lemniscate

Butter dish on counter, all year. I have a 70's GE toast-r-oven for my toaster. I toast, it pops open, I butter, then I put toast back in oven to take advantage of residual heat to let the butter soak in. Maybe 30-40 seconds.

I had to say it out loud a few times. Uh-cane-st; a-gain-st. It's a rhyme type pronunciation. I admit I didn't get it until @Smithy clarified the "st" was not "π".

Two against one is not fair.

Personally, being able to do an internet search for a recipe or idea has replaced my cookbooks. Youtube videos show technique and finish. Netflix, Amazon, and media apps show me cooking shows on demand. I have a few Kindle/ebook cookbooks, but rare to look at them. Internet forums (eG, Reddit, Facebook groups, Chowhound,even accursed Pinterest) give almost instant access to recipes/pics/travel food/new trends. Maybe no one under a certain age (born in the age of all internet all the time) has depended on physical cookbooks like previous generations. I did a cookbook purge a while back.

Ha! Totally called it! What do I win?🤣

I opened the cherry tomatoes yesterday. So tender with none of the chewiness, tooth space jamming up of the jarred versions. Think butter soft and sweet sweet sweet.. I ate them on crackers with olives and cheese. That was dinner. I was happy. I am going to buy lots of these tomatoes, I never liked sun dried tomatoes due to the texture previously. Next up are those artichokes.

For a Game of Thrones viewing party, I wanted to make cookies with a rose jam the hostess had brought back for me from a trip to Poland. I made Split Second Cookies, which to me were an even easier version of thumbprints. I did rose jam and apricot jam versions.

I haven't....yet. I will look into getting some. I do have some Styrian pumpkin seed oil (I forgot I had it until now), I bet that would be good drizzled over the veg.

I was inspired by the Trader Joe's Semi Dried Antipasto veg to see if I could do something similar homemade. I was at the Chinese market and picked up Asian eggplants and largish zucchini. I sliced them 1/4" minus and seasoned, put them on my grill mats in the Oster oven at about 110F for 2-3 hours. I tossed the semi dried pieces in a cambro, doused with Greek olive oil, salt, and dash or two of balsamic. Not pretty like the TJ's stuff, since just eggplant/zucchini experiment, But it is close in texture and taste to me. I didn't add a ton of olive oil since I'm pretty sure these will soak up as much as you can add (trying to hold down the calorie count on the dish). I ate some over rice. I think these would be great on pizza, or added to pasta sauce or cold in a salad.

I tried the Semi-dried Antipasto Vegetables and thought they were fantastic. Had them as a side dish room temp. The texture of the veg was not mushy, but toothsome and had lots of flavor. The oil is subdued and not too much. Product of Turkey, I know they sun dry a lot of veg in Turkey, so I wonder if these are sundried or? I bought the antipasto cherry tomatoes and the grilled artichokes but have yet to open them.

I shove a bunch of it in the bottle of an inexpensive silver tequila (Kirkland) and let it steep. Then I make cilantro margaritas with it.

I just came home from my local Chinese market with an Edwards Classic Country Ham in the cloth bag, ~15lbs, for significantly less than the online + delivery price. Last one, or maybe only one they had. I brought it home. This won't be an Easter ham, since I already took delivery of Nueske's smoked ham. King of impulse buys , I'd say.

It was a wild and windy Tuesday night, cooler than normal. We sat on the patio to watch the skies and shared two bombers, a Unibroue Don de Dieu that I found at Whole Foods for a reasonable price. The 2nd was Left Coast Asylum. These are big alcohol heavy beers and we were feeling no pain fairly soon and were cheerful.

My favorite soy sauce, Yamasa, adds alcohol as a "natural" preservative. Since I went to Japan years ago, I found I preferred the soy sauces with the alcohol base.

In the chefsteps comments, someone noted that 13 min 30 sec was the sweet spot for the set whites (no residue) vs. luscious yolk at 167F.

For me, nopales is best with tomatillos. Tomatillos are supposed to help with the okra-like sliminess that nopales can have when stewed. I use this as a side for roasted, shredded pork. Do not forget the crumbled queso fresco or cotija for the topping. https://pinaenlacocina.com/2014/05/15/nopalitos-con-rajas-en-salsa-verde-cactus-with-roasted-green-chiles-in-tomatillo-salsa/

I had done cold large eggs (Costco) at 167F (Joule) for 13 minutes and got results of what *I* would deem acceptable as a traditional poached egg texture. YMMV due to personal taste. Whites will stick to the shell in a layer when cracked. I didn't take any pictures though. I also use a silicone net bag to hold the eggs in the water. adding Chefsteps 167F egg link, (pre-Joule release apparently)

I'd love to try the Squash Flower soup. I had Squash Flower crepes in Mexicali with Huitlacoche soup. I think about that meal often. The delicacy of the flavors were wonderful. Don't get me wrong, I like a good Sonoran style burro or enchilada, I just wish those other flavors of Mexico would catch on here. We had some access to good Mexico City style food, but that chain seems to have given up the ghost lately.

I don't have marmalade, so I used zest, lemon juice and sugar to replicate.

Rice Stock Hard Boiled Eggs Pasta Sweet Potatoes White Potatoes Assorted Vegetables (cauliflower, broccoli, squash etc....) Chicken thighs Meatballs

In my seemingly never-ending search to use my backyard lemons up (and I am giving them away also at a record pace) I found inspiration for a lemon base Jezebel Sauce. I drizzled a bit on pasta last night with some olive oil. wow. Lively dish.

For US Costco members, the Instant Pot Nova Plus 6 Qt 9-in-1 Multi-Use Pressure Cooker is $25 off online ($89.99 from $114.99). Good thru 4/21.

Maybe "something" corresponds with these holes in the lounge table? hmmmmmmmmmmmm

I think I accidentally made pita bread. I have a slightly unique situation. I built a wood fired pizza oven, but not at my house. It's on a different property. I have romantic ideas of evenings with hot pizza out of the oven and cold beers watching the sunset on the side of the mountain. I am doing my learning curve on how the oven behaves and how to make pizza dough. I've never done homemade pizza. The first try was make the dough and take it to the site and stretch/roll onsite, and cook. Well, that's a pain in the wild I found. Second experiment is make the pizza dough at home, roll/stretch, PAR BAKE, freeze and then take to the oven for ease. When I par baked the pizza rounds, they puffed up exactly like pita breads. (I also have never tried to make pitas before.) Is pizza dough and pita bread dough the same? This is my absurdly simple question.

Ah, I spent time in Rodeo about 10 years ago. I really liked that tiny place. It's a damn shame the Tavern is now closed. The walls are covered with the most entertaining figures from a traveling artist who needed to work off his bar bill, in the 40's or 50's I think. His name was Chas. Campbell. The art was quite risque for the Mormon ranchers and the children were expressly told to not look at the walls when there were community events held in the Tavern I was told by a longtime local. LOL.