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@eugenep, sorry for my delay but I've been living it up in St Louis with a few eGulleters (click). I find that leftover grain (seasoned) works very well in bread. Also, my pizza dough method (bread machine) uses very little yeast and then sits in the fridge for 3 - 10 days. I think this delay adds to the flavour.

This looks lovely! Recipe? (eGullet search did not help). Earlier this year I was really really sick with "flu" which lasted for 45 days (during which time it morphed from "flu" to something in my lungs). Drugs didn't help much. Eventually it went away. As it turns out, even one of my doctors got it!

Also, you'll need less liquid in a sous vide dish (because it won't boil away).

Georgeous! What's in the rice?

Definitely interested, @kayb!

Dinner was absolutely fabulous! Drum roll. And here are the delightful Chris and Karen Hennes

You know, I really was thinking of going to Kelowna next year . . . 🤣

And Margaret was going to bring me too.

I don't agree with #10. I need many cookbooks.

I know someone said no wine glasses but I'd like to tell you about some friends of mine who asked for pairs of unique wine glasses, one pair of wineglasses from one person/couple. I remember going over to their place some time after they had married and they had a shelf in their dining room (we were all poor in those days) chock full of pairs of interesting wine glasses (most of them pretty cheap). When they break, they break. In the decades since, I've always thought that was a brilliant idea.

These husk cherries were purchased Saturday from the St Louis Farmers' Market on a guided tour by Rob. These same husk cherries (well, not exactly the same cherries ) were part of the dinner at Bulrush. See the pork coppa dish. . These little fruits are incredibly sweet and tangy. In my dish below they were added to the pan for the last minute. The ravioli was stuffed with mushrooms. Sauce was frozen basil cheese butter. And, while the dish doesn't look like much, it was truly great. Ravioli came from Midwest Pasta Company (according to the Italian markets from The Hill, the last shop in St Louis which sells fresh pasta). We had to empty our cooler full of salami, apples and bread, so we could each bring home fresh pasta (a combined total of 9 boxes!). Tonight DH and I will have our last box of ravioli, this one stuffed with roasted butternut squash. (sorry for the sideways photo; it'll be right side up if you turn clockwise)

@gfron1, good news. Where should we meet? (Please pick something obvious in Tower Grove Farmers' Market because I'm not familiar with St Louis)

National Weather Service shows flood warning for St Louis. Should we worry? (Coming from Illinois)

Ooh, I'd like this! How early do you usually go?

We have a lot of other grains: bulger, toasted kasha, quinoa, oats, barley, brown rice, red rice, wild rice, and some I'm forgetting. Sweet potatoes. I admit that I'm a breadoholic, I blame it on my dad. I have a bread machine. My favourite bread comes from Bread In Half The Time from Eckhardt & Butts which is a combination of bread flour, white whole wheat flour and semolina. It's wonderful as is for about 3 days (DH doesn't eat much bread). After 3 days, I toast it. It rarely goes blue . . . Another favourite bread uses up all the cheese ends in one's fridge. I have a lot of bread machine recipes for different kinds of bread. I just made sweet potato dough in the bread machine and then baked the rolls. Generally, I find that rolls get stale on the second day, so they don't last as long as a loaf. Edited to add: Oh, and beans!

Indeed. Thank you for such an enjoyable trip!

And then you starve to death waiting for the new dish to be served . . . which is delivered about the same time everyone else has finished eating.😟

@liamsaunt, do you make burgers with fresh fish or last night's? Growing up we had fish burgers and bubble & squeak which were last night's fish, and, last night's veg and potato.

I'm sorry for dithering. My friend has jury duty and wasn't released today, she may to go in tomorrow; she told me she has to serve all week. So worst case, we'll leave on Friday afternoon and get in too late for the Friday night dinner. If she's unable to go, I should know before Friday, and then I will come on my own–which day, I don't know yet.

Thanks, Rob, recommendations for housing would be helpful.

Hi there @Kelbo89. Welcome. Here there are many interesting people and lots of great info! What kind of food do you like?

Perhaps fruit leather @rotuts?

Welcome @Silvy. Me too pasta. 😀

Lemniscate, any idea how to make these?

Dinner with friends: Baby lettuces with strawberries, red onion, lettuce, sweet poppy seed dressing topped with almond bark: Deborah Madison's Silky Braised Chard with Cilantro: Topped with: Chicken Smothered in Rhubarb Sweet Potato pull-apart bread rolls And for dessert was tarts with strawberry and rhubarb and ice cream. This is the second try for the Chicken Smothered with Rhubarb. It was better (used cornstarch instead of flour for dusting the chicken (with spices), fresh garlic, onions, less white wine, and most importantly, rhubarb added at the end of cooking, so it still had some tooth). But the real stunner was the chard dish with the rhubarb dish. Those combined flavours were made in heaven!