blue_dolphin

Oh, g'wan! Looks great and I wish I lived close enough to pilfer a loaf or two from your basement freezer ! Edited to add that today's breakfast was some leftover garlicky pasta from last night's dinner. I am, once again, safe from vampires for the day!

Brat on a bun with grainy mustard, pickle chips & tomato wedges

BLT Still getting good local tomatoes from the farmers market - I went back and added another slice of ripe, juicy Cherokee red to each side of the sandwich and then made a mess while I ate it

Leftovers: quiche du yester-jour (zucchini, mushroom & onion) and a cheese biscuit

That's probably a good idea. The onion didn't seem to bother me but the garlic was too, too much. With a nice sharp cheddar, those extra flavors likely aren't necessary.

@Smithy, sounds like the princess-mobile is underway once again, is that right?

After the cheese biscuit chatter prompted by @HungryChris's post in the Dinner thread that included some Red Lobster Cheddar Bay Biscuits, I made Stella Park's Buttermilk Drop Biscuits With Garlic and Cheddar I'm not sure how they compare to the name-brand version but they are quite nice. The only adjustment I will make is to dial back the garlic powder (or maybe buy a different brand) as I'm getting a taste of garlic powder, not just garlic. Apparently one can mix together everything except the buttermilk and store it the fridge for some time so I saved half of the dry mix and set it aside for another day and baked a half batch for today. Probably a good thing not to have too many of these guys on hand at one time anyway - I ate so many, I had to quickly make some tomato soup so I could call it lunch! I made them smaller than Stella's but they still add up if you eat enough!

Prompted by a bit of cheese biscuit chatter that went on after @HungryChris post in the Dinner thread that included some Red Lobster Cheddar Bay Biscuits. Lacking the official brand-name ingredients, I made Stella Park's Buttermilk Drop Biscuits With Garlic and Cheddar and had some for lunch, along with Kenji's 15-minute Pantry Tomato Soup from The Food Lab. A good lunch for a cloudy Sunday.

And which delightful Modernist Bread do we have here? ETA - sorry, just went back and saw from your post in the Modernist Bread thread that it's the sandwich bread - looks good!

My egg people at the farmers market are getting some smaller eggs from their young hens so I bought a dozen Peewees. So cute! I gave them a test run to see how long they would take to cook and made the Eggs with Anchovy,Shallots and Parsley from Diana Henry's Simple Seems like 4.5 min for the little guys gives a result comparable to my usual 6.5 min with regular large eggs, both straight from the fridge.

Super-Crisp Roasted Potatoes from The Food Lab with chicken fat & some sort of little potatoes instead of russets & duck fat. Pork Chop with Tuna-Sando Sauce from Lady & Pups - that title cracks me up every time I read it! Cryo-Blanched Green Beans from The Food Lab with haricot vert and shallots instead of regular green beans and garlic.

Good point. I have dimmable LEDs (they do seem to be more expensive than the non-dimmable LED bulbs) in most of my ceiling fixtures and was able to install LED-compatable dimmers for them. So far, I've only researched non-dimmable under-cabinet LEDs so perhaps I won't be able to get a dimmable set up but it's nice to know it may be possible at some future time.

Dang. She who hesitates is.....

Nice! That combination of a bit of open shelving with the closed storage sounds perfect. The dimmable LEDs sound good, too. I have under counter fluorescents, with halogen over the sink. I've been planning to switch them out for LEDs but didn't realize they could be dimmable - that would be even better!

No need to apologize. I'm glad you posted as I wasn't sure if it was an error in the book (which would have been disturbing) or just a glitch in porting it over into that post.

It may be in your book, but the "3" didn't make its way into the machine mixing instruction that Chris posted here.

The Rancho Gordo website has a free recipe e-booklet with several interesting-sounding Thanksgiving recipes. I especially like the sound of the wild rice and bean salad with roasted pumpkin, brussels sprouts, dried cranberries, persimmon, pomegranate arils and toasted nuts.

Thanks once again for taking us along, @Kerry Beal - I'm looking forward to more glimpses of Seattle through your eyes. For 5 or 6 years, I had the pleasure of visiting Seattle for a few days every other week for work. I thoroughly enjoyed getting to know the city and I really miss it!

Short answer: my front yard I put a longer answer with photos over here in the gardening thread. There are also agaves growing here an there in some of the open space around here. I haven't tried to harvest buds from them but I will keep an eye out for them. I'm sure you know this but since they grow the bloom stalk so fast, it's a fairly short window between the time they set buds and when they open up.

Over in the breakfast topic, I got a question about the agave buds I pickled and figured this would be a better place to answer it. From my front yard I was sorry to see those agaves go but at least I got some pickled buds to remember them by! For those unfamiliar with agaves, many of them bloom only once and then die. Depending on the variety, it can take many years for them to bloom (hence one of their common names, "century plant") but the process is pretty dramatic. This one went from here: To here - the stage where I harvested buds - in about a month. Another month later, all the buds were open: I think the stalk was about 12 ft tall. I have more agaves but I'm hoping they won't bloom for a while as I don't want to lose more of them. These had a pretty shape but they were only in the ground at my house for about 5 years.

@HungryChris - I would be delighted to have that meal at any time of the day! A rather pale imitation of @HungryChris's breakfast from yesterday: Smoked tuna spread (variation on the sardine spread recipe in David Lebovitz's My Paris Kitchen) on multigrain toasts, fresh carrots, cornichons and pickled agave buds (from @gfron1's Acorns & Cattails)

I understand the issue with too-small bowls and pans but some people are very good with small knives! Growing up, my mom made from-scratch dinners and fresh salads every night for the family and did it all - boning chickens, peeling potatoes, chopping onions and everything else with her sharp little paring knife. She did it very quickly and efficiently. As I recall, she had to pull out the big guns knife for winter squashes and it always seemed like a major event !

Puttanesca, round 2 I sautéed some zucchini and red bell peppers and added them to some of the leftover puttanesca sauce from yesterday with penne instead of linguine. I'm sure it's not traditional with this sauce but I like having the extra vegetables. I wanted eggplant, too but all the eggplants at the store were HUGE and I didn't have anything in mind for the rest.

@kayb, those ham & cheese rolls are making me want to go out and get a ham, too! That plus some ham salad sandwiches - a guilty childhood pleasure for me. Today's breakfast: Toasted multigrain bread with mixed nut butter and a drizzle of hot honey. Mug of hot black coffee.

Linguine Puttanesca Recipe from Kenji's The Food Lab