JoNorvelleWalker

Grow hydroponically, save your dirt! I too grew carnivorous plants, hasn't everyone?

The adventure continues...I realized tonight that I may not have had flour for tomorrow's bread. And, if asked, I was sick of chicken. Prime Now to the rescue! Branzini, and some bok choy for a stir fry! Well for once Whole Foods got back to me about items out of stock. But I was not looking at the screen because by now I was well conditioned they would not. I paid almost a 100 percent delivery tip: two pound bag of flour, two apples, and two organic avocados (on sale). Dinner is chicken. Edit: and I'm still almost out of milk.

Try it and report back! For most exquisite flesh I use 300F when steam-baking thighs. (I can't take much credit for the revelation since the advice comes from the CSO instruction booklet.) Though for crispest skin I go with 450F. Tonight I am doing my usual half Cornish game hen at 450F for 15-20 minutes. (Embarrassingly same as last night's Cornish game hen, actually.) Poultry dysonizing as we speak...

I'd go either lower (300F) or higher (450F).

Not everyone has pull-knobs on her cabinets.

There is a lamb shank and mint recipe by Nigel Slater for which I used Marcella beans with great success. I would love to try the same recipe with Flageolets. Rio Zape I boil up pretty simply, maybe with a bay leaf. They have a lot of flavor. The wild rice I'll be interested to try against my current favorite: Bineshi Ghost. They look almost like different plants. Bineshi is straw colored and Rancho Gordo is almost black.

A Tree Grows in Brooklyn...

My box arrived several days ago. Have not tried any of the new varieties...which I shall not mention due to possible spoilers. I will say, no broken bags this time!

Rio Zape are one of my favorites. I'm looking forward to trying the Flageolet.

The Ottolenghi recipe did not call for peeling beyond trimming. But yes, I'd be open to trying celery root in another capacity.

Last night's dinner... Perfectly unremarkable picture that I'd otherwise not have posted but for the pineapple looking brownery in the upper center. It is Whole-roasted celery root with coriander seed oil from Ottolenghi's Simple (pp 128,129). I had never tasted celery root to the best of my knowledge, let alone prepared it. I rather like the taste and texture. What I did not care for was the slightly acrid coriander crust. If I prepare the recipe again -- which at this point is doubtful -- I shall bake the root on a rack at lower temperature, and omit the coriander entirely. A bit of rosemary might be nice. As it is I was disappointed, and disappointed in Simple as a cookbook. Unlike other Ottolenghi volumes nothing much inspires.

And here I thought if referred to enjoyment of foods that were carminative. Or as Nigel Slater says, for the not easily embarrassed.

I didn't see any information about timing? My current theory is that the sunny location of the Click and Grow (south facing glass doors) gets too warm from solar heat gain. Today I started some seeds in moist paper towels and put them in the bedroom, typically the coldest spot in the apartment. If these seeds sprout I will transfer them to the Click and Grow. Fortunately Kelvedon Wonder is not an exotic variety and I have plenty of peas to play with.

Welcome! Chocolate tempering is also a recent thing for me.

You must have more acreage than I. For my garden I am still deciding but I may include a pepper. Meanwhile my peas are suffering black thumb disease.

When I was growing up it was corn meal mush. I was even taught corn meal mush in home ec class. With mandatory maple syrup. Real maple syrup. Scrapple is corn meal mush with flavoring.

This week's loaves: After mixing 6 minutes on KitchenAid speed 4.

As long as you'll push the corn a bit to the side...

Drive home and check. You know you'll never sleep until you do.

My package of two Multifunctional Bottle Openers arrived. Clever idea, though it pains me how little it must cost to make these things. Nonetheless I think I'll find them helpful.

Fissler with their Cookstar bottom comes to mind.

No Hellmann's?

Paella with chicken, chorizo, pork, and beef...

Welcome!

I shall never again employ a pinch grip with a slicing knife... My project was to prepare chorizo for tonight's paella. last time I sliced chorizo I used a chef's knife for this purpose but the resulting slices were not as fine as I would have hoped. The chorizo is quite hard and after addressing my battery, the knife I chose had thicker blade and thicker edge for applying force. Eventually it dawned that my thumb in the pinch grip was embracing newly sharpened steel. Irony is that the hand restraining the sausage was accoutred in a Kevlar cut resistant glove. Having learned the hard way many years ago following a trip to the emergency room from slicing chorizo with the exact same blade. While they held me for observation, the forever blessed physician was kind enough to sit with my two young children in the waiting room. Not sure hospitals do that anymore.