johnnyd

Blue Fin Tuna is running off-shore now so I made some Poke A bit each of red onion, scallion, thai bird chile, pickled daikon, cilantro and hijiki seaweed, all in a splash of house-made ponzu.

Last night we made Crispy Lemon Chicken from the Better Than Take-out Lady's you tube series... delicious! Added into rotation.

I'll give it a whirl! Can't say when exactly but I'll post when I do. Also of note is Twelve, at 115 Thames St on Portland Foreside. The building is very old and was saved from demolishment, moved, carefully two blocks East. https://www.portlandfoodmap.com/twelve-now-open/

Delightful! We spent a whole Summer in a house in Warwick when I was seven. I learned to swim in those amazing waters on Great Sound. The house next door had a salt water swimming pool cut right into the rock. All I remember having was pink lemonade and a big rash from those man-o-war that my older brothers dared me to touch...

Tomatoes are just starting to come in here. This is my first this Summer.

Brunch course: heirloom tomatoes, local mozza and my garden basil chiffonade. Balsamic glaze and Pompeii oil

@liamsaunt Outstanding photologue, Madam. I've never thought of making Ceviche with Halibut. Shack's plates look great. All of them look good, some more creative than others. I'm definitely swapping in smoked bluefish in my next Caeser. Ostensibly, I'm scrolling through these after a huge breakfast and find myself hungry. Thank you!

Snacking for Wimbledon: Lobster poached in butter/sage/garlic & broccoli salad with raisins and sliced almonds

Beef Satay & Jerk Pork street skewers

BINGO! Nice one Weinoo! https://asian-veggies.com/products/aa-choy

I had some red curry/coconut milk sauce leftover from the snapper dish a few days ago, so, shrimp this time. I also used a vegetable I'd never seen before that I bought at Saturday's farmer's market - I've forgotten the name of it. It's stuck to the bowl on the upper left, and a smaller coin at center. It's very tender after simmering, tastes nice but non-descript. It might be a tuber; the seller said the leaves are more bitter than the bulb, which I peeled before slicing into coins and added it to the simmer. She said it reminded her of water chestnut but without the apply texture. This was very soft like a zucchini.

They start in cold water then simmer 20 minutes after boil. They smell amazing. Going for the yellow grits next order.

Red Snapper and Littlenecks in red curry/coconut milk with baby bok choy, mushrooms and basil

What is the pretty colored item in the jar? Mango juice? That's our go-to morning juice with OJ, unsweetened cranberry and DOLE pineapple. We found the grits online - they are fantastic.

Grits from Palmetto Farms, South Carolina; sauteed Black Forest Ham; Fried eggs with diced Fresno and garden fennel; freshly sliced imPeaches...