chefmd

I immensely enjoy going to your store in Napa every time we go to wine country. Buy as much as we can plausibly enjoy before it goes bad. Posole is my absolute favorite, worth the shipping charges if I run out (IMHO).

Sanitary cheese preserver, never heard of it but could not resist taking it home for 2 dollars. http://www.cambridgeglass.org/articles/8992/90crystalball210a.php

Coarse grits with mushrooms and Longaniza sausage. Sausage was recommended in Nick's of Prince Frederick store.

11 dollars for this almost new citrus press. Needs to be washed, that's all.

Prime steak with brussel sprouts.

I am on a salad kick! Beets, avocado, mango with olive oil and lyme juice.

I used this serrated Mandoline, chose larger brussel sprouts (used smaller one to make side dish the other day), held them by stem end and sacrificed a small portion of the sprout while saving my fingers :). It is my preferred Mandoline, it works well on very thin cuts due to the serrations, and I am sure can be found cheaper than 50 dollars on WS website. I am pretty sure that I paid around 30. Parmesan was shaved with vegetable peeler. http://www.williams-sonoma.com/products/186346/?catalogId=5&sku=186346&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&kwid=productads-adid^52929359623-device^c-plaid^83090053543-sku^186346-adType^PLA&gclid=CjwKEAiA3NTFBRDKheuO6IG43VQSJAA74F778Hazj-XaOU1KYbxsoK3a9SRw4IYrXJtjygfNIE-7GBoCaoTw_wcB

Left over Pho with 65 degree egg. Pho is commonly eaten for breakfast in Vietnam and it suits me just fine.

Shaved Brussel sprouts with parsley, dill, olive oil, lime juice and topped with Parmesan cheese.

Duck confit with roasted potatoes.

Roasted chicken and Brussel sprouts. Both done in cast iron pans from my growing collection

Eggs scrambled with mortadella, avocado, lightly toasted home made bread.

Thank you @andiesenji, it means a lot coming from you.

Forkish Saturday bread never fails.

Another gratuitous photo of my new 5 inch baby cast iron skillet. Sautéing ham for lunch, to be served on the last installment (thank god) of left over noodles. I usually cook for two and often for one so a small cast iron skillet is more useful than I thought. It set me back 5.50 so it was OK to buy it without an actual need to have one.

Could not resist taking a gratuitous photo of an egg frying in my newest 5 inch cast iron skillet. It was 5 bucks and I could not resist! Egg was served on top of noodles.

Unbelievably smooth 11 inch skillet/griddle by Wagner, 27 dollars at thrift shop.

Left over spicy Korean noodles from noodle and company mixed with left over sautéed vegetables and reheated in CSO steam bale 350 degrees for 30 minutes. Much nicer than the original dish. Served with cold rose. Happy Friday to me.

Update from Modernist Bread blog. You can see cover photos but publication date was pushed back to fall 2017. http://modernistcuisine.com/2017/02/were-still-baking-modernist-bread-updates/?utm_source=Email&utm_medium=MC+All&utm_campaign=MB+3

Left over salad rescued from the office sautéed and topped with egg shakshouka style, sprinkled with feta chees.

Since I bought crabmeat, it needs to be used up. DH does not like it so I treated myself to ia pound of jumbo lump while he is traveling. Had it for dinner last night as an appetizer with avocado and mango. This morning simply broiled it in CSO with a little bit of mayo. The breakfast of champions!

Crab meat, avocado, mango appetizer dressed with lime juice and salt, a touch of olive oil. Mango and avocado were perfect. Crab meat was pasteurized and rather average. I had cravings for local MD crab meat but had to settle for Venezuela import. Not terrible, just not perfect. I will wait for the real thing to make it next time.

No. DH collects plastic cups with college logos. He lines them up during college tournaments such as March madness and takes pictures, posts them on FB. Different college cups appear randomly at meal times on our dinner table. I am ok with that since he is ok with me posting pictures of random (and sometimes mundane) meals that we have.

I have four sous vide devices between our condo and beach house. The original Polyscience device that looks like a lab model, it was purchased 10 plus years ago when there was no other options. Sous vide supreme that was bought at a huge discount in Bloomingdales. Anova that is now relegated to beach house. Joule that is my current favorite. As my husband says, it is better than buying shoes. As my son says, that is why he had to pay his own B school tuition. As my daughter in law says, that is why I do not have grand children yet.

Cuisinart steam oven 325 degrees 30 minutes. The main challenge is to procure marrow bones. Fortunately the Giant in Prince Frederick near our beach house is a reliable source. They also have tripe every once in a while. It is very difficult to get offal in general. I challenge @Anna N and @Kerry Beal to come to my beach house instead of Mannitulin. Not challenging, more like offering or begging. There are also multiple thrift shops in the area. Just saying.