weinoo

This is, sort of, an homage to @Anna N, after seeing her beautiful breakfast toast shots. There is, atop the CSO toasted rye, smushed avocado, fried eggs well peppered, grated Cabot sharp cheddar, tomato. Those farmer's market eggs, though...

When your thighs, or your breast for that matter, are anemic - make chicken salad!

Is a stir-fry in your future with those? Because there ain't a lot of fat going on.

I, too, recently tried the thighs at 300°F steam bake for an hour. While Significant Eater loved them, I, too, was disappointed. Do they need to be brined in order to be wonderful - or do I need to try kosher ones?

Not yet, but I'll be looking for it to arrive in NYC (if it hasn't already).

Almost exactly the same sunrise as I'm sure you get up on the island! BTW, forgot to mention that the building on the right would be right up @Kerry Beal's alley, as it's a hospital facility with a long history beginning in 1885...https://en.wikipedia.org/wiki/Gouverneur_Health

Lucky you - we have the other 91%.

This is the piece of equipment which helped me tear my rotator cuff. Baratza makes an excellent product. When we had our apartment in DC, I bought one (I believe the Maestro) for Significant Eater to use for her daily grind. Worked great. I probably should have kept it as a backup, but I sold the contents of the apartment when we no longer needed a place down there. You hoped! My Rocky is still going strong after a decade - gets cleaned "regularly," but definitely overkill for Moka pot; when I use a Moka for a quick afternoon pickup, I tend to grind the beans a little more "finely" than I do for a pour over, but not as fine as when loading up Silvia.

They're really not leftovers, per se, as I never put them out or platter them in the first place. I tend to buy 6 oz. of product, and platter 4 oz. of product (ymmv) - though I do tell my guests there is always more lurking around somewhere.

And when there's just a schtickle of nova left over, getting a little worn out looking, it's time for lox, eggs, and onion - with some toasted rye!

Though the sable is, sadly, gone.

Yes - a 1/2 oz. serving of each of the 4 items is more than enough. I've gotten quite good, over the years, at knowing how much appetizing to order for various sized parties. And I've gotten expert at having enough left over for a few breakfasts for Significant Eater and me!

But when you think about it, it's certainly not anywhere as expensive as jamon Iberico, hand sliced!

It has actually gotten (almost) as expensive as the sturgeon! Fear not, that it's not available locally. For it's available to all: See here.

I've got a lovely, hand made by a girlfriend a long, long time ago, pottery thing, which doesn't hold much, but serves its purpose. Everything else is on hooks here and there...

The mishpacha came by on Saturday for brunch. On Friday, at 9 AM, I was at Russ & Daughters, waiting on line while a million tourists pretended they knew how to order appetizing. They didn't, but I hung tough: Clockwise, from top left: smoked sable, Scottish smoked salmon, R&D's famous whitefish salad, Gaspé nova. Primer. Also, 2 styles of pickled herring, 2 types of cream cheese, assorted bagels, black bean salad, house pickled onions, beautiful tomatoes, capers, etc. etc. Melons and berries for dessert. Twas good.

I'm big on washing. Even if something is triple-washed, it get re-double washed right here in my kitchen. Melons, stone fruits, veg all get well washed, many with a soapy sponge just for that purpose.

That's a good one, @KennethT! I was quoted some insane price to run more amps up from the breaker box - which is 15 floors below me. In addition to "coop approval." Also, while not atypical for buildings the age of ours (60 years, now), today apartments come with more amperage, as there are way more appliances to be plugged in.

No complaining - I have 60 amps for my whole apartment! Try running 2 air conditioners, various other appliances, etc. etc. By the way, why cook beans (in the summer) any other way than the Instant Pot?

Get home from a short road trip, raid the fridge and pantry: Macaroni with sausage (Aidell's chicken artichoke, I think - and it's good), spinach, tomatoes, Parmigiano, etc.

I have a real, heavy duty French one. It's somewhere buried deep in a closet.

Yes - only adds to the charm.

It's really summer, so...gazpacho. Corn, tomato, scallion salad. Not the prettiest, but it was tasty. Spanish rice with chorizo, chicken thighs, saffron, pimenton, etc.

People complain more bitterly on Houzz than on almost any other forum; it's kinda fun to read all the miserable bastards, especially when I'm not one of them! I like my Caesarstone; yes it has its issues ( I don't know how you got away with wax on your Caesaerstone, @Katie Meadow, as that's usually the cause of problems!) but it's a fucking kitchen, and kitchens get knocked around, and smashed, and heat, and steam, and pets, and kids, and visitors, and idiots who feed your pets who wear heels onto wooden floors, etc. etc. This. Don't get me started on what stainless stove tops look like after a few years!

Always read the fine print, no matter what you install. From Neolith: