blue_dolphin

It's a nice spatula/flipper, I think you will like it. For the crêpes, I would normally use a thin spatula to lift up the edges and then switch to a bigger one to flip but this one was able to handle both tasks. Not sure how durable that thin edge will be over the long term so I won't be using it for chiseling anything!

Last week, I bought one of these silicone GIR Ultimate Turners. They are $12.95 elsewhere (eG-friendly Amazon.com link) and $9.99 at TJ's so no huge deal but they are quite nice. The leading edge is very thin so it was perfect to flip the buckwheat crêpes that I made yesterday.

I agree. I think it's impressive that he does his own photography as well. He has a new book coming out in October, Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (eG-friendly Amazon.com link). I don't need another vegetable cookbook but I pre-ordered it a few weeks ago when Now Serving was offering 15% off all pre-orders.

Whitefish, Tomato, Zucchini + Chickpea Stew w/Mint Almond Relish from Grist. I suspect the author had smaller freshwater fish in mind but I used some of the Pacific white seabass that I got in my fish share this week. This was surprisingly good. The vegetable stew is seasoned with ras el hanout, lots of onions and garlic and is quite good on its own, although plopping a big piece of fish on the bowl seemed a bit incongruous to me at first. The mint almond relish includes lots of lemon zest and juice along with shallot, toasted almonds, parsley and mint. It brightens everything up and really knits the dish together.

Yes, I think quinoa would be a fine alternate.

Another poptail! The other day, I made a Cucumber-Basil Gimlet cocktail from Getaway and couldn't resist making a popsicle version. I wanted it to be pretty and green like the cocktail so I used Persian cucumbers from the farmers market and didn't peel them as I normally would. I made a basil-infused simple syrup for sweetness, plenty of lime juice to tart things up and just a little gin.

Thanks for bringing this up, @Okanagancook - I completely forgot that I started this topic 🙃 Might as well add the Couscous with Sesame-Roasted Carrots + Feta from Flavor Equation that I made yesterday. Also available on the Guardian website here. This comes together very easily. Put the carrots and some garlic cloves into the oven (or in my case, the CSO) to roast. While they're roasting, cook the couscous and make the shallot/rice vinegar/sesame oil/maple syrup/Aleppo pepper dressing and throw everything together once the carrots are done and garnish with feta & mint. It would turn a rotisserie chicken into a quick meal.

I recommend you at least add some leafy greens and an occasional piece of fruit!

Trying what? @liuzhou's shrimp?

Buckwheat crêpes with cherry tomato conserva and ricotta from Grist. My buckwheat flour is stone ground from a local mill but not as gray-looking as others. I'm OK with that as gray crêpes aren't all that appealing! After filling and folding, these go back into the pan to get a crispy bottom so the ricotta is all warm and melty.

I got Pacific white seabass this week in my fish share. It's not a bass but in the croaker/drum family. I used a recipe from Getaway that's written for halibut and uses a delicious anchovy/caper/preserved lemon compound butter that will be great to have on hand for future fish cooks. This was to have been seasoned with marjoram and garlic scapes, neither of which I had handy so I used garlic chives instead. I sautéed some zucchini and cherry tomatoes while the fish was finishing in the oven.

OK, crab-man, that looks amazing but I can only unambiguously identify the green beans 🙃. What is this beautiful dish?

Thanks, @BonVivant, for taking us along!

Carrots on couscous aka Couscous with Sesame-Roasted Carrots + Feta from Nik Sharma's Flavor Equation or here online.

Since you provided dimensions in cm, I assume you are not in the US but AJ Madison lets you search by dimensions and other features and might at least point you to manufacturers that have something in that range.

Another grazing plate: The middle of the plate is the Grilled Zucchini Planks w/White Beans, Olive Oil and Rosemary from Ruffage. Around the edges are dried olives, cherry tomatoes and TJ's quinoa dolmas.

That sounds really good and looks so pretty. I really like blueberries in popsicles and should make a batch!

A fruit new to me - Rio Grande cherries or cherries of the Rio Grande or a bunch of other names that can be found here. They taste similar to a cherry but more juicy with softer flesh and very thin skins. They are extremely fragile. Got them at the farmer's market today and will have to gobble them up in the next day or so.

Kind of a pan-Med grazing plate. Big White Beans (Rancho Gordo Royal Coronas), Agrumato Oil and Black Pepper and Crispy Zucchini with Parmigiano-Reggiano, Lemon and Mint, both from Getaway, quinoa dolmas from Trader Joe's and a little salad of cherry tomatoes, feta and dried olives. Edited to add that the zucchini is kind of interesting. You put the zuke slices in an oiled pan, salt and top each one with a little pile of grated parm. In the few minutes it takes the first side to brown, the parm kind of melts onto the zucchini slices so they are very easy to flip and brown the cheese on the second side and each little slice has its own frico coating.

I'm sorry you are back in the hospital but am so glad that you're feeling positive about the care you're receiving this time around. Wishing you continued improvement even if it comes at the cost of some under seasoned food for a while. It looks nutritious, at least.

From what I can see Momofuku doesn’t label their product as ramen noodles. Or am I missing something?

Fresh Chèvre Tartine with Shredded Carrots, Currants and Dukkah from Getaway Basically a carrot/raisin salad dressed with lime juice and olive oil and spiced up with dukkah and served on toast spread with goat cheese.

I had a very leafy bunch of celery so I decided to try the Celery Leaf Soup from Hetty Liu McKinnon's Tenderheart. Garlic, green onion, ginger and potatoes are cooking in stock while the celery leaves go in at the end. After blending and garnishing with more green onions and TJ's jalapeño, lime & onion chili crisp.

Based on a previous comment: Perhaps the coffee wanted to get back at you?

I'm also confused by the OP but your olive story reminded me of some good memories. The building that I worked in at UCLA was slightly apart from the main campus on a hill that was planted with dozens of olive trees. Most years, we picked buckets full of olives and cured them in the break room. After curing, we enjoyed some as is and brined the rest, playing around with different flavors, as you've described. I haven't driven by there in ages so I took a look at Google maps and found the area unrecognizable - the trees, the hill and the whole building are gone and replaced with 8 and 9-story student apartment buildings. I had no idea!