Okanagancook

CSO Chicken wings and from Simple two dishes: Kale with chorizo and garlic then sweet potato mash with a lime salsa which paired perfectly with the sweetness of the potato. The kale dish has finely chopped preserved lemon. I put it what the recipe said but DH thought it was too much...I'll make a note on EYB.

Next time you are cooking eggs, try about a tablespoon or two in the pan after the eggs are halfway done...stick a cover on them.,,,I hate under done whites.

The eggs look like they were cooked sunnyside up but with a little water added to the pan and then covered until the yolk is cooked. ??

I got my dough in the fridge for tomorrow's curry dinner. Thanks again @Duvel

Bisktecka, baked potato with all the fix'ins, grilled vegetables from Ted Reader.

I also bought a life time membership at launch...best $50 I’ve ever spent. I agree about making it a breeze to utilize the cookbooks owned. Really, less than the price of a quality magazine. It is easy to set your cookbooks up in your library.

Sad to report ALL the eggs are gone...raccoons probably. Not a shell piece to be seen. There is plenty of time so she can try again.

I am sad. I own three of his cookbooks which are well used. Seems like he lived to a pretty good age...all that olive oil 😊

I find the site very useful. I am there everyday. I like the daily articles, book reviews and comments about recipes made by members which are usually right on. For all that I am not sure I would classify it as really, really pricey.

Very nice @shain A bechamel sauce over the top for baking? The chives are wonderful.

I'll have some Sauce with that for BLOATS

I agree. Clay pots and beans...the texture is very 'creamy' and moist done in a clay pot..either on the stove or in the oven.

I made a batch of lovage spring soup. The ingredients...the little tubs are garlic scapes from last year and sorrel oil also from last year. I included fresh chives; the large lovage stalks (these are VERY FIBROUS but not bitter at all), small lovage stems, celery, onion, sorrel leaves and lovage leaves for the end. The soup before and after cooking. It gets 'army' green with heat. In the blender with a comparison of what the soup looks like when it is blended with the raw sorrel and lovage leaves. Finished product....it will need diluting with chicken stock before eating but will take up less space in the freezer.

Somewhere in there are carrots and beets trying to start their life. They are too small to weed just yet.

The garlic is doing very well. For the first time in years quite a few of them did not come up.

My greens patch is coming along. Now that the weather has warmed up they will really take off...haven't grown much in about two weeks.

Isn't nature grand....March 29 and today. A good chunk of that lovage on the left will be used today along with some of those beautiful chives.

It was tempting...breakfast anyone! California Quail are all over the place here...we fed them all winter. DH was stacking some wood and found this stash. They need that many eggs for enough to survive. Hopefully no other bird will find this.

Tuesday was steak with smashed baby potatoes; grilled green onions and a salad. The ribeye was delicious...from our grass fed cattle farm up the lake. Watched a Netflix documentary on Steak last night....very interesting if you have the time. Last night was leftover chicken curry, cucumber and yogurt and the CSO vegetables from that thread.

😁

Last night I cooked my veggies on convection bake, 400F. The eggplant was put in the microwave on full power for 1 minute before being baked. Part of my dinner over on the Dinner Thread.

Same here. I enjoyed your journey.

Glad more lovage will be loved! I am going to make more but this time I will try using more of the stems. I thought they might be bitter....maybe I'll just cook them separately and see what that's like...then add some of the other ingredients but the key is blending the leaves at the end. It is really a beautiful green. Found this nice looking recipe. https://www.growfruitandveg.co.uk/grapevine/herb-bed/lovage-recipes-anyone_63010.html That looks like a lot of rice. I will use the lemon zest and juice idea as well as the chives. I also have some garlic scape puree in the freezer........ Wild Garlic, Lemon & Lovage Soup Ingredients 1 medium onion, finely chopped 1 bunch wild garlic, finely chopped (Or, chives finely chopped) 1/2 head celery, finely copped 2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage) 1 lemon, grated zest and juice 200g rice 1 litre vegetable stock salt and pepper, to season a little butter or vegetable oil for sweating the vegetables Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

My lovage in the garden is beautiful and I normally don't use it for much. Decided to try a 'celery' soup. No picture because it is just a pureed green soup. I used onions, confit garlic, celery stalk and leaves, lovage stalks, some green onion, parsley stalks, and brown rice for thickening. Sauteed the veggies but reserved all the lovage leaves for later. Then I cooked for 20 minutes with chicken stock and pureed the soup in my Vitamix putting a couple of handfuls of lovage leaves in at the end. Doing it this way keeps the green colour vibrant rather than army green. What a delicious soup....tastes of spring. I will make some crispy garnish....some tortilla strips fried until golden.

I have had a Polyscience for 14 years. Never a problem. Looks like the day I bought it. The plastic tank cracked but it was easily replaced. But at $399, and if it is what they claim, then it will fly off the shelves. I would wait or buy an extended warranty if available.