heidih

Well I am way beyond done with this stupid weather - we've managed 68 to 71 for a week with overnight low in high 50's BUT predicted 88 byThanksgiving. So so erratic the plants can't adjust. GGRRR!!! I've pretty much given up and only have some herbs and radishes (for the greens) - if we should have any rain I will forage mallow and dandelions -some mallow chubbing on the drainage water from the one pot

Oh yes Annna =miso plays so well wth winter squash!

I have stuck to my no knead 5 minute knead - not even Dutch oven, just parchment on sheet pan at 440 convection. I always toast except for first few slices -currently smeared with liverwurst -all good

Well I've jumped the gun a bit. Usually wait until the day after Thanksgiving to get in baking mode. However, since the gifting seems to get all bunched up around Christmas week, I'm calling it Holiday Baking and have started. I've narrowed my offerings down to 4: spiced pumpkin bread, spiced chocolate chip cookies (classic Tollhouse recipe + warm spices), Linzer rspberry bars, and baklava. I've been using calamansi as the citrus in the baklava for the last couple years and my source reports that her two trees are positively exploding with juciy fruit. I might have to include a jar of calamansi marmalade in her gift basket. Yesterday I made the bread and cookies. I will pick the calamansi next week and do the remaining baking the following week; planning to give to my friends around the 15th. I am baking in stepmother's kitchen - baking powder "best by" date is February 2012 and soda looked tired but I tested them and they were lively. Everything pretty "brown" so far but hiuse smelled wonderful. It was undr 70F so that made it a bit more seasonal. Will post the baklava glmour shot and the fuit tree.

Should you hear an odd woman knocking on your door saying " Hello its Heidi - ready to do dishes for food" = that will be me - keep a look out

But it is just a bowl -0-beans. The serving suggestion should be for "Hoppin' John" or "Texas Caviar" -check out those US sub specialties!

Just got back from local major market Ralphs (Kroger child). The 12 oz frozen vegetables are on sale for $1 so I picked up a spinach and then the black-eyed pea caught my eye....really????? Southern Style- what cuz they only eat them "down there" - ingredients = peas + water!!!

Perhaps take the buckwheat in a savory direction- congee style or room temp "salad" like this from my fave Ottolenghi https://www.ottolenghi.co.uk/buckwheat-and-rice-salad-with-dried-cherries-and-hazelnuts-shop

Oh I munch the whole thing - the hull is not thick. These seeds were almost blue looking (!) when raw so they look perhsp deceptively overdone

I am currently in major seed roasting mode concurrent with my winter squash play. The attached image is of seeds from a gifted Jack-o-Lantern pumpkin and a buttercup. They are different from one another and the perfect snack to keep on the counter. I want to taste the seed rather than a coating spice so I have arrived at the ideal method for me: rinse lightly if lots of guts attached (though they add flavor as Steven mentioned earlier- just don't want them to burn before seeds done). Then I soak them for about half an hour in very salty water, drain, let dry a bit, and roast at 375 till done. Like nuts they continue to cook after removed from oven so take care.

@blue_dolphin Where did you source the agave buds

I will confess to being quite fond of the spinach-feta wraps. Whole wheat wrap with egg white, spinach, and feta. Heated to crisp up edges and melt cheese. With 2 packets of their sriracha I;m good to go for hours and happy.

Born and raised in Southern California and we sure as heck never referred to TacoBell as Tex Mex. It started, as what at the time, was standard at local taco places (like this standard http://titostacos.com/ ) and over time has embraced soft tacos and other items including the crazy stuff. Kind of like what are referred to as American Chinese standards - Americanized renditions, often of Cantonese roots. I haven't eaten there is maybe 25 years, but I do see the ads.

Not food related dislike; think the worst bits about Beverly Hills you've ever seen on reality TV! I also did a number of projects there that I was proud of but are part of a painful past..... Culver City is the site of Vespertine - the restaurant gfron reviwed recently. I still have nightmares about working with that architect 26 years later.

Long ago I vowed never to set foot in West Los Angeles, Century City, or Culver City ever again. I may just have to eat my words... http://www.laweekly.com/restaurants/mario-batalis-eataly-la-now-open-at-westfield-century-city-8816577

Jacksoup- I got a reprint of Housekeeping in Old Virginia from a cookbook club I joined as a young teen. I love it. Made the taffy once - oh my what an adventure! I got all the cousins out on the back lawn (after mom banished us from the kitchen) and we pulled and pulled and pulled. After all that hard work we of course had to declare it the best candy ever. Luckily no fillings were lost in the aftermath.

Mine is packed away somewhere in the garage but it is a cheap plastic one. Probably from the market or the dollar stype store. Shouldn't scratch your enamel.

Along the lines of using some crushedd amaretti cookies - Amaretto containing the apricot kernel oil

I'm currently leisurely reading Honey from a Weed for the umpeenth time. Thank you for the heads up.

I always include a pumpkin bread on my holidzy sweets gift plates. It uses oil and is super moist and keeps well. I go way over on the spices so it turns outs like a moist spice bread with pumpkin backgound.

Here is just one example of a local opertion. http://futurefoodsfarms.com/Future_Foods_Farms/Welcome.html

Love that mustard (and the jar). I get it at the local German market.

I am linking fifi's 2005 blog on foraging because I find it inspirational. It might be new to some of you. Please note fifi passed away in 2007

Darienne - I think its kind of like Peeps - more visual than taste appeal. There are Halloween Peeps now too....

i'm seeing hard boiled eggs in posted salads like it is a constant. Curious if it is regional? I've only ever lived in Los Angeles so maybe we are different?