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It does work really well! I’ve had this on my list to try for a long time but hadn’t managed to have both oysters and passion fruits at the same time. He says bottled passion fruit juice is fine but I wanted to try the fresh stuff!

If Brussels sprouts for breakfast are challenging, how about shucking oysters for today’s Hangtown Fry? Oysters, breaded and fried in bacon fat on scrambled eggs with crispy bacon. I consulted a bunch of recipes but went with the one in the Hog Island Book of Fish and Seafood except that I took the oysters out of the pan before pouring in the eggs so they’d stay crispy. These oysters were on the large size for this purpose but I wanted to try it and worked with what I got in my weekly fish share. Spicy cornbread biscuit on the side.

I got oysters in my weekly fish share so I stopped by the farmers to pick up a few passion fruits to use in this oysters with passion fruit mignonette from Nik Sharma’s Season. This was perfect with the sweet/tangy passion fruit and a generous amount of red chile flakes.

Replying to myself to say that I’m sure you are confident that the repair will do the job and get you where you need to go and I don’t doubt that one bit! It reminds me of an incident that happened years ago when I’d recently moved to California. My parents came to visit from NY and I took them on my tour of the state. On the way from San Francisco to Yosemite, a rather winding route, up, down and side to side. After a long uphill, my gas pedal stayed stuck to the floor even when I took my foot off entirely. I tried to pry it up with my toe and the pedal came free but the engine was still at full throttle. It was a manual transmission so I could down shift to slow down until we came to a turn out but it backfired like the 4th of July when I shut it off. I called AAA from a pay phone. The guy they sent showed me how the accelerator cable was catching on a crack in its sleeve. He said it would take about a week to get a replacement shipped to them. Then he used his pen knife to trim the sleeve where it was catching and said if I’d handled that situation, I should be fine. I was entirely confident in that jury-rigged repair, though I believe my mom was saying the rosary the whole way home! To make this somewhat food related, I’ll add that I’d made reservations at the grand old Ahwahnee Hotel for both our night’s stay and a lovely dinner but with all the waiting for the AAA guy, we were running late. My pleas to extend the check-in times were denied so we dined in the cafeteria and stayed in a tent cabin! Looking forward to your travels and hope they go smoothly!

This bowl of beige is the Oyster Pan Roast with Yuzu Kosho Cream and Spicy Cornmeal Biscuits from Sunlight & Breadcrumbs by Renee Erickson. I tried my best to make it look appealing but it’s still a bowl of beige, however delicious. That said, the combination of cream, yuzu kosho and briny oyster liquor is pretty delicious! Here are the biscuits on their own: I’ll never be a biscuit maven but these weren’t bad and should provide me with a few smallish breakfast sandwiches.

A jury-rigged repair? That sounds kinda scary to me!

I hope you like it! The sauce only takes a few minutes to mix up, then the fish marinades in it for 15-30 min which allows plenty of time to cook some rice and veg or make a salad so it’s a very relaxed meal.

Thanks! I’ve made this several times and really like it. I’ve also recommended it to friends who love it, too. Super easy but looks almost dinner party worthy. I used black cod today but have used other fish with good results. If you decide to make it, I recommend doubling up on the sauce ingredients so there’s plenty to go with the rice.

Coconut Fish and Tomato Bake by Yewande Komolafe from New York Times Cooking over rice with a side of Stewed Spring Vegetables (fava beans, asparagus, snap peas and broccolini) from Good Things by Samin Nosrat

Asparagus with crab, brown butter, and lemon p 166 from Six Seasons of Pasta I had some rock crab claws that I might ordinarily steam and serve with lemon and butter. This recipe captures those flavors nicely in a pasta dish with one of my favorite vegetables. Much tidier to pull out all the crabmeat in the kitchen than at the table, too!

No, thank you! I get that lobster, shrimp and crab boils are served this way but it’s not my cup of tea. Many cuisines are traditionally eaten without utensils but in a very civilized way using bread, rice, etc to gather bites that can be politely popped in one’s mouth. Spaghetti? No way!

That’s a beautiful loaf, @Tropicalsenior! I would love to try toasting a slice for breakfast!

I really liked the Creamy Sesame Ginger in a slaw and on roasted winter squash, sweet potatoes or carrots. I loved the House Dressing on the warm potato salad. That one seems to go with everything! So far, I’ve found the Tahini Sbagliato the least versatile, maybe because mine came out quite garlicky due to giant garlic cloves. However, it was excellent as a marinade for chicken thighs, as a sandwich spread and as the base for a herby hummus. Probably shouldn’t have said it wasn’t versatile as that’s a pretty good range! The Creamy Oregano was also excellent as a chicken thigh marinade (she calls that variation “souvlaki-ish”), on roasted veg and in several bean salads. I’m on a mission to try all the dressings in that book. I have a small batch of the Roquefort on hand at the moment but I’m not crazy for it. I prefer blue cheeses like that as crumbles rather than blended into a creamy dressing. Maybe I need to put it on a wedge of iceberg!

I made the roasted Brussels sprouts with pancetta vinaigrette from Six Seasons, put a poached egg on it and called it breakfast. I had the pancetta vinaigrette leftover from a pasta salad in Six Seasons of Pasta so this was very quick. I also had some little potatoes left from the same dish so they got thrown in, too.

Welcome to eG, @Sassy_Momma! My favorite so far is still the pasta with fresh corn, jalapeños and brown butter that’s in the first post in this topic. You really need the best fresh sweet corn for that so it’s no good for this time of year unless you’re in Australia! The turnips with turnip greens, anchovies and garlic surprised me with how good it is for something so easy. If you have the garlic butter made, the rest comes together in a flash. I quite liked two of the cabbage dishes. I thought the one with cabbage, whipped lemon ricotta and chile crisp was really interesting with different flavors and the one with cabbage and pancetta is a real homey, comfort food dish. I’ve barely dipped a toe in the ragu chapter but liked all the ones I tried: the nut ragu, the green lentil ragu and the short rib ragu with black peppercorns.