BeeZee

Stepson and his wife were in Portugal last month, so they brought this back for me

holy cow...I love the idea of a CSA subscription but something like this is really going to discourage people from continuing...unless you are preparing meals for foodservice! Given the choice of 40 lbs of carrots or 40 lbs of potatoes, I guess carrots at least give you more options for sweet or savory.

Comfort food, lasagne made a little healthier, used ground turkey and Barilla whole grain noodles. I use their no-boil noodles, which are a lot thinner, the chew was nice for a change. Some broccoli which needed to be used was steamed and tucked into one of the layers, and finely chopped mushrooms were sauteed with the turkey.

I glanced at the refrigerated case with eggs at Shop Rite yesterday, there appeared to be plenty. As I never purchase eggs, can’t comment on the pricing, only supply. Store brand large white eggs $6.69/dozen.

I had never been to this bagel shop before, apparently they went "all in" on Social Media Ready bagels. I didn't take a photo of some of the insane varieties of bagels (Dorito flavor bagel with it's dark brick red/orange coloration caught my eye), but here's a shot of the flavored cream cheeses and butters. Check out the blue "Cookie Monster" flavor cream cheese😬 I got a whole wheat bagel, which was quite acceptable. I did try a taste of the cannoli flavor cream cheese, which was lightly sweetened, a little vanilla, and mini chocolate chips.

There is a "Malaysian" restaurant near where I live (not outstanding, but there are a few dishes we like), but you can see there is very little authentic Malaysian food on the menu (similarly as noted by @liuzhou they seem to go for the easily recognized Americanized Chinese and Thai dishes).https://www.pasarmalamprinceton.com/menu.php

That does look like (as he notes in the video) a perfect biscuit to have with tea - my first thought is if a bit of almond extract would help with punching up the flavor?

I've been using a recipe that showed up in a mailer that a local Realtor sent out several years ago, I describe it as "cacio e pepe" sprouts - cut in half, toss them in olive oil, salt, a TON of coarse black pepper, and grated parmesan cheese before roasting until browned (I usually start them cut side down, then flip once halfway).

Lazy Chicken and vegetable soup made with freezer bits. Chicken breasts poached first in a flavorful stock earlier in the day, then shredded and stored in the fridge with some of the poaching liquid until needed. Chopped up some ancient carrot for the stock. Freezer yielded some roasted green beans, a cup or so of cooked rice, handful of mushrooms, half an onion. Added some fresh baby spinach just before serving.

Cooked off 5 lbs of sweet potatoes (couldn't resist the sale price), DH and I like to have the small ones for breakfast and I cut the others into chunks and roasted w/o seasoning for future use. Had one heated up with a dab of cream cheese and cinnamon.

Shrimp, scallops, diced zucchini in brothy tomato sauce over Barilla chickpea fusilli.

I've made crabcakes, or bought them from Wegmans in the past (their store made ones are very good). Maybe an indulgent cioppino with shrimp/crab/lobster meat this year. We often go to a local Spanish/Portuguese restaurant for NYE as it is fun/festive, but with it looking like yucky rainy weather, more likely to be staying in.

Indeed, opening an oil-packed tin can be a little nerve wracking, I always go as slowly as possible to minimize the risk of splashing fishy oil on my clothes!

It's that time of the year at work...

Roasted carrot soup with ras el hanout, the color is intense!

The set of 3 definitely looked more like what I'm accustomed to seeing (I'm in a heavily Italian-American area of the U.S.), and like Smithy, I pronounce with "ch", have never heard anyone using "sib" in the pronunciation. We have used these for burgers since the crust definitely holds up to meat juice or other wetter toppings. The downside is the crust can be a bit tough to bite through as a sandwich...I sometimes will opt for open faced instead.

I may replace my black plastic/nylon things just because they are so old, and there will be deals for Black Friday - which brings up a thought I had in that if they are (let's say) 15+ years old, maybe they are less likely to be "contaminated"?

Available, but certainly not low in salt https://www.pacificfoods.com/products/pacific-foods/organic-mushroom-broth/

Miso, if you use a clean utensil to scoop it out of the package, lasts a VERY long time in the refrigerator. Commercially packaged stuff is fine for a year.

My first instinct was to say cinnamon, and black pepper is probably a staple, so I'll agree with chili (with so many varieties, you can really fine tune the flavor/type of heat).

Last year I gifted a 3 pack of local artisanal fruit jams/preserves, which was well received. I like getting food items that I don’t need to eat all at once, with the deluge of food around the holidays, it gives me a treat to enjoy later in the winter.

I challenge myself ala “Chopped” and dig into the pantry or freezer to find some odd bits I squirreled away and figure out some way to use them. When grocery shopping, I try to buy something that will enable me to use something I have on hand - for example, saw a nice little spaghetti squash at the market, and remembered I had pesto in the freezer and a little red bell pepper getting old in the crisper drawer, so there’s the veg for the evening’s dinner. Sometimes I just go to an ethnic market and browse the aisles like “window shopping” to imagine what I could use items for, and find inspiration.

What is everyone making, “tried and true” or anything new? I am probably only having 6 people this year, possibly 8 (sister is a last minute call, and BIL doesn’t eat turkey if he comes) so I decided to make the roast turkey breast with fig-olive tapenade that was a big hit last year. Nobody cares if we don’t have a bird to carve. I use a recipe for make-ahead turkey gravy that doesn’t rely on drippings. Starting with curried coconut and carrot soup. Veg will probably be simple roasted green beans with toasted almonds. Mom is bringing stuffing and twice baked potatoes. Stepson bringing dessert, and I will have ice cream on hand.

Grew up on Long Island, NY and bluefish was a local catch. As noted, it has to be fresh or it tastes really strong. Last time I had it was at a local Greek-owned diner that always prepared fish well, “special of the day”.

I am in the same boat, Smithy, I love salads but as the weather turns cooler, they don't hit the spot in the same way. I try to keep some soup on hand to have alongside for the "warming factor".