blue_dolphin

Setting aside the unfortunate cases where a spice is overwhelming, I don't see any reason why a variety of fruit preparations can't be used and enjoyed. My favorite peach grower has varieties that he'll be bringing to the market from now into October. Sure, I'll enjoy them on their own to savor their perfection. I'll also make simple cobblers or tarts with a bit of lemon zest and a pinch of salt but I'll also put them into spicy salsa, in salads with tomatoes and buratta and a basil vinaigrette and every sort of peach popsicle I can think of, including my signature version with bourbon and ginger. Perfect fruit will only make those carefully spiced things better!

Then you already know the answer but per Eat Your Books, there is indeed a recipe called, "Dean's tortilla soup with south-of the-border flavors"

I'm with the majority who don't want to bring negative energy to the whole table but I've politely asked if there's a way that a barely tepid soup could be warmed up. I'm more inclined to just leave it on my plate uneaten but if asked, I absolutely explain, calmly and pleasantly, why I didn't eat it. If the server doesn't ask, I let it go and chalk it up to a learning experience. I'm kind of with your husband on the cheap swill. If I were served a glass of wine that was bad, I'd call the waiter back and say that I'd like to order something else. Life is too short for this cowgirl to drink swill 🤠!

I've been playing around with Maggie Hoffman's Batch Cocktails: Make Ahead Pitcher Drinks for Every Occasion. One of my favorites so far is Bound by Venus from bartender Jesse Cyr. Maybe like a rosemary forward Puritan cocktail with fino sherry subbing in for the vermouth? Bound by Venus from Jesse Cyr (8 servings) 2 cups gin infused for 2.5 hrs with 4 sprigs of rosemary w/occasional shaking, then strained 3/4 cup fino sherry 1/2 cup yellow Chartreuse 3/4 cup plus 1T water Mix, chill in the freezer and serve in chilled coupes.

Buckwheat waffles with lemon rosemary marmalade butter as described over in the thread Dorie Greenspan's waffle book, yogurt with candied lemon peel and a white peach

Buckwheat waffles with orange marmalade butter p 58 In addition to a small portion (1/4 to 3/4 all purpose) of buckwheat flour, these also contain rolled oats, wheat germ (I subbed ground flax seeds) and walnuts so they're more of a multi-grain waffle than just buckwheat. The header note says these are best made in a deep-grid Belgian waffler. I used the thinner one I have and got four half cup, 7.5 inch diameter round waffles from a half recipe. They are to be served with maple syrup and an orange marmalade compound butter (1/4 cup marmalade whipped into 1 stick of butter and shaped into a log). I substituted lemon rosemary marmalade and found it a bit soft to slice into pretty pats - I'd just pack it into a little pot - but the flavor is quite nice. No maple syrup needed.

Thanks for resurrecting @Darienne's comment from some years back and adding your own as it gives me a chance to share this LA Times article: Sikh drivers are transforming U.S. trucking. Take a ride along the Punjabi American highway. It's not a food article but food certainly plays a role. And: How a rural Oklahoma truck stop became a destination for Sikh Punjabis crossing America Also this background piece: Behind the Story: On a search for Sikh truckers

The new Vivian Howard PBS show will be called South by Somewhere and will air on PBS in early 2020. From Eater: Vivian Howard Will Explore the Diversity of Southern Cuisine on New PBS Show

In this post, @Anna N shared her method for freezing individual portions of rice and reheating in the microwave. Would something like that work for you?

These Mustard Waffles with Chunky Egg Salad p 82 have already been reviewed above so I just posted them over in the Breakfast thread but decided to add my waffle comments here, too. The waffle recipe is available online at this link. My yield was six 1/2 cup, 7.5 inch diameter waffles. They softened rapidly after coming out of the waffle maker but crisped up nicely in the CSO. I froze the leftovers and they reheat nicely. I ate some as open-faced egg salad sandwiches for lunch yesterday as soon as they were made. I re-heated a few wedges for cocktail nibbles with a smear of chèvre. I finally got around to plating more or less per the recipe with arugula (I dressed it lightly with a preserved lemon vinaigrette) and tomato for breakfast this AM. Excellent combination. I'll make these again.

I've seen wedding registries that include "experience" gifts like trips so things like cooking classes, wine tasting trips, etc. might be a fun option. Or gift certificates to a gourmet grocery or a place like Eataly.

It hit the spot. Crisp, toasted whole grain Sonora wheat baguette, salted Kerrygold butter and melty chocolate - what's not to like? I liked the flavor of that chocolate bar from TJ's but eaten on its own, I didn't care for the gritty texture of the coarse ground coffee they put on the outside so it had been sitting in the cupboard waiting for me to chop it up into cookies or something. This was a perfect use! Today's breakfast was what I'd intended for yesterday, the Mustard Waffles with Chunky Egg Salad from Dorie Greenspan's Waffles from Morning to Midnight. These waffles are kind of addictive. They soften fairly quickly after coming out of the waffle maker but are easily re-crisped in the oven.

I had plans to make waffles with egg salad from Dorie's waffle book. While the eggs were boiling, I happened on @Anna N's speculation over in the Manitoulin thread: So I had this with a mug of black coffee:

Nice!

Previously frozen roasted asparagus & potato waffles (revived nicely in the CSO), scrambled egg and tomato salad with spicy ponzu from Tim Anderson's Japaneasy

A riff on the Macanese Meat-and-Potato Hash (minchi) from Milk Street Tuesday Nights. Fat Rice says "minchi" might have originated in Goa, so I figured I could use the shortcut of breaking up a patty of homemade Goan-style chouriço from the freezer. I guess this actually makes it closer to the Choriço Potato Salad from Season, which I've made before. Or a mish mash minchi hash 🙃? After browning the meat and removing it from the pan, Milk Street has you wipe the pan and brown the par-cooked potatoes in fresh oil, while Season cooks the potatoes and meat together so the spuds soak up the porky seasoning.

I had a hard time deciding whether I should click "Like" for the eggs, "Thanks" for your acknowledgment of my enabling ability or "Ha ha" for the shoe leather comment 🙃!

Lovely indeed!

From this article in Food Business News about Beyond Burger: And from the Impossible Foods website:

I just got my shipping notice!

Thanks to @andiesenji's recommendations, I also ordered the Sir Spice sampler and have been very impressed with the quality - so much fragrance! And like you, I'm also in the market for more pepper mills 🙃. I presently have 3. A Unicorn 6" (which has been out of stock for some time now) for my usual Tellicherry, a wooden one with a very fine grind for white pepper and an inexpensive glass one for a rainbow mix that's more for looks than taste. I was going to buy at least one more Unicorn but the IKEA grinders that @rotuts mentioned seem like a good, inexpensive option.

Roasted Eggplant Pizza with Za'atar & Feta from Milk Street Tuesday Nights. Roasting the sliced eggplant while the pizza steel heats up is a nice touch. I used ~ 1/2 the amount of salt called for but with the feta, the pizza was still too salty. I found it curious that the pizza section of the book leads off with a comment that store-bought dough is sometimes half-hearted in flavor but no recipe for homemade dough is provided or recommended.

I shouldn't call it "my" pimento cheese as it's rightfully Vivian Howard's recipe but I've made it numerous times in the last few years. Go back to my older post for a link to the recipe and the cheeses I used:

I've also become quite addicted to the Benne wafers. Along with a handful of nuts, they are the perfect accompaniment to a cocktail or a glass of wine. I put the blame for this new habit of mine squarely on @lemniscate & @Maison Rustique! I also picked up some of the pimento cheese. I won't hold @patris liable as the TJ cashiers were the ones to tip me off on this one. I like my homemade version better but this is not bad at all with a significantly better sharp cheddar punch than any other commercial product I've tried. The recipe I have makes a volume larger than I should have in my house without large numbers of guests so this was a nice treat that probably won't kill me.

Ketchup: 👍👍 Mayo: 👍👍 MW: 😱🤢🤮