suzilightning

Made some black bean chili with Rotel tomatoes and Hatch chiles for dinner last night. I'm repurposing it with some pasta, grated cheddar and some Chalula chile lime sauce and maybe some oyster crackers if I can find them. Also roasted off some chicken drumsticks and 2 chicken thighs to shred for either sandwiches or pot pie on Friday. The mac and cheese will be dinner tomorrow along with some slow braised garlic greens. I have now gotten out of my adult cheddar pigs in a blanket phase... thank goodness!!

NJ here: Campbells soups (Trenton) or Goya foods but if you are talking raw ingredients Jersey corn and tomatoes. Grew up on the east end of Long Island and it was lima beans and corn in August. Strawberries in June for my mom's birthday shortcakes. It used to be potatoes but almost all of the potato fields have been replanted with wine grapes.

I made sweet and sour chicken with red peppers, onion, scallion and jasmine rice for dinner last night. I picked up some ground bison and 90% mince. Can't decide between meatballs and chili with hatch chiles and black beans. I also think there is a small mac and cheese in the future ...

It's still cold here and I am single until Friday night. Made a vegetable soup with some homemade chicken stock to use up some veg that were in the drawers... celery, carrots, mushrooms, napa cabbage and some parsnips. Served with my favorite accompaniment ... Ritz crackers and margarine.

It has been cold and snowy and icy around these parts .... more so than in the last 20 years. So far I have in the freezer : pasta e fagioli made with fresh cranberry beans, turkey noodle soup, vegetable beef soup, split pea soup and French onion. All are in 1/2 pint containers so they are perfect to throw into lunches and will be mostly thawed by time to eat.

No...I am in northwestern New Jersey and we have a Vietnamese restaurant named Lemongrass near by...along with Viet Ai.

I love the iced coffee and pho...have to get the husband to go with me to Lemongrass..........

Why does this remind me of a George Thoroghgood song? I do agree with Annabelle. The last time I went shopping with Johnnybird I told him his designated area was the kids seat. I got the rest of the cart for our staples, veg, fruit and any protein. He had to pay for what he put in his area and I paid for our household items. His bill was about 75.00 and mine was about half of that...course I didn't buy the sunglasses, Frisbee, cassette tapes and candy he did.

looks like Hasselback potatoes. really nice to get them crispy/fluffy and one of my favorite things. Not much cooking around here but reheating with 8 hours or so in the field. Thursday thought I had bought one of the new Campbell's pouch sauces - ginger stir fry - but it was Marsala. I had just bought shrimp and snow peas(Johnnybird has asked that we try to include more veg in our diet... something I did when I first met him). I had scallions, onions, carrots and baby mixed peppers at home along with jasmine rice. Sautéed the whites of the scallions, onions, snow peas and peppers. Cooked the julienned carrots in a bit of water to soften them then added the carrots to the mix. Removed to a bowl and then sautéed the shrimp that I had dusted with cornstarch. Deglazed the pan after removing the last of the shrimps with sherry then threw in a mix of hoisin, light soy, pinch of sugar, oyster sauce and the water the carrots had blanched in. Shrimp and veg back into the pool then served over jasmine rice with a drizzle of sesame oil.

Good rat cheese...no mustard for me though my mom loved it, thinly sliced heirloom sweet tomatoes and my newest favorites...1912 pickles we brought back from Maine this summer and mix the butter with a little bit of Cain's mayo to go on the outside. Now I have NEVER been a mayo girl but my sister-in-law had some of this and it really tastes good. Just the thing for breakfast or for a quick dinner after 8 hours out in the field. edited to say Nancy I love your quote and am sending it to Johnnybird who is an engineer.

YES!!YES!!YES!!! I always asked for this as part of my birthday dinner since that was exactly when lima beans and fresh corn were coming into season where I grew up. Last year I finally got Johnnybird to taste it when we got some fresh limas down in Cape May. He actually ate it and allowed that using fresh product makes the difference. We always cooked the limas in the least amount of water with some sugar and butter until they were just about done then added in the sweet corn. Add more butter and salt and pepper to taste. I would eat this with a lamb patty, tomatoes with blue cheese and catalina dressing and be happy as a pig in...well you know.

In the southern parts of Germany where my grandmother-in-law was from she also used beef stock in with a neutral oil and the vinegar with a pinch of sugar. She also used russets and had asbestos fingers to peel those potatoes(with a spoon by the way). Course by that time with working in restaurants so did I. She didn't use bacon at all though I have used bacon lardons and used the hot fat to supplement the oil in the dressing...just don't tell the husband.

Due to health considerations and to make sure the husband has food to eat when he has wall to wall meetings we have brown bagged for the 30+ years we have been married. I just packed our lunches/breakfast/possible dinners and they are: Him turkey sandwich on flat bread with guacamole and lettuce peach kucken watermelon noodles with leftover meatloaf and brown gravy handful of pretzel sticks Me toasted rye bread tomato slices with Cain's mayo on the side watermelon key lime yoghurt with raspberries piece of cheddar cheese for tomorrow there are another piece of peach cake and a mini blueberry tartlet for him and cottage cheese with cantaloupe for me... and a container of Grainberry brownies for the hawkwatch.

Toasted white whole wheat sandwich bread, Cain's mayonnaise(I am a Miracle Whip girl but I LOVE the taste of this mayo)and thinly sliced Brandywine tomatoes. Is there anything better in the summer than this?

Leftover mashed potatoes with turkey meatballs and brown mushroom gravy...course I many times have cereal for dinner.

I have a loaf of sandwich bread doing it's second rise for lunches this week. It's just KAF white whole wheat and KAF bread flour. Joining it in the oven will be a banana cake to use up some of the ones I had frozen in the past. Thank goodness it is cool enough here to bake.

Went to a farmers market today and was disappointed most of the usual folks I know weren't there though I did run into someone I haven't seen in years. I got: Everything Homemade Onion rye bread It's Organic Sweet horseradish pickles - these are amazing. sweet on the front side then the horseradish kicks in!!!!! Valley View Farms raspberries golden beets canary melon wax beans newly dug red potatoes 1 pint each of yellow pear and mini purple tomatoes yellow and an "Italian" summer squash Tomorrow I plan on hitting up Sun High Orchards for their peaches to make a peach kucken Also to the grocery for Ricotta salata - to pair with those tomatoes in a salad neutral oil milk almond milk small containers of artichoke hearts and red peppers limes 10 for 1.99 it's margarita time grapes at .99 per pound chicken breast to roast for sandwiches later in the week

Don't reduce the amount of liquid. You are not baking in a hermetically controlled environment therefore humididity affects how much flour will be required. Trust your hands.

nope. if I eat carbs too early in the day (it's 7 pm now but it's 2 pm for me, body-clock wise), I fall asleep. oddly enough, I get more energetic as the day goes on, which is why during the weekend, my schedule is inverted. you and my husband!! on the weekend he turns into a vampire. showed him your food pix and now he wants me to recreate some of your more vege-centric dishes. No good farmers markets around here yet but we are off to Poughkeepsie so I can stop at Quattro's store and use some of my gift certificates. Nice work, Stash.

What fun and such wonderful pictures. I agree with you about the Patisserie - it's like the Greek diners around here. The sweets look great but never seem to measure up to the perception and tend to taste like cardboard. Give me some cheese or a lemon tart any day! The walnuts brought back a childhood memory of picking black walnut meats with my grandfather so my mom could use them in making his birthday cake - a yellow cake with black walnut frosting. He's been gone since 1974 and she has been gone since 1990 so it was a treat to remember such a happy time. thanks

thin, crispy bacon fresh, warm tomato toasted white bread - or portugese sweet for the husband fresh basil leaves Miracle Whip

Holly, Years ago a dear friend of mine kept a glass glass in the reach in. After the worst of service, when she felt herself flagging, she would grab the glass roll it on her neck and top of her chest then chug a glass of ice cold buttermilk we kept for her. I have learned not to think about food in human terms so I do not fear or feel guilty about it. The latest thing I have been doing is taking a teaspoon of vinegar every day. The stronger the better - malt, jerez, balsamic.

It has cooled down a bit here in NW NJ so I actually feel like cooking. Yesterday did a cottage pie takeoff from Rachael Ray that sounded good - meh. It was Italian pork sausage, ground beef, onions, peppers and beef broth topped with garlic mashed potatoes. I added some dried oregano and basil to the meats but it was just ...... not to be made again. Two nights ago and again tonight (for Johnnybird's celebration meal - he is now eligible to retire though probably won't for a bit) I made lobster ravioli with fresh pasta. Got some steamed lobster claws(the only good meat on a lobster IMHO) from the local supermarket. Pulsed the lobster up in my robocoupe with a very few chopped capers, some fresh basil and a tiny scoop of minced shallot. I bound it with the littlest bit of tartar sauce. The other day I poached them, dried them on some toweling then sauteed in a bit of good olive oil. I added some marinara but it didn't work that well. Tonight i'll just make a bit of a light garlic olive oil sauce and serve with a salad from my CSA bag. I also made some fettuccine that I served with some sauteed onion, yellow pepper, sugar snap peas, green squash and shrimp with sesame oil.

The Johnnybird will NOT allow me to use veal at home so I usually use a mix of ground sirloin, ground bison and ground pork. I definitely use a panade with panko, milk and two eggs and just a touch of Worcesteshire. I don't brown or bake but a la Trigianna pop them into the gravy and let them poach. They seem to come out soft and fluffy.

We are on vacation down the shore at our place in Wildwood Crest, NJ. Breakfast starts with coffee and a book on the balcony then ... the first day down was a Denver sandwich(ham, red pepper, onion and egg) on toast, the next two days were yoghurt or cottage cheese and fruit, today was leftover fried flounder and twice baked potato from dinner last night. We ate at a local hangout and had some of the best food in ages. Seriously thin crusted fried flounder that had me crying - and i've had it for dinner twice in 5 days. Back to yoghurt and cottaged cheese with fruit for the next few days