kayb

You know, I've read that some vegans are OK with honey, and some are not. I suspect one could use agave nectar, if one eschewed honey.

Get some Pickapeppa. Not as hot, but beats Tabasco by a country mile.

I felt like veggies and didn't have any leftovers in the fridge, nor did I wish to cook them. So I betook myself to my favorite diner, where $12 netted me a plate of lima beans, corn, baby carrots and a bowl of pinto beans, followed by a slice of Key lime pie, which was not overly good but hit the spot for something creamy and citrusy. I am replete.

What's the problem with pasta from Mexico? He said it was pretty tasty. I'm willing to take him at his word. Hell, I was grown before I knew there was Parmesan that didn't come in the green can. Ate a lot of spaghetti, too.

Here's the link to the one-day sale on the Mini. Clickety Never let it be said I did not do my part to enable my favorite eG'ers.

Looks good!

I would have to name this "Happy Fish." Looks lovely.

...try to get through a bread recipe without changing the batteries in the kitchen scale if it starts acting wonky. The Hawaiian rolls bear only a slim resemblance to what they're supposed to look and taste like.

Shredded Brussels sprouts with farro. Toast the farro in olive oil, add water, cook, spread on a plate to cool. Shred sprouts coarsely; saute in hot skillet. Mix with farro. Season to taste with balsamic vinegar and a tiny bit of honey, salt and pepper.

I have occasionally gotten one that had a new "shell" that had gone what I considered to be a step too far...unpleasantly chewy. But a GOOD soft-shell, while there's a slight texture difference what would have become the shell and the inner meat, it's about like the difference in texture in the skin and the interior of a grape or a peach. (Minus the peach fuzz, of course.)

I was on a work roll (the muses were compliant and a project report was rolling off the tips of my fingers), and I didn't want to take time for anything complex. Fried some corn tortillas crisp. Topped with leftover refried beans and cheese, popped in the CSO to broil. Added some shredded lettuce and copious quantities of Pancho's dressing. Slapped the two together. Grilled cheese with beans.

Then it's time to road-trip to Mary Mahoney's (assuming the Gulf soft-shell season is the same as the Connecticut soft-shell season, which it probably is not) in Biloxi, Miss. This Redneck Riviera classic of a restaurant has an appetizer of a half-dozen small soft-shells, about silver-dollar-sized. I have been known to eat two plates of those as an entree. Mary Mahoney's is worth a look, if you're not familiar with it. And decidedly worth a stop, if you're down there. I have a friend who will go from Memphis to Biloxi just to eat there. The other master of soft-shell crab is Antoine's in NOLA.

@Kerry Beal -- PM'd you.

One I had to buy this morning*: The Art of Baking Bread: What You Really Need to Know to Make Great Bread *without assistance/enabling from @Toliver and others, no less!

@rarerollingobject, you are an artist when it comes to sweets. I'd swoon. That said, the carrot cake from the Silver Palate cookbook is damn hard to beat.

That's enough to tweak my interest. I'm a long way from Canada, but I'm wondering if London Drug can sell/ship to US customers? Anyone know? In the alternative, I'd be happy to send money to any of our Canadian friends who'd be willing to get a set and get it shipped to me.

That's the way it tends to work. Which is why there are so very many variations. And everyone is convinced their own is the best.

If you've never tried the @HungryChris pickled asparagus, it's worth it for Bloody Mary inclusion alone. Thanks for that info. My eggs all come from a local person who keeps chickens. Are those more or less likely than factory farmed eggs to have salmonella bacteria?

Beautiful, and the meals look stunning. Thanks for sharing.

Agree with both of you. I will buy a bunch when I'm cooking Cajun, use two stalks, and wind up chunking the rest.

Update: The finished product. Over rice, with peas and corn, and a side of cucumber salad as it was starch heavy. Steak was perfect.

Felt fruity t'other day. A very good blue (Faribault?) whose provenance I forget, except it came from the specialty cheese shop at Kroger, where most of the cheeses carry a "Murray's" sticker. Don't know if Murray's sold the right to use its name, or actually curates the cheese selections, or what. Pear was a Bosc, and wanted a bit of ripening. Watermelon, since the grandchild had been here and was begging for watermelon, was decent for being out of season.

Sure is. Oddly, I did not grow up eating Hellman's; we were a Blue Plate or Kraft or whatever was on sale family. When I tried Duke's and Hellman's side-by-side, Hellman's just had a taste I preferred. Everyone's mileage, obviously, varies. But now I have a taste for homemade mayo. Specifically, green garlic mayo. There should be green garlic at the farmers' market. If not, Chinese chives from the Asian market make an acceptable substitute. @ChefPip, I have never tried heating my egg first. Will have to try that.

I use a combo of cow/horse manure (depending on which source I use, the Home Depot or a friend's barn) and compost from my back yard bin. My guy who cuts the grass dumps the grass clippings in the bin. So I guess I have all the bases covered.

I am anxious for you to get this venture up and going. I feel pretty certain I will be a good customer.