suzilightning

Try the walleye if you can get it. The one thing that bummed me out during our trip to Rochester in April was that the U S doesn't harvest them in Lake Ontario. Meaty but mild flavored it is my favorite fish of all.

BTW, I've found out that our walnut tree is a black walnut tree. Probably best to skip that little experiment lol. NOOOOOOO!!!!!!! Harvest them though they are a bear to get the meat out of. My grandfather's birthday cake was always a spice cake with black walnut icing.

Yes...though the ketchup has a bit more vinegar and spice in it.... or as Honey Boo Boo calls it "sketti sauce" today made a small ramekin of mac' and cheese - inspired by the book Soul Food dinner will be salad and the leftover garlicy sausages with peppers and onion. CATPOET love lingonberry especially with game. Will pull out my recipe and pm it to you for the oxtail marinade. You should be able to modify it easily for the cuts you have.

CATPOET add a little gated cheese to pasta bonanza .... yum and I love butter and ketchup on pasta. Garlicky Italian sausage with peppers and onion. Hmmmmm...... lunch or dinner? Linner!

what if you braised some, shredded and made stuffed pasta? I do an oxtail marmalade that I use to make ravioli... but it IS rich.

Anyone else looking to see "100 Foot Journey"? Kinda looks like "Big Night" meets "West Side Story".

And the right kind of bun, too,

still have to figure out the camera I bought 5 years ago after the husband dropped mine. shrimp fried rice with a sauce from Yan Can Cook book, 2 day leftover brown rice, Vidalia onion, celery, Didn't get the peppers or carrots into the mix.

We used to have 100% in bio lab that was under lock and key.........until Christmas and the end of the year when the stuff we used ...and was down to 99-94 % ...went into the punch so we could get rid of it.

Anna you know how fickle bread is with temperature, humidity, etc. I laugh when folks says baking is a science vs cooking. I can't tell you how many times at work my boss and I have turned to each other and said WTF when we followed a formula exactly and it didn't turn out exactly as it had the day before.

It's the return of the polar vortex... I so look forward to this thread every year.

Shelby make sure your eggs are at room temperature for the best volume. We are caught in waves of rain - caught between a slow moving low front and Hurricane Arthur. Tomorrow is supposed to be better weather and I am heading up to Poughkeepsie to pick up my husband and attend my brother-in-laws party. I have no idea what he is having since he is having it catered this year but I have been asked to bring fruit and some turkey burgers for my husband to eat.

Pasta and stuffed focaccia and pizzas and chili dogs...Yum! I'm single for the next few days and it is horribly triple H here. Up early(430 am yesterday and 6 am this morning) to prep food. Roast off chicken breasts; boil potatoes and pasta for salads; coleslaw made with a lime vinaigrette; steamed broccoli for a salad. Picked up some local red leaf lettuce for salads and some BLTs. Yesterday while shopping picked up a small ham steak to make ham salad to either go on crackers or that lettuce for a cold salad plate. I've made carafes of tea and coffee. Extra ice cubes bagged both up and downstairs. Leftover coffee doused with French Vanilla creamer and frozen to go into the iced coffee. Gotta make some fridge pickles. Last night was a turkey burger with jalapeno jack cheese and Vidalia onion on a pita and some so - so corn that processed through quite quickly.

Couple of questions: 1. were the beets fresh with the greens attached? In MHE fresh beets roast and boil better. I have found that older beets without the greens take at least twice as long to cook as young ones with the tops. 2. Are you adverse to keeping the beets whole and roast/steam in a packet with some olive oil and water?

Sun High Orchards today: south Jersey English peas their own red leaf lettuce

Right now pork loin in the slow cooker to be served with some tomato couscous and a margarita salad. Leftovers I'm thinking of thin slicing and serving with a jus and some leftover mashed sweet potatoes and broccoli salad.

Growing up on the east end of Long Island one of my main scent memories is the smell of low tide. To this day when we head down the shore and cross the Egg Harbor bridge and it is low tide I feel like I am coming home. Course low tide means clamming and picking mussels off the rocks...drawn butter and clam juice. As others have mentioned baking bread ... I walked into work just before Easter and even before I got in the back door I knew what was cooking - lamb.

I found the Alamos in our local Bottle King for about 11.00 USD. Looked there, Wine King and A & P for the Barefoot ... found plenty of Barefoot but no malbec. Served the Alamos to John with a meatloaf, mashed sweet potatoes and sautéed zucchini. He usually drinks tap beer or white wine but said that this red went really well with the meat and veg. He felt it wasn't as astringent as most of the reds he has had but was a bit rounder (his words).

Back to work tomorrow and the heat and humidity have broken here so some cooking to fill the fridge for Johnnybird to graze on: shrimp to sauté and add to the leftover jasmine rice and sweet and sour vegetables meatloaf made with a mix of ground pork, bison and turkey - sandwiches and to serve with mashed sweet potatoes and fresh peas Swedish meatballs in a dill caper sauce to serve with dilled egg noodles, sautéed onion and green squash and sage honey carrots pizza with a smear of marinara, red peppers, black olives and olive oil

Running errands with only 45 minutes at home to grab some lunch. I'm not crazy for bologna but on the way home from the Hudson Valley the other day stopped at Quaker Creek Store http://www.quakercreekstore.com/. Bought some of their roasted turkey and some of their bologna for Johnnybird's lunches for the next few days. Stopped home and made a half sandwich with some farmhouse white bread, Cain's mayo, yellow mustard, Quaker Creek bologna and some romaine. Bread and butter pickles on the side. The only things that would have made it better would have been a good tomato and some of my coleslaw with cooked dressing!

Just about to go make lunch for myself: BLT on toasted white bread with my new obsession: Cain's mayonnaise. Some oldtimers remember that I am a Miracle Whip girl but late last year my SIL had some of this around and I tasted it in her macaroni salad and swooned. The taste is so different than any mayo I have ever eaten and I am hooked. Also some bread and butter pickles.

So how did it go?????? Inquiring minds want to know!

wish this was true...I've developed an allergy. Funnily less cheese and fewer sweets and greens(the Johnnybird doesn't like many of the things I do... did?) More pasta and land proteins...chicken and bison.

as someone in recovery thank you for thinking about issues...with a spouse who homebrews my first thought was malta with some good dry hops to simulate the flavor without the alcohol content. and please don't use the "non-alcoholic" beers.... though the percentage is about .5 % it is still enough to trigger some.

I make my own kummelweck rolls. There is a recipe in Real American Food by Jane and Michael Stern. If you can't find it I can pm you the recipe.