BeeZee

I will only warm things in microwave safe plastic, well below boiling. Right or wrong, it is my opinion that if it is labeled microwave safe, I won't be doing much harm if the temp stays moderate. I don't do it often, I prefer to use Corningware or Pyrex.

Shelby, you are so right, nothing can comfort like Italian food (I see you snuck in some zucchini with the spaghetti). I had a rotten day Wed and comforted with pizza...great minds think alike!

"Zoodle" salad...fresh summer squash, halved grape tomatoes, mozzarella, some leftover lettuce, vinaigrette.

I did make my raw summer squash noodle salad today. Used a regular Y peeler, took off skin (its a little tough when raw) and scraped down until I got to the seedy core. Note for those looking to reduce volume of squash...two nice sized ones yielded a very big bowl of "noodles"...so you won't feel like you made a dent! Anyhow, the yellow summer squash was terrific and sweet, I didn't cook it at all. Mixed up a basic vinaigrette with garlic/EVOO/half balsamic and half cider vinegar/dijon, some fresh chopped parsley, and halved grape tomatoes, S&P. Really nice, light salad. Curious how it fares after a night in the fridge, if the squash will break down too much. Leftovers slated for lunch tomorrow, maybe with some cubed mozzarella added.

It could be said, as a gross generalization, that a "foodie" is someone who thinks about the food they eat. How much they think about it, is for the grading scale of obsessiveness.

I know the sugar isn't "traditional", but in my case I was making more of a "quick preserved" version so I guess they figure the sugar mellows it when you don't have time to allow the full marination. Just a guess. The bonus is that I think I'm able to use the lemons in more (non-traditional) applications because they aren't as salty.

Soba, I added sugar to some preserved lemons and I have found it enables the juice to work well as a dressing addition. The lemons which I cut into smaller pieces, are good for bloody marys, too.

co-worker gifted me 2 beautiful yellow squashes, I think I'm going to make ribbons with the veg peeler and cook them very briefly, cool, then dress with vinaigrette and fresh herbs.

the one and only time I had to return something, I took it to the courtesy stand/CS area, and they gave me my credit slip. I then went ahead with my shopping. What if, for example, you only came to the store to return an item, you wouldn't get to the checkout line at all. And frankly, considering my ability to forget things 15 minutes later, I'd likely buy my groceries and totally forget to mention the credit being due to me.

I make it a soft goal to buy/prepare something I hadn't done before every year. Often it's a minor thing (bought white miso, made miso marinated fish). More ambitious goals (ie, bagels from scratch) have to happen when the stars align. Yesterday I bought fresh fava beans at a local farmer's market and prepared them, I had never done so before. I may have only had fresh favas once before in a restaurant, so it was nice to experience the unadulterated grassy flavor.

no pic, but definitely more "rustic" than mm's beautiful plate...mostly local products tonight on the grill...Barnegat Bay swordfish, bicolor corn (prob not local, too early for NJ corn), and salad made with lettuce from my co-worker's garden (variety unknown, but it was a hearty leaf similar to romaine). Made a vinaigrette using some of my "quick" preserved lemons.

Absolutely gorgeous shots of produce and the resulting dishes, I am finding inspiration for my own kitchen!

I did make the Tunisian potato salad for the company picnic, it was well received. I also added more capers and more olives than the recipe above called for, since I was cooking 3 lbs of potatoes, and finely minced the onion. The other slight mod I made was mixing some smoked paprika with the sweet paprika. I had made "quick" preserved lemons a couple of days prior and they didn't seem to have broken down at all, so I really minced them down into small bits. I'd make the recipe again, but I have to remember to really heavily salt the water for the potatoes, I felt that I had to keep adding salt to the salad. Probably if I had "real" preserved lemons a bit of the salty juice would be a good addition.

When I was growing up on Long Island (NY) from the age of 6 to 12 our next door neighbors had half of their backyard devoted to growing things. And bee keeping. For me, fresh raspberries take me back to those hot summer mornings when my friend's Mother gave us bowls and put us out into the bushes to pick the ripe berries (they had blueberries and blackberries in addition to raspberries) but there is a particular smell that fruit and vegetables get from the hot sun and even now if I'm lucky to get a fresh tomato hot off the bush I inhale deeply. As for their bee keeping, toast with a thin scrape of butter, then a drizzle of honey (5 minutes removed from the comb), that was a treat they introduced to me. It's funny but my food memory triggers seem to be more centered around the raw ingredients (and my Mom is a good cook). Probably the linkage with the happy summer vacation vibe!

I actually use the method paulraphael shows on the right hand diagram. It works very well. And saves me from the stress I get with my knife phobia of possibly slicing into my fingers.

that slice in front, with the bubble creating a void to allow a shell of a crust...that's my piece!

I'm going to make that Tunisian potato salad next week for a company picnic, since it will be sitting outdoors for a while I like the idea of no mayo or dairy products in the mix. Found some recipes for "quick" versions of preserved lemon so I plan on making my own.

Fried seaweed rolls (Korean, I believe) from Hmart. Filled with rice, ingredients list said also contained burdock root. Rice grains were completely separate and rounded in shape, not compressed/sticky like a Japanese roll. Tempura like batter outside. Came with soy dipping sauce, which made the dish. I ate them at room temp (had stopped at the market on the way back to the office) and they were still good. Bet they'd benefit from a quick reheat in a hot oven to re-crisp.

I'm really enjoying this also. Very interesting to see the variety of food items, I wouldn't necessarily enjoy eating some of them but I'm enjoying the idea of them!

my off menu Blizzard is pineapple cheesequake. Pineapple topping and the cheesecake-like cubes. My local store only shows strawberry cheesequake on the menu board, and that's too sweet, plus I am not a fan of the strawberry seeds. On menu I usually go for turtle or snickers with vanilla.

I'll dissent and say that I appreciate the fact that I can get a "mini" size Blizzard. Finally someone offers a smaller sized option for an alternate to the stupid-sized universe.

Interesting idea...I have had the Over the Moon milk product and they do manage to make skim milk taste not watery...

yep... also jalapeno cheddar and kettle corn flavors, they are so light it's easy to over eat them

setting the tastiest bit aside for cook's treat, and eating it, before piranha husband materializes hand feeding bits from the cutting board (cooked protein) to the cat (who is picky enough to not want to eat if it falls on the floor)

There was recently a recipe for miso caramel on Food52, I can totally see white miso working in a sophisticated dessert https://food52.com/recipes/18618-miso-caramel