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Riff on Parsi scrambled eggs with bay scallops: sautee onion, jalapeno, garlic, and ginger in ghee. Mix in chopped cilantro and mint, add scallops and partly cook, and then finish with eggs beaten with milk. I meant to add some soft feta but oh well. Cukes on the side.

Long Island scallops (like 60 grams a piece), Carolina gold rice, avocado, tomato (Campari), cucumber. Pan jus.

@Tropicalsenior Thank you for posting the link, but after some googling, @Katie Meadow is right - they are different from chokeberries.

Incoming package from Paris 🇫🇷. Picked up the 3rd size flat bottom bowl i had been wanting as well as some small tools Unboxing pictures!

Last night's dinner. Decided to make Greek chicken souvlaki with rice and Greek salad. Dined while watching the election results.

They are different species.

I'm looking forward to that (I think). I'll never forget the first time I tried this: Talk about healthy! https://www.mestemacher-gmbh.com/

They might have to be polarized sunglasses! An abundance of pulverized freeze dried raspberries added to confectionery sugar does the trick, same for freeze dried strawberries, I imagine blueberries would be absolutely startling!

Yeap … see here for my definition.

I'm not sure if what you have is the same thing that we had on our farm because we called them chokecherries. My mother always made jelly with them. I found this recipe online and by a fortunate coincidence, it calls for 2 lb of chokecherries. We never had them any other way and the ones that we had we're almost inedible fresh. They call them chokecherries for a good reason.

Blinded by the light I am. My grandgirls would think it was the second coming.

Sunglasses required for these cupcakes! Freeze dried raspberries were the basis of the frosting and the cupcakes were Intensely flavored. The cupcake itself was originally vanilla flavored but I used a tablespoon of uncooked lemon jam which gave a big hit of lemon to the cupcakes. Four were plenty!

My dear husband has been cooking most of our meals lately as I am busy organising my trip to Europe which starts this weekend. This meal was his chicken fillet and onions, olives, bacon and red pepper with mashed potato.

鱼香肉丝炒面 (yú xiāng ròu sī , fish-flavour* pork slivers with fried noodles, 老干妈 (lǎo gān mā), Laoganma chilli crisp and deep fried tofu. Simple nut tasty. *No aquatic animalia involved; it means cooked with flavours more often associated with cooking fish in Sichuan.

I'm intrigued by this recipe. I'll run it by my Sweetie, and is she gives me the go-ahead I'll give it a try.

yes, I can help with that too.

Way cool If I had the space, I'd grab it.

This isn't something I've gotten, I just saw it on FB, but... not gonna lie, I kinda want it.

Iberian Linguica and Chicken Stew from Wright’s “Real Stew” - first you poach a whole chicken with onions, carrots, celery, white peppercorns, oregano, thyme and bay leaves to make shredded chicken and chicken broth. You use the chicken broth to cook linguica, potatoes, carrots, ancho chile, pearl couscous, saffron and collard greens before adding the shredded chicken

I bought an All-Clad Copper Core 3 qt sauce pan. It arrived on Sunday but I haven't used it yet. I only truly started cooking again this month, having been dealing with an intensely sad loss in the family that occurred in December. Please know that I am doing well now.

@Duvel perfect crispy edge to that egg . Very nice.

Here you go, Theresa.

Google translate is not much help. In Estonian, Mett means honey. But in German, it means Mett.

Thanks … looks somewhat “German” 🤗 If now you add some Mett you are pretty much all set for immortality …