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I have not. I've had good results with Steve's GF Cake flour, which is a blend of rice, potato, and tapioca but still expensive (can't ever find free shipping) and not kosher for Passover.

I'm excited for this. I visited the Big Island many years ago as a kid back in the 80s when Hawaii was in the process of being purchased by Japan. If it's not too much of a bother, I'd love to see some non-food related photos too. It seems to be fine as long as at least 50% of the content is food related.

What do you do for the quick cured salmon?

The seeds have sprouted! much has also been direct sowed now; snap peas, beans, spinach, snow peas etc

Like @rotuts, my kids really enjoyed the first course from last weeks birthday tasting menu and who am I to turn down a food request from my mini-me’s…. bit different - quick cured salmon with sweet soy and lemon; seared tuna tartar with smoked soy, tobiko and avocado. new to me (have had but never made) Japanese salad - Goma-ae served w sushi rice

Lamb shanks with mashed potato and sweet potato. The sauce, along with various herbs includes the tiniest touch of cinnamon, which I like but not too strong.

We were having storms pass through and under tornado watch. I wanted something quick so I could eat and hunker down in the basement (It all passed south of us, thankfully, though round 2 is coming tonight.) So, Aldi fast food to the rescue. It was quite good actually. I did the egg rolls in the toaster oven. And that sauce is not a regular Aldi product, but it is very tasty. I need to pick up another bottle before it is gone.

I do use Cascade here - in my dishwasher. Bottom line is it sounds as if you don't like Americanos, which is fine. Maybe a perfect Americano would be more to your taste, using half sweet and half dry vermouths. Or, just stick with Campari and soda. And remember, the Americano Bolognese also calls for a few dashes of Ango.

Depending on what their 1/4 cup serving size weighs you could sort of reverse engineer it. I'm guessing 30 grams. Arrowroot is almost all carbs so there can't be much of that. I'd try something like 45% by weight almond, 40% coconut, 15% arrowroot. Pretty impressive guess. Yeah, it’s a quarter of a cup serving size and based on the number of servings and total weight, 31.28 g serving size. have you ever tried a similar combination?

Oops- sorry- tried to delete

Quorn piccata with broccoli and black olives over orzo. All reactions: 3Kelly Hyson, Lydia Elias and 1 other

I'm not much of a Fever Tree fan. Or at least I haven't found a gin that goes well with it. My preference here is usually Cascade, although I have some Luxardo gin that surprisingly goes well with Schweppes, which is usually too sweet in a G&T. Overall, I lean to cutting the vermouth down to 0, and having a Campari and soda.

What tonic water did you use? Many are overly sweet. I like fever tree. You can also play with the ratio of sweet vermouth to Campari & use a bit more more sweet vermouth than Campari. Or use a different aperitivo than Campari that’s lower in sugar… lots of options.

I've tried an Americano using tonic water and found it too sweet for my taste. Then again, I find Campari somewhat too sweet.

Depending on what their 1/4 cup serving size weighs you could sort of reverse engineer it. I'm guessing 30 grams. Arrowroot is almost all carbs so there can't be much of that. I'd try something like 45% by weight almond, 40% coconut, 15% arrowroot.

Thanks for sharing. That looks good!

A really great take on the Americano is the Americano Bolognese, invented at Nu Lounge Bar, in Bologna... https://www.mixology.recipes/cocktails/americano-bolognese

Glad you are back. Sorry its still cold up here.

I'm glad to read you are safely home. Thank you once again for the blog. I wish for both your sakes that it had been trouble-free. No place like home though, is there? Lovely fireplace you've got there.

Well, we've made it! At the beginning of this trip I wrote about how we'd made it to Texas in record time. This return trip was also a new record: 10 days from our desert camping site to home. We pushed pretty hard, with the day's distances ranging from 200+ miles to nearly 400 miles, and with a couple of days' stops for weather. We shared the driving on the longer days. We managed to stay behind or ahead of bad weather, and are now successfully parked at home, with things put under cover or into the house before the rain arrived. We still haven't finished the burgers from Braman, Oklahoma, but last night we ate fried chicken from the central Minnesota Walmart where we'd parked for the night. I don't seem to have gotten a picture of the chicken. I was too thrilled to show our parking place, and the scenery! This place was only a couple of hours' drive from home. We managed to time our travel so that we arrived home, parked, and got things under cover before the rain began. It's supposed to rain for the next few days. Tonight we almost polished off the pork roast from last week. There's still some left over, thanks to our diminished appetites, but it will be finished in the next day or two. This was a nice celebratory dinner. (His plate looked like mine, except it included toast. 😉 ) It's good to be home. Thanks for keeping us company, y'all. I'll see you over on the other topics!

I wasn't familiar with this, had to look it up. Your cocktails really do sound like perfectioni! The first Hawaiian island I visited was the Big Island. My husband took me there for my birthday one year not long after we were first together and we returned about a year later. Some good memories! But haven't been back since as we acquired a very decent timeshare on Kauai and so spent most of our time there (a leasehold which expired a few years ago). Looking forward to a vicarious return to the Big Island! 🙂 Thanks for bringing us along.

I liked using the springform; the cake was very easy to remove from it (and the leak was minimal). The book just says to use a 10-inch cake pan. The pineapple caramelized just fine in the springform. Fresh pineapple is much better than any canned product, in my humble opinion. She says the recipe was inspired by a "yellow cake from a box" recipe, which sounds very typical. The dark color is from the light brown sugar. Also I used coconut palm sugar instead of the regular granulated sugar that's called for in the recipe, for another flavor boost. If anything it looks even darker in the book - see below.

Not really, although the chicken had plenty of flavor. Perhaps baking rather than grilling might have preserved the cilantro flavor. Or making a sauce from the leftover marinade. smashed cucumber salad sounds like a great idea

The plastic bags of roast chook served up by grocery stores are known as "batchelor's handbags" here. Emma Buswell was the winner of the City of Joondalup 2022 Invitation Art Prize for her work, ‘The sometimes luxury handbag and other suburban fables.’

The one I have, from Rancho Gordo, tastes sour and pineapple-y. I can't detect a citrus note in that one. I love it for making quick pickled red onions or a simple salsa with manzano chiles, onion, oregano Indio and a little salt.