blue_dolphin

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!

Flashbacks to a couple of years ago when a liter bottle of homemade elderflower cordial spewed all over everything. It was on the top shelf in the back and even seemed to travel into the freezer. Took me a little while to figure it out. I kept wondering, "Why is this sticky?" then, "Why is EVERYTHING sticky?" After all the rain we had this year, I figured there would be an excellent bloom but I didn't give more than a passing thought to the notion of making more 🙃

Well, at least the thing is still working so you can get food back in after a cleaning. My fridge getting on in years. Early 1990's I believe. Very tempted to buy a spare for the garage or hall closet to avoid having to throw everything out when the inevitable happens. Not something available in an NYC apartment but I probably should do it.

Simple sando: smoked tuna salad with sliced avocado and celery leaves on a toasted bun, tomatoes and cornichons.

Thanks for that review. TJ's used to sell some nice rice-stuffed dolmas in the refrigerator section. I used to like making up a little plate with them, Kalamata olives, tomatoes, feta, red bell pepper strips, pita or crusty bread for an easy summer meal. They’ve been long gone and I always assumed the canned version wouldn’t be as good but should give them a try.

Yes, I have. Although it depends. I've had good success with farmers market peaches that were very close to ripe when picked and just needed a day or so in a paper bag. I have NOT had success "ripening" rock hard peaches. Sometimes they soften, sometimes they just get mealy but they don't really ripen. I think they need to get to a certain point on the tree.

Never discard! I either blitz it with the immersion blender or, for something less smooth, chop it up and return to the sauce.

After what seems like months of gloom, the sun is out this morning! Still only 62°F in the house so I'm wearing a fleece jacket but in celebration of the sunshine, I had an apricot and orange blossom popsicle for breakfast. Now for some coffee to warm up!

That’s what I aimed for but may not have achieved. I believe these guys have been purged or fasted as there is just the tiniest thread of vein but I still thought it might help get more even cooking. And it was noticeably better than the grilled ones where I just slit the shell and looked for the vein but I still overcooked the tails both times. Still an interesting experiment!

I got no picnic table, no sprinklers and no kids here and it's gloomy and in the 60's so I gotta go with it as the shrimp aren't waiting around for me to create a better setting!