kayb

Let me know what you have. Always happy to buy and pay shipping for something I like!

Try a salad of grapes and figs. Tart dressing, sort of a mustard vinaigrette. Surprisingly good. And, of course, split them in quarters almost to the base, stuff with blue cheese, broil and drizzle with honey.

When I broke my leg, I moved my desk chair to the kitchen, adjusted it to its highest point, and wheeled about. It wasn’t optimal, but it served. Plus, I could stand with my weight on the other leg when I needed to.

Glad someone said Colavita. I know it’s not the best, but it works just fine for me.

Anyone watch any of “Somebody Feed Phil” on Netflix? Mildly entertaining.

Lord, but that looks wonderful. The sea bass and the pear sorbet are calling to me. Thanks for taking us along!

Perhaps better suited for the Tips and Trucs thread…

@liuzhou, how goes the recovery process?

Just pulled a quiche out of the oven. I had gone to Sam's earlier this week, and they had Gruyere at a good price and in a manageable quantity, so I bought some. Had ham I'd gotten at Aldi that I needed to use, so I ground it up in the food processor, layered it in the bottom of the pie plate, added grated Gruyere, then beat up four eggs with two cups of milk, a sprinkle of nutmeg, and a few grinds of black pepper in the FoPro, since it was out. 45 minutes at 325 in the CSO. Since my deep dish pie plate has vanished, I used a regular one and had some egg/milk left over. Had plenty of ham and plenty of cheese, so I put together another baby quiche in a ramekin. I never put my quiche in a crust, since I have celiac disease and GF pie crust is not worth the trouble.

Question. In the interest of conserving space in my kitchen cabinets, I thought to keep my Rancho Gordo purchase archived on the shelves in my garage. That means they will be subjected to temps only nominally less extreme than outdoors, that is to say, between 20-100F over the period of time they will live there. Will this harm them as far as taste/quality? If so, I will figure out how to keep them within more temperate climes.

Tell me about it. My order arrived last week: In my defense, I only order about once a year.

Potato, onion, pearl onion, turnips, mushrooms — surprisingly, Lipton onion soup mix! In general, I like to use thyme and rosemary on most things. Sweet veggies like sweet potatoes, squash, carrots, etc., are good with chili powder. Asparagus, zucchini and broccoli are great with lemon juice and pine nuts, sprinkled after roasting with grated Parmigiana or Romano. Cauliflower is really good with either curry powder or ras el hanout. So are carrots.

Mostly rhetorical, but I asked Child A, who’ll be the other diner, and she voted for white beans.

For you, Anna, I would make the chicken piccata. Or whatever else you wanted to go with the duck fat potatoes.

I always attempt to make too many deviled eggs for a meal. Any leftovers get mashed up and mixed with a roughly equal amount of ground ham and a good portion of chopped cornichons. Sublime filling for a sandwich!

Debating about dinner. Chicken piccata with duck fat potatoes, or white beans and ham with duck fat potatoes?

A lovely trip, as always. Thanks for taking us along!

That sounds horrific on so very many levels.

Two of the best I’ve had are from restaurants — smoked salmon deviled eggs from Felecia Suzanne’s in Memphis, and bacon and cheese bediled eggs from the Wilson Cafe. I’ve made the smoked salmon ones — can’t come up to hers. But I’m pretty good at the cheese and bacon ones. Crisp fried bacon, chopped fine; mayo, a tsp or so of Dijon mustard, and grated sharp cheddar. They’re good topped with a little more cheese and run under the broiler.

I don’t often buy russets, but golds have been jumping all over the place in price lately.

Oh, that’s a HOOT!

Even better are scuppernongs, a golden muscadine. They grew wild all over W. Tenn when I was a kid. Mama and I had gone swimming at the lake one day and Mama found some. Rummaged through the car to find something to pick them in. Nothing there. She took off the capri pants she was wearing over her swimsuit, tied knots in the legs, and we picked them full. Mama was not a small woman. That was a lot of scuppernongs. We made a dozen or so pints of jelly.

Feeling decadent today. Häagen-Daz creamy mango ice cream. From the carton. While sitting in bed at 10 am.

They make an excellent cobbler. And marvelous jelly!

it comes from the butcher who processes my farmer’s beef, but I wasn’t positive exactly what cut of the steer it was, so I looked it up. It’s identified as “heel of round.” Leftovers last night. Remaining meat will go into vegetable beef soup today.