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My plan was to make this Soy-Butter Bok Choy Pasta from Tenderheart and put a jammy egg on it but I got a surprise bag of mussels in my fish delivery yesterday and I needed to use them so mussels for breakfast...or brunch as it was around 10 when I ate.

I believe the pointy cabbage is officially Caraflex but may also be called conehead or arrowhead. In the recent NYT article that @weinoo linked to above, one of the chefs is pictured holding a few of them. I like the small size for when I don’t need a ton. Aside from being smaller, they taste and cook like regular green cabbage. Here's the spud story: An American’s guide to Irish potatoes: the best spuds to roast, boil and steam If you tap his byline name in those articles, you can pull up the other pieces Russ has written for the Irish Times since he left the LA Times and moved over there.

A very short and sweet little article by @russ parsons in The Irish Times on cabbagea: Ireland is a cabbage wonderland: take it from this blow-in chef Sadly, no recipes but a little tasting with some recommendations. He seems surprised at the pointy cabbages but they've been available around here for years.

Tatsoi and feta galette in a turmeric and black pepper pastry made in honor of Pi Day

I was going to make some pumpkin and gorgonzola tarts from a Diana Henry book but ended up going with this Choy Sum and Feta Galette from Tenderheart. Nice layers of flavor here with tumeric and black pepper in the pastry, green onion and garlic blended into the mascarpone layer, a big pile of Asian greens (I used tatsoi instead of choy sum), tangy feta and a sprinkle of sesame seeds.

I'm making one today!

I riffed on a Roast Squash Salad with Lentils and Goat's Cheese from Roast Figs, Sugar Snow. Of course, I put an egg on it! Also greens underneath and tomato wedges on the side. And I used a punchy mustard vinaigrette I had leftover from a recipe in Grist.

I haven't tried them but a friend got a bundle of them for a gift. She adds shrimp and a lot of vegetables and said they were good for a quick meal when there's no time to cook.

Broiled miso-marinated black cod on rice noodles, steamed sugar snaps, cucumber & pickled ginger salad

In the words of sandwich shop owner and hilarious cookbook author, Max Halley, the secret to delicious is captured in six words: HOT, COLD, SWEET, SOUR, CRUNCHY, SOFT. He says that if all of those things are present in your sandwich (or any plate of food), you're good! I highly recommend his book, Max's Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread and I'm looking forward to his new one out next month, Max's World of Sandwiches: A Guide to Amazing Sandwiches.

Is it this recipe for Instant Pot Cabbage Soup he posted in the Instant Pot topic?

For anyone curious about what the Modernist Cuisine online course is going to cover, here's an overview: Getting Started with Bread Basics—March 2024 Navigating Bread Making from Start to Finish—April 2024 Fitting Bread into Busy Schedules—May 2024 The Role of Different Bread Ingredients—June 2024 How to Start a Levain and Keep It Alive—July 2024 Mixing and Gluten Development—August 2024

That omelette looks fabulous! I got some big fat asparagus from Aldi recently (also grown in Mexico) and it was also excellent. I only needed to peel the very bottom of the stems as the outside was a little fibrous but the inside wasn't woody at all so very little waste. Hope Moe's dental work goes smoothly and he doesn't need smoothies for very long!

Seeing the pancakes and reading @ElsieD's comment reminded me that my first regular cooking job was to make the pancakes and sausage for our Sunday breakfast after church, also probably around 10 years old. Took me a while to get the whole thing down as the egg whites had to be separated, whipped and folded in to the rest of the batter. I moved on to cookies, simple cakes and quick breads but the pancakes were my regular job. Other than that, my mom didn't want anyone in the kitchen when she was cooking and never wanted my "help." The kitchen was quite small so I certainly would have been in the way but I think it was more that she was very thrifty and feared I might do something wrong and waste food. Also on the thrift side, she might not have wanted anyone to see how carefully she trimmed off wilt-y or discolored bits to maximize what was left to eat. Wish I could ask her about that now!

Pasta alla Norcina from Diana Henry's Roast Figs, Sugar Snow with a bunch of roasted broccolini thrown in. Very much the same thing as Marcella's pasta with sausage and cream in Essentials of Classic Italian Cooking. Both specify a mild sausage with no chile peppers or fennel. I bought a sweet Italian sausage but it did have fennel but it was fine.

In her bagel book, Cathy Barrow says it’s OK to sub equal volumes non-diastatic malt powder for malt syrup. She does not recommend using diastatic malt powder but says honey, cane syrup, maple syrup or golden syrup can be used. 2 g is a very small amount. A tablespoon of malt syrup weighs 21 g so 2 g would be around 1/4 to 1/3 teaspoon.

Space X also launched a Falcon 9 from Vandenberg last night. I was unaware until the boom shook the house and rattled the windows. First thing I do is check the Twitter feeds for the quake bots I follow in case it was an earthquake, then Google Vandenberg launch. Takes about 9 or 10 min for the sound to reach here so too late to run out and see but it was quite clear last night so lots of 🚀 photos on Facebook & Nextdoor.

I also got the email. I signed up for their emails but haven't purchased the book....yet! Edited to add that the email also trumpets: Modernist Bread at Home is on sale now! I clicked through to learn that "on sale" doesn't mean there's a price break, it just means it's now being sold!

As mentioned above, I made the Sautéed Alaskan Black Cod with Endive and Hazenuts on p 78 of Sunday Suppers at Lucques. The fish gets seasoned with lemon zest, thyme and parsley for at least 4 hrs, up to overnight. I wasn't sure this was necessary but the lemon zest did brighten the rich fish. The bitter veg get carmelized with the help of a sprinkle of sugar and are a good contrast to the fish and the browned butter hazelnut sauce. A few substitutes. The header notes say black cod is overfished in California so Alaskan fish is specified. The fish I got is from California, caught with deepwater longline gear and Seafood Watch green-lights longlined Black Cod as a ‘Best Choice,’ because it is abundant and the fishing method is low impact to the environment so I get permission there 🙃 I also used radicchio instead of Belgian endive as it's what was available at the farmers market and I think it worked well. I thought this needed something starchy on the plate so I riffed on the potato poppy seed cakes from a Diana Henry cookbook.

I'll remember that if I'm ever tempted to try it again!

The other day when I made Tenderheart's Carrot Peanut Satay Ramen, I made enough of the broth for another serving so I had round 2 this morning, just switched up the veg a bit.

I remember seeing that when I followed your link to the resort website and I was thinking that saying the sleeping area was cooled by "evening breeze" was a nice way of saying there's no AC, then I followed the link and saw that it's a real thing: Evening Breeze. Sounds cool 😎

California also allows sales of wine and hard liquor pretty much anywhere so I haven't run into salted Shaoxing wine but it could well be available. Now, when it comes to the serving of those products, and carrying them about, I believe California is more restrictive than Louisiana! US liquor laws are something else!

I ❤️ "too peopley" and run in to it quite a lot myself 🙃 Are the lobsters you get down there the Maine, big claw sort or more like the the spiny, big tail type like we get out here, seen below:

If you like the recipes you try, the whole Tenderheart book is pretty great. She uses a lot of interesting flavor combinations and most of the vegetables she features are readily available most of the year. The book is nicely laid out with a recipe on one side and a photo of it on the facing page. Hetty takes the photos herself as she's developing the recipes so there's no weirdly styled stuff. It's quite a big book, so an e-book format could be a good idea.