scubadoo97

Heating the area is the easy part

@liamsaunt I just want to take a Big Bite

Eating lunch out while I do some fill in work in Tampa. Stopped into a local long time Cuban joint for a big plate of mojo pork with yellow rice and black beans. No pictures as I refuse to photo food in restaurants.

Well that's pretty darn cool! Or hot as the case may be

I'd hit that. Looks nice a nice start to the day

My meager offerings was pita with Spanish cheese for breakfast. It hit the spot as usual. No pics as it was too mundane to post a pic

Having thought about it more, while a hard boiled is not my favorite, it can produce something good like egg salad which I like a lot. Especially if it has a good dose of mayo in it. But over cooked scrambled where the curds are hard like big pebbles tops my least favorite but would include an over cooked omelet as well And don't get me started on processed eggs you find at hotel free breakfast bars

Eat eggs almost very day My favorite is a low temp scramble where the texture becomes creamy. Just takes a lot of time which is a premium on a work day Least favorite is hard boiled Most often made is a fried egg, over easy

Tonight was a burger and salad. Made a quick pickle for the burger with part of a Persian cucumber. It really elevated the burger which didn't really need much

While eating breakfast of fish salad on a bagel I was thinking of lunch and what could I make with what's in the fridge. A caponata came to mind looking at a couple eggplants on the counter. Had enough other ingredients to make it happen. Whipped it up while still eating breakfast and it made a dandy lunch when my wife and I returned from checking out the construction of her new office. Why don't I make this more often?

Was hoping to get my pans soon but they are listed as being delayed in Buenos Aires since 9th.

Yum!!!!

Not really sure "what's for dinner". Started the morning tossing a couple of duck leg quarters in the SV bath after salting them for at least a day. These will be used for duck confit in the near future. Currently rendering all the skin from the duck and nibbling on cracklings. Pressure cooked duck stock is cooling in the sink. The liver was a lunch snack. I also have a side of Steelhead trout on the smoker finishing up at the moment and a few packs of "fresh" pasta from Aldi in the fridge . My wife invited her brother over for dinner and I'm still unsure exactly what's for dinner.

One of my wife's favorite dinners. Seared tuna rice bowl

a parsley omelette on a toasted onion bagel with fine diced tomatoes on top was "what's for breakfast"

Come on Dcarch. You got that off an old TV set right?

Nice job Anna.

As a follow up, I just got an email from the folks at Darto to correct my order. All is good! Now to work on staying asleep!

@chefmd funny and is a good description of my meal planning, if you can call it that.

Good to know. I'll try to order if it's still available. I tried to contact them to insure a Wed delivery so I can be home to receive it. Over an hour wait by phone and no special instructions line on the online order page. Frustrating

It is a good deal and one I've been pondering since a friend sent me the link. The breast look super big and plump. My only concern is the shipping part. It's been warm in Fla. I'd hate to find them thawed when I open the box even though they are shipped with dry ice

I had the leftovers of a black eyed pea salad I made several days ago. I needed something quick before getting back to work. Love these type of cold bean salads. They just get better

I have to post an addendum to my previous post above. I opened up the second skirt steak from Aldi and under the fat I did find a considerable amount of thick connective tissue. I did a meticulous job of cleaning it and also removing the cellophane type tissue on the meat but a lot of that also ran through the meat fibers and I wasn't going to tear it up to try to remove that. Will see how this second one turns out before passing final judgement

After reading some posts on Vivian Howard's book Deep Run Roots, I noted that season 4 was on the PBS website but has not been picked up by my local PBS stations. After watching episode 1 I had to do something with spring onions that were growing in pots out back. These were re-grown from the root ends of onions from the market sautéed them then added corn cut off the cob along with some fresh basil from the garden. Simmered in a little cream and half and half then topped with Patagonian scallops. Served with a side of sliced mini cucumbers and tomatoes with a dressing enhanced with green onions. Yes it was rich but darn tasty!