weinoo

I broke the yolks on these (on purpose) and they were the base for a ham, egg, and Comté on toast one morning. A bissel of leftover nova stretches into breakfast for two, with 3 eggs, scallions, and chives. And those little slices of bread - the last from a favorite bakery in Paris, brought back this past February, so it was time.

Risotto, four-mushroom. Puntarelle, two ways. Alla Romana (interior shredded, soaked in cold water, and dressed with anchovies, garlic, olive oil, lemon juice). Outer leaves were boiled, squeezed dry, and sautéed in oil with garlic and red pepper flakes.

Always looking for a solution to non-existent problems. But with proper marketing, as has been seen a million times, a problem may just be created.

Still one of my favorite ways to deal with good carrots... And then salade de carottes râpées...

I often slice the block in half, put it in a bowl in the fridge on top of a bunch of paper towels, and put a weight on top of it (like a 28 oz. can of tomatoes). I'll drain it once or twice - amazing how much liquid comes out. I miss the little place down here that was making and selling fresh stuff, though I'm sure there are others in Chinatown doing that.

Was gonna ask the same or how many people does this recipe feed?

Spinach, feta, tomato, chive and parsley frittata.

They were the one I was thinking of...oh well.

Wellfleet's regulations for clamming are, shall we say, numerous, but I think you can still get a permit for recreational in specific areas. And the kids get plenty of clams and scallops in Provincetown - resident permits for recreational are pretty cheap; once when we were staying at the Red Inn, I got up one morning, it was low tide, and the beach was like covered with scallops. I couldn't believe it. I had purchased a small, boneless heritage pork butt roast last week. Decided to slice a few "steaks" off of it, and bagged the other 2/3 up for later use. I salted the "steaks" a day or two prior, and last night, I pan fried them... Let's say they cook fast! And leave a nice fond in the stainless pan I use. Shallots went in, and then deglazed with the dregs of some vermouth, added stock, some horseradish mustard, some butter - and bam! Pork butt steaks. Steam girl roasted potatoes and sautéed corn, scallions, chives and parsley.

I've definitely seem them selling bags (like 3 or 4 lbs per) at much lower prices - usually they even say for canning. but I'm wondering if you ask about buying a lug and see what kind of deal they'll give you. Getting late though.

Have you ever gone Leccinum arenicola hunting in the dunes. It's a species of bolete mushroom, looking similar to porcini, a bolete which you won't find in the dunes. It even tastes like porcini, and we found them quite abundant around this time of year. Nearby, wild cranberries also are seen.

Leccinum arenicola is a species of bolete mushroom in the family Boletaceae. Described in 1979, the fruit bodies (mushrooms) grow in sand dunes from New Brunswick south to Cape Cod.

Do you ever go foraging in the dunes there? We got loads of porcini, and even the cranberries were in abundance this time of year.

Nothing at the greenmarkets?

I had just come from the liquor store up the block with that bottle! We were in Chicago on a late November road trip last year (seeing Elvis Costello and the band in Chicago, Milwaukee and Madison), staying at a little hipster hotel called the Robey, on the final night of the trip. So I figured I'd bring a bottle of Malort back to NYC with me, in order to disgust people here.

Two hauls today - 1 via shopping in Chinatown... And one via Amazon... 1 lb. each of hot, medium, and mild Hatch chili peppers. 2 lbs. of Sweetzels! 3 bags of George Howell. I'm set for the week.

Well, I'm lucky, being left-handed and all. And drinking Malort!

An omelet in an oven? What will they think of next!

Toast recipe? Call customer service!

Ha! And the rather, ummmm, phallic looking object...the neck!

I roasted a Poulet Rouge from Joyce Farms in the steam girl. Roasting a whole chicken doesn't get you quite the crispy skin that, say, roasting thighs does. But the bird remains nice and juicy throughout, so that's good. Significant Eater is not a fan, as she says, of the "sinew" or what appear to her to be undercooked bits; she likes the breast. So being the great husband that I am, I remove half a breast off the bone, sorta slice it and pull it apart, and plate it. I also poured all the roasting juices (I'd roasted the bird atop thickly sliced onions with those potatoes strewn around) into a small saucepan, added mustard, lemon juice and a little white wine to make a nice jus. I ate a leg and a wing and shhhhh - the oysters. Tomato, avocado and cucumber salad alongside.

So Significant Eater spots these “baby” bananas on the counter. She loathes regular bananas. She jests: “Wow. Are you making Bananas Foster with those?” Wasn’t planning to, but what the fuck. Ice cream was already on hand. Madagascar bourbon vanilla and George Howell coffee Philadelphia-style ice creams made Saturday. Yesterday - Bananas Foster.

Cans, jars - either one dropped on a toe is not a good thing. La Valle is one of the brands I use - nice cans. The laSt time I tried to procure the Bianco tomatoes shown above (which may have been around the beginning of hoarding time), they were very expensive, so I passed. the stuff from Beatrice at Gustiamo is, to my taste, the sine qua non of canned/jarred tomatoes.

I've managed to make it this far with never having a microwave. They needed your money to pay customer service.

And if you don't have your stabilizers, you're banned! (tongue in cheek, tongue in cheek).