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A PSA passed on to me by a cousin.

I ran out of butter and subbed cream cheese for it. I used double the cream cheese and had to change the amount of water. The rolls came out very nice.

I usually have a jar of preserved lemons in the fridge and use them sparingly most often with some sort of lamb dish perhaps chicken. I quite like the salty tang but my husband not at all so it’s a juggling act to make sure none gets on his plate.

Hosta! Hosta! in NY they come before asparagus. I have been told a few times, " DC, how can you be so cruel?! Eating beautiful baby hosta?!" Well, hosta is a vegetable in some parts of the world. A trick for you to try: Just before the shoots break ground, cover them with black plastic. You get these incredible blanched shoots. crispy and tender. Delicious for cooking or in salads. They taste like a blend of endive and asparagus. A real delicacy from Mother Nature. Yes, hostas can be expensive to buy from a nursery, but its easy to start from their seeds. I have a few hundred clumps in my garden. You can't kill them. dcarch

This meal looks so delicious @Captainand is so far removed from my take out/ take away version shown below. Well what happened you ask.? I had some limes given to me so I made guacamole…. fine, tasted good. So I thought, quite frankly I’m not confident making my own Enchiladas so I’ll order in with some spicy chicken wings from a Mexican restaurant. I made a little pico de gallo to go with the guacamole and those two were the best things to eat on the plate. I didn’t like the enchilada at all . It had grilled chicken filling and a tomatiillo sauce with corn. It was gloopy and not good. I could only eat a third and I hate wasting food. The chicken wing was OK.

Hosta shoots for dinner. Early season before shoot emergence and the emerging shoots. The time to harvest them is when they are tightly furled and for a plant this size I can sustainably harvest a third of the shoots. To my taste they're a mild blend of asparagus and leek.

Egg salad sandwich on WW with shredded romaine. I added some Boursin to the eggs.

The Yugur are a Tibetan Buddhist minority ethnic group in Gansu province, north-western China. They are addicted to their special salty milk tea. Here is how they make it. 1) Take brick tea pieces and brew with black cardamom and sliced ginger in hot water. 2) When the tea is strongly brewed, add fresh milk and salt, repeatedly stirring to mix. 3) To a cup add parched flour, butter, and then fill with the hot milk tea. The Yugur regard this as nutritious and filling. They find unseasoned milk tea or sweet milk tea to be an abomination. They have a saying which translate as 'tea with no salt is like water'.

Lomito

Taiwanese variation of Zha Jiang Mian with ground pork, fresh Shanghai noodles, edamame, napa cabbage, bean sprouts, cucumbers, cilantro, fried shallots, garlic, tienmianjiang, light soy sauce, corn starch and black rice vinegar

@Saltychoc thank you very much. I especially appreciate your tasting notes.

I could benefit greatly from understanding the various capping techniques and when to use them. And to figure out why sometimes my capping is an epic failure. Might someone be able to speak to that topic?

Here is a nice article (and video) about Wayfarer, an artisan bakery in Bird Rock, La Jolla. They make my favorite baguettes (and English muffins) in San Diego! https://www.eater.com/24150455/eater-video-the-experts-wayfarer-bread-san-diego Note: the bakery opens at 8:30 (not 7:30 as indicated in the article)

And at one point in time I used a cheese culture for buttermilk! I can't remember the details, but roughly I would say, whatever lacto culture you have handy, give it a try!

How hot does it keep it?

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 Zojirushi SL-JBE14BZ Mr. Bento Stainless Lunch Jar 41 Oz Carbon Black (eG-friendly Amazon.com link)

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.