kayb

Back when I first started baking bread, one of my experimental loaves was one that had a good deal of cornmeal in it. I took a hankering for a cornmeal loaf, so I commenced looking for recipes, and found this one. It intrigued me. Anyone tried it? It's on my agenda for Monday or Tuesday.

I think that's the source from which I ordered my Prague Powder for my corned beef. If so, it was excellent.

Last night, refrigerator cleanout with wings leftover from Friday's carryout, and broccoli left from earlier in the week, along with a caprese. Today (midday because that's "dinner" on Sundays), a veggie feast, since the produce stand opened for the season Friday. Clockwise from 1 o'clock, fried okra, sweet corn I froze last summer, crookneck squash sauteed with onion, zucchini fritter, and cornbread. The two girls and I pretty much decimated everything. I'm still full, four hours later.

Our farmers market doesn't open until next month, but the produce stand that sets up at a closed gas station in my neighborhood opened yesterday. I know their stuff comes in from Florida or the Rio Grande Valley, but it still feels like it's fresher and better than grocery store produce. I picked up green beans, okra, zucchini and yellow squash, and we'll have a veggie dinner after church tomorrow. The cantaloupes were two for three bucks at Kroger -- at that price, if they're not fit to eat, I'll chunk them, but I'm hoping they'll be decent.

I believe I'll stay with chicken.

I'm making red beans and rice tomorrow, and just learned to my despair that I have no domingo rojo beans in my pantry. I do have Scarlet Runner. Will they work, do you think? My red beans and rice are not the traditional NOLA style -- they're more of a stew, with ham and chicken along with the andouille, and tomatoes in the broth.

Boiled shrimp with homemade cocktail sauce, roasted broccoli, roasted pineapple glazed with a vaguely Asian glaze.

Thanks, y'all!

I believe $4.99 a pound would bring me back to supermarket prime rib. Gorgeous, Kerry!

Easter leftovers. Pea salad, ham, deviled eggs, and a caprese, since I still have a couple of Camparis on hte counter and fresh mozzarella in the fridge. Forgot to take a pic.

Wondering if anyone else has this particular problem with their microwave. Periodically, mine will develop a bad smell, like something has possibly soured in it. I try to keep splatters and spills cleaned (using anti-bacterial wipes), but I don't use the thing a whole lot, and it will often go days without being opened. (Its chief use is to reheat coffee, melt butter, and occasionally warm up leftovers or nuke frozen veggies in the bag.) Today, I reheated some coffee and got "the smell." So I pulled the carousel plate and little ring with wheels on it out, washed those, swabbed the entire interior out with a handful of antibacterial wipes, and left it standing open for most of the afternoon to air out. Anyone else have this issue? Any fixes other than what I'm doing?

The Evernote app for my phone has become my savior for such scraps of paper. Then I also have a little notebook that lives on top of the microwave.

@Anna N, that potato looks like a FINE idea. May go on my list for sometime this week. @Shelby I will send you a link to my roll recipe. Guaranteed fluffly, soft, yeasty rolls. Going to have one with ham and egg inside for lunch after while. Your lamb looks good; I've seen a lot of lamb that LOOKS good, but I just haven't had good lamb, I guess.

I'll have to look and see if I can find sushi rice at the grocery here. I used the IP a little differently last night/today. My usual Sunday schedule is to get up early and do a lot of pre-cooking, prep work for Sunday lunch, then go to church, then finish up when I get home. This being Easter, the routine was skewed, as we were having sunrise service at 7 a.m. (which aggravates me; you ought to have sunrise service at, well, sunrise!), followed by breakfast at church. I made mac and cheese per my usual stovetop method last night, but transferred it to the IP liner to refrigerate overnight. (I would've cooked it in the IP to start with, but it was in use cooking something else.) This morning, I put it on to slow cook for two hours and then cut over to "keep warm." I added a bit more cream and some milk, and stirred it up. It apparently was excellent (I don't eat it). Wasn't much left. Host's note: this popular topic is continued in Instant Pot. Multi-function Cooker (Part 3).

@Paul Bacino, that is a thing of beauty. I love braciole (and rouladen, too!). The only thing that is keeping me from crawling through the computer screen is the fact I am still miserably full from Easter lunch three hours ago -- well, and the slice of Key lime pie I just finished it off with. Ditto the above two comments on your ribeye, Shelby. It's finally getting warm enough to grill, so I'll be using steaks from my steer in the upcoming weekends. We had the planned-on (and mostly prepped/cooked yesterday) ham, spring pea salad, asparagus, corn pudding, mac and cheese (for the kids), deviled eggs and pickled quail eggs. I ate a shameful amount, not to mention topping it off with a wedge of Key lime pie. I'm about to take a nap!

What they all said.

Bacon and tomato sandwich on homemade white sandwich bread. Campari tomatoes from the grocery don't taste too bad.

Oooooh. Can you provide a recipe or a link? That looks stunning.

Brilliant. Simply brilliant. I, on the other hand, buy the big bag of peeled cloves from Sam's and confit them.

Just want to tell you, as Easter approaches and with it, sadly, the end of this week of blogging, that I have very much enjoyed your blog. I've learned so much, and the travelogues through Ambato and environs have been just fascinating. Maybe one day I'll be ambitious enough to undertake fanseca, my one adventure with salt cod having been, shall we say, less than successful.

Yum. Meatloaf sandwiches today?

RRO, that's gorgeous. I've never been quite brave enough to attempt my own sushi.

When I did Momofuku soy sauce eggs, which are similar to this, I left them undisturbed for three days; I think that ought to work for these. And yes, I'll deep fry the Scotch eggs -- one of the very FEW things I deep-fry -- after they get a good coat of panko.

One of the few failures I've had from NYT recipes: Cod cakes, with roasted Brussels sprouts and wild rice. I may have poached the cod too long, but the cakes were dry and tough. Oh, well. You wins a few, you loses a few, and some gets rained out.

Mine has finally firmed up. Honeybaked ham, already cooked, already sliced; will just have to warm in oven for a bit. Sugar snap peas, blanched and shocked, then tossed in butter. Possibly a green pea salad, possibly not, depending on whether I take a notion. Asparagus, roasted, with blender Hollandaise. Corn casserole. Mac and cheese (for the kids!). Deviled eggs and assorted relishes. For dessert, a Key lime pie and pound cake with sliced, macerated strawberries and whipped cream. All done in advance except for corn casserole, asparagus and sugar snaps, and the latter two will be prepped the day before.