heidih

Oh don't waste the expensive fish oil - use canola which so many swear smells and tastes and smells fishy when heated

Forgot how much I enjoy that Sicilian flavor combo. Jotted it down for zucchini season. Thanks!

Oh you poor things Brave and nice effort

@blue_dolphin Nice shrimp but most impressed by the vibrant radish tops. I like to grow a big pot of those quick growers just for snipping.

Common here and id'd as fish sauce - no oil involved

which just stimulates the growth hormones

I sold the really nice Italian hand crank roller/cutter during a tortuous move so...I use the big board grandpa made on the kitchen table so I am using upper body as added oomph when rolling out. It has a backsplash and a front lip to grip table. I grew up with great grandma using that for the weekly egg noodles destined for a clear beef or chicken broth. She put them to dry on a cloth and stored in a tin with perforations for the week. I was a very young kitchen helper on the chair adjacent. The well of flour as one does, the resting, then rolling. My notes for egg noodles say 1-1/2 c AP flour, 1 egg, 1 egg white, 1 Tbsp olive oil. 1 tsp. salt. My g-grndma did not use oil. I did once do lasagna noodles for a friend's birthday bash. Alternating spinach and regular sheets based on Time Life Foods of the World Italy (Waverly Root) It was fun and delicious but lost on the boozy crowd. And yes I heartily second @Margaret Pilgrim on Pasta Grannies series.

Proud dad ? I almost linked Elton doing Circle of Life

very pretty. Fish oil? - unfamiliar

That does look meaty. Looking forward to it. My instinct was domesticated rabbit is not "game" for juniper berries - BUT - I am looking forward to being "wrong." and to your dish. Tomorrow?

That octopus looks pretty nice too. Love those Europeans goldfinches with the red head..

Looks like a good time. Were you able to sit out and watch the moon around a firepit maybe? Must give props to the elbow macaroni- underappreciated I find as a shape. If cooked to a stage where still has the just right chew it adds nice body without being awkward in terms of "forking up".

Anyone who has had one of those in a doorway probably has a similar story. 28 years ago and my torn thumb tendon still screams at me most days. I can trip over my own 2 feet so @Duvel 's use of the ties etc appeals. Scheduled power outage all day tomorrow so planning the eating day now.

Nice to have. Current island has a duplex outlet on both ends. The GFI plug in the waste bin cabinet puzzled me - trash compactor ready I guess. ETA: house is on foundation with good crawl space so easy to stub up.

At least here it is always around - the skinny stuff - from Latin America.

Aahhh - Perhaps her experience was Danish Ristaffel?

Ha! You made me g check the first place I could think of and there sits the old slicer with all its parts. A project for my dad when he visits. We used it mstly fpr hard sausage or for beef jerky.

@Duvel Beautiful array and presentation. I was always told to have the beef sliced from semi frozen. That finale with the udon is calling to me.

@Shelby Oh honey that is LA every day. Avert your eyes do not engage. The good guys outweigh the messed up. Nice job on the stock.

Hello peanut brittle. Kids loved to watch the reaction. Much more rewarding than their school volcano experiments

Barley malt in the dough is common. Maybe she used a different sweetener. Even though "in the dough" it would still hit the "crust" flavor wise I think. The ones I've had without do not hit the notes.

I think the goal is texture (chew & pull) versus flavor as it is with the pretzels I thought.

@shain All lovely. That lid! - "We Adore Veggies" is great. I've never done ginger marmalade - maybe when we can get out again I'll try with the young stuff that has that pink blush. Totally on board with ginger + orange.

Welcome and good luck with the biz. My birder and plant friends love your locale. When I am selling plants I tell potential customers the aeoniums are from the CI and that gets them all perky.

@Shelby Is there a suggested bean or use associated with the sweet little jar of turmeric?