kayb

I gave up on Subway when they asked me if I wanted lettuce on my salad.

I use it in a baked caramelized onion dip with some Gruyere and parm. But one of my favorites is just to take a wedge on a plate, dollop some Jezebel sauce on top of it, and eat it on crackers. It's a frequent lunch.

Aaaaannnnddd, here's another: https://www.amazon.com/Jacques-Pépin-New-Complete-Techniques-ebook/dp/B009XNXSJA?_bbid=6828027&tag=bookbubemail18-20

In from yet another road trip -- I had chili cheese tots from Sonic. Not a good choice. I paid for it by bedtime. Perhaps -- PERHAPS -- I may cook tonight, for the first time in two weeks.

More Amazon: Zuni Cafe Cookbook, $1.99. https://www.amazon.com/dp/B00IFX1L0W/ref=pe_385040_118058080_TE_M1DP At least, that's the US Prime price.

The overripe bananas can be mashed into pulp and frozen if you don't want to make banana bread right at that time, and used later. Ditto avocados. My mother used to keep a half-gallon plastic container in the freezer into which were scraped all the leftover cooked vegetables at the end of a meal that weren't enough to save for another full meal. When the container got full, it was time to make soup. I've found my little $19.99 Aldi dehydrator has been well worth its cost in saving me from throwing out veggies; I dehydrate and bag them, toss them in the freezer, and use them later in soups or otherwise. A particularly good use for squash. That said, one has to actually DO those things. My downfall is an uncertain schedule that varies widely (I have not cooked in two weeks, as I have been home very little of that two weeks). I at least have begun composting my veggies that go south on me.

I don't THINK those are true strawberries; strawberries grow on a ground-level vine, near the ground, with different shaped leaves. I'm not sure just exactly WHAT these are, but would love to learn!

OK. I am about to take on seasoning my three new Lodge carbon steel pans. I plan to use flaxseed oil, as that seems to be the oil of choice. I have an electric stove. As I understand it, my procedure is to heat the pan moderately, add some oil, wipe it down, then put it back on the heat until that thin film of oil smokes; then cool a bit and wipe it out, and repeat the process 10-15 times. What temp should the stove be set? Do I just do it on high? Medium high?

A business trip last week that extended into this one brought me home via Interstate 24 northwest out of Chattanooga, which is noteworthy because, at the foot of Monteagle Mountain, it takes you by South Pittsburg (no "h"), home of Lodge Cast Iron factory and store. So of course I had to stop. I got enthusiastic: 8, 10 and 12-inch carbon steel skillets; silicone handles for two, as I might well use more than one at a time. A couple of silicone rings if I want to have perfectly round eggs. A stainless spatula. There's a new store since the last time I went, built right in front of the ironworks itself. Big, bright, roomy, and the most staff I've ever seen. And lots and lots of cookware. I could spend a lot of money in there. I have flaxseed oil on my grocery list, and am about to go read the thread on seasoning carbon steel pans, a venture that will have to wait as I am off on business travel early next week, too.

My first trip to the local farmers' market was this morning (it opened last Saturday, but I was out of town). An early spring meant there's a much greater assortment than usual at the market this time of year. The haul included zucchini and yellow squash, snow peas, new potatoes, kohlrabi, radishes, carrots, cabbage and strawberries. Plus a bag of kettle corn, which had been half consumed by my daughter by the time I shot this photo. Now to figure out what to do with kohlrabi, having never prepared nor indeed eaten it.

One of my standbys for feeding a crowd is pork loin; you can sous vide it or otherwise cook it nearly done days in advance, and then just sear off, slice and sauce day-of. That, a big platter of roasted chicken, a couple of choices of sauce, should do you for evening entrees. I like to make a German potato salad, with a dressing of bacon and bacon grease, sauteed onion, caraway seeds, mustard, and potato water; no mayo worries. It's good served room temp. A vinegar based slaw (I've shared my "jail slaw" recipe on here, I think). Baked beans, as you can bake them there. Is corn ripe in your part of the world by then? A big tub of corn on the cob might be a hit. Buns in case anyone wants to make sandwiches. Big bowl of fruit salad. For the kids -- I can see the burger bar, but you might supplement with hot dogs and the sloppy joes as well. Again, corn on the cob could be a hit. No reason not to repeat the baked beans. Desserts, I'd stay with the very simple -- slices of watermelon, maybe rent a small freezer and fill it with ice cream bars, or make homemade ice cream. And try to carve out some time to enjoy your party!

Have saved this, as I plan to make some salsa this summer when tomatoes come in. Have you ever water-bathed any of this? I love the sound of the flavors combo.

I like Schwan's, particularly for seafood, as finding good seafood can be an issue here in a relatively small city in flyover country. I have a good source for shrimp, but I've gotten scallops, crab legs, cod, salmon, and presently have halibut on order from Schwan's. I also like their boneless pork loin chops, if it's been a good while since I bought a whole loin from the butcher and cut my own. I don't buy their beef or chicken, since I have a local source for farm-raised. A lot of their other items are pretty good, as well, although I don't much care for the flavor profile of their pre-packaged entrees. But their convenience snacky stuff and breakfast sandwiches, etc., are decent.

Maybe you can only get cucumber hearts around Valentine's Day? ....sorry, that's all I got.

A friend tried the pico guac chicken. Said it was very good. I am presently questioning her judgment, but...

I'm impressed as hell at anyone who makes croissants, in need of improvement or not. There are some marvelous bakers in this group. You'll enjoy it. Welcome!

So will the RV make it to Germany? If so, let me know; I'm looking to hitch a ride.

I love Cookwise. I credit it with starting me on my cooking journey out of my little corner of the world. That said, my very favorite meta-cookery book, simply for its breadth and never-fail instructions, is Mark Bittman's How To Cook Everything.

How cool!

I suspect one could yet order Broadbent's country ham and get it sent premium shipping. Ain't nothing like ham and biscuits for the Derby.Ain't nothing like Broadbent's.clickety Get the breakfast pieces. Cheaper, and the right size to go in a biscuit.

@Auro, that all looks absolutely marvelous, and nothing moreso than that gorgeous sea photo with which you began your post! Thank you for both the beautiful scenenry and the wonderful taste-bud-tickling!

@ChocoMom What a lovely kitchen and dining room! Someday, maybe I'll have a big kitchen I'll love cooking in. (I love cooking in my little one; it just has some shortcomings.)

I've managed to make some inroads on freezer contents of late; a carton of shrimp frozen in a block of ice made dinner on Sunday, and a chunk of pork loin was the centerpiece for Sunday's dinner. As I am about to be gone for a week, I have stocked up with all kinds of obnoxious freezer convenience foods for my daughter, who has the worst dietary habits known to modern man -- she has frozen pizzas, burritos, toasted ravioli -- and the grandson has a fresh supply of chicken nuggets and pancakes. Kid won't eat my pancakes, but loves the Eggo ones you stick in the microwave. Go figure.

I would certainly have enjoyed eating at that feast!

Don't know what kind of a year Baffert has had this year, but usually a Baffert horse is a good bet, too. I remember the Mine That Bird race. My favorite Derby horse remains Smarty Jones.