blue_dolphin

We've been having a heat wave here so it's time to re-stock my stash of popsicles. I'm going with fall flavors even if it doesn't feel at all like fall - after three days in a row of > 100°F temps, we're expecting a big cool down to 90F today Yesterday, I made these pumpkin pie with whipped cream pops from the People's Pops cookbook. These are sweetened with a simple syrup infused with fresh ginger, cloves, star anise, allspice and cardamom. Nice flavors . I roasted a sugar pumpkin per the recipe but might try canned pumpkin next time. Or even butternut squash. Also, I over whipped the cream so it didn't swirl in as nicely as I wanted. I think I might just swirl in the heavy cream as is. Whipping 2 oz of cream is a bit of a pain. If serving for a party, I'd dip them in some speculoos cookie or graham cracker crumbs. Next up: cranberry, star anise & Campari. Gotta go get some cranberries.

I agree! When I win the lottery, I will re-visit Nice and rent a place with a kitchen so I can really shop the markets and enjoy the offerings. And no, I didn't buy any Callison, or much of anything in Nice. I was on a bit of a mission to find some napkins/serviettes to match some that I'd purchased in Cannes years ago. I found some, but the print wasn't quite as nice as the first ones, then lost my way in the winding streets and had to dash back to our meeting place, empty handed! In trying to regain my bearings, this sign was particularly unhelpful It was really wonderful! I've also been to Èze before - in a complete deluge! It was nice in that there weren't too many tourists around but all we could really do was dart from one doorway to the next and try to avoid slipping and sliding on the stone walkways. On my lottery-winning trip, after cooking my way through the Nice markets, I may relax with a few days at the Chateau de la Chèvre d'Or. I understand the rooms are scattered through the town and most have a view of the sea.

Thank you! I was worried it might be a bit OT for this thread so I'm glad you enjoyed reading. It was a very, very special lunch and we had a couple of hours afterwards to wander through the town before heading back to the ship. A magical day!

Here is a ladies lunch from last week. If you follow the breakfast thread, you may have noticed that I was on a cruise in the Mediterranean. The occasion was a celebration of my cousin's survival and recovery from leukemia and a bone marrow transplant 2 years ago. I spent quite a few weeks with her in the hospital in Houston and we often talked about this trip but she was so sick, it was hard to imagine. It was wonderful to see her well enough to make those conversations a reality! All the ladies at this lunch (and on the cruise) were friends of my cousin who, like me, had helped her out when she was sick. While docked in Monte Carlo, Monaco, we drove the short distance to Nice and spent some time touring the markets. Lots to look at....hope it's not too off-topic for this thread to share a few market photos. Candied fruits Dried tomatoes and eggplant (I don't think I've ever seen dried eggplant before) Mushrooms Lovely looking figs Cheeses Sausages: Olives All that certainly whetted our appetites so next, we drove to Èze and walked up the hill to Èze Village, a charming medieval village perched on a hilltop above the Mediterranean for our lovely lunch at Les Ramparts restaurant at the Chèvre d'Or hotel. Entrance. The hotel also has a restaurant of the same name with 2 Michelin stars. We ate a the more casual Les Ramparts with outdoor seating, overlooking the Mediterranean. This is the view as we were escorted to our table. A bit hazy, but still beautiful. There are clearer photos on the hotel website. Looking down over that wall, you can get a glimpse of the hotel pool with the Mediterranean below I chopped off the top of the menu, you can see the whole thing here. My dish of pasta with tomato, olives and parmesan was lovely but the winner was the fresh herb ravioli with shellfish and a Menton lemon foam. I'm sorry I missed getting a photo of that. Here's my dish.. Desserts were in a glass case and we were asked to visit and make our selections. I think we got one of everything to share. Here are a few of the choices Ladies lunching. Such a lovely setting for a wonderful celebration.

Yep, I was at the D-gate area and it was just McD and the small café with a long line and no way to see what was on offer without waiting in the line. I had time to wait and was delighted to spot the jamón Ibérico sandwich. Delicious! I'm sure the jamón being sold in the duty free shop wasn't very good but I was tempted to go back in there and see what I could get with my remaining euros. Today, it's back to the grim realities of life. I got home very late last night after a 24 hr+ travel day and my car is still in the body shop. I'll walk down to Sprouts later for some fresh provisions but in the meantime, I used what was on hand for this: Egg salad mixed up with a bit of blue cheese & mayo, topped with capers and crumbled bacon (sadly, no jamón Ibérico ) on toasted ciabatta.

Well, sunrise was around 8:10 AM and my departure was at 8:00 so "before sunrise" wasn't really all that brutal and I thoroughly enjoyed the cruise. I had hoped to post more meals but kept running into random wifi/internet issues. My photo angle wasn't very good but the silver goblet contains about half a cup of mixed fresh berries. The almond croissant was lovely although I just had a few bites. I'm now having my second breakfast at the Barcelona airport. A sandwich of Iberico ham on crusty bread, rubbed with tomato and a bottle of water. McDonald's was an option but I thought this looked better!

Last cruise ship breakfast for a while. Docked in Barcelona. Sunrise is more than an hour away but I'll be off the ship by then.

Cruise ship breakfast. Docked in Sete, France. A bit breezy and cool on deck this AM so I just started with coffee and OJ and will move inside for second breakfast shortly.

Cruise ship breakfast. Docked in Marseille. Almond croissant, fresh berries, homemade (ship-made???) yogurt and excellent coffee.

Cruise ship breakfast with a view of Monaco and fancy yachts. Scrambled eggs, tomatoes, sausage, potatoes & peppers, mushrooms and rolls.

Cruise ship breakfast. Anchored off Portofino, Italy.

Today's breakfast back in the cheap seats. LA - London on American. Everything was icy cold, as was I

I don't think it's avoidance of truth but more a love for abbreviations and acronyms , and not just by our government in the US - this is a European-based naming convention. International Numbering System for Food Additives And yes, 385 is indeed calcium disodium EDTA, itself an abbreviation for ethylenediaminetetraacetic acid

I recommend a location close to the sputter coater you'll need for your SEM so you can save space by figuring a way to use the same vacuum pump for both applications.

The US brewers assoc does have a definition for an American craft brewery that it be small, independent and traditional, with specified standards for each of the 3 criteria. This past summer, the association launched a rather ugly seal that qualified brewers can use on their products. Sorry for the late response. Not sure it helps the OP's request but my local fave is Ladyface.

I can't, in good conscience, click "Like" on those barely singed slices of soft-looking bread masquerading as "toast" but you've got me thinking about sardine/toast variations more to my own, admittedly odd, tastes. For that, I offer you my thanks!

Head down, I'm shuffling over to join the pie crust group. I'm just grateful the doughboy has our backs!

I found the same recipe in a few places. One of the respondents to a Food52 query (I am looking for a fruitcake recipe...) credits it to a caterer from Detroit who had recipes published in Gourmet. A blogger, (Miles in Between) remembers seeing it in an old Gourmet post.

Or this? Fruitcake Hater's Fruitcake

Pecan, pepper jelly and stinky cheese panini from Deep Run Roots Using the Jalapeño Peach Glaze from the same book and Taleggio cheese.

Sounds like fun - a new trip to look forward to!

Masala Omelet from Meera Sodha's Made in India. The omelet contains sliced green onion, serrano chile, cilantro, chili powder and turmeric Buttered pumpernickel toast, tomato chutney and sliced tomato

Another tuna pasta dinner. This recipe with Calabrese chili peppers was found on the Eataly site. I used the same oil-poached tuna I made for yesterday's Zuni Café recipe but the spicy chili peppers gave this version a very different flavor profile.

Scanning or TEM? And what do you want to examine with it?

Pasta with preserved tuna and pine nuts from the Zuni Café Cookbook. Every time I make this I wonder why I don't make it more often. Modifications: For the preserved tuna, I used the seasonings from the recipe but followed the sous vide in a jar method from Modernist Cuisine at Home and used olive oil left over from a batch of Cherry Tomato Confit from Salt, Fat, Acid, Heat. I threw in a few of those cherry tomatoes at the end for color.