weinoo

I often make salad plates/crudités for lunch; a couple of assorted salads, perhaps with a protein strewn amongst. Significant Eater likes these a lot! Chicken salad, potato green bean salad, roasted Chioggia beets, celery, avo. Céleri-rave remoulade, les carottes râpées, more potato green bean salad, kippers!

A leftover faux duck confit leg or two, and the next thing you know... What would be called Bigoli con L'anatra had I used bigoli, but I didn't have bigoli, and wasn't about to make bigoli. So instead, Chitarra con L'anatra. The ragu is made with shredded duck, white wine, tomatoes, carrots, celery, onion, garlic, etc. Some recipes call for only the use of tomato paste; here, I used both tomato paste and half a can of San Marzanos I had left in the fridge. Worked fine. Delicious. On the side, roasted mushrooms...

Using up the last of the passover matzoh, matzoh brei. With a little bit of a hot red pepper jam on the side.

Last night's dinner. The dough I made on Saturday - half went into the fridge for an extended rest. And half of that... Was used for this 1/4 sheet pan focaccia. Half tomato/cheese, half classic rosemary. All dusted with parmesan when it came out of the oven. Plated... With greens and mushrooms. Light and airy - we ate the whole thing!

Complainers! Pierre Hermé's Korovas...aka world peace cookies.

That's what I meant!

Thank you! It is indeed duck fat, and I didn't really do anything special to it - just spooned it out of the roasting dish without picking up any of the detritus, after I put the duck legs on a rack over a little roasting pan to crisp them up. If I had truly confited the duck, I'd even be keeping all the weird stuff that ends up at the bottom of the pot, but in this case, it was not worth it.

House made bread, toasted (there was butter on the table). A couple of lovely cheeses. Cara Cara orange and an apple.

A few recent dinners. Salmon roasted in foil, with carrots, red onion and scallions, ramp butter. Donabe rice with carrots, scallions, turnips, ginger. (I got a lot of turnips!) Weekly paella; chicken boneless thighs, chorizo, house made stock. I call if duck fauxfit. Overnight cure as if for confit, then roasted for a few hours in the oven. With glazed carrots a la Julia, and duck fat roasted potatoes. One of the lovely aspects of making the duck? Yellow gold.

Deliveries keep coming, from sources I didn't have before. I got some pre-made pizza dough, along with flour, yeast, cornmeal, etc., from a little bakery across the street. The 2 doughs made these one night... Which were good, not great. They were very oily doughs, so I made focaccia instead. I also got a beautiful hunk of... Guanciale, which helped make this for dinner one night... Rigatoni all'Amtriciana. A ton of turnips led me to... Turnip soup and... Soon to be pickled enough turnip/beet pickles.

I'm a professional drinker, and like Hassouni, have never heard the term boxing.

Did a Forkish Saturday loaf. On Saturday! Still working on that, ahem slashing technique. However, inside... Was lovely. And tasted great. This was 10% white whole wheat flour (KA) and the rest A/P flour (KA).

My guess is the "other places" often get produce from Baldor!

Yes, I've ordered twice from them as well. Very nice shrimp, and this week I cooked a filet of wild sockeye that was fine. I did it like this... Topped with ramp butter, baked in the foil packet for about 12 minutes in the CSO. Served on top of some donabe ginger turnip rice...

I'd bet the Le Creuset from 40 years ago is better than the Le Creuset made today. Just guessing.

I was already hooked, just not in need until, ummmm, $99.

Did anyone see this crazy price on the 4-Qt. Staub cocotte? From all vendors - wondering if they're discontinuing this size? Staub 4 Qt. Of course, I needed one. Now all I have to do is find room.

Looks good; I'm of the scrambled persuasion, after first browning the softened matzoh... With a few scallions added during the scramble.

This looks surprisingly like a recent delivery of mine. Are those beets in the back? If so, I also received one of the largest beets I've ever seen! I think borscht might be in our future.

Our last few days of cooking and eating. Along with the brisket for seder night #1... Matzo ball soup. Potato kugel. Came out quite tasty... Plated with the brisket, which was braised in a Marcella-ish style. Next time, more classic - I want a beefier gravy. Having matzo around usually leads to at least one breakfast containing said ingredient... So matzo brei it was. We're not observant, though I do enjoy the ceremonial meals. So it was back to baking... Banana bread from the King Arthur baking book, instead of my usual Nick Malgieri one. Nice and moist, as the batter contains a cup of buttermilk (kefir, in this case). I pan roasted a couple of D'artagnan poussins. Note the fond, which made for a lovely pan jus. The leftovers were nice for lunch the next day... As open-faced sandwiches, served with cole slaw and pickled red onions. This gratin... Of potato and fennel, I served with the braised porcelet collar... Almost all the mushrooms I'd been delivered... Were cooked into a ragout. To be served a few nights later. But before that, lunch yesterday... Porcelet collar ramen. And a delivery from Saturday was dealt with... Back to the kitchen!

I've definitely seen them in the new market.

Then I did it at home, a couple of different ways... Jamon soup with peas, and... Jamon ramen. With peas. Obviously, peas work very well with ham!

You gotta come downtown, @KennethT. Well, not yet. And not without a mask. Stay up on the ues. I often get limes at 5 for $1. Oh it's really a great stock. When we were in Barcelona (sigh, in 2016)...this soup... jamon stock, with peas, tendrils, and crispy ham, was just great.

Thanks, @gfron1, and I, as I'm sure we all do, have only good thoughts for you and your business, as you try to navigate this pretty much insane time.

I think this pretty much sums it up, not necessarily for the op, but in a philosophical sense.