heidih

Taste matters most in family meal. What is your preferred spaetzle maker/method?

Yes I have a beautiful large Thai one but this little pretty is a workhorse. I've seen those medicinall ones in movies. Apothecary style I guess. This was just a lucky find - right going to the biggest antique/colectible market on the west coast monthly... But when you are looking things often do not appear. Serendipity. https://www.longbeachantiquemarket.com/

Sure I posted this before somewhere - my beautiful little marble flea market ($2) mortar and pestle. Used several times a week for peppercorns, small amounts of herbs and whole spices and such. Plus it fits neatly on its side in a drawer.

Thanks for that. Wish I could get my dad to read it but he wouldn't comprehend it. After major congestive heart failure episode follwed by a bovine valve set in his useless aorta he was put on diuretic and told to limit watter to X oz per day. He prefers to listen to pseudo science soundbites or his stoopid Prevention magazine. Also does not grasp that the 12 oz bottle he lugs around is a "glass and a half" Oh well he will be 101 the 19th - I just don't want another 911 episode. (though the EMTs are lovely)

Sounds like a lovely meal. I too am humidity challenged Those small crabs I think other than flavoring the broth you just have to suck on them to get juice and maybe bit of flesh.

Wow resiliant apple tree. I have been surprised at how the fruit trees here survived such drought with niadded water. The big rains and poof - magic. There are even a few peaches on a little volunteer. Critters wi steal before I can harvest but encouraging.

Thanks for the explanation. I'll look forward to maybe seeing some of your"play" in the Cook-Off. Good to hear GF's dental issues are on the wane.

I used to walk my dog on a path that took me past the perimeter of a community garden .I spoke with some of the folks - mostly SEA immigrants and they chose plots near a perimeter fence so they could grow spreaders and climbers, like chayote.

Not videos but this has been a common technique for ages. I've not tried it. Myabe they like to be crowded . Lots of taters - not giant bakers.

Sounds like quite the mix of hard work, planning and amusement. Do you have a roster of rabbit dishes you make? I buzzed through the Rabbit Cook-Off but did not see any of yours. Oh and they can also count it seems. A friend used to give her English Spot 3 of those "baby carrots" every eve. She ran out and only had 2. Bauhinia pitched a fit.

S: correction to above re cheese. I do recall some pretty talented bakers here using cheese additions so maybe back then I didnlt have the skills and to date havenever ha the opportunity to taste a well made one... Do let us know if you try it out.

Personally I'd leave the cheeses= as a pairing and not integrate it. The only bread I've made nd enjoyed with incorporated cheese was as a teen and I think it used a processed cheese so the entire loaf was cheese flavored.

Oh that black bread! The swing looks inviing - so a person just wades through the shallow water to hop on it appears. Can you explain those barstools wth the 3 round protrusions? I am puzzled.

Not exactly onpoint, but I smeimes bake the soyrizo after spreading it out on the sheet. Gets pretty close to crumbly - maybe worth a small experiment.

As always inspirational. Includng the food ideas. As to your earlier comment re power lines in a lovely image: I've come to a point of acceptance and view them as signposts of human connectivity.

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I love garlic. Passing gas is not the issue - if you've never had the issue hard to explain. You just sorta lightly burp and re-taste. Thus the "re" . No other food does it to me.

My hell today - my stepmother baking potato chunks with bell peppers. The smell + nausea. I closed the doors between us and opened every window where I was. Even the gas blower from gardener was welcome to mask it. As I've said before not the taste but the return. I grew up with stuffed peppers and I get the love but the do not love that.. Only food that hates me.

And yet the vac pac frozen fsh I get says not to thaw in bag. We've discussed this before here. I do it anyway.

Maybe on outside grill = better plan. I was mixing it up with the Vietnamese fermented anchovy sauce w/ pineapple https://www.vickypham.com/blog/vietnamese-fermented-anchovy-dipping-sauce-mam-nem

I am more familiar with a labrador in hot steaming green horse poop at dusk! Learning abut scat can be interesting to foragers from what I've heard. Gives you a clue. Round here it is more "oh that is what happened to the missing cat (via coyote)

Wow the pineapple pickle is on my list. As well as the peanut sauce with shrimp paste. Is that a roasted paste or jarred? Also the lemongrass infused oil to baste sate - new to me. Dig ding ding a winner meal for the lucky Mrs. C

Since many here are in hot weather now - thought I'd link one of the bigger larb topics. https://forums.egullet.org/topic/12302-larb-laab-larp/

Chowder

Lovely location and the fish looks nice and fatty? (the glisten)