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A bit more. $9.50/lb. Not cheap.

So was she giving you tins she was tired of, or did she manage to buy a sample pack? I'm not seeing your particular combination in one package. They do look interesting!

Two wings and a drumstick from a chicken I roasted this morning with grilled Jimmy Nardello peppers with melted lemon, anchovy, and caper butter and pangrattato and braised Romano beans (a mix of green & yellow) with anchovy, chile flakes, and fancy olive oil, both from Sunlight and Breadcrumbs by Renee Erickson.

I thought the same! Sis said she'd bought a bunch and had been eating them for lunch at work and they were really good, but she'd gotten tired of them for now.

Those prices terrified me at first until I bothered to read the small print. Better marketing, people!

Looks interesting. You'll have to tell us how you like them.

What a nice sister!

My sis brought me 3 tins of these fish meals--the Moroccan, Barcelona and Provence. Can't wait to try them! https://freshemeals.com/

My guess is in the $8/lb. Range. Trader’s was selling a heritage bird for a while. It was good, not great. I’m quite enjoying the La Belle Patromoine I currently order via Fresh Direct.

My previous experience with Gellan gum has been limited to a few fluid gels using recipes from Chefsteps and the Modernist Pastry blog, so I was under the impression that low acyl Gellan gum needed close to boiling temperatures to hydrate properly (at least for parts of the liquid you want to "gel"). This isn't ideal for heat sensitive fruit juices, but luckily, the technique to preserve the fresh fruit flavour in Chefsteps' orange fluid gel is a good workaround. While I was searching the internet for information about gellan gum in sorbets/ice cream, I stumbled across the information about hydration temperature on page 6 in the "Gellan Book" however: https://www.scribd.com/document/153670720/Gellan-Book-5th-Edition If I understand this correctly, it seems like it could be possible to hydrate the Gellan gum in a sorbet base by adding sodium citrate and blending the base (or at least parts of it) until the temperature reaches only about 30-ish degrees Celsius... Has anyone tried this with low acyl Gellan gum before? If not, I guess I'll have to be te guinea pig with my next trial. Something like this maybe?

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.