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@Nn, M.D. made this June 4 but did not take notes. There are two sites of interest regarding Genoise that I have used for ideas. The first is “As Easy as Apple Pie”, I pretty much followed that formula. The second is “Natasha’s Kitchen” which has a primer for sponge cakes. One of the recommendations was to keep the cake in oven with door ajar for a few minutes to equalize temperature a bit to keep cake from sinking. Perhaps if you have the time, worth a look. I just weigh everything out based on egg weight, I’ve also added a little melted butter and milk to a small portion of batter and then folded that in to the main batter.

Poached salmon with a mayo/yogurt dressing containing sorrel, tarragon and mint; some diced Grillo pickles on top. Little Gem lettuce vinaigrette and FM tomatoes, balsamic glaze. Dessert was a 3 Clementine olive oil cake with sour cream on the side.

Lunch today was sliced chicken breast with a mayo/sour cream/fresh herbs dressing. Yukon gold potato salad with finely minced olive salad and some vinaigrette. Prior to the dressing, the warm potatoes were sprinkled with white wine and white wine vinegar.

Raspberry almond tart with one lonely peach. We had this with a little sour cream ice cream. Hoping to get more excellent peaches at the FM tomorrow!

Peach and blackberry cobbler with a short cut . While the oven is coming to temperature, I make the biscuit base but pop the fruit into the microwave until it’s nice and bubbly. This doesn’t take very long in the micro, then the cobbler topping is scooped on and placed in a 425* convection bake oven. This takes about 12/13 minutes in my oven to bake.

Some more small baguettes, these have black olives, herbs de Provence and a little evoo; a few tablespoons of rye and buckwheat found their way into the dough. Planning on sandwiches and a salad for supper as we had a large lunch!

Some early morning pie baking, should be set enough to cut by lunch time. A small peach and raspberry pie which will get a side of ice cream or a dollop of sour cream 😋!

Chocolate pots de creme with a little rum and raspberries; meringues with cocoa and five spice powder. A nice dry day here today, good for meringue making!

I’ve also had pecans in burlap bags but the nut cracker has a slightly medieval torture instrument look to it, I would imagine it would work with walnuts as well.

Besides the Georgia pecans, I have had some from Green Valley, Az. which are delicious. I usually settle for a Costco bag which are “ okay”.

Fresh pecans are in their own category, so much better tasting than “just store bought”!

Having recently emailed Him/Her, it’s definitely pistachios. You might want to consider walnuts, tho’!

@rotuts Why thank you rotus, how kind of you to comment on our close to favorite sandwich…maybe favorite 😁 ! Imported mortadella is just so tasty, and additional pistachios are a definite plus!

Mortadella, ricotta, pistachios and a little provolone. All squeezed into a mini baguette made with black olives and barley flour. The sprouts sprinkled around are arugula, spicy cracked Sicilian olives on the side.

@Kim Shook 😁I slide the currants off the stem between the tines of the fork I will be using and redeposit them on the tart. Your dessert looks scrumptious!

Fig, red currant, raspberry mini tart..just four bites!

@Katie Meadow This is the cake I posted above. I’m not quite done with searching for my ideal cake. I’m going to be trying a sponge cake version in the near future, but you might want to take a look at this. https://everydayfamilyeats.com/pistachio-cake/

@Katie Meadow The cake is a work in progress, it’s made with pistachio flour. This is the third iteration, I have one more to try and then I’ll post the recipe as soon as I make it!

Pistachio cake with strawberry cream and sliced strawberries.

Red currant and strawberry tart, the filling was lightly sweetened ricotta, blind baked the crust using release foil and sugar as the weight. Figs on the menu for the same treatment!

Pork tenderloin sandwiches, with tapenade and arugula sprouts, red cabbage with a mustardy vinaigrette .. Bolos de Arroz, a Portuguese type muffin /cake, it is light and tender, similar to a sponge, it’s best the day it is made. It made a nice foil for the strawberries and sour cream.

Italian tuna mixed with olive salad, lightly pickled red onion and celery, a schmear of tapenade.The mini baguette had black olives, red peppers, buckwheat and thyme in the dough. Avocado/ tomatoes vinaigrette with herbs from the garden. Dessert was a slice of Apricot pistachio almond tart., half pistachio flour/ half almond flour, a sprinkling of both nuts on top.

Rice salad today with finely diced shallot, radish, celery. Some radish sprouts, mint, tarragon and parsley joined the party along with cubed pork tenderloin , red cabbage and pistachios. An anchovy garlic vinaigrette was the dressing for the salad.

Today’s bake, again rosemary and evoo, coarse salt on top. Baked with steam for the first 6 minutes or so, if I remember, I’ll take a crumb shot. Food processor method with 40* water.

@pastameshugana here you go! In the current vernacular, it slays 😂