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From the previous post, it doesn't sound like @Anna N would turn one down!

The Spice House is having a 15% off sale tomorrow: Free shipping on U.S. orders over $45.

Not sure if this has been mentioned here but it appears the Instant Pot people plan to introduce a mini 3qt Instant Pot, currently priced at $69 on Amazon.com (CDN$89 on Amazon.ca) Blogger "This Old Gal" has a review up on her site with some comparison photos.

The last slice of the Taleggio & spinach roulade from Ottolenghi's Plenty More with the grated carrot salad from David Lebovitz's My Paris Kitchen The roulade was cut into serving-size slices and frozen, reheated in the CSO and sliced on the diagonal. Grated carrot salad was made, as specified in the cookbook, with an authentic French Mouli-juilenne:

Seared tuna with preserved lemon, olives & avocado from Diana Henry's Simple along with lemon-pistachio Israeli couscous from David Lebovitz's My Paris Kitchen.

That TJ's calamari has been around in my TJ's at least since last Nov when I mentioned them here. I hope it will continue even though I find it rather dangerous to keep on hand as it's ready to eat in 10 min or less!

Strawberries & cream from People's Pops: I've made these before but they are worth making again.

Me, too!

I just wanted to offer my thanks for all the time you're taking to put these posts together as I am enjoying it immensely and I can't tell you how delighted I was to read: As I was afraid that it was almost over and now I know there's a bit more to look forward to -thanks!

Yes, plus I was thinking to drizzle some of the salted caramel over the pops after unmolding them but these apricot guys are almost the same color as the caramel so it wouldn't stand out at all! Today's pops, also from People's Pops. Both call for cantaloupe and I used a Saticoy melon from the local farmers market. It's similar to cantaloupe but sweeter. Cantaloupe & mint - these are sweetened with mint-infused simple syrup And for cocktail hour, Cantaloupe & Campari

Thanks for the reminder, I've been meaning to try this since I read this on Serious Eats last year.

From the LA Times: The guy who brought you Umami Burger wants to reinvent PB&J Apparently coming soon to LA's Grand Central Market..

It's that time of year..... Apricot & salted caramel pops from People's Pops: I was curious to try this version but I don't think I will make them again as they are a bit too sweet for me. I'll give them another taste sometime when I feel like dessert....maybe dipped in bourbon? There is also a recipe for apple and salted caramel pops in this book and I'll give them a try sometime.

So disappointing! I think I'd been using one sort of cornmeal my whole life, until I started playing around with the "Ground Corn" chapter of Deep Run Roots and learned how differently the various grinds respond. Now, I give every cornmeal recipe the side-eye, trying to figure out which one to use!

Here is a link to your post that I've used as a guide and those proportions (1:4) and cooking time (15 min high pressure with slow release) I reduced the amount of water slightly when I wanted a firm polenta for making a pie crust (1/2 cup polenta + 1 3/4 cups water) but otherwise, I've used the 1:4 ratio that you used. Edited to add, I wonder if there is something different about this batch of dry polenta?

Raw Corn & Cantaloupe Salad with Red Onion & Roasted Poblano from Deep Run Roots. This is one of those recipes that I had to try because I couldn't imagine what it would taste like. The roasted pepper and red onion get marinated for a bit before assembling everything, one of Vivian's salad tricks that I love. I used fresh corn and a Saticoy melon picked up at today's local farmers market and this salad really lets them both shine. It's full of different flavors and textures so each bite is a little different. I wouldn't recommend making this unless the corn and melon are at their best.

Like @Jacksoup, I also use the Notes app. I keep one note for general stuff from Trader Joes/Sprouts/Farmers market, one for Target/Walmart (paper goods, dish soap, etc.) and one for the liquor store. I like that I can add to or edit them from my computer, phone or iPad. My current lists: - General: Poblano peppers jalapeño peppers cilantro cream cheese sardines Soy sauce sour cream Jicama or kohlrabi cod lamb rib chops figs red chile dill ginger - Paper, etc: paper towels dish soap bleach Oxi Clean Distilled water toothpaste LED bulb (100 watt eqiv) - Liquor store: Dolin blanc Salers Slingshot cab Tonic water

@liuzhou - good to see you're up to a little cooking! Yesterday's dinner was modified versions of the Chicken with Mustard, Green Beans with Snail Butter and Potatoes cooked in duck (really chicken) fat from David Lebovitz's My Paris Kitchen. I've made all of these before but took some liberties this time. I roasted the mustard-coated chicken thighs and before making the sauce, I drained off most of the fat and used a little of it to brown the potatoes. The beans were a mixture of different kinds (including flat Romano beans and some lovely purple ones that lost their color after cooking) from a friends garden. There are no actual snails in the "snail butter," it's just the sort of garlicky-parsley butter you'd use for escargots.

I like them a lot with basil pesto, as @Shelby suggested. I also make a lemon-artichoke pesto (similar to this recipe) that I like with zucchini noodles - this looks especially nice with a mix of yellow and green zukes. Also good tossed with a few spoonfuls of tapenade and a sprinkle of feta. And finally, they are very nice with @ElainaA's Slow Roasted Cherry Tomato Sauce.

I'm not @ElainaA, but I saved her recipe from an earlier post and it appears the basil ribbons go over pasta. Here is what I had saved: Edited to add: Here's a link to the post that I copied this from in the Gardening thread.

Me, too!

The Joule circulator from ChefSteps is down to $139.

I see the 8 qt Instant Pot is $89.99 and the 6 qt is $99.99 on Amazon.com

Your squash salad looks just beautiful, @Shelby - especially in your pretty blue & white bowl. We are getting to the best time of year for this cookbook to shine!

I made this last week as a test run for a holiday picnic and have had several lunches of it but didn't manage to post. Taleggio & spinach roulade from Ottolenghi's Plenty More I cut it into serving-size pieces and stashed it in the freezer. This reheated nicely on steam-bake in the CSO.