heidih

Obviously I am not the French chef but I saw this quiche in reference to the local girl's new cookbook Sqirl and it sounds like you might enjoy. It is on p25 Daily Quiche and is on the look inside from Amazon

I have never roasted them. With described intention if you want a classic version I think you want to keep it chickeny not roasted even with the chickn itself. So classic broth including maybe 4 feet for a gallon? Link here re only feet n And this topic which covers chx stock in general and links back to basics

It is often used as the stock in soups and stews - an example in the classic Persian soup Asheh Reshteh http://www.mypersiankitchen.com/asheh-reshteh-persian-noodle-soup/ - or are you asking about the liquid from canned beans?

This is an interesting take on the status http://www.wsj.com/articles/behind-the-monsanto-deal-doubts-about-the-gmo-revolution-1473880429

I stumbled on this review of the restaurant in Tulum in the Yucatan on Lucky Peach some time back and then ran into the book on the shelf at the library. Inspiring and refreshing http://luckypeach.com/bare-necessities/ Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

Previously discussed here just a bit....

My first try of the chicharron at the big local Mexican market. Still warm, crackly crisp skin and bits of tender meat. This piece (Id already eaten a quarter of it) was 84 cents!!!

I am not a chocolate person but OMG sharing the electric toothbrush pollination with gardening friends!!!

OK I have never ever done it but I am going to beg the library to order tomorrow!

Oh curses BonVivant - now I am dreaming of chewy sourdough cornbread!!!

I had the perfect birthday meal last year - I am almost afraid to try it again for fear of it not measuring up. I did the free on your birthday boat ride from Los Angeles Harbor to Catalina Island and had perfect fried calamari with a roasted red pepper mayo dip and grilled artichoke halves with grilled lemons to squeeze and a pesto mayo. The accompanying bread was excellent. View of the harbor and casino. Perfection!!! (cant find casino image but this is other direction towards cruise ship and pier

A vegetable start vendor at Farmers Market suggested the issue was lack of pollination and that I might have to get the paint brush out and get those male and female bits together. I'd yanked the plant out by then.... Those little stunted then rotting zukes are SO frustrating

And of course his wife's beautiful tribute to her dad

Yes lots of great writing and thinking in the Daily Gullet. Steven Shaw's pieces here are a must-read (I can't see the screen for the tears right now) - read the whole topic

I have taken to making mini mini batches of currently ripe fruit. Last batch was calamansi that was over ripe but I kept sugar low and it was enjoyable on toast and in marinades. Today was 2 pluots - a yellow one and a red one with a touch of salt, a smidge of sugar and part of star anise plus enough water to keep it melding. Really nice floral plum tones. I bought them last week and did not eat so this was a great preserve usage,

Anna N - I enjoyed the preps I described here One with horseradish and yogurt and one with Korean hot pepper paste and sesame oil. Both keep for a good week. The "classic sliced cuke with onions, salt, sugar and vinegar keeps for much longer

I only had room in my loose plan for amaranth today (no image but it is so so beautiful, a couple plums, and tomatoes! Had a great conversation with the farmer - in noted ht it must take some mad skills to pick the totally ripe cherry tomatoes and she started laughing and said her mom won't let her pick the juicy ones cuz she does not do it right. She said her mom is a bit nal bput it and I told her the customers so so appreciate that!!!

the last of friend's calamansi went into a single batch marmalade -

I have not been posting images because I had to switch from the fabulous Torrance Tues/Sat market to the reduced size Sunday one a few miles away. A couple farmers overlap. I'll try to at least get the tomato assortment Sunday - the Hmong farmer does mix & match cherry size ones @ $4.50/lb and they are incredibly flavorful - so ripe you have to be careful on transport and storage but completely worth it. The larger ones are similarly excellent and this farmer has magnificent "Asian" greens and herbs. I wish I was cooking for crowds so I could take advantage of the diversity!!!

Back to the "posole" - the treated corn - the poofed up starchy goodies - are hominy

The German light dressing that I grew up with also had more sugar and water with a light oil and salt and sometimes a breath of vinegar (plain white). The lettuces we favored were tender ones like redleaf.

sartoric - on the yucca question - the yucca in your yard is most likely the succulent plant with the green upward facing agave like leaves and tall white bloom spikes. The referenced fries are from the starchytuber of a different plant aka cassava

I found this interview with a dedicated tomato guy very interesting. Margaret Roach interviewing Craig Lehoullier author or Epic Tomatoes.He is also the tomato advisor to Seed Savers Exchange. http://awaytogarden.com/epic-tomatoes-craig-lehoullier/

We had a huge carob on the property years ago that was ancient and gorgeous. Unfortunately this was before the internet and the fabulous luxury of looking up things. so we never used the pods although they smelled good. It was the era of carob as a chocolate sub but we had no idea how to use it fresh. We lost it unfortunately - maybe growing over the cesspool leach field became and issue. Plus trees do have various lifespans.

Rat used to eat the young very tender plants in our propagation greenhouse before we got a new more sealed one.......