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Seared bay scallops with roasted chile Poblano rajas, onion, chile Serrano, and garlic, finished with heavy cream and cilantro.

Over in the appetizer topic, I mentioned making the Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. The header notes suggest using it as a base for grilled asparagus so that was today’s breakfast, topped with a poached egg. The asparagus were quite huge so I was pleasantly surprised that they cooked up so nicely on my little Philips grill. I used one of Andy Baraghani’s flatbreads to wipe the plate clean.

@KennethT Pleased to see you are on you way to another Adventure via Singapore. Congratulations on your UpGrade. great fun to see High-End airline food. Thank you for the menu(s) . May you have a Fine Time , taking us along.

Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. I started out with chips but switched to flatbreads. I thought this was OK, quick and easy with ingredients I usually have on hand. It would be prettier spread on a plate with the pine nut mixture swirled over the top. I’ll keep it in mind but probably won’t make it again. I was intrigued by this because the header notes suggest using it in various ways: as a dip for chips, crisp veg or chicken wings, tossed with pasta or tomatoes for a salad or as a base for various meats or grilled asparagus (see here in the breakfast topic for that.) The dip is kind of a ricotta-enriched raita with ricotta, yogurt, cucumber, garlic, lemon zest, green onion and chives. The hot sauce butter pine nuts is a flavorful, oily mix of toasted pine nuts, ghee, olive oil, hot sauce and smoked paprika.

...If teeth I had.

You're absolutely correct...I'm of the opinion that too-rare duck sucks. And I don't think it has anything to do with the duck you buy. (Exception might be for wild duck).

@btbyrd that plate screams summer and I'd like to place my order for lunch now!

2nd meal of Sing Air (about 8 hours later): Appetizer of citrus grilled shrimp salad with ginger balsamic vinaigrette. My wife got the duck confit from the standard menu. It looked a little tough. She said it was ok. I got the shrimp/pork wonton noodle soup. This was really good - super thin wonton skin, perfectly cooked shrimp, noodles had good texture in a nice chicken broth with not over cooked Chinese broccoli. They topped it with fried garlic chips and some fried garlic oil. Then came the dessert trolley: I got the apricot tart. Just in case there wasn't enough, they came around with a tray of chocolate...

In addition to the menu choices they have something called Book The Cook - a bunch of choices you can pre-order up to 2 days before the flight. And you can view the standard menu items at the same time so you wind up with maybe 12 choices of meals, plus the special meals like vegetarian, kosher, low salt, etc.

Whole Foods annual ice cream sale 7/2-7/8, 50% off for Prime members.

We had 6 large established hosta beds (courtesy of former homeowner). We also had a huge deer population as we lived in one of the last 5 acre subdivisions in urbanized Fairfax County VA, and our home was lakefront. Our winter herds were 20+ and they slept just off our deck! Every spring we'd had at least 3 or 4 fawns. We loved watching the deer. Our solution was to use dried blood as a deterrent, we had to reapply often. We'd do it all summer, then we'd stop in late September and let the deer have at the hosta.

Gyro Roll up Lettuce/ tetziki/Greek dressing/onion/Gyro meat/tomato/feta

@KennethT Wow ! the chicken-rice was not on the menu . did you order in advance ? or was C-R a standard off menu item ?

@Steve IrbyAre you doing fresh dills with the pickles? It's rare I can find small pickles here and they're usually over the hill, but I love a half-sour out of the jar/crock. Can't even seem to find the commercial half-sours here anymore, tastes are changing it seems.

If you ever become a camp cook. Please let us know where. Strawberries are gorgeous. But I am struck by the bacon. That is the leanest looking bacon I can remember seeing. Is it local or homemade?

I will grant you, there are applications from a number of cuts that is superior to any one use of a pork shoulder. It is the collective contribution of the shoulder to carnitas, to sausage manufacture, to sunday sauce and pulled pork that puts it in a class by itself

Singapore Airlines NYC-SIN. This time is something special - we were able to upgrade to Business class with our miles... Menu for dinner (served around 1AM Ny time) First course: Salad of smoked trout with micro greens, pickled onion and spiced hazelnut. There was a choice of breads - I took the garlic bread - really garlicky and nicely toasted. Chicken rice with chilli sauce, sweet soy sauce and lots of grated ginger. It was quite good, although I don't think Wee Nam Kee has anything to worry about. Chocolate ganache cake - holy crap this was good. Inside was a nice orange compote of some kind - not too sweet and not too orangy - just a hint.

@Dr. Teeth Correct , esp SV shoulder , then Maillard . ( Dover-ish ) Sole and very fresh wild salmon , from close to the salmon's head are possible exceptions to this rule.

With all due respect to beef briskets, duck breasts, chicken thighs, ribs of various sorts, pork bellies and the filets of every fish in the ocean, pork shoulder is the single most perfect cut of meat on the planet. If you were served a shoulder that you could not get your teeth through, it’s not the fault of the pig or the butcher.

@Dr. Teeth still the same , my area.

Umm I did competition barbecue a looooonng time ago. But back then the pork shoulder was compromised of a pork butt and a pork picnic, with the butt being the shoulder joint area and the picnic the forearm. But it’s been a long time.

Roast pork with roast potatoes, roast pumpkin, beans with tomatoes, apple sauce and gravy made by my husband. I do like a more liquid gravy but he seems to like this thicker one which he makes from a roux. I’m actually pleased just to have the help so no complaints from me.

I wasn't initially clear : in my area the pork shoulder has two components : Butt and picnic shoulder . the Butt has the scapula as its bone-in , and the picnic shoulder has the upper part of the front leg bone. Butt is tastier meat, over all . https://www.themountainkitchen.com/pork-shoulder-vs-pork-butt/

Wings, a wedge, and some quick pickles made in my chamber vacuum machine.

I am sure you know about this, you seem very knowledgeable about tech stuff, but just in case: If your ground is mostly dry, you may have to install the ground rod deeper and may be more than one rod. dcarch