kayb

I do the same but I just poach them stovetop in oil.

Just stunning photos, @shain. Thank you.

I’m trying to decide what flavor I’m going to use on the remainder of that bag of wings on Super Bowl Sunday. During which I will likely read, as I no longer have a dog in the fight.

I make my martinis with Seersucker gin, which has a heavy citrus note to it. It won’t take much vermouth. A friend taught me the perfect method, for me (YMMV). Ice the glass. Dump the ice. Pour a splash of vermouth, swirl it around well, and dump it. Shake the gin with ice; pour. Add four olives. Preferably Castelvetrano.

Sam’s is your friend (likely Costco as well). One-pound bags of peeled garlic cloves.

Pop Tarts and football. All righty, then.

Glad to have you! Are you by chance in Durban? Had friends who spent several years there.

When it's bonechillingly cold, and you're frustrated with trying to work because no one will return your phone calls, you revert to comfort food. White beans, cornbread, kraut and cocktail weenies. And wine.

Maybe they're referring to a knife with which one slices open a madeline. Not that I'm certain why you'd need to.

‘Deed I did. It’s filled with slightly sweetened cream cheese, baked, glazed with a mix of powdered sugar and cream, and then the colored sprinkles added. Recipe makes two. I’ll generally make four a year. We’ll eat one and give the rest away.

When I lived in Hot Springs we had a buying coop arrangement with a good number of local farmers. They’d post what they had and price, and members would go online and choose what they wanted. Once every two weeks, farmers would bring what has been ordered to a church that allowed us to use its refrigerators and freezers, and volunteers would parcel it out into who had what. Then people would come and pick up and pay. Coop members paid a small monthly fee, which would be forgiven if you volunteered to work a shift. Wintertime markets were root veggies that had been stored, meat, eggs, milk, cheese, and hydroponic greenhouse veggies, mostly salad fixings.

My resolution to that was to throw frozen wings in a bowl, add marinade, and go away for two hours. Then re-stir and air-fry.

Short ribs braised in coffee, red wine and chiles. Over cheese grits.

On the cherry tomatoes...try drizzling with oil and then salting. Squash chips are good, too. And I love dried apples and peaches.

Laissez les bon temps roulez!

Out west — 28k pounds of ground beef recalled. Link

Because some Saturdays, you just have to have pigs in a blanket.

Thanks, all y’all. Mea culpa, @Duvel.

If any of your supermarkets have the Pamela’s brand gf baking mixes, they’re decent. Sadly, nothing is as good as plain old wheat flour.

I add my vote for adoption to that of your niece. A lovely break from the cold. Thanks for taking us along!

Ran across a recipe for a Thai corn salad that calls for poaching fresh corn in coconut milk, cutting it off, and tossing with dressing. The dressing included some things I did not have, so off to Amazon I went. One of the things I now have is a carton of six salted duck eggs. Unless this salad is really wonderful, I don’t anticipate wanting six batches of it during the relatively short sweet corn season. In what else does one use salted duck eggs?

I think the coolest TJs product I ever got was the freeze dried okra. Talk about a fine snack! Goes well in Chex mix, too.

I will wager next month’s house note that those cheese straws will have cayenne in them. It’s pretty much canonical.

I ought to know this. Is an oven braise left uncovered?

This makes me want to take a field trip to TJ’s.