BarbaraY

The easiest for me at this time is the Miner's lettuce and wild black berries that grow in back of my house. No blackberries this year as the rains stopped too soon. We used to get morels when we lived farther up in the mountains although I've never found any at this elevation. Used to get a lot of field mushrooms too but our favorite spots have been built over.

I'm loving this and think your 4th of July picnic is great. Love the doggie, too. I have met only two standard Poodles but the were very nice dogs. I have no idea what you use the clamp for but am waiting with baited breath to know. Madame does not look happy.

Our basic salad is the same as Fat Guy's some kind of lettuce, tomato, and cucumber. NO ICEBERG! Then there are various add-ons, olives, pickled beets, bacon bits, pecans, jicama, avocado, or red onion and frequently Feta or Gorgonzola cheese. Not all at once. I prefer red wine or Balsamic vinaigrette but daughter uses ranch or plain mayo since she can't have acid foods.

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Care to share a recipe? We have 6 requests. ← I spun this off from a recipe of Madhur Jaffry's for Zucchini with Green Pepper Sabzi. 2-3 Tablespoons of oil, or ghee. 1/2 tsp whole cumin seeds 1/4 tsp black mustard seeds 1 1/4 lbs. blanched green beans 2 Tablespoons plain yoghurt 1 Tablespoon ground coriander 1 teaspoon kosher salt 1/2 teaspoon masala Juice from 1/2 lemon Heat oil and cook spices till mustard starts to pop. Add beans and cook for a few minutes then stir in yogurt, coriander, salt, and masala cook and blend for about 1 more minute. I put the lemon on my own portion because my daughter can't have lemon. It called for asafetida which I don't have and don't care for.

We had green beans last night. Just blanched and lightly tossed with a little butter. Tomorrow I'm going to make Salad Niçoise ala Julia Child. I love green beans so much that I like to keep it simple. Sometimes a make East Indian Green Bean Sabsi.

Your Lamb with cumin looks lovely. I so wanted to buy lamb today but all they had were some really crappy looking rib chops. Good lamb is really hard to find around here.

Give me Black Forest Ham on dark rye with Swiss cheese and just a little mayo and mustard. But that sounds really good.

Typewriter method because that's the way my grandfather taught me. I was doing the random thing and he told me that the other was better. He was right.

Ah Leung, you will be sorely missed. I wish you all the best in the future. Thanks for your many delicious recipes and wonderful insite into Chinese cuisine.

I like to use spinach, feta, and garlic for stuffing. Very tasty. I usually leave the skin on and bake them so the breasts don't dry out. I think skinless would be better if you're going to wrap them in ham.

OMG I am sated just reading your adventures in Las Vegas.

Eeeeew! Disgusting!

Hmmmm? I woke thinking I would boil eggs to make an egg sandwich for our lunch today. I have a loaf of nice rye bread just waiting for this. I'm of the egg and mayo school with, perhaps, some chopped olive. No relish, no onion, and for heaven's sake no tuna. I don't want tuna in my eggs or eggs in my tuna!

This is going to be so much fun. I have never had a Huckleberry but I'm sure they must be wonderful. Actually have been to Washington only once and that was just the very Southwest corner. As to a 950 square foot house, I think that's the perfect size for one or even two people. I think the favorite house I ever lived in was that size. Of course I did very little entertaining at that time but the dining room was very large for such a little house. I loved working in the kitchen which was built like your's. No unnecessary steps. I'm looking forward to the rest of this blog.

I don't know why it seems worse in some things and less so in others but I switched to Rumford's a long time ago to get away from the aluminum. I much prefer it.

I don't know where you live but they are found in all the major super market deli's in California. They're usually made with flour tortillas which are sometimes flavored with spinach or tomato. Then they are spread with mayonnaise, thin slices of rubbery turkey, lettuce, etc. At least that seems to be the norm around here. I have a cook book titled "Wrap it Up". It has many recipes for them wrapped in tortillas, lavash, pita breads, and so forth. I've had the book for about 10 years and havae never used any of the recipes even though some of the fillings sound quite tasty. Somehow just the thought of wrapping it up turns me off. Last time I ate one at a party I nearly gagged. Funny in a way because I love Mu Shu pork, Vietnamese rice paper rolls, and burritos filled with chorizo and potatoes.

OMG! Here I thought this was my own personal prejudice. Nasty, soggy, tasteless things! There may be good ones somewhere but I have never had one. Thanks, Fat Guy for bringing this to our attention. Wooohee! I'm not alone.

These are the pretty little demitasse spoons. There are a dozen of them. Although the bowl appears to be tarnished in the photo, they are a golden hue.

Thanks Ed. Will see if the company I order from has it. I did use a white miso, shinshu honzukori.

I have my grandmothers butter churn. Not the plunger type but the one with a handle that turns the gears to turn the paddles. Old but I do remember when she got it from Ward's about 1940. The previous one had worn out. I also have a dozen of her demitasse spoons and a partial set of the salt dishes as mentioned by rooftop 1000. Are yours blue?

Just miso and sake. Maybe I should have added mirin too.

Be careful of this plant unless you have someone reassure you that it is the right one. Sounds awful lot like Poison Sumac which is like poison ivy and no fun at all. Edited to add that I sort of skimmed over Carrot tops post. Sorry

The soup looks good to me. Occasionally I see fish scraps in one of our stores. I have never bought any because I question it's freshness. Next time I see it, I will check it out. I was going to buy daikon when I was last in the store but they didn't have any. I'm glad to see that your wife is recovering and your family can be all together again.

I marinated a piece of cod in miso a couple of days ago. Most recipes say it can marinate for a couple of days. Not a good plan for my little piece of fish. It was way too salty after two days but I ate it anyway. Will try it again another time but won't leave it in the marinade so long. Live and learn.