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Looks great. How are you making your verde?

Recently bought a nice thermos/bento lunch box, so far iv made soups and snacks to bring with me to school; but i was thinking about making some pasta with garlic oil on it do i need to worry about botulism?! i know that its normally risky at room temp but would my lunchbox keep it safe? i would make it in the morning and keep it warm like my soups The lunchbox if that helps https://www.amazon.com/Zojirushi-SL-JBE14BZ-Bento-Stainless-Carbon/dp/B07NNTB197/ref=sims_dp_d_dex_ai_speed_loc_mtl_v4_d_sccl_1_1/135-8976471-9495603?pd_rd_i=B07NNTB197&th=1

I've used it. It's very good though I wouldn't shell with it. To me it has a strong cocoa flavor with quite a bit of citrus and tastes plant like with an almost powdery finish. That said I used it for a hot cocoa bonbon that was delicious and it definitely pairs well with cinnamon.

Mine got caramelized and they were delicious, as intended.

Chicken Enchilada with salsa verde

Halvah TMX version 2 Candy, Thermomix Difficulty: Easy Source: Me INGREDIENTS 500 grams tahini 400 grams sugar 200 grams water 125 grams honey chocolate DIRECTIONS Bring 500 g of tahini to 50ºC in Thermomix at about speed 2. Boil the sugar and water to about 115ºC - meanwhile heat honey in microwave - add to syrup and bring to 121ºC. Add to tahini, reverse at speed 3 for about 1 or 2 minutes. When you see it start to thicken, pour into prepared loaf pan. With chocolate, add about half, sprinkle the callets, add other half. Swirl.

Thanks, Curls. I did check that thread, but there's no actual recipe. some people are aware of the root I'm talking about to make it in the thread too. I was hoping Kerry has tried it with that root since it feels like she's tried everything under the sun related to sweets. I will share a video of the traditional way it's made in a factory in Turkey. I know the ingredients needed; I just need to experiment making that white fluff using soapwort. It will probably take me all summer to figure it out, but that will be my challenge for the summer Here is the video I am talking about in case anyone is curious about the type of halva I am referring to:

I suspect you'll find it in one of our Manitoulin trips.

RanaMN there are a few discussions about halava recipes on eGullet! Here is a link to one of them (I'm still looking for the posts about Kerry's halava experiments).

In spring a middle-aged man's thoughts lightly turn to thoughts of smoking meat. Or at least the one I live with does, ever since we used our vacation money to buy a pellet smoker in 2020. The other night we made something I think we've been making once a year since we got the smoke: red wine braised smoked chuck roast. Smoke the chuck roast about 4 hours (to 165F) then add it to a braise that has tomatoes, carrots, celery, red wine and other good things and pop it in the oven for a few more hours. The first night we had my SIL over and she made a great salad. The second night we were on our own with green beans and that's when I remembered to take a picture. Our nearest farmer's market opens this weekend and I'm looking forward to getting inspired. At the grocery store today I snapped up some local baby turnips - I love those on their own, with dip, or in salads.

My lemon slices didn't get burned. They didn't get caramelized, either. They just got a teeny bit dried out at the edges but pretty much remained inedible/raw but hot. No idea really how you would get them to caramelize or sweeten up. I assume that's not what Alison intended.

Another note of possible interest about the huge house I posted a picture of yesterday. I was wondering if perhaps it was an old home that was being restored, which is why it is so close to the beach, so I did some research last night. It is not, it is new construction. The current owner tore down the old house that was there (an 8,000 sqft house!) and replaced it with this one. It's essentially in the footprint of the old house (though the new house is even larger), which is why the town approved it. I cannot imagine building new construction so close to the ocean in this day and age, but I guess people can do what they want with their money... Yesterday was actually a sunny and warm day, so exploring was in order. We went to Woods Hole and visited Nobska Lighthouse There was a pretty lookout point across the road with a good view of the ferry to Martha's Vineyard Beach walk and then an ice cream stop. Coconut macadamia and coffee heath bar Which necessitated another beach walk, so we drove to the largest beach in Falmouth, Old Silver. People were swimming! That's just crazy For dinner, we went to town for silly sushi. We decided to pick two share plates and two rolls to split. Tuna carpaccio Crispy rice with spicy tuna And then I picked a jalapeño toro roll and husband chose a tempura shrimp roll with tuna and pineapple It's back to gray and rain today, but the sunny day was an unexpected treat.

Nope - just with a honey/sugar syrup in my thermomix

That's the plus side. Admittedly, a big plus.

I'm offended! But not as offended as I would be by those burnt lemon slices!

I missed this post! And I just wrote a term paper on that tea cake, see above. How funny. I used yogurt mixed with creme fraiche instead of sour cream. And I didn't find the cake needed extra time in the oven. Maybe my oven runs hot, and also I used a dark metal loaf pan.

I don't have any of Alison Roman's books, but as @weinoo curmudgeonly notes, lots of her recipes are available in various places. I don't know for sure if her Lemony Turmeric Tea Cake is in one of her books but we baked it the other day and it is fantastic. Since my turmeric was old and probably less flavorful than it might have been, I couldn't really identify the taste of it, but it did make for a great color.(That's the color I want for my iPhone case.) It's more of a quick bread than a cake, baked in a loaf pan. Really really good. Not totally sold on the lemon slices over the top. I think you could use Meyer lemons for the top and caramelize them before adding and baking. They were not terribly edible as instructed. And thanks so much for the beauty secrets link. I'm going to get the Boy Brow right away! I come from a long line of women with insufficient eye brows. The day before my mother died, she requested from her hospital bed that I go back to her apartment to get her eyebrow pencil. She looked good when she expired at 94 years old.

Kerry, have you ever made Tahini halva (Helva in Turkish)? The traditional way in Turkey is made using Gypsophilla root (I think in some cultures they also use Saponaria, also known as soapwort, which is in the same family as Gypsophilla, I believe). The root is boiled, and then the water is used as a texturizer in the syrup base. I am just curious if you ever tried it.

Seared tuna soft tacos with wasabi mayo, pickled red onions, avocado, cilantro.

@Kim Shook, hope you are feeling much better. Baked a sourdough rye yesterday and made Moe a Schwartz's Montreal Smoked meat sandwich for breakfast.

Ditto ...and I wouldn't have to clean my old one 😁 p

Quickly cooked dinner in between periods 1 and 2 of the Rangers' game last night: The rice had already been started. Shrimp and scallops, sautéed in butter and olive oil, pan sauce. Stir-fried bok choy with lots of garlic and ginger. Rice was the latest crop from The Rice Factory, Minamiuonuma Koshihikari.

Carnitas made in my La Chamba clay pot. I prefer chunks to shredded. Confess to rendering more fat than I usually do. Confess that it tasted pretty good. Served with yellow corn tortillas (Mission, not the good ones), brown rice, sour cream, greens, some volunteer roma tomatoes, and garnished with finger lime spheres from a tree I'm getting going. Sour with a nice pop when you bite in.

180. Still trying to find a whole fish to try out the Deba. Not to mention someplace to safely store the Deba. My cutting board collection is approaching thirty boards.

My experience has been different. I'd be all over any new Anova oven if I weren't broke and not strong enough to lift it.