Shelby

I went to the store again today. I'll post more about that in the food in the time of a pandemic thread. But anyway, I couldn't resist getting more mint and parsley to make more little green dress I figured why not? It lasts for a month (probably longer I'd say) and I'm over half way through the amount I made last time. I also picked up extra lemons and limes and 5 oranges to make Citrus Shrine. OH and I broke down and stopped at the seafood counter and bought 2 lbs of shrimp. $6.99 a pound..around here that's not tooooo bad of a price. So, I'm definitely making the pickled shrimp. Might all happen today, unless a nap over takes me lol.

So I should scratch lobster Mac and cheese off my bucket list?

Wings, fries and, with the last of the zucchini from the garden, @Jaymes' squash.

Not a very exciting picture, but I took Vivian's advice and tossed lettuce with some furki, sesame oil and rice vinegar. I am very sensitive to sesame oil (or the brand I'm using might be really strong). I like it, but next time I will use just a regular olive oil. The furki adds a nice little crunch and great flavor. Made a nice light lunch

I'm so sorry to hear of this. I don't think we ever interacted but I certainly remember him fondly. @SmithyThanks for this link. I really enjoyed reading it.

Gorgeous!!!

You can't leave us hanging like that. Need recipe please 😁

This looks delicious. I usually make a breakfast casserole when we have Ronnie's kids over to do Christmas....this year that's not happening, but I think I'll make this for just the two of us anyway! I finally got all of the ingredients to make the Quirky Furki. I have never seen much less eaten bonito flakes. This bag is HUGE. A pound of bonito is....a lot. I am going to google to see what else I can do with them. Thinking I should vac pack them so they will stay fresh longer. Also on the Bonito note....beware of opening the bag, sticking your nose in and taking a deep breath. It was almost enough to put me off of making the recipe lol. Toasting the nori makes it bend and shrink a bit. Also, it catches fire very easily and if it's a big enough fire, have your sink cleared out so you can run over and turn the faucet on. Just saying. Then I toasted the sesame seeds. That went a lot more smoothly lol. If you go with the little dried shrimp, you roast those too, but the bonito you don't. So, here's were I got a little confused. As you can see, the bonito I have is BIG flakes. She doesn't say to run the bonito through the food processor, but I felt it was too big, so I did. All mixed together. I didn't run the whole mixture through the food processor again simply due to laziness. One of Vivian's no brainers was to toss it with shishito peppers and lime juice so that was lunch. It was good! I was pleasantly surprised. I was scared it would taste super fishy but it works. I am glad I made this when Ronnie wasn't in here because he would run from the bonito flakes, but because he doesn't know they are in there, I gave him a pepper and he liked it too. Definitely use the turbinado sugar, you want the big pieces. Also, this makes a lot. This quart jar is full and I have about a half a cup that wouldn't fit.

I'm going to be thinking about @curlsgyros all day....... Duck season opened back up this weekend. Ronnie got some nice ones so we decided to have some last night. Homemade rice-a-roni and pepperonata to go with

O M G You are my hero!!! Recipe pretty please??? I may actually order ground lamb from someplace online. I have to have this.

I don't think they taste like Spanish olives at all. Isn't it funny how different people taste things differently? I'm not saying you couldn't use the Spanish ones, but I think it make it taste way more olivey. edited to say: yes, I agree most any olive would work...just would change the taste a bit from the original. Maybe I'm just in love with this brand new olive that I've never tasted until now lol.

It was my first time doing endive. A couple TB of butter, when melted I added the endive and about half a cup or so of white wine and juice of half a lemon (a big lemon). Then I put a lid on it and let it cook on low for at least 45 mins. Remove lid and turn up heat --braise until liquid gone. Salt well. Then I topped with dollops of Little Green Dress from Vivian Howard's new cookbook

@Kim ShookYour char siu looks amazing! @robirdstxHappy Anniversary!!! I'm sorry it wasn't like you had planned, but your food looks delicious. @DuvelI want that bread. @pattiI want that shrimp. I've been out of shrimp for a while. I miss it! @weinooLamb isn't usually a favorite of mine, but yours looks delicious. Ronnie loves lamb. It's really hard to find around here. Sandwiches again...I seem to be having a major craving for a big fat sandwich lately. Then for Halloween, spider deviled eggs, more endive, ribs and Mac and cheese

Vivian said LGD goes well on any type of egg....soooooo it was perfect to put a dollop underneath my spiders for Halloween..plus, it's green! And more endive. this time I braised it even longer like @gfwebsuggested. I'm sad that this was the last of it.

But also, I can get those olives at Walmart 😀

I think you're wise to get the Castelvetrao olives...they are very different from Spanish olives.

Definitely good!

Well, I like pasta in any shape, form, country of origin, type of flour made with etc. Give me pasta, or give me death!

I've added poncy to the list of words I need to incorporate daily.

yes! That's what I thought was so funny. I don't remember ever coming across endive in the store before....it's like it was meant to be lol.

It's delicious. I literally ate it from the jar with a spoon yesterday. It tastes bright, fresh, like a very very light pesto in a way only no basil taste (of course). I get no mint taste at all, it just adds a note of fresh...that's the only way I can think to describe it. I highly highly recommend making this.

Oxtail ragu over penne with braised endive and dollops of Little Green Dress (Vivian Howard recipe.)

While I was at the store getting the mint etc. to make LGD I noticed a big bunch of beautiful endive. I was surprised to see it. To my knowledge I've never eaten it. For sure I've never had it braised. So, to go with last nights meal, I braised some in butter and lemon juice (and salt, of course). Then plated it up with dollops of LGD. Oh my, it was good. Highly recommend.

I'll show just a couple more Wesson oil. I think the booklet must have taken a dive in the oil at some point. And finally, the every popular Watkins Cook Book

And, in case the above didn't give you enough man pleasing recipes, here's a whole 'nother one Thought I'd show some ideas for the upcoming holidays..... Also, when the women are away, men broil! This one wouldn't be socially acceptable at all these days. I always loved Aunt Jemima. When I was little I thought that she must give really great hugs.