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What's the device plugged into the soil?

Grilled blackened salmon. Jarred imported (Spain) white beans tossed with chopped arugula, big dash of smoked paprika and a little balsamic cranberry-chipotle dipping sauce.

@Smithy, I usually experiment on my dinner guests too! (I would like to have been invited to that dinner 😋 )

@Smithy I am sorry for your accident! My food processor has long since been retired, but one reason I love my Blendtec blender is that the blades are intentionally dull and it's [almost] impossible for me to cut myself.

That skin, that colour. 😍 How are you leaving it untouched all day

So pointy. Much stab. Hands down the thinnest tips of any knife except maybe the Kom Kom vegetable carving shiv. But the steel is tough enough that I haven't worried about tipping them in the drawer, and they've been there for years getting banged around. The steel is, I think, AUS-8 or 10 but don't quote me on that. They have a super asymmetrical edge bevel with an aggressive grind. I don't know that these are leftie-friendly but I don't know. You can see how rough the grind is, both in terms of evenness and the abrasives they used. I haven't done more than give them a quick strop, but they sharpen up well. Everything about them is kind of "rustic." The handles are a great shape but they're cheap plastic with an obvious seam and the pins look cheap. I want to snap my fingers and have them replaced with handles the exact same shape but made of bog oak with nice mosaic pins. But that's just me wanting to turn a $30 knife into a $130 knife because that is my way. If I could only get one, I'd probably get the shorter one. Seriously, check out how asymmetrical this grind is.

@blue_dolphin that chicken looks perfect . its pic is going into the Chicken p0rn folder. I have not roasted a chicken is quite some time . but who can forget the wonderful aroma a roast chicken fills the kitchen with ? I can appreciate the aroma of that one right now. out of curiosity , what does a chicken like that cost @ your farmers market ? Tj's had some bespoke chickens a while back I think . otherwise , its SuperMarket for me . not complaining , of course . Im pleased you are supporting ' Local '

Well, as long as you’re not ordering an espresso martini.

A new meat vendor started coming to our local farmers market with nice 3.5 lb chickens, among other meat. He said this was their target size. I believe they are red rangers, so nothing exotic but not super fast growers either. I gather our market patrons tend to squawk at fair meat prices and I want to support these vendors so I got one and just pulled this Judy bird out of the oven. Not sure what I’ll do with it but it’s going to be hot today so I wanted to get it roasted in the morning.

That sounded like a good idea…

Time for some Red Weapons! I added a few extra jalapeños and a similar number of Fresno chilies and cut the olive oil from 1 1/2 cup to 3/4 cup. I also peeled the tomatoes because I know that’s what @Shelby would do 🙃 Vivian says the recipe is sized for 2 quart jars. I guess my added chilies took up extra space.

Based on what I heard that does not surprise me 😂. That said they had a singalong of some of their other songs at one point and we could hear everyone singing the words so I guess they do have a fan base, even if it’s small. People definitely came in just to go to the festival. Today’s our last full day in Wellfleet. My brother and my husband’s brother are going home today after the traffic off the Cape lightens up (it’s absolutely terrible right now). I am not sure what my sister and niece are doing. They might be leaving this afternoon, or they might be staying until tomorrow morning. My husband and I are going back to Chatham for a week starting tomorrow morning.

I had dinner guests last night and spent most of the day playing in the kitchen. I don't have pictures of the entire spread (appetizers, slow-cooked pork ribs, green salad, and wine are all out of the photo collection) but I do have photos of the Two Grand Experiments. Yes, I experiment to some degree with company, especially these particular friends. I've been wanting to cook a Washington Post recipe for Roasted Tomato Pie with Cheddar-Parmesan Crust. I had some lovely-looked heirloom tomatoes to commit to the recipe. My gift articles from the Post don't usually seem to work here, but here's the link anyway: click. For good measure, here's a PDF of the document. Roasted Tomato Pie With Cheddar-Parmesan Crust Recipe - The Washington Post.PDF This was a lot of work, but delicious. Next time (and I do think there'll be a next time) I'll either use a smaller pie plate or double the filling. (Edited to add: now as I empty the dishwasher, I see I used a larger pie plate than the recipe specifies. My bad.) I'll also be sure not to reach into the food processor bowl with my bare hands to check the dough consistency. I'm not used to using a food processor for pie dough, and my thoughtless action slowed me down. The other experiment involved making a peach pie using pie filling I'd made and frozen a couple of years ago, when the peaches were particularly good. I suspect I got the idea here someplace. Now I have to find my notes on what, exactly, I put in there: peach chunks, sugar, no doubt some lemon, and either flour or cornstarch. After I made the crust using my mother's standard recipe, not the cheese recipe from the pie above, I put the barely-thawed pie filling into the shell, rolled out the top dough and put it atop everything. I remembered to cut vents but forgot to use liquid to seal the bottom and top crusts. I also didn't think to put an egg wash on the top layer, though maybe it didn't matter. I think it's been at least a decade since I've made this style of pie! You can see in the photo that some of the juices leaked out through the unsealed edges, but nobody complained. There was plenty of good flavor in that pie!

Coffee Ice cream.

I will never again reach into my food processor (NOT running) to check the consistency of pie crust dough. That blade is SHARP. Fortunately I have plenty of bandages and finger cots so I could contain the blood. Seriously, folks: if the material in the processor bowl isn't too runny, tip it out onto a work surface and remove the cutting blade before feeling around the dough. If it is runny, use a spatula.

Then I might as well link this (now 2 year old) article on Phil Ward: https://www.grubstreet.com/2023/10/long-island-bar-phil-ward-martinis.html Since Long Island Bar is 2 blocks from our home, we sit at the bar reasonably often and talk with him while eating food that's far better than it needs to be. He's more of a people person than he likes to let on.

I've got a couple of heirloom tomatoes (Prudens Purple, Gold Medal, and Brandywine Yellow) sitting on my countertop waiting for something to use them with. I'd follow your lead on the breakfast BLT but I had a 1/2 ham and cheese omelet left for yesterday. Probably have a simple tomato sandwich for lunch and maybe a caprese salad for dinner.

When I ate HD more frequently (can't recall when I last had some), the pints of vanilla with chocolate covered almonds were a favorite. There was almost always a pint or two in the freezer. Devouring a pint with my sweetie was a ritual-like weekly event. We'd sit in the back yard looking out over The Bay, San Francisco, and the Golden Gate Bridge and pass the container between us like Chinese takeout at a study session, feeling lucky and content. The NY Fudge Chunk came quite a bit later, and was equally enjoyed.

I think "teenage dirtbag" was their only hit...

They sell little bananas at my local supermarket called “nino” bananas which look similar, I found that the skin got a deeper shade of yellow but didn’t develop spots like the Cavendish variety.

In my young adult days living in NYC, my friends and I had a Saturday (mid)night ritual: NY Times crossword and Ben and Jerry's NY Super Fudge Chunk. It's still a favorite (along with Haagen Daz Chocolate-Almond coated vanilla bars).

The Apple Cider Donuts are great! I buy 'em every year ...

Vegetarian Wellington Filet with Red Cabbage Salad - the puff pastry was filled with a duxelles/farce made from cremini mushrooms, onions, garlic, walnuts, hazelnuts, parmesan, mustard and thyme and topped with portobello mushroom caps. Served with a simple salad of red cabbage, parsley, olive oil and verjus

They do chunky ones too. I chose these deliberately. 串 (chuàn) are from Chinese far western Muslim province. The Chinese character is a clear pictogram. They are very different from the Greco-Turkish type (mostly Cypriot) you find in England. They are cumin and chilli heavily spiced, whether "stingy" or chunky. Usually the lamb meat is interspersed with chunks of sheep's tail fat.

The skewers look really stingy - probably because I'm used to chunky shish kebabs.