heidih

I don't think any farmer who has invested their sweat physically and emotionally into their field/groves does not want too keep on - but reality hits. We treat avocados like a 365 right and it is a tree "fruit" with seasons. We expect tomatoes year round and asparagus in Northern American winters (ok they boat in from Ecuador) - I don't want to argue sustainability definitions but water is an issue that as crop consumers we need to be aware of . I live in a drought stricken state which is a major agricultural state. It is on our minds as economic/farming decisions are being made such as the allocation of limited resources. This is not hype - it is reality.

Interesting. I'd no idea about the water use stats for commercial production. My personal ones certainly did not get that much, nor the grove on the slope opposite me. The alternate need for avocado (vegan etc) and the "health" promotion - well they need to re-adjust. I have been an avocado lover since early childhood. It was my go to Harriet the Spy tomato sandwich in 1st and 2nd grade. I see avocado added in places where it lends little and is just a texture, especially when tasteless ones are used. Perhaps we need to see it as a special item and not take it for granted. The alternate dips mentioned sound good to me. The green pea one has been the guacamole sub for years on weight loss boards. Perhaps the referenced ones could also be adapted to tableside prep or service in a molcajete.

Beautiful. Spider crab des not get much attention here. I love seeing those big guys at our big fish market. I see lots of black pepper on your plates. Anything special?

That6 is what they looked like to me though I prefer a wider type. Glass noodles in my experience 'cook" up quite clear. I may have to cave and order some of both.

I asked the butcher at Ralphs/Kroger about the turkey supply this year. He said their first load is due in this week - we shall see. Have you guys seen the turkey promos yet this year. You know buy X$ and pay only Y/lb

I didn't realize it was a "thing". Here is one 4 hours north of me in my favorite paddling place https://www.sanluisobispo.com/news/local/article255358426.html On candy - I saw a guy grabbing bags from the display yesterday morning. I was asked if it was for his personal stash or for kids. He was young and handsome - would not have done so if he was cubby at all. He grinned and said bit of both.

A local beach started a Witches on Paddleboards event last year. Pretty fun. Rest of event like Kayb - Trunk or Treat. Amazon left a package at bottom of my loong unlit driveway after dark 2 feet from the main road - still there this morning so no "Tricking" went on

Well the fish sauce inclusion was before you said "no salt" :

That is a lot of toads in a narrow hole (but you are in breeding season/spring) and the kids eat peas? Looks good to me

Sourcing is a big deal. I've had great shellfish even in McCall, Idaho. I could always see the mussels on my shore rocks but tainted so no go. Hope your dish was enjoyable.

Agree with @haresfur classic flavor combo. Also agreed leave cream unless your mussels are not spectacular. Muddied the favors. And of course lots of good bread to mop up the juices. Where are your mussels from?

Wow that is a gorgeous vibrant kale field! I've ridden through cabbage fields - distinctive odor. Kale?

I went lower then 1/2 cup on sugar + touch of bitter orange marmalade, no bell pepper (loathe). Bit sweet for me so I added couple dashes of fish sauce for complexity. Very nice. Thanks!

Wow quite the presentation of the post mortem fish. So how are these firmer guys generally prepared? In terms of carp or tilapia the whole ones are often purchased to be fried by the fishmonger and presented in an open tray to stay crisp and not steam. Scored well before fry. In Chinese and Mexican places. The lines get long especially during Lent in all the markets on Fridays. Other cultures having discovered the wonderfulness of the Asian market as its offerings dovetail with their tastes.

Lime with that spice profile sounds good. I always like a touch of acid with the livers.

Cabbage in need so I'm making this - but - no salt?

I think for us in the US looking at our most common offering it is helpful to think of it as a livery finely ground sausage product. Looking to SE Asia - steamed with a sturdy green and rice. I'd be happy. Something sweet/sour alongside like quick pickles. The earlier suggested banh mi use struck me a multi-purpose - covers the rather bland amost bologna like product plus the pate. I've had the house made steamed stuff - boring on its own but in good company enjoyable

Thank you! - I asked my dad the other day for the word and he said same 2 terms - dredged up from his 99 year old brain. I do not have one f the nice wooden bowls like @weinoo though

Ah the wonderful world of sausages and sausage designations and names. In mainstream markets in the US it is like a firm Leberwurst in my experience. And origin nomenclature does not affect taste - so my usual thinking - eat what you like. I'll take what is labeled here as liverwurst over Braunschweiger any day but one makes do with availability especially in these supply chain messed up times. My favorite is from Alpine Market with wild mushrooms. An anecdotal aside - I had to laugh at Viennese born stepmother squealing yesterday about the salami being off because of the shite powdery rind. I had to pull out the brie and show her that white mold inoculation as well. She still did not grasp it. - and she lived in Belgium and France as well. People!

And pictures - we love pictures (cellphone ones equally welcome with techy ones)

Interesting combination. Were the beets roasted or? Might riff on that with the tart yogurt I have on hand.

Welcome. Always interest here in something different, My father was born near Varazdin but left at 18. They were poor so his memories are very simple dishes. There is an "Elsewhere in Europe" section here or maybe post some of your meals in the Lunch or Dinner topics. See ya soon https://forums.egullet.org/forum/323-elsewhere-in-europe-cooking-amp-baking/

In the time it took to type and read i could have done (no spray around) - maybe in lazy cut corners mode. I'll just grease and flour. Thanks for pulling me up

Am I missing the link to your beautiful boards? And yes not generally stocked at the only big market I can currently get to chicken livers - under rated.

It used to be "grease & flour" a baking pan. Recent years for cookies I do parchment and for my square Pyrex I use cooking spray. Baking tomorrow and no spray. Awkward to line glass with parchent. Am I headed for disaster sticky mess if I just run butter stick around and omit flour? It is a pumpkin quick bread.