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Mapo tofu from a Sichuan restaurant, sesame scallion roll with a nod to the NYT. This had scallion, sesame oil and chili crisp as the filling, a little sesame oil in the dough. Chocolate dessert, chocolate flakes, candied hazelnuts and raspberries.

@Ann_T yep straight in the fridge. Most recipes suggest placing a weight on the fish while it cures but I've never had an issue when I've vacuum bagged it.

@Steve Irby Mortadella counts as tasty ' fibre '

This would have been a fairly healthy salad except I ate four slices of mortadella while I was preparing it!

I have always wanted to try that. You make it sound easy. I'm assuming, but tell me if I am wrong, that once it is vacuumed package it resides in the fridge? Made Moe French Toast for breakfast this morning with yesterday's sourdough bread. And yesterday for his breakfast, I pulled a piece of Moussaka out of the freezer that I had made and froze a couple of weeks ago.

I'm so hungry for good seafood. You're not helping 🤣 It sure is beautiful there. Dip a toe in the pool at least

@Smithy thank you for the pictures of the stores shelves. I enjoy seeing how various stores stock this and that . esp in other locals , and countries .

Flavor is Rosemary, which is a regular flavor in my 16 piece assortment. Out of 96 made, I got about 40 decent ones for a special order (phew). I can melt the rest with more cream to make a new batch. I probably will, to me they look sooo much like the CB stuck to the mold, even if it didn’t. thanks!

I admire your restraint in not purchasing everything in that store lol. I think I'd have to ban myself from the cheese section.

I've definitely been doing really bad about about sticking to the low carb/no carb thing. I hope I'm not slowly killing Ronnie one French fry at a time lol sigh. It's just hard in the throes of winter. I want alllllll the comfort foods and that means carbs. So, I hope I'm forgiven by his doctor. But I bet I'm not. Anyway. We've finally climbed out of the deep freeze. The snow that hasn't melted will today. I've turned the heater off that was by the pipes in the basement and turned the faucets off from the incessant dripping that was driving me crazy--but that's better than busted pipes. I better order my seeds for the garden within the next week or so because spring is fast arriving. Picked up a Sam's rotisserie chicken and got several meals out of it --quesadillas was one. Zoodles with the last of my venison meatballs and salad Really wanted some seafood so I dug out some of the oysters from the freezer--I have enough left for one more meal. Did some shrimp Alfredo with a mix of zoodles and regular pasta (I blame @Dejah--her shrimp alfredo up yonder looked so good). I had one jar of "apple" pie filling left that I canned --it's actually zucchini-so I made a galette for dessert Pizza night because I had left over sauce Chicken wings, squash and a cabbage salad Jalapeno sausages and fries Last night I climbed back on the no carb wagon and did SV'd pork chops, salad and cheesy cauliflower and broccoli

I bet the people really enjoyed getting that delicious looking pizza! I know I would. I, too, am cheering you on and wowed and awed by what you're doing.

That's an exhausting commitment. I would certainly not expect that you could keep it up indefinitely. Many hurrahs to you and your husband for what you re accomplishing. I stand in awe of you.

I applaud your goal! But I can see what you mean about needing your husband's help and support on this. I look at those stacked boxes (or bags, at other times) and think about all the money that you're spending on containers as well as supplies. It's wonderful, it's laudable, and it takes a household.

Yes, it is definitely all the same system. It’s just bad luck, and you cannot control the weather. One year we went to St. John in June for 21 days and it absolutely poured for 20 of them! There was so much rain that the roads flooded and cars were floating down the streets. We could not leave the rental house. It was nuts. We just turned up the music and danced in the living room every afternoon. We never got I. The water other than the villa pool, but it actually ended up being a nice break! Yesterday turned into a decently warm and sunny day. We decided to check out another beach near the house, Sapodilla Bay. This is known as the “relaxing party” beach. You can rent chairs and umbrellas, and there are little beach bars. Low key reggae plays, and you can rent water toys like kayaks and even jet skis (yikes). Everyone working at the beach was really friendly, but it was too crowded for us, so we just walked the length and then went back to quiet Taylor Bay. Here are a few pictures of Sapodilla Later that day we went back to the Bight to walk on that beach. It was nice and calm. We found another washed up US Coast Guard buoy. The one we found earlier in the week was green, and this one was red. They are really huge. I wonder what storm washed them ashore? For dinner, we went to the Marine Room, which is across the street from the Bight. Menu Cocktail/mocktail Husband had the tuna tartare to start. He wanted the lemon shark but they were out of it. I had the yellowtail crudo Husband had the squid ink pasta and I had the prawn risotto We shared a slice of the key lime tart for dessert There’s some more unsettled weather moving through this morning, but it is supposed to clear up this afternoon. We have plans to go investigate another area of the island that we might stay on for a future visit (if we decide to come back, the jury is still out on that question) and then we want to find some more conch salad or similar for dinner.

I needed a quick and easy meal for this week’s CFM, and chose to repeat French bread pizza. Pictures are minimal. What can I say? I bought 13 loaves of French bread (an extra, just in case). The plan was that each plate would get one of the halves of each loaf of French bread. For that half loaf to fit in the container, it was cut in half. Preparing to add butter and garlic powder to the first batch. These will go into the oven for a light toasting. Afterwards, pizza sauce will be added, followed by shredded mozzarella, and as many pepperoni slices as I can fit onto the bread. Test batch to see if broiling is the final step. Nope. Didn’t want to get them this done (however, it tasted pretty damn good). Although they don’t look as cheesy as I would like, there is actually a good bit of cheese on each, and I didn’t want to get too heavy handed. Plated. Yep, nothing else but the pizza. I revealed to my husband that my personal goal was to do this for an entire year. Although I made some grocery and meal donations in May and June, I didn’t start doing them weekly until July 2. That means I hope to be able to continue this through the end of June 2026. That won’t mean I’ll stop altogether, but will reassess. Not sure how on board he is with that length of time, but his participation is essential, and not just the physical participation.

I second this fish recipe. Everyone in my house really likes it, and it’s hard to come up with something that everyone in my group really enjoys!

And today's Pearls Before Swine:

Baked potato with spinach, bacon, green onion and sour cream.

"Shakeable bowl" = 1) Open bowl. 2) Open dressing, add to bowl. 3) Re-seal bowl. 4) Shake that thang! (lid stays on) 5) Open bowl, eat salad.

This fad is mostly over in China. Instead, this is now more common.

Honestly, Pepperidge Farm Milano cookies. They’re consistent, not overly sweet, and pair ridiculously well with coffee, especially a medium or dark roast. Simple, but always satisfying.

Agree with this. It's a shame to waste them (and your labor/material cost) if they are otherwise fine. Personally I think the green and purple look fine. Maybe see what some of your best customers think.

What flavor are these? Is this one of your regular flavors? If your customers are expecting a certain look for this flavor... then rebrand or remake this batch.

It's not a bug, it's a feature say my software engineering friends. Others often have different tastes and preferences than I do. Maybe try some creative marketing? How many do you have?

I liked the Bacon Chipotle salt a lot, and bought a large jar an Amazon. (eG-friendly Amazon.com link)