heidih

My favorite posole article. I'd suggest using RG's hominy at least once - intense in the best way. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

Ha! I'm not gonna overthink as is my default 1. Fish sauce 2, Crab/shrimp/ lobster 3. kumquat marmalade w/ good bread 4, Alaskan salmon frm the fisher guy 5. chocolate pudding wth whipped cream 6. freshly cooked good rice - plain or with a touch of nuoc mam 7. Off the tree ripe white nectarines 8. Off the tree ripe Santa Rosa plums 9.Lamb shank - low and slow 10. Yucca cooked with cow foot

@mm84321 Oh good grief - that is a complete comfort spread that I will admit to coveting. Wow - thanks!

Oops forgot images

Sorry - are you not in the US? The Ball jars for instance come with specialed lids that seal. A classic high five is "oh the jars all popped" - sound when they seal as they cool. My jammy friend based on assurances just does the gass in dishwasher and boils the lids. My understanding is that ordinary glass like recycled from marmalade can be touchy.Here is a Ball jar. Aside from that there are numerous sites and books. Like foraging - be safe.

I would visit the USDA preserving site. Pretty much the gospel of canning in the US. . They can be a tad overcautious but its the government https://nchfp.uga.edu/publications/publications_usda.html

We had a tea shop in a local suburb that held weekly tastings. There were enthusiasts but it could not sustain itself. I am fond of the flowering teas from a visual point of view. - the ones that open up. It was a fad a few years ago to sell special glass brewers so you could watch them unfurl. (Los Angeles Chinatown) I was fond of a peach flowering one and the globe amaranth posted earlier. I grow the latter plant but can't capture the color in my drying efforts. 99 Ranch (a huge chain) also has a great selection). For fun the amaranth at Monticello (Thomas Jefferson's estate) The unfortunately gone local shop https://www.teamap.com/place/2876/tea-habitat.html

@rotuts Well it is a California wine. You'll have to come visit

Shelby! https://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/ https://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/ are 2 good examples

Oddly appealing. Thank you. The oatmeal is an interesting touch. - says the girl reading her laptop in bed hugging a bowl of butter and sugar cuz it is so freakin cold and I want to make the cookies. Seems to be working - butter has softened.. The things we do for friends...

How do you prepare the green cabbage? I am so so duck and goose feeling deprived...

Delivery guy got a piece of pumpkin bread and was thrilled with the prospect of a touch of curry (South Asian lad). My Linzer squares turned into more of a brittle when a conversation with elderly neighbr droned on. I thought oven off - but nope. Salvaged 90% of sheet pan.. Tomorrow cookies and then baklava - hopefully kumquats ripe and mud not too gloopy.

I am a retro idjit.Just slow roast the dang goose. Drain and save fat for whatever, Sauce - something berry tart. Sure I am In the minority Please report back. And do prick rigourasly during process as the pricks tighten up as roast goes on. Then super high heat at end to crisp skin. And with the carcass - duck ramen is nice.

My sis used to dose them with benedryl stuff on trans pacific flights - especially as nephew is a puker - so better asleep.

I have to keep posting to fuel my momentum. Citrus picked for Linzer and baklava. Of course it started raining as I went out...not complaining - we need it.

OK I tried to stop myself but the time leading up to Christmas seems to be license for merriment, What I also wanted to say was :"It should have been Trader Joe's 2 Buck Chuck" https://en.m.wikipedia.org/wiki/Charles_Shaw_wine

Ummm taste was? Gotta love the consommer rapidement!

Nursery as in plants and some are close to Mexican border so kind of a haul. Example https://www.kartuz.com/

Wow here it is maybe $13 or $14. We buy it for nursery bus tours for the several hour return leg. . Bus school district provided but driver looks away and nobody gets rowdy. (half of the bunch is over 80)

well that was a double flashback. As a very young child I thought the berries were named for me (Heidi)!!! My favorite sweet was a multi layer of the Oblaten with a not too sweet chocolate thick custard. Thanks for the memories

OK so pumpkin bread with the curry powder and Swiss Miss came out exceptionally well. Texture and taste hit all the notes. Not too sweet nor dense. Made myself pack it up for freezer or I'd have eaten it all wth pots of tea tonite watching sappy Christmas movies. Image is after one big bag already in freezer. Onward!!!

I live in now and have often lived in Korean heavy areas. Perilla or shiso is a constant. Love it. My local independent garden center sells the plants as well. Usually the green but often the purple. Now have craving...

I sampled the pumpkinbread. It also had a leftover teaspoon of Swiss Miss cocoa! Really nice. I've housed it in the dead microwave (mice!) and will portion out tomorrow, A little change can be nice. I was thwarted in my other plans cuz no citrus in house and no outdoor lights - so onward tomorrow I really enjoy the folks who anticipate the goodies. Makes it all worth it.

Well it smells good - it is only 9pm in Caifornia but I know sleep is not gonna happen tonight. Balava next as no brown sugar for ch chip cookies inhouse. - baklava next... different temp and one oven so have to wait. No sure if we are talking same Margaret This is who I meant https://awaytogarden.com/spice-it-up-flavorful-new-cookbooks-with-alexandra-stafford/ Gives me time to finish writing a con law sugar fueled article.