blue_dolphin

I'm also a ginger beer fan and love to use it in cocktails. Bundaberg is my go-to brand. I also like Trader Joe's Triple Ginger Brew when it's available. A few of the mixed drinks I enjoy it in: El Diablo - Tequila, cassis, lime juice, ginger beer Dark 'n Stormy - Dark rum, ginger beer, lime wedge Gin-gin Mule - Gin, lime juice, simple syrup, ginger beer Spicy Mexican Mule - Ancho Reyes Ancho Chile Liqueur, lime juice, ginger beer

Tom Douglas, one of Seattle’s most well-known chefs, will temporarily close 12 of his restaurants, effective Sunday. That's around 800 people out of work for a couple of months.

Variations on 2 recipes from Made in Spain by José Andrés. Broiled scallops with Albariño wine on a bed of caramelized onion and diced cured ham topped with breadcrumbs and a salad of greens, oranges, olives and anchovy with a dressing of Chinchón (I subbed ouzo), sherry vinegar, olive oil, orange zest and juice.

If I was really thinking about how to appall maximum membership, I could have added some corn 😉

I promise I will not serve this when you come to visit, but it absolutely hit the spot and warmed me up on a cool, cloudy morning!

Bean haters and kale-phobes, avert your eyes for beans & greens on toast lie ahead. Inspired by this recipe for Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs on Serious Eats.

Thanks for letting me know. I think I fixed the link now.

Brazilian Jubilee Cookies were recommended by my neighbor who said her mom used to make them all the time when she was growing up. It appears they made an appearance in the 1952 Pillsbury Bake-Off, though did not take the top prize. Using the full 2T of instant coffee granules gives them a distinct coffee flavor and a bitterness that's offset by the chocolate topping. I used butter instead of shortening and topped half with milk chocolate and half with dark chocolate. I found it easier to melt the chocolate and spoon it on top rather than the method described in the recipe. Oh, and I lightly toasted the Brazil nuts after chopping them.

Saw this repost of an older recipe from Smitten Kitchen this AM and had to make it. Kind of a salade Lyonnaise on a crusty roll. Here's the recipe: Fried egg sandwich with bacon and blue cheese If I'd taken a photo, it would have looked like this but messier. Delicious to be sure but I'm inclined to think the salad, topped with poached egg and crusty bread on the side would be as good, but less messy.

Evan Kleiman interviewed Karen Stabiner, author of the article cited above on her radio show/podcast, Good Food. Here is a link to the segment.

My riff on a Tortilla de sobrasada y queso Mahón (Omelet of Mallorquin sausage and Mahón cheese) from José Andrés' Made in Spain. I substituted 'nduja for the sobrasada as they are both very soft sausages and grated a random piece of cheese which I know was from Spain but was not Mahón. I wasn't confident that I could flip a cheesy omelet in my 6-inch cast iron skillet so I went with egg rings in a non-stick skillet to make little one egg versions.

Not sure if you need something that can be used directly from a package but if you are open to a few minutes of re-heating, I recommend the Staffordshire oatcake. Takes a little while to make them but they freeze in a compact stack, separated by parchment paper and reheat nicely in a toaster oven or in a skillet on the stovetop.

Omelet with white beans and green onions from José Andrés Made in Spain

In addition to time intolerance, you must have a taste for very pale toast!

They're just the Pearl tomatoes on the vine from Trader Joe's. Not summer tomatoes but not bad. I like to brighten them up with a squeeze of lime juice.

And everyone over 50 is on statins and can't have them 🙃. Thanks for confirming my own thoughts. I keep thinking I should try but I don't use enough of it to make it as frequently as I'd need to get good at it. Also I'm quite pleased with the Trader Joe's full fat Greek yogurt. Plenty of other things for me to play with!

@Smithy, I thought you were making your own yogurt. Am I mistaken or did you stop?

Fried Egg Sandwich with 'Nduja Mayo from Serious Eats Used a crusty, chewy ciabatta roll that I baked recently and made a mess eating but it was good.

It's not apparent from the title, but the personal family stories make this one a pleasure to read. You can read the introduction via Amazon's "Look Inside" feature. The book has no photos so you can skip it they are a must for you.

Smoked salmon, cream cheese, green onion and a sprinkle of Trader Joe's Everything But the Bagel Seasoning wrapped in a Staffordshire oatcake.

Hmmm. If I recall correctly, it's similar to the opinion of a French postdoc I worked with. She tossed her head with Gallic disgust and said, "Oh, I don't understand why you Americans love popcorn. It has no taste and only a terrible smell!

It says "Product of China" right on the label

Egg salad and watercress on a Staffordshire oatcake

@Smithy, I think the season for these may have passed, but if you should see the Stewart avocado or the Mexicola avocado, do try them. They have a very thin, dark skin which is edible so no need to peel unless you want to and they are very rich, maybe more so than the Haas. Due to the thin skins, I don't imagine they would be good for shipping but they are excellent for eating!

@TdeV, were you stirring in the same way and with the same frequency?