liamsaunt

Flour bakery's recipe for fluffy baked eggs on a sandwich with chipotle aioli, bacon, and arugula. Some fries baked in the bacon fat in the background.

Chicken satay with peanut sauce, coconut rice, and a cucumber salad

Spinach risotto two ways. Sister and I had ours topped with roasted mushrooms Niece, nephew and husband had theirs topped with sear roasted cowboy ribeye steak

Crunchy haddock with mango salsa and curried rice with carrots and raisins in it.

Linguini with clams

Thai red curry with vegetables: carrots, broccolini, green beans, bell peppers, spinach....basically everything I could find in my crisper drawer.

That looks so good. I have been craving fish chowder. I don't like the thick flour filled ones, and yours looks like just the right texture. Some recent dinners. Saturday was clean out the fridge stir fry with chicken, peppers, baby bok choy, etc. Saturday was build your own pasta night. Nephew had bolognese, niece had pumpkin, and my husband, sister and I had this roasted mushroom and arugula kind Yesterday was shawarma, using a new-to-us recipe for the chicken that had fresh mint, oregano, and sumac in the marinade with the lemon and garlic instead of the usual cumin, cayenne and cinnamon in our regular recipe.

Last night I made a recipe from the latest Milk Street magazine for Korean chicken and vegetable stew (dakdoritang). I am still trying to stay ahead of the glut of root vegetables I am getting from my CSA, and this recipe called for a decent amount of carrots (plus I added a couple extra ones). We all really enjoyed it. I still have a ton of carrots (and parsnips) though.

I am so glad to see that you decided to get back on the road again, and look forward to following along on your adventures. Your new rig is very impressive looking!

Tinga tacos. Tasty, but very messy. We use white cloth napkins to cut down on paper waste, and were joking that we need to buy red or orange napkins just for taco night. The napkins we have designated for use on taco night have permanent orange stains on them despite my best efforts in the laundry room.

Yes, the drawers are deep. If I could reach all seven of the shelves with ease it would be the perfect spice storage system. As it is, I still have a few spice stashes elsewhere--the baking stuff and double jars in the spare kitchen, and then a box of blended spice rubs that we mostly use for grilling in another location in the main kitchen.

A couple of recents. Corn chowder, using up some of the last of the summer's corn from the freezer Roasted chicken that was slathered with a mix of lemon curd, garlic, lots of red pepper flakes and cracked black pepper. Served with assorted roasted root vegetables that cooked in the same pan and mashed potatoes

Sorry, I just saw this now. I think my notifications are messed up. I store my spices in a tall cabinet next to my refrigerator. Here's what it looks like inside. The four bottom shelves are the spices. I cannot reach the tallest upper shelf, so I keep boxed stock up there when I have any in the house (not right now, as you can see). I have a gripper on a pole that I use to access that shelf. The other fixed shelves hold the bags of overflow spices that I use to keep the jars on the lower shelves full. The lowest upper shelf has a pullout tray affixed to the shelf. I just use a lightweight basket on the middle shelf, because I need to bring the whole basket down to be able to see what's inside (short people problems). The lower shelves all roll out and the jars are labeled on top and generally alphabetized so I can just look down and find what I need I don't bake very often, so the baking spices are all over in the second kitchen, in the spot where I stored all the spices during the renovation back in 2018.

Monday, chicken shawarma Tuesday, ziti with creamy broccoli sauce

Thanks, we made it. We connected in Charlotte and were the last Boston bound flight to get out, all the later ones were already cancelled when we arrived. The standby list for our flight was huge. The flight itself was basically fine. There was no cabin service and they asked us to keep our seatbelts on for the whole flight. It was a little bumpy at times, but not too bad. I have certainly been on bumpier flights. We really liked Little Exuma and will definitely return. There’s a lot of the island to still explore on a future visit.