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That's what I'm used to too. Basically a parsley/mint salad with a few bites of grain thrown in for good measure.

What region is your tabbouli from? It has a lot more bulghur in it than I usually see. The Iraqi version my friend's mom used to make as well as the Jewish Moroccan version I've had have almost no bulghur by comparison - they're mostly green.

@Duvel, those "hot dogs" look fantastic and one would be enough to feed me for a week! Ha! I feel like a broken record. Still trying to use the bagged salads my friend gave me (almost done with them!) and my sis and BIL brought me what is likely the last of their home-grown tomatoes. So, this particular salad kit was well-past the good by date. I salvaged enough lettuce from it, added a large tomato and some bacon and it was plenty for me with all the croutons.

@blue_dolphin What fun!! Was Steve there? That area is so different since I lived in OC. I've got that place on my list to check out if I ever get back to SoCal any time soon.

...sprain my ring finger trying (unsuccessfully) to open the world's most tightly sealed jar of cornichons

A few weeks ago I received a slushie machine: (eG-friendly Amazon.com link) This is not to be confused with the shaved ice "slushie" machine that sits next to it. The new machine makes nice frozen fruit juice, but tonight I decided to try a chocolate milkshake from the included recipe booklet. I have to say I am pleased, other than with huge amount produced. As I dispensed the product it looked more like soft serve to me. Since I have so much milkshake I've decided to dispense a good bit of it into containers and blast chill it. Time will tell. Edit: when I went to dispense the remainer of the milkshake, the texture was different. Now it was more like a milkshake than soft serve. If I want to try to do this again, I should freeze the first portion that comes out rather than the last.

Spinach is starting to bolt so I have been harvesting. Is this what they call baby Spinach?

Oh, the La Chamba pot! I look forward to reading more about it! And the salsa: chile and peanut may be marvelous!

So many beautiful dinners and spreads show up on this topic! But then, here I am: I needed to use the herbs before they went off, and by the time I'd finished making tabbouli I wasn't very hungry. I post this to show that non-fancy dinners are also welcome here. Tabbouli in Tostitos Scoops, sometimes supplemented with hummus (yesterday's culinary achievement). Not fancy, but delicious and filling. And the dishwasher is now taking care of yesterday's and today's dishes.

Over here in the Lunch topic, I detailed the menu from the “Supper with Friends) meal at the Rancho Gordo Heirloom Bean Encuentro held this weekend at Alta Baja Market in Santa Ana, CA. I had a little time to shop at the market and picked up a few items: I got a La Chamba soup pot and comal, two bottles of cocktail bitters from Miracle Mile Bitters - toasted pecan and yuzu - and a jar of Taco Maria Chile morita and peanut salsa. Looking forward to trying out all of them.

Thanks for the link. I'd forgotten about that website, but I shouldn't have. There are some good recipes and writing in there.

Lunch was Irish seafood chowder. Cooked a soffitto (Sp.various) in butter, added plain flour, added fish stock, added small cubes of potato. Simmered this for about half an hour then added some cream, milk, salt and pepper, some thyme, brought this all to the boil and added cubes of salmon, cubes of snapper, some shrimp/ prawns and a few shelled mussels. Cooked for 5 minutes till all seafood cooked. Done.

try here

Thanks, Kerry, but the link didn't work.

I found the one Jo linked to on amazon.ca however $120 more.

I decided to try my pizza oven again tonight as I was making flammekuchen. Well I'll be, it did a great job.

Thank you for going to the trouble to find this for me. It is not available on Amazon.ca. too bad, because that was the price range I had in mind.

I don't have any pictures but recently I have been hungry for ham. That is something that is just not available in Costa Rica except at Christmas time. Then we can buy imported ham but it's usually the pre-sliced spiral cut ham that isn't that good for sandwiches. So I made some with this recipe. It turned out great. I made sandwiches with homemade sourdough bread and homemade Gourmet mustard. The only thing not homemade was the Swiss cheese. It completely satisfied my cravings.

This is what I would do too.

Now that's a hot dog! Speaking of dogs, I made 15 beirocks today. DH and I will have a couple with soup for dinner and the rest will go in the freezer to feed our dog/house sitter for a week while we go to Mexico for a short trip. I pulled them out of the oven and pushed them to the far back of the stove top. Turned my back for less than 5 seconds and my granddog Mable had taken a bite. I moved them to the spare room to finish cooling and closed the door. As I was packaging them up, I again turned my back for less than 5 seeconds and Mabel had grabbed one and run off with it. Hard to get a photo of a black lab but here she is, scoping out the kitchen. Her much better behaved sister, Freckles, is in the background.

CS is pretty indestructable. What's the grossness? Just color or crustification? I've done similar and just re-seasoned after scrubbing off the crusts with steel wool.

This is a less expensive juicer that I found works well (eG-friendly Amazon.com link) Kuvings specifically says their juicer will juice blueberries. Whether the juicer I linked does blueberries I have no idea. It juices pineapple just fine. If anyone sends me a bushel of blueberries I'd be happy to run tests.

@Tropicalsenior so happy you are pleased with the recipes there, nice variety with different sourdough options. I made toast this morning with the Pullman loaf and I was pleased with the outcome. Tomorrow, it will get a poached egg on top. ETA Your breads are looking wonderful!

back when that NYTime mag Rx was printed I doubt anyone had heard of panko. @weinoo you are correct , a little bit of sweetness . the ones i made way back then were quite nice. and it had to be a fresh box of CFs , as the aroma evaporates quickly from a box.

I decided to finish up my stock of Tj's CR's today , and try to fix a couple of yesterdays short comings : yogurt // green onions added after the pic 1 ) more pecans on the lettuce is a must . Quite a few Campari's also nice I AF'd the CR from frozen 15 min 375 , then 400 until crispy 6 ++ more minutes . I also blotted the CR w paper towels . my conclusion is : for my taste , you have to get the batter very very crispy . as the CR is fully cooked go w max heat of your AF until that happens. further reflection : although I enjoyed the CR , as a previous poster noted : its mostly , maybe 53 % ++ batter. and make sure you plate it w something else that's interesting to eat. if you are a serious student of CR's , either from a local place , or making your own , you might be disappointed w this edition. Ill still get them , from time to time. just not very often , and not back to back.