Kouign Aman

I succumbed to the pleading of the munchkin and planted two strawberry plants yesterday. Our neighbor has a year's old strawberry patch, with tiny little wild-like berries. I wonder how she protects it from the gophers and ground squirrels. I had to put ours in a planter.

I bought a packet of these at the local Mexican market. I think the man called them "huaraches". That's a word I've previously only heard used for woven leather sandals. They are a quadruple thick corn tortilla, essentially. They're about 10" long (that's the large burner on the stove). The internet shows pictures of them used for tostadas etc. I toasted one and make a quesadilla with it, but was not impressed. Its too thick and stodgy. I'm much inclined to stick to regular corn tortillas. Has anyone used these things and been happy about it? What how why ?! Thanks.

I like the breakfast beverages very much.

Big Boys and Early Girls are setting fruit! The rhubarb has sprouted, and the lettuces are adding leaves. Transplanted the baby loquat tree and it's growing accordingly, while we feast on the neighbor's loquats. Spring appears to be here. 99Ranch has beautiful mulberries trained to weep over an umbrella shaped trellis. Tempting. <added "'">>

You'll have to post pix of your own work then! If its up to your dinner platings, you wont need to post pix of someone else's work.

I keep thinking that panna cotta is a perfectly good breakfast dish. I must find time to make some this weekend and see if the family agrees. That picture is so enticing, FrogPrincesse.

Bok Choy, mushrooms, catfish sauteed w soysauce, ginger, garlic and a ripe serrano chili. Plain noodles on the side.

I'm a bit late with these - they were taken in February, and in the meantime I've forgotten the names of everything. The truck was Thai 1 On. We shared this food with several friends and we all thought this truck is a winner. The soup was very welcome on a chilly afternoon. Both hot (caliente) and hot (picante). Shrimp were optional and worth the small markup (we ate them all before the photo was taken). They didnt have that 'precooked then added to the dish at the last minute' taste that so much of San Diego Thai food does. Noodles for the child (low spice). The satay mentioned on the side of the truck. Tasty w generous amount of bird on the stick, nice peanutty spicy dipping sauce. The wide noodles were my favorite after the soup.

tang(1) yuan(2)! Yes thats the name! Thank you!

corned beef or pastrami, and thousand island salad dressing.

Right o, that solves the problem of the Father's Day dessert! Thank you kindly.

Over school break, the munchkin and I baked thumbprint cookies, and did some using up of leftovers at the same time. Ginger marmelade topped with semi-sweet chocolate The chocolate saved these from 'huh, odd', to 'Very good!'. I made several dozen for work and they disappeared quickly Caramel- sprinkled w flake salt before serving Oh baby. I like. Chocolate strawberry jam (from a local vendor) Husband's favorite Kiwi jam - the last remnant from a trip two years ago The munchkin's favorite.

Jioazi, with pork and cabbage filling boiling before frying Everyone creates their own dipping sauce We cant get over our attachment to crispy bottoms ala potstickers / gyoza Served with steamed broccoli, and these little gems for dessert. I cant for the life of me remember what they are called, but the filling is black sesame seed.

This may be my favorite thread on the gullet. Here's a couple of March breakfasts that made it to the camera. Garlic-fried rice with egg Scrambled eggs with mashed potato hash Toad in a hole. Hmm. That shot needs color correction. Its really toasty brown, not fake-tan orange.

Did you try dipping the mold in hot water for a few seconds, as with releasing jello molds?

Radiatore alfredo, asparagus, spinach. Strawberries, watermelon, lemon mini-cakes with lemon curd topping.

Sounds like the sign may be the way to go. To those grossed out by the key and key-fob, why not wash the thing when you wash your hands? Soap works on pvc pipe and key metal just as it works on your hands. Or hold it with a piece of paper towel.

'wich addiction (brick and mortar spinoff of Devilicious) is now open, on Flanders, facing Mira Mesa blvd. The shop itself is clean and spare and modern. The owners are cooking. The deepfried chili is fun. Its mild, crunchy, and a nice snack. The porkbelly and fennel salad was good, as was the beet and orange salad. My friends enjoyed the corned beef sandwich and turkey sandwich. Pix to follow.

quinoa/beef "one dish" meal. Measure quinoa, water, salt per usual. Bring to boil, stir, reduce to simmer, Add chopped vegetables to taste (a huge amount of green leafy, finely chopped, plus smaller amounts of garlic, onion, celery) (pre-brown the garlic if you prefer that flavor, using approved veg oil in small qty). Toss in the beef cut into appropriate size chunks to cook thru during the time the quinoa cooks. cover. Cook til the grain is done. For a Tex-Mex flavor, add tomatoes, cumin, and hot peppers to taste. Why the quinoa exemption ? Is wild rice allowed ?

disclaimer as I know nothing of availability or expense to you, so feel free to laugh. Maple syrup, blueberries, cranberries all say 'north america' to me. Looking for a savory angle for those: My mom used to baste spareribs with a maple syrup glaze. Could be adapted maybe to another cut of pork, for buns? (Oh dear, now I want to make maple-glazed rib bao. And I dont have the skill nor the time.) Chicken salad sandwiches w curry and (dried, chopped)cranberries and chopped apple in the chicken salad blueberries just dont do savory to me - they are so sweet on their own, so its the classic: blueberry muffins

Hot DOG that looked like a fun weekend. Awesomely planned and executed. I'm on a sugar high just from the pictures. Re recipes - is Recipe Gullet dead?

if you can get a can of chipotles in adobe, and puree it, they add a nice smoke flavor (and some spicy heat). Doesnt seem a likely item for the corner store near you, tho.

Roast duck.

Hey, they (Specialty Produce) were in the paper recently, so I know who you are talking about. Thanks for the info

Pictures? Please?