about: be prepared for the challenge so you can flip the narrative from a position of strength (knowledge). Edited to add: what i meant by "cranky person" is someone in your neighborhood who sees what you're doing and wants to ruin it.

Chilli mince beef with black beans plus my simple accompaniments.

we've had tgis for years... it's great!!!!

I pick up my weekly fish share at a local brewery taproom. This week, I got ahi tuna so I perused their offerings and decided to try this Sticky Note Origami Hazy IPA which promised notes of mango, pineapple and tangerine. It’s a collab between Topa Topa Brewery here in Ventura county and Monkish brewery down in Torrance. Then I stopped by Trader Joe’s and picked up this Mango Pineapple Pico de Gallo Salsa. I doctored up the salsa with avocado, cilantro, lime juice, tossed in some cubed ahi tuna, scooped it up with chips and washed it down with the IPA. This was going to be a snack but I ate enough to call it dinner.

Grilled kimchi burger with gojuchang.

Stunning!

@RWood Gorgeous! You do fantastic work.

I was crazy taking a wedding cake right before Thanksgiving, but at least it’s done. Big cake is white almond sour cream cake with raspberry filling and vanilla buttercream. Groom’s cake is chocolate cake, dark ganache and white chocolate buttercream.

@ElsieD In the description below the video.

@Pete Fred i just watched the video with an eye to jotting the recipe down but measurements were not given for some of the items e.g. baking powder. Where did you find the actual recipe?

I made a batch of the sweet potato and Chinese sausage fritters from Meyers+Chang at Home by Joanne Chang and Karen Akunowicz and used them as the base for an eggs benny-ish thing with the sriracha mayo dipping sauce playing the role of Hollandaise. The fritters include diced Chinese sausage, scallions and Thai red curry paste. In my hands, the fritters were very wet and difficult to handle but the contrast between the creamy sweet potato and crispy panko crust was nice.

Claire Saffitz's Dirt Bombs (YouTube)... She describes them as a cross between a muffin and a cake donut (hole). They're remarkably light and fluffy, so much so that the first one I dunked in butter disintegrated (hence only five in the bowl). I let the others cool a little more, but they were still fragile. They're nutmeg flavoured, but the cinnamon sugar coating dominates. I could taste the bicarb (baking soda) but that might just be down to the crème fraîche I used (instead of sour cream) not being acidic enough to neutralise. The Dirt Bombs were good. Recommended.

@ElsieD interesting questions if the rice blends ' cook up ' to your satisfaction , by your usual method ( being slightly different ) I they should freeze in the same manner , by the same method you have used for single grain rice. reheating ? if the bag is sealed , shy not heat up in a pan of hot water ? you thermapen the water when its lose to service time , and that's the temp of your rice . add more heat if the water cools dow, Ive microwaved ' refrigerator rice ' successfully , but id open the bag and put the contents in a dish ( covered ) if you want to micro from Fz. so the bag doesnt explode

I have ordered rice from a company called Floating Leaf and am wondering after cooking, how well the cooked versions would freeze. None of them contain white rice, and with the exception of riceberry, they are all blends. For example, one is a Jasmine Thai blend which contains riceberry (purple jasmine), red jasmine and brown jasmine. Another is a Wild Rice Blend containing red jasmine, brown caltrose, riceberry and long grain brown rice. There are also a few other varieties. I'm thinking that when I want rice for dinner I would cook up a double batch and freeze one of them. The question is: how well would they freeze? I have a chamber vacuum sealer which I would use to seal the bags. If it is okay to freeze, would I just zap them them in the microwave to re-heat?

I got this handy item a few days ago to help me move groceries s from car to kitchen and to aid me in c leaning out a ab couple of big closets. Makes such chores much easier.

Hanna Assarsdotter did this very well, I really adore her rhubarb one. Check this one out: https://www.instagram.com/p/Bh1ZJhxjNwr/ and how-to here: https://www.instagram.com/p/BiJ2NQwjtZ_/?img_index=1

Thanks for that recommendation, @Honkman. I have all the ingredients, have never made red beans and rice from scratch, much less using RG beans. I'll have to remedy that!

I routinely cook rice in the Instant Pot. I always use the pot-in-pot method as I tend to cook just one or two servings which isn’t enough volume for the rice function to work properly in my 6 qt IP. Always equal amounts of rice (rinsed) and water, Time varies from 1 min for jasmine rice, 3 min for basmati, 7 min for sushi rice, to 23 min for medium grain brown rice, all followed by at least 10 min natural release.

I should have added that the e-book showing the stripes design (and others as well) is available at https://www.tinepreferschocolate.dk/item/no-airbrush-needed-beautiful-designs-english-version. It's just US $22.

It is useful info. Several people have asked me about how to start a community fridge, thinking I had something to do with the management. The article has good info about that, as well as the food safety issues. Also, now I know why they don’t want donated raw meat in the fridges, and why the church gives some of the meat to me to cook, instead of putting it in the fridge. Merci beaucoup! Thank you! Amen!

New Orleans Red Beans and Rice from “The Bean Book” by Steve Sando - using his Lila beans, andouille sausage, onions, garlic, celery, green bell peppers, bay leaves, thyme, ancho chili, cayenne pepper, mustard, parsley and scallions. Served over rice - it’s always great to taste how much more flavorful these heirloom beans are compared to “regular” ones and really transform a dish

I believe in a full belly for every child, filled by the village.

@patti that pulled pork meal looks phenomenal! I am in awe of your dedication to such a worthy project!

Oh, I didn’t mean those suggestions for you and your kitchen, which all looks meticulous in your photos! I think they’re more relevant to the nonprofit orgs running the fridge programs but thought people might be interested in the activity that has to go on behind the scenes to make these services as safe as reasonably possible.

I hope it’s along the lines of the words of one of my former speech therapy students, “It’s my wucky day!” Thank you.