Kouign Aman

I blame the rye roll, not the nutella, for the funkiness! I have marmite of a similar age, but nutella does not last in this house.

I'd use all of those, weekly, often several sizes of the same on the stove at once. For example, french toast calls for the two biggest frying pans (omelette pan? Saute pan? I have no idea) at the same time so I can get it cooked and served quickly. Love my stock pot aka pasta pot aka popcorn pot aka rice cooker. Use the smaller saucepans less than I did, but wouldnt be without them because they are required for Thanksgiving, Christmas etc, and are perfect for soup and boiling eggs. Almost never use the loaf pans but refuse to give them up. When I want to use one, I have it. On the other hand, I have no use for the 200 cookie cutters my child has been given over the years. It really does boil down to what do you cook? And will someone buy the other bits off you if you dont want them?

Try cutting back on the mustard too. Maybe add a tiny bit of dill. I always have problems with dill - the flavor keeps extracting from the herb and gets stronger as it sits. So hard to adjust properly up front. I'd go with a combination - lots more fish, minced or pureed, topped with fish, no mustard. Please feel free to invite me over to help QC.

Early Girls and Bacon sandwich. Perfection. The grape tomatoes are ripening steadily. The sungold never sprouted (very late planting tho).

Devilicious changed hands last month, lock, stock, and recipes. Has anyone eaten 'there' since?

The strawberries are doing much better than ever I would have guessed - several ready each day. The volunteer grape tomatoes went mad the past month, and the munchkin is getting her daily dose of eyerolling happiness at their sweetness (this is why I grow food. ) The ornamental hot pepper is covered with bright red, so I'm going to have to think of something to do with them.

The current house favorite is scrambled softly with scads of grated extra-sharp cheddar thrown in at the end. Its also an excellent 'learning to cook' meal for a child.

I do what blue_dolphin does. This rice recipe uses up an amazing amount of chopped greens: 1 c rice 1 1/2 liquid (or whatever proportion works for you) (I use chicken stock/broth usually) several cups of chopped greens (minimum of 2 cups. >3 is better. Cook as you usually cook your rice (I bring to boil, stir, reduce heat, cover, simmer for 20 min). It starts as if its going to be all green and ends up w little flecks of green in the rice. Another use that can use more than seems reasonable is fried rice.

Ooooh! Say more! What is this Shakshuka, and which recipe did you use? I am looking for interesting new breakfasts, tho I often dont get to new recipes because that takes more brain than might be available at the time, but one can dream....

66 qt Sterilite box or similar from Walmart, Target, or equivalent. See thru sides for easy finding things, and a snapclose lid to keep the critters out in case there are any. However, the plastic is brittle and doesnt like being dropped. Garlic, peeler, parmesan cheese.

I'll try it using my go to quiche recipe, plus the crab and cheese substitutions then (TimeLife foods of the world provincial france). thanks

Please share the recipe! "Crab quiche with smoked gouda, gruyere, and blue cheese" The pork and gazpacho look terrific.

Very interesting to see the concentrate made. I've never had the patience to pick the tiny flowers off anything for cooking. Does no one mourn the loss of elderberries due to the harvesting of the flowers? Or is all the good flavor in the flowers?

Make philo cups (3 sheets in a square, press into muffin cup), prebake about 5 min, then spoon in jam, bake 10-15 more min 350F ish. Heat gently and pour jam over cream cheese, serve w crackers. Add cayenne or other source of spice to the jam if desired. (this is where the hot peppers extracted in vodka come in handy. I only need to add a few drops and have very good control of the degree of heat). Use jam between cake layers All of these work w marmelade or jam, tho spicy marmelade I'm not too sure I would like.

miso paste and butter. Blend. chill. Melt onto vegetables (squeeze lemon if desired)

Kim, beautiful toad. (I use nice spicy american sausage too). So many delicious meals to look at!

I've had that happen, and its hasnt noticeably changed the mold rate for other produce etc. What does help reduce it in citrus is to soak the whole fruit in 10% bleach for 30 min. Wipe it dry, and the fruit can go a month or more at room temp, where it might be good for only a week otherwise.

Fabulous. Especially dipped in salsa.

Fortunately, ecoli 057 wasnt around when I was a kid. Commercial stuff that is near the ground gets washed. Tree and bramble output again is more about bugs and pesticides - usually mutually exclusive problems. Homegrown - depends. Stuff pulled from the soil gets washed because all the world is a litterbox. Tomatoes get dusted at most.

I'm not sure there's a lot of e.coli risk w tree-fruit. Pesticides, yes. Other bugs, from birds, maybe.

Thank you, flour girl! I'm thinking the same of your dog biscuits - I've got a hound at home that wants to meet you!

Costco had a chili-cheddar that has significant piquancy, and good cheddar flavor. If they continue to carry it, its likely to become a staple at our house.

Not up to the spectacular results reported on this thread, but I was content with how they came out: Chocolate dipped strawberries - gift for teacher. They got shinier after an hour or so, as the chocolate got happy again. I think it was right on the edge of dis-temper. The afore-described spicy candies, blackberry flavored this time. Bottle cap for scale. They were a prettier purple than my photograph shows. Lots of airbubbles. There is work to be done if these were to be a repeat event, but I suspect I'll never make them again.

Another offering from 'Wich Addiction on miramesa blvd. Scallop salad. All the components played well together. Pot roast, roast tomatoes, asparagus on pasta. This is the best meal yet. I saw the size of the serving, swore to save half for the next day, and just couldnt do it. Had to have 'just one more bite' til it was gone.

An acceptable lunch, not great. Quick, inexpensive: Tan Ky Mi Gia on Black Mountain Rd at Mira Mesa Blvd. Lunch for two, with coffee and soda and tip was under $20. Barbecue pork bahn mi - my friend enjoyed this very much. The peppers inside were breathtaking, literally. Chicken curry soup w vermicelli (also blocks of congealed blood) - Bun Ca Ri Ga. Tasty, tender chicken. Mild curry, slightly sweet. Menu, prices. This place has a much smaller menu that most of our local Vietnamese places, which run to small print and a dozen pages. This was only 4 pages.