weinoo

The English Breakfast tea bags make for a very nice (cold brewed) iced tea.

As I do with herbs and a bunch of other produce stuff (scallions, leeks, greens), I remove them from original packaging, dry them off, wrap them individually in paper towels, and they go into a zip lock bag that way.

There's a Hopper Museum and study center in Nyack, NY...https://www.edwardhopperhouse.org/hours-tours-admission.html, and there have been tours of his studio on Washington Square Park in NYC. But I don't see anything about the Hopper home in Truro.

We actually tried to drive up to where the Hoppers had their home and studio in S. Truro (on Stephens Way), but couldn't get close. Most of the roads close to it are private. https://www.capecodtimes.com/story/news/2013/07/28/a-look-at-hopper-s/44406145007/

Love the Highland Light: As did Hopper:

As I checked today, it has gone up from $5.39/lb. to $5.99/lb. for whole birds (which run around 4 lbs.). I often buy only thighs - and they are currently $6.99/lb. Another high quality chicken they offer, Snowdance Farms, run $7.49/lb. for whole birds. All of the above products are greatly enhanced by pre-salting - I usually try for somewhere between 24 - 48 hours, and leave the bird or parts partially uncovered at the bottom of my refrigerator.

My guess is in the $8/lb. Range. Trader’s was selling a heritage bird for a while. It was good, not great. I’m quite enjoying the La Belle Patromoine I currently order via Fresh Direct.

Well, as long as you’re not ordering an espresso martini.

At home for cooking, I never buy any farmed fish - though I may partake of some - when at a sushi bar, for instance (or if I shop at Russ & Daughters for varieties of smoked salmon). As I mentioned, both salmon varieties I cooked were delivered fresh, as opposed to how we get them from Wild Alaska or Great Alaska Seafood. For this smoke, I used Japanese (Sakura) cherry blossom wood chips.

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means. Such as my Japanese gin donabe. This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh). I happen to like the sockeye moreso than the king; it's just more to my taste. But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.

Since this week was the 20th anniversary of the opening of Pegu Club, I figured I'd post this drink from one of their first bartenders (even though he was at Death & Co. when he created it)... The Joy Division is a dry and bitter cocktail created in 2008 by Phil Ward for Death & Company. • 2 oz Beefeater London dry gin • 1 oz Dolin dry vermouth • ½ oz Cointreau • 3 dashes of absinthe, like Vieux Pontarlier or Lucid • Lemon twist garnish Beefeater was different back in 2008, at 94 Proof (now, it's 80) so perhaps a different gin would work even better at this point.

Try this page...https://www.opinel-usa.com/collections/paring-knives https://www.opinel-usa.com/collections/paring-knives/products/box-of-2-opinel-paring-knives-no-112-varnished-handle

That's no lady - that's our niece! (Actually, it might not have even been a lady; after all, you're in Provincetown).

https://guide.michelin.com/us/en/catalunya/girona/restaurant/el-celler-de-can-roca

The direction is towards Girona.