kayb

They were, in fact, parsnips. Which is what I'd ordered. Just big parsnips.

Incompatibility in the kitchen is one of the several reasons I'm single.

Sadly, no. I've been on vacation at the beach (much seafood!). These were stashed in green bags in the fridge. I'll deal with them in the next day or so. But I really think they're horseradish. WTF does one do with horseradish to get it from this form to useable? I have no experience.

Gonna get @Smithy a potato masher. Ain't nobody ought to be without a potato masher. I will note, the ones that are made like a heater coil do not work nearly as well as the ones made sort of like a potato ricer plate. Cross-hatch for the win.

Gluten free linguine with alfredo sauce with asparagus, sugar snap peas, and leftover shrimp from the night before. Salad, and inappropriate red wine, but I didn't have any white or rose', and it was Sunday, so it would have been an hour and a half round trip to get it. Wasn't worth it. Apologies to @weinoo for the stemless wineglass.

I have a small electric Masterbilt (two shelves, one is deep enough to hold a beer-can-style chicken). I got it from Amazon, in their warehouse deals section, for less than $100. It's done what I need it to do.

Try taking it with a glass of milk or bowl of ice cream. Peanut butter is also good.

And y'all can just adopt me.

While we're on the topic: Hank Shaw's recipe in his blog today for Conejo en Adobo.

Damned if I know. I ordered parsnips. These came. I'm not real certain what they are.

Allegedly parsnips.

Final Misfits delivery of the season. Farmer's Market opens in three weeks. Lots of salad stuff, broccoli, parsnips, Roma tomatoes (for the salads), zucchini (small ones, but about perfect for a batch of fritters, pears, mandarins, potatoes. By the time I'm out of this salad stuff, the lettuce in the garden should be big enough to harvest. I'll pick Misfits up again in the fall.

I have no clue as to whether they ship internationally or not, but I've become very fond of Rozark Hills right here in Arkansas. Multiple varietals, light, medium and dark roasts. Any given time they'll have two or three African, some Sumatran, three or four Mexican/Central American, a couple of Columbian, a couple of Brazilian, and often another one or two from elsewhere in South America. They roast daily, so my coffee is always pretty fresh. And damn good. Website here.

I've got a Misfits order coming in Wednesday. Think that'll likely be my last until fall.

Breakfast parfait in a cereal bowl. From the bottom, granola, Greek yogurt, mandarin orange segments, pineapple bits, frozen coconut, maraschino cherries.

@JoNorvelleWalker, have you contemplated Uber or Lyft to get you to and from the purveyors of shad? Might be a worthwhile thing.

Wow. That's amazing.

I've got to try banana peel bacon.

We had what was, in the West Tennessee vernacular, a "place," which, at nine acres or so, was bigger than a house and yard, and smaller than a farm. Daddy was an evenings-and-weekends farmer; three or four head of cattle (buy calves in the spring, fatten through the summer, slaughter in the fall), usually a litter of pigs, until the sow died and we never replaced her, and a huge freaking garden. I'm talking acre-and-a-half garden. Plus a "truck patch" in a low spot in what had once been pasture, for late peas and corn. Fruit trees -- apples, pears, peaches, cherries. Grapevines. Blackberry vines. Later, after I left home, an asparagus bed, which, after my mother died and my father remarried, stepmother had dug up. I wept. I swore when I left home I'd never have a damn garden again, after 12 years of hoeing that one once or twice a week. And I didn't, for 40 years. Now I wish mine was bigger. (I also wish it was completely planted, but, oh, well.) I don't think I knew anyone, growing up, that bought produce at the grocery.

Greatly enjoyed another trip, as always. Safe travels. If you come through Arkansas, holla!

I've always been of the opinion a Dutch baby is pretty much the same thing as a Yorkshire pudding, and I love 'em both sweet and savory. Though I think my favorite bridges the gap between the two, with pears, blue cheese and crumbled bacon.

Next time I pop popcorn!

Vietnamese caramelized pork. Mixed with ground beef in meatballs and meat loaf. Fresh sausage. Use it in stirfries.

I am happy to report I sent half the leftovers home with Child C, and took the rest to a friend who'd just gotten out of the hospital. I kept the hambone, enough ham for three or four days' worth of sandwiches or otherwise, and some big chunks of ham that'll be ground up and packaged and frozen.

Thanks. I'll look for that.