blue_dolphin

Thanks. The fig purée started out a pretty pink color and I was worried that the saffron just turned it brown but swirled into the yogurt, you can definitely see that pretty golden color coming through in both. If you were just a little closer, I'd be happy to drop some off

Drawing on the inspiration and expertise of @teonzo, I made Fig, Saffron & Yogurt Pops: Because I couldn't resist eating a bunch of the beautiful figs I got at the farmers market, I didn't have enough left for a full batch of straight-up fig & saffron pops. The figs were so sweet that I thought the slight tartness of the yogurt might be a nice contrast and would help show off the saffron color. I did not cook the fig purée or strain out the seeds as they were barely detectable, just added a squeeze of lemon juice, a bit of lemon zest, a spoonful of honey and saffron to the fig purée. The yogurt layer is Greek yogurt with a little honey, saffron and a little milk & cream to thin to a pourable consistency. Edited to add that I put most of the saffron in the fig purée and less in the yogurt. That fig/saffron combo really sings! These were already in the freezer when I got a text message from my neighbor who said they were especially enjoying the fruit + cream or yogurt swirl pops so I think these might be a hit with them. I will definitely try more fig pops. I'd made some fig & ricotta cheesecake pops in the past (see here) that involved sticking fig slices to the sides of the molds. I liked the idea of showcasing the fresh figs in that way but the pops looked odd and were a nuisance. This was a much easier way.

My friends used to refer to Vinho Verde as their ‘daytime wine’ because the low alcohol level meant you could sip a glass or two in the afternoon without needing a nap!

Veggies were quick pickled daikon & carrot, fresh sliced cucumber & jalapeño and a nice big pile-o-cilantro. The bread was a baguette from Whole Foods. Chewier than appropriate for banh mi. I want to work on the banh mi rolls from Andrea Nguyen's recipe but we keep getting warnings to minimize electric usage so I haven't wanted to turn on the oven and heat up the house and require more AC...🙃 Love your ham & egg muffin, too! Figs, walnuts, Pt. Reyes blue, crusty bread. I bought the lovely green figs at the farmers market with the intent of following @teonzo's recommendations for fig & saffron popsicles. I couldn't bring myself to cook and strain them per that recipe. I'll have to get more next week!

I agree the article does not back up the headline. TJ's may want to go to online shopping or not, but I hardly think it's an area where they need to follow other stores. TJ's mix of products is rather the opposite of many grocery stores that are packed full of commodity items well suited to online shopping with a smattering of gourmet/speciality items that draw people for in person shopping. TJ's mix is quite the reverse - almost all speciality items with a few commodity products. Certainly, their ability to engage shoppers in the stores with tastings, endcap displays that had to be removed for traffic flow and witty shelf signs that no one reads while trying to get in and out have been impacted by the pandemic but I don't believe they need to be nearly as concerned about their futures as the mega stores.

Toni Tipton-Martin's recent book, Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook, is certainly one to consider. Jubilee draws heavily on the vast collection of African American cookbooks that Tipton-Martin shared in The Jemima Code. The essays that begin each chapter and recipe header notes share her extensive research in a very readable way. Original recipes from those old cookbooks pop up here and there throughout the book. It's a pleasure to read and to cook from.

I usually get the Trader Joe's brand. Philadelphia if I'm at another store. I never buy whipped or flavored though I don't object to mixing something up at home. I make a nice smoked salmon and cream cheese spread. That's not for a bagel though. Not for a bagel worth eating.

Started off first thing this AM with a Vietnamese coffee popsicle. Continued the theme with a tuna sandwich banh mi-style

The Kindle version of Stella Park's BraveTart: Iconic American Desserts is currently $2.99 on Amazon. Sadly, the price was much higher on Amazon.ca when I checked.

I totally agree. Also sad pairings where a certain food and wine do each other no favors but what a wonderful thing when that synergy happens!

When it's hot, I often switch to iced coffee. When it's really hot, I bring out the big guns: Vietnamese coffee pops from David Lebovitz's site.

Thanks! Kenter Canyon Farms was giving away beautiful big bunches of basil earlier this year. Much of it usually goes to their restaurant clients. Eventually, they decided it was costing them too much to give it away and plowed under a whole acre of basil 😢 Island banana bread from Jubilee Fresh peach and a little Silver Goat chèvre

Strawberry with a thin top layer of mint: I wanted to mimic the green top on a fresh berry. Not sure if it looks cute or moldy 🙄

I was told that it's also very important to clean them carefully to make sure any sand is flushed out of their innerds. Since they're mostly about texture, you don't want any grit spoiling your gelatinous treat 🙃

Peas. Sugar snaps and snow peas are fine. Can't overcome the childhood memories of those little khaki balls of mush. I do keep a bag in the freezer for first aid purposes. There's no risk that I'd ever eat them and be left without a flexible ice pack.

These zucchini fritters were breakfast yesterday and they were crisp:

You could call these people to see if they ship: San Diego Whole Seafoods They are over-harvested in some areas and there is an illegal smuggling trade. I've only had them in Chinese restaurants. First time I had them was in Shanghai where it was offered as a speciality item. The Chinese friend I was traveling with refused to have anything to do with them. Chinese restaurants in the LA area have them, as do some Korean sushi places so Asian markets might be a source.

Yum! When I get perfect fresh figs, all I want is a crusty baguette, gorgonzola, a handful of walnuts and a great bottle of wine!

It made me smile. The only ones to offer us virtual treats! I didn't realize there was an intrastate clam conflict - I was just glad that he didn't wade into chowder!

Crusty baguette slices smeared with pesto, tomatoes, feta. Edited to add that a hard boiled egg would have been a nice addition to the plate. Next time!

As mentioned, it's in Diana Henry's How to Eat a Peach. This recipe, credited to Mario Batali is remarkably similar although Diana adds 1/2 cup finely grated pecorino Romano cheese. She calls for a little more zucchini, 18 oz instead of 14 and ricotta, 6 oz instead of 1/2 cup. She specifies that the ricotta be drained in a cheesecloth-lined sieve for a couple of hours and that the coarsely grated zucchini be be wrapped in cheesecloth and squeezed to get rid of as much moisture as possible. She also says to use 1/2" of oil for cooking instead of 1/4". I followed her direction but 1/4" would have been fine. Otherwise, it's basically the same recipe. They were quite good!

Ordered and received. Anyone want to come over and taste with me? Sorry, I meant you guys, not cats!

Oh my, that meal would keep me happy all day long! Zucchini, ricotta & pecorino fritters from Diana Henry's How to Eat a Peach: Sour cream and salmon roe on the side. These were lovely, light fritters. I failed to stop at the three on my plate and ate several more than I should have!

May I ask what drives your quest? Are you missing a piece?

Wow! Thank you so much, @teonzo!