heidih

I think you can get quite creative with sauces people add themselves and sides, Leave a protein or two quite plain and then play creatively. Pork patties with some allium, black pepper and ginger, skewers with ground chicken and various spicings. I have found that the chicken breast crowd goes nuts over pounded boneless skinless chicken thighs. Korean marinade there maybe. Striking a balance if you will. Good booze lubricates enjoyment experience Plus kids on your trampoline will be ravenous. Sweets - maybe roasted marshmallows or even s'mores.

You rebel!

Wild varies in fat, time of year. The wild I've had from Alaskan fishermen brought back frozen has been incredible.in flavor. No one size fits all.

We do, but there is a price factor and I respect that. I live in a major agricultural state but big grocery stores still bring in foreign produce from Mexico, Ecuador and the like - partly to satisfy customers who do NOT understand seasonality.

Another illusion shattered

@blue_dolphin I just read the Serious Eats on hibiscus drinks in the African diaspora and flashed "duh" - it was star anise that did it for me.

Wow especially if it was served on that lovely patio. The spanakopita looks so nicely brown and crunch? Is that the thicker dough you mentioned earlier? The doughnuts you lucked into appeal though I'm not a sweets person. I know you have wonderful vegetables in Israel. How do these compare? YYou've made crave the eggplant tomato sauce dish. Little early for farmers market eggplant h

I think we are chasing tail at this point with generalizations. People, for many reasons, feel judged. As parents it can be strong. Eating "perfectly" changes with nutrition fads. Doctors are often not really nutrition trained so recite some mantra they learned in med school. If the kid is eating colors and variety I'm cool. You wanna try dragon fruit ($$$) at Granville Market - ok we will give it a shot. it is one awesome visual. The white only eater, then the Caesar salad only eater - my nephew - is in med school now and we've had this discussion, He appreciates the perspective. His experience and bent is to places like areas of Africa where REAL hunger and malnutrition exists. So deep breath - rules are meant to be broken

Not a product I have ready access to. Have you considered (trigger word alert) corning/pickling it, then the low slow simmer? I've only done beef which based on the cattle I've seen might be firmer than Mr. Piggy. Dense flesh that I like with a sharp condiment or sauce like horseradish or mustard. Yiuyrs looks more managable than the larger beef one for a single person.

Gorgeous. I like StarBucks Passion Tea which is hibiscus based. When I bought the bags long ago I think it did mention a warm spice like clove or cinnamon. When I brew it myself from dried hibiscus flowers that is what I use. Sometimes just a touch of orange peel while simmering.

Yes this road was been well traveled here. As in many things, everybody is different. Exposure is also a strong factor. My son had a lot of Japanese and Chinese friends so what some kids might think unusual was usual to him. His father is no vegetable fan and the kid was a vegetarian for quite a while as a young adult. Possibly modeling a therapist who was vegan who he truly admired. Why he told his 2nd grade teacher that lobster was his favorite food? His only exposure was the live one the dog and he chased around the kitchen (rubber bands left on) while we waited for water to boil so I could carefully remove shell for the cover of his report on "The Life of Lobsters". But he knew I love lobster. Motivation is a many layered thing.

Word

Today's successful experiment was tart green apple, craisins, grated carrot, onion, lots of black pepper and a touch of ginger and Dijon mustard. Vinegar, fish sauce, and a dribble of olive oil bound it. Plenty of minced cilantro perked it up. I like sweet/sour/salty so I added a teaspoon of my somewhat over carmelized citrus marmalade and that made it. "Mistakes" can be interesting and delicious.

I was surprised to see a display of Guerrero pork cracklings at the Kroger affiliate this morning. Not in the same realm as fresh from Latin markets but a tasty airy nibble and no grease on keyboard. Camera still kaput https://www.instacart.com/landing?product_id=1957255

Chicken pot pie from the freezer section was considered a treat dinner by many of my contemporaries in Los Angeles in the 50's and 80s. My mom did npot do frozen dinner stuff so I tasted at friends' hoes. Was gloppy to me.

I freeze Calrose plain from cooker all the time. No issues. Jasmine and basmati also but it has been a while.

Reminds me of 2 Christmases ago when a couple walking dog behind one of my buildings was curious as to the stacks of Amazon boxes. They were intact and ful of product. Or the new mail girl we defended (Federal offense) who could not finish her route and dumped the mail down the street drain. Delivery people are under pressure. So I am always thankful and somewhat amazed hen things who up as promised.

OMG we are related. I just saw this. That is exactly where I had those churros. I loved the ruins of whatever it had tried to be, watching the water surge, and managed to get stung by some sea creature off the rocks. But the churros!!! And the road over from town had roadside stands with wonderful honey, olives, olive oil, and little tamales in big steaming kettles. This was in early 80's. https://en.wikipedia.org/wiki/La_Bufadora

The stairs look like they have some railing? so you can pull up though I'd run down the dune which is probably "not done". I want the hazelnut coronet and all the seafood dishes. I am taking inspiration for Father's Day.

Right - sugar balancing required. Now I am eyeing the Bings in the fridge.

Yes I don't buy the whole tenderizing thing. More for flavor. When the boys taught themselves to cook they learned that slicing method and quick cook in the pan were their friends. They bought the cheapest beef. Sure feed lot finished. No heavy mastication needed.

Thanks for the details @David Rosshrough a phase of doting on Maraska cherry wine. That might be a nice switch for the liquor though less alcoholic. That stuff BTW killer in marinades.

My Vietnamese market used to sell green papaya already shredded. I've tried with under ripe and even with green not ripe mango. Dried shrimp version as no access to the salted little crabs. I use the green beans pounded as well. A noisy slaw ;)The classic som tum Addictive. https://www.thaitable.com/thai/recipe/green-papaya-salad

Despite being bullied as a "Kraut" in grade school, I love cabbage. I prefer slicing my own from a juicy head versus the package mix. World of difference in taste to me. The post above yours is is still my basic outline. But the slaw I forgot to mention in the recent topic about recipes you will be remembered for is my go-to for buffets and potlucks. Napa cabbage, green onion, grapes (halved & preferably purple) or dried cranberries. The dressing a "Chinese chicken salad" style, hot mustard, and some mayo. The set=apart item is fresh firm Chinese alkaline noodles simmered in a soy water. Teenagers and adults all gobbled it.

The rock formations are stunning. I have ocean cliffs but not those beauful striations. Your posting pace is perfect. Otherwise we would be on viewing overload and not savor the images.