liamsaunt

I can answer that! I use Mutti brand canned cherry tomatoes, and always have some in the pantry. They do not have skins. They are still whole, firmer than canned whole tomatoes, and come in a small amount of smooth puree/juice. I find them very useful when I am cooking things that need tomatoes for the flavor and color, but want people who dislike the texture of tomatoes that are not pureed (ahem, my niece) to be able to pick around them. I actually use them more in things like coconut curries than Italian style tomato sauces. My sister got her covid booster shot yesterday, and asked me to make something easy on the stomach in case she got a reaction. I decided on a chicken soup based on a recipe in the Half Baked Harvest cookbook for spring chicken soup with poached eggs. It had ginger, onions, leeks, carrots, peas, and cheese ravioli topped with a poached egg. I used chicken broth but left the actual chicken out since my husband was out for a work function and my sister and I both like the vegetables in soup more than the chicken. I get my eggs at a local farm and they have super bright orange yolks.

Roasted potatoes and brussels sprouts with broiled chicken apple sausages and mustard.

Miso salmon ramen with roasted broccolini and spiralized summer squash. It was freezing yesterday so I dug out the stone bowls I bought a few years ago for bibimbap and heated them up and put the ramen in them. It kept everything very hot but overcooked the noodles by the end of dinner.

Looking forward to reading along! I envy your Vacmaster. I have a food saver, and it supposedly can vacuum seal liquids, but I have never had any success doing that. It's fine for dry stuff. Enjoy those oysters! That's a great price.

Yellowtail flounder in lemon butter sauce, mashed potatoes and spinach. The sauce could have used some parsley, but I am out. I really need to go food shopping.

Cheddar souffle, salad, and breadstick

Nobody could agree on dinner last night. Husband wanted chicken parmesan, niece wanted curry. So...chicken parmesean Delicata squash curry with maharajah rice Husband and sister handled kitchen clean up duty 🙂

Beautiful dining room. My Mom has a chest kind of like yours in her living room. It is from her grandmother's house. I love the old door. The food looks good too! 😀 And I love your lighting fixture! Off topic I guess, but my husband and I are doing some renovations (eventually, if the materials ever come in haha), so I have lighting fixtures on my mind as it is one of the only things left that I need to pick out. No pictures from Thanksgiving, but here is Wednesday. I made a stir fry. My husband ordered some big ribeye steaks and a turkchetta (which I promptly stuck in the freezer to deal with some other time) from Heritage Foods, and they threw in a package of free pork tenderloin medallions. I used those to make dinner for my husband and niece using the pork, some bok choy, bell peppers, onions and mushrooms--plus the usual garlic/ginger/cilantro. My sister and I do not like pork other than bacon, so I made ours with a chicken breast half to share.

Lobster spaghetti with garlic lemon sauce. I would normally put in parsley, but my instacart shopper randomly gave me three bunches of fresh spinach instead of one bunch of flat parsley, so I used basil instead. We are eating the spinach tonight 😀

Flatbread with mixed wild mushrooms and fontina cheese

I have tried it all of those ways, and still dislike it, unfortunately. I have. Unfortunately, I still did not like it. I enjoy every other vegetable that I can think of, but kohlrabi is just unappealing to me. Sadly, they doubled in this week's CSA delivery! I chopped them up and tossed them into the woods on the edge of my yard for the squirrels. I saw six deer over there shortly after, so maybe deer like kohlrabi. They can have them 🙃 I made vegetable soup for last night's supper. I made a stock from some parmesan rinds I had in the freezer, which gave it a lot of flavor. I also used some kale, carrots, and collard greens from the CSA, lots of garlic, onions, a jar of passata, and some pasta, with romano cheese to garnish. Later that night I was reading a chapter in Stanley Tucci's new memoir Taste. He gave a recipe for parmesan stock: 1.5 lb. rind, 1 quart water, 3 bay leaves, 7 ounces coarse salt. That seems like a ton of salt! I was reading the e-version from the library, but have a hard copy too, so double checked it to be sure the recipe was printed correctly. Yup, that is the recipe. I will take his word for it.

I do take it out. I use my fish boning knife to scrape it out with as little damage as possible. I find you can kind of stick them back together with the flour/egg/breadcrumb coating if they get a little ragged. Most importantly, I prepared 12 tenderloins, and only put the three best looking ones in the picture 😁

@Ann_T that damage from the rain looks terrible! I am glad you got through it OK. Best wishes to Moe for a speedy recovery. Last night, salad a couple of different lettuces, breaded chicken tenderloins, with red and white roasted beets (I tossed them together so the white ones turned bright pink), maple candied pecans, red onions, cucumbers, and boursin cheese. I am making a big pot of vegetable soup for dinner tonight to ensure my fridge is cleaned out in anticipation of today's CSA regular delivery and Monday's CSA Thanksgiving "gobble box" delivery of bulk vegetables. Of course, my CSA has been giving me the dreaded kohlrabi every week lately, so the squirrels have been happy too.

Roasted vegetable quesadillas with avocado salsa and some superfluous rice

Udon noodle soup with soy braised king oyster mushrooms, spinach, and some fish balls I made from the not well liked by us local redfish that my fish share sometimes gives me. The flavor is good but it is very bony, so I usually grind it for prep like this or cook it, flake it, and make it into fish cakes. This and pollock are my family's least favorite fishes from the share. Luckily they do not give either to us often.

Roasted delicata squash risotto (2/3 pureed, 1/3 left in chunks) with sea scallops

Looking forward to following along again! I like Baron Caribbean banana ketchup. It is spicy, but not overly so, at least to my taste. All the sweetness comes from the banana. Some other brands have additional sugar.

Tuna bolognese

They are left on top. I fry them myself in a mix of oil and butter. I found this old photo of the dish on my laptop--apparently from Thanksgiving 2014. There won't be any pictures this year since dinner is not at my house and food photos make my Dad grumpy 😀

Pilau with roasted kale stirred in, topped with roasted delicata squash and some chicken sautéed with garam masala. A yogurt-cilantro-mint sauce on the side.

Thanksgiving used to be at my house, but now it is at my parents' due to my Dad's declining mobility. Last year we could not eat together because of covid concerns but this year we are all vaxxed/boosted. The family menu does not change much. We normally roast two turkeys, but are only doing one this year because of space limitations in my Mom's kitchen. My Mom ordered a smaller one from a local farm a couple of weeks ago. It will be enough. The rest of the menu is gravy, bread stuffing, mashed potatoes, whipped Macomber turnips with crispy shallots, homemade chunky cranberry sauce, maple spiced butternut squash, and roasted broccolini. For some reason my brother always insists on those terrible brown and serve rolls from the grocery store. Nobody else eats rolls so we don't care. My Mom makes pumpkin cheesecake and apple pie for dessert. I'm bringing the turnips and butternut squash but my Mom wants to cook everything else. That's fine with me. All of the vegetables and the cranberries are coming from my CSA. They offer a "gobble box" each year at this time that contains all of the typical Thanksgiving vegetables in fairly large quantities. They store well, and I have the space to store them. I'll drop the potatoes and cranberries off to my Mom the day before Thanksgiving (we only live 10 minutes from each other).

Banh mi type sandwich with egg and black oyster mushroom filling

swordfish sautéed with peppers and onions over fregeola tossed with spinach, cherry tomatoes, and a little bit of this season's corn that I found in the freezer.

Fish tacos with pickled onions, mango and avocado salsa, and cilantro lime crema. Side of cilantro lime rice

Cavatappi with roasted delicata squash, red onion, and arugula