kayb

War Damn Eagle! (Because I loathe Alabama on prinicple, and Gus Malzahn is a good guy.) My favorite day of the year is New Year's Day, because I get up early, cook my greens and black eyed peas, and make up a whole horde of snacky stuff to munch on all day while watching football. I have a feeling sausage rolls may make an appearance then, if not before. The other favorite is silver dollar sized latkes, topped with a schmear of real sour cream (usually I sub Greek yogurt) and caviar. The CSO, by the way, also excels at reheating latkes.

Intriguing. Not a dish that would have occurred to me, but certainly one I'd like to try.

Little people are antithetical to serious cooking. Why I didn't get into serious cookery until they were grown. They do have their good points, though. You can get another pricy duck. Littleness is priceless, and all too fleeting.

Everybody may know the answer to this, but I dont. How do you keep it from turning dark while it's mellowing in the fridge?

Love those things. Hadn't thought about it, but leftovers would be excellent the next morning beneath a poached egg...

Love that cabinetry wall. Anxious to see the finishes you've chosen.

Thanks, @Anna N. I will be getting in touch with my duck hunters.

I made the major mistake of going to the grocery when I was hungry. I have enough cheese, charcuterie and otherwise to host a couple of decent parties, now. Lunch was about half of an Aldi panino, with crackers and pickles.

That makes me think. I have duck fat in the fridge. Duck season opens here either this weekend or next (though it's been warm enough I haven't seen any ducks, yet). Most hunters will take only the breasts of their game birds. I'm thinking about putting out a call to my duck-hunting buddies for duck legs. Wonder how wild duck confit would taste? With any luck, I can get a couple of breasts and try wild duck breast pastrami.

My rule of thumb for reheating bread-based things is 5 minutes steam bake @350F. I might scrape off the pickled veggies and add them back after reheating, if that's practical.

@shain -- is that bright orange one on the left, mimolette? I haven't had that in a long time.

Have saved the recipe. Will have to try it myself.

If anyone wants to try Hello Fresh, I have a card with a code for $30 off and free shipping for first month. Happy to pass it along.

Went to a new dim sum place I've been wanting to try. Big bowl of ramen with shrimp dumplings, split a sampler plate with dumplings and steamed buns with a dining companion. Tea, frequently refilled. Lunch was about $10, left not quite half the dumplings on the plate, half the ramen in the bowl. Still full. Will go back.

Oh, now, don't be hatin' on the Little Smokies in Pillsbury Crescent Roll dough. Haute cuisine here in the trailer park.

Knife nerds aplenty in here. I don't reach that plane, quite, but I do love my Misonos. Welcome.

Hell, and we thought we were cutting-edge when we got Kroger click-list!

FWIW, this is the best dish on the menu. Made my eyes roll back in my head.

Not Mexican, but I do hope you take in the Hot and Hot Fish Club, my personal favorite, while you're there.

Wow, Kim! That's amazing! When did you start on that haul? Hope it brought your church a ton of money.

Bacon bisuit with blackberry jam you can't see.

I may, perhaps, have gotten my biscuit juju back. Cooked an entire 24-oz package of Wright's bacon in the oven this morning, since the migraine-plagued child will be gone for the next two days. Decided I'd scramble eggs and make a couple of biscuits to go with it. At the grocery recently, I'd picked up a small bag of self-rising flour (Martha White, the brand with which I grew up, in point of fact). I got that out, and stirred up enough dough to make four good-sized biscuits. Made drop biscuits because I didn't feel like fooling with patting them out and cutting them out. They were high-risen, fluffy and moist, like I remember my biscuits used to be before I started using all-purpose flour and adding in my own soda, baking powder and salt. I'm not going to be without self-rising flour from here on out. So, bacon, eggs and a biscuit, with pear preserves. God's in his heaven, all's right with the world.

Trio of salads, because they were there. Clockwise from top, Vivian Howard's pickled peanut salad with my tweaks (carrots and onions vs celery and bell pepper); jail slaw; "Mr. Wasano's Indonesian Rice Salad" from Moosewood cookbook. All acid-based dressings so they keep well in the fridge.

Looking forward to the princess-mobile travels! Be SURE to let me know if you get anywhere near the Memphis/Northeast Arkansas area!

Y'all need a good barn cat.