blue_dolphin

I have no idea what it would be called but I’m glad you explained because I thought it looked delicious over in the Dinner thread.

Snack-size zip top bags work well. I also have these popsicle bags (eG-friendly Amazon.com link) which look a little more pro. I described my unmolding process back in this post.

Thanks! I will check out that book. I have this mold (eG-friendly Amazon.com link)which was about $14 when I ordered. This type works best if you plan to unmold all the pops at one time. There are others that are easier to push out one pop at a time and leave the rest in the molds.

I adapted the recipe for Blueberry and Omani Lime Ice Cream and posted the result over here in the Popsicle thread. Great flavor combination.

I believe I properly pronounce the word but if I were presented with a teleprompter, especially of the sort that barely shows a full word at a time, I might get messed up, as I often do when trying to spell it! Today's lunch was Pasta alla Gricia with Slivered Sugar Snap Peas from Six Seasons, one of my favorites from that book.

Nik Sharma's The Flavor Equation has a recipe for Blueberry & Omani Lime Ice Cream. I don't have an ice cream maker but I can make popsicles! His recipe puts cracked Omani limes into kefir or buttermilk to infuse overnight in the fridge so that's what I did. I found the flavor relatively mild but very pleasant. I may work at getting more of that black lime funk into the recipe.

Yep, I saw that and making it with Quirky Furki was the first thing that came to my mind!

My cousin shared this photo he took on Roosevelt Island, NYC

I love the texture of burrata but I'm sure the ricotta would be good, too. I've done this: Sweet-Sour Macerated Cherries With Marcona Almonds, Mint, and Ricotta Recipe and enjoyed it.

Julia Turshen calls this An Egg in a Cheese Skirt in her book, Simply Julia. I prefer Frico Fried Egg. Either way, it's fun! Had the egg with Walnut "Sausage" Patties and Sweet Potato Hash Browns, also from that book. In my hands, the sweet potatoes were "hash" rather than "hash browns" and the patties need a major seasoning adjustment to boost the umami level. Should I make them again, I'd up the amount of sage, add plenty of black pepper and try Worcestershire sauce, soy sauce or some of that TJ's mushroom umami seasoning in lieu of some or all of the salt.

That was my first thought, too, but the user reviews suggested otherwise so I scrolled down and found this on the second page of the Q&As. Bolding is mine:

Cherry season is starting up again. The pick-your-own places aren't open yet but farmers are bringing them to the farmers markets. I ate most of the first batch out of hand and in a salad. Got more yesterday and tried a recipe for Burrata with Brown Butter, Lemon and Cherries from Melissa Clark's Dinner in French (recipe available online here) Served with crostini: Creamy burrata, rich, lemon zest-infused brown butter, fresh mint and sweet/tart cherries make a perfect bite! Adding a little balsamic vinegar to the cherries is a good trick. It would make ho-hum cherries great and took these over the top. This could be an appetizer or served as a cheese/fruit course with dessert wine or port.

Kindle Unlimited and Prime Reading are not bundled. Kindle Unlimited is still available @ 9.99/mo. Prime reading has been available for some years. I started using it when we discussed it in this thread back in 2018. I'd previously cancelled my Kindle Unlimited membership because I wasn't getting a good value from it.

Interesting they give a limited temp range of 85 - 200°F for that unit. I've used the Paragon for deep frying and jam making without issue. Wonder if they had problems with those higher temps.

The navigation probably varies depending on what device you are using. For me, I first choose "Nonfiction" from the tabs at the top and am then able to choose "Cooking, Food and Wine" from the menu that appears on the side. Then I'm shown the 31 books in that category. Edited to add that 100 Cookies (eG-friendly Amazon.com link) is a good one to check out if you are into baking.

Just came back from the farmers market and there were three growers offering loquats. I passed. Could go back. Or try foraging the neighborhood first. Drove by the trees I'm most familiar with and they've been picked pretty clean already.

Spaghetti with bottarga from Marcella's Essentials of Classic Italian Cooking Being breakfast, I considered adding a poached egg, but why mess with perfection!

I used to pick a few from neighbors trees as I walked home from work everyday while they were in season. I'd often see people drive up in their cars and take away bags of fruit. They are a treat!

Sounds like you've got 2 issues: how to recreate the cocktail and how to adapt it for the slushy machine. I have no experience but am wondering if this: How to Use a Slushie Machine from Jeffrey Morgenthaler might help you get started in the right direction. Edited to add that there is some good discussion in the comments there, too.

Just realized that I got the name wrong, It's Harvest Grains Mix, not heritage. It's mostly pearled couscous but also contains small amounts of tri-colored orzo, split baby garbanzo beans and red quinoa. The baby garbanzos stayed a little firm but everything cooked appropriately in the 10 min simmer time given on the package.

Stewed Chickpeas with Peppers & Zucchini from Simply Julia served over Trader Joe's Harvest Grains mix. Edited to add that the recipe is available online here. This is an easy, delicious vegetable stew that's punched up with a lemony parsley sauce.

Oh, please do keep the stories coming, @patti. I love hearing about the personalities and the the little glimpses of the tours are interesting as well. My own experience with group travel is relatively limited and I know nothing about the host/guide/hospitality side of things.

Roasted Banana & Sour Cream Waffles from Julia Turshen's Simply Julia Very good flavor from the roasted bananas. Texture was a little on the heavy side. I used stone-ground Glenn wheat flour. Probably should have used a different variety or used half Sonora.

Pink grapefruit and sumac salad from Ottolenghi's Plenty More.available online here. This recipe has you reduce 1 1/4 cups of grapefruit + 2tsp sugar down to ~ 5 TBSP which makes a syrup to emulsify the dressing. It's delicious. I used curly endive instead of red endive and watercress and added watermelon radishes.

I made the Aubergine Dumplings alla Parmigiana from Ottolenghi's Flavour to deliver to my cousins. She avoiding meat, he a die hard carnivore. I got good reviews from both of them. Cubed eggplants are first roasted, then mashed and mixed with breadcrumbs, ricotta, Parmesan, parsley, garlic and egg before being shaped into balls and fried to brown on all sides. They're then baked in a simple tomato sauce and topped with basil, kalamata olives and more Parmesan. From the photo, I can see that the sauce and polenta thickened up on reheating at their house but they did not complain. I saved a small portion for myself and would make it again.