heidih

When I eat a raw Fuyu I always taste a hint of warm spices. I like the combination in this pumpkin pie spice mix.

Had a 4 hour wonderful potluck brunch this morning. Great conversation and food. I tried to plan so we would not duplicate dishes but it was like "herding cats". Turned out to be a serendipitous combination of flavors. I contributed a tangerine olive oil cake and also a big bowl of just picked tangerines for take-home. Unplanned feast: above cake, fruit bowl, lox, bacon, poached Asian pears (really nice), mini quiches from Trader Joes and a potato/red pepper/tomato/onion hash.

Cobbled together a sweet for tomorrow morning ladies NY gathering but stuck with no car, hyperactive tangerine tree and the only fat in house being olive oil - I tried a simple cake. Nice. I do not bake much but if done agin I would up the citrus and dial back sugar. http://www.foodnetwork.com/recipes/melissa-darabian/orange-olive-oil-cake-recipe-2042483

The California crop has been severely affected by the wildfires- not good

Nice haul. Is the first image cardoon?

and the moisture content issue

Update on California season opening delay from 2 days ago http://www.oakdaleleader.com/section/27/article/21251/ Found this image on my eG blog taken first week of May 2011. I usually just go with the local rock crabs at a third of the price

That preserve sounds really good. Made or purchased?

I trust Ottolenghi's thinking and recipes. https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus If you google his name there are variations. I personally find that I get bored with a flavored one and prefer to add in things like pesto and red pepper/eggplant paste (name escapes me) when serving. Good olives and capers make me happy as well.

One tangeine tree is doing its usual "over achiever" thing + low quality figs from $1 store in pantry = micro batch of jam. I only used strips of the citrus zest and some juice, brown sugar, plus just hint of pumpkin pie spice blend and balsamic. Initially I just chopped the figs but they tumbled off my toast this morning so I whizzed it up with more juice and water, re-boiled and its pretty tasty now.

Actually the fisherman I spoke with said it was more a catch yield issuie. Our local spiny lobster is in the $30's/lb. Just not out there. Oceans are changing.

Oh my I just now see Sartoric in the post above you has the triplet. People in very distant places with the same one!

Nice. I have the twin to your little one and use it almost daily

I just called my vendor and they are $21.99/lb and in good supply. These are live http://qualityseafood.net/ My understanding is that the cooked ones you see at supermarkets are often last year's or their kinda dying ones. EDIT: I called again and it is $18.99 live. He said the season is just ok

Sounds like US southern collards!

Bacon fat involved?

Finally soup weather here at a brisk 60 degrees and overcast. Lentils, kabocha squash, coconut milk and chipotle en adobo with some some bits of herb & spice was/is comforting and delicious.

I spoke with the SIL of the local fire captain and she said they had been gone for 2 weeks at the various hot spots. He is 55 and sleeping on the fire hoses - not fun. He did not get the food but they appreciate the effort.

Well food play is on the agenda tomorrow so will report back. Still thinking of pre toasting though the 325 longish bake might be enough

Well I'm stuck here with only walnuts so shall experiment - though maybe just meringues with a touch of toasted nut makes more sense

i was intrigued by the Dorie Greenspann 3 ingredient cookies but only have walnuts, Maybe toast first? Any experience? https://food52.com/blog/18962-these-genius-3-ingredient-cookies-will-be-ready-before-the-oven-beeps

Amazing right in the thoes of it work. The best side of food sharing https://www.worldcentralkitchen.org/

More importantely GPS coordinates please

No this is a person graduated from a well respected university (unforfunately mine) - she is just playin an angle

Back up to the calamari - I have found the tender yet still toothsome and tasty ones around here are made from the tenderized steaks; thicker but not uber chewy