kayb

TOMATOES! Not a LOT of tomatoes, but tomatoes, nevertheless. @Shelby, I wish you were here so I could share this early harvest with you!

I will be glad to see these! Love African food.

Here in northeast Arkansas, we're fairly fortunate; there are a couple of poultry farmers/sellers in the area, and at least one health food store sells locally grown and processed chicken. I buy mine, whole birds, directly from the farm, about four at a time, and keep them in the freezer. I ALWAYS wash the birds, rinsing them and picking out bits of entrails missed in the cleaning process; these are definitely not kosher chickens, as they have a fair amount of blood left in them and that does not add to the taste. But when it's washed and roasted or braised, oh, my, it's good chicken. From the chicken Daughter No. 2 roasted (photo on dinner thread recently), I just yesterday picked off the meat and made a really good chicken salad with mango, mandarin orange sections, grapes, almonds, mayo, lime juice and curry powder. Pretty good stuff.

Brown the chorizo, drain it if it's particularly greasy, and scramble it into some eggs, or use it in a quiche or a breakfast burrito. Also good with fried potatoes and onions. As for the andouille -- can't go wrong with red beans and rice! My version, which is far from authentic Cajun, uses andouille, ham and chicken, tomatoes, and assorted spices. Pretty wonderful stuff.

Can you dehydrate them? I've never tried, but would think it ought to work...

Confit it! I rarely ever use whole-clove garlic any more, as I don't care for the taste of "raw" garlic. I get the four-pound bags of peeled cloves from Sam's (yes, I'm lazy), poach them in the IP in olive oil, and put them in the fridge covered with a layer of oil. They keep, and I use them from the plastic container, for months.

I have sort of cobbled together a method of doing at least SOME stuff in the kitchen, despite my ankle/knee injury. This particular meal, a brined and roasted chicken with new potatoes and carrots, involved assistance from my non-cooking daughter, who was spending a few days to help take care of Mom. The dialogue was hysterical, but I'll leave you with just the photo; her expression says it all! Dinner was respectable!

@Shelby -- Oh, no! I am SO sorry! But thank God you and your house are (mostly) OK. We're hearing we're going to get a bad summer as far as heat and drought goes -- hit 100 for the first time a day or so ago. I almost hate to post this in light of your recent bad luck but -- first squash and zucchini. I MAY have my first tomato this week, beyond the cherry ones. My yellow cherry tomato is bearing prolifically; my red grape tomato, biggest plant in the garden, is lagging behind. Romas haven't started turning yet.

Pretty impressive airline food.

Just about as perfect a lunch as there is.

Oh, how these photos make me long to go back! I believe my favorite place in all of Tokyo is the Tsukiji fish market. Thank you for posting these. I could almost taste many of these delicacies.

The second planting of green beans is up; the tomatoes are starting to turn; I have yellow squash. And have to depend on someone else to pick/tend to it, as I can't yet navigate that well on the broken ankle. My timing sucks.

If you cut the dog in half lengthwise, you can make a flat half-sandwich with it. A bit easier. Standard sandwich when I was a kid was two hot dogs, split open and fried, between two slices of white bread with mustard.

Looks GOOD, Shelby. I'm about to get seriously anxious to cook something.

Thank you so much, Shain!

@shain, Oh, my! What a delectable spread! Would you share the recipe for that cheesecake? I have a wonderful cheesecake recipe, but a no-bake version would be very nice to have!

Ditto on Lady and Pups. Got it bookmarked. Will browse it later.

Huh. Will have to try that. Bet it would be excellent with leaf lettuce. I had grandmothers whose recipes included directions and measurements like that, too.

Bury me in the same plot with rotuts. Killing me, too. Beautiful.

How interesting -- never occurred to me to pickle romaine. It looks like cooked greens, with the darker color. How do you do it? I actually cooked, bum leg and all! I told my daughter I thought I could manage it by rolling around in my desk chair in the kitchen. She got stuff out of upper cabinets so I wouldn't have to, and cleaned up dishes for me. Granted, it was nothing exceptional, just scrambled eggs, an English muffin, and bacon, but I was so pleased to learn I'm not entirely helpless. Now I just have to figure out how to get it from the kitchen to my little nest in the den, and I think I've got that sorted as well. I have never been so glad to live in a small house!

I dearly love my Anova, successor to the SideKic that several of us here on eGullet bought a few years ago. Mine died a natural death -- controller quit working -- and I did without until Anova came along. I've encouraged a couple of other friends to try SV, with good results, but have one friend who just did not like hers, and contended she could cook as good a steak without it as with it. I probably use mine more for steak than anything, though I love it for pork loin and chops as well. Short ribs and chuck roasts are also good; I'm contemplating doing a chuck roast sometime next week and shredding it for roast beef poboys, with jus. I've also done rouladen (think I like them better seared, and then braised in wine) and short ribs (love them after a long SV and a few minutes on a screaming hot gas grill. I haven't felt the need for a second Anova. I've needed a second Instant Pot, but not often enough to pull the trigger on getting one. It's usually when I'm making yogurt and have it tied up for 8+ hours. So I try to put yogurt on at night before I go to bed. I think my next pressurized device will be a pressure canner.

How lovely! (Both of them.)

Was wearing a pair of wedge slide sandals. Tried to pivot; I moved, shoe did not. When my heel slipped off, rolled my ankle all the way over and down I went. Really cute sandals free to anyone who wears an 8.5.

The toe has now faded into the background, as I now have a broken tibia and fibula and a torn-up knee. Same leg. I'm contemplating mid-thigh amputation. As kitchen duties will be suspended for a while, I will be counting on eGullet for my food fix for a while.

Very nice!