TicTac

Robuchon's mashed potatoes. Half butter, half potatoes, bit of cream. Case closed!

Not sure how small the Iguanas are in FL, but the ones I have seen are large and will not fit through the wire, and certainly will not chew through it. IMO, it looks far better than a square mesh wire option. Either way, frame it, use your fence as a back drop - and make some nice 'rustic' swing doors that are very wide so you can access the garden to weed and prune. Lastly, drainage holes are key - make sure you put them in a place where your property is slanting away (or create some viaduct to run the water elsewhere to either be reclaimed or moved off property).

Peppers popping - Aurora, padron, Aleppo , Serrano, basque, Rosso Italian red, poblano and Pueblo tomatoes will be started this week

Turned into - Puréed wild mushrooms, wild asparagus, orzo and prosciutto bits / parm

I would get some chicken wire and build a cage - top of the fence, frame it - and make wide swinging doors to open and access the produce. Otherwise will be tough to allow for growth and gain access. As @dcarch mentioned, I too would drill some holes to allow for drainage. Rot/mold might become an issue otherwise.

A few recent uses - - Chorizo sausage (the loose un-cased variety) for tacos - Ground Pork/Eggplant (or any other veg, really) Chinese style dishes - Laarb

Beautiful photos as always. And if you like Hamachi, do yourself a favour and try Kampachi (the belly, and the collars - some of my favourites!)

Part one of wife’s birthday celebrations - duck ‘poutine’ with seared and smoked Duck breast - mushroom demiglace and truffle cheese One of the better Canadian merlots cheeses

Is that in the Atlantis series? Expensive pots! I am looking for a 4qt and 2qt pot - the Fissler line really appeals though I have yet been able to determine the difference between their Original-Profi and Pure-Profi collections. Alternatively, I am talking to a guy online who has a 8 piece All Clad MC2 collection and is asking $650 for them - don't need all the pieces in that set...but its a decent price...

Nice first photo. Assuming you went with the Sony? Certainly new technology, takes some time getting used to. Let us know how you like it.

I was going to say the same. Raw baby asparagus are akin to nature's spring sugar!

Not sure I have ever contributed to this thread, not because I do not eat lunch but it is typically not noteworthy. Today it was both appealing to the eye and taste buds - leftovers repurposed!

@Duvel - Clearly you have always had a good taste for beer (as your namesake suggests) but when I still drank beer, that Delirium was my ultimate favourite. Fantastic suds!

70th Birthday is certainly one to be celebrated! Though I am clearly unaware of her tastes, I would say gravlax would be something that can be made ahead, travels very well and certainly has a 'wow' factor for a special occasion. Happy to share some recipes I use if that is of interest. Crusty breads to go with cheese and the gravlax are also a good idea. Perhaps a chicken liver mousse / pate? Some pickley things (and perhaps a chutney of some sort) would also go well and help cut through the richness of both cheeses and mousse. If you go with the gravlax I like to use a balsamic/mustard/dill/caper sauce. As far as sweet things go, my grandmother used to make a vanilla 'crema' and she would put fruit preserves on the bottom and sometimes top it with crumbled biscotti. Travels well, easily made ahead. You can also freeze it and bring it out 30-45 minutes prior to serving and it becomes a semi-fredo.

Had to share... I will admit one of my (few) guilty pleasure snack are potato chips. Recently I have found my new all time favourite brand - Covered Bridge. Dark russet potato chips - super crunchy, fantastic flavours...oh these will be dangerous... https://coveredbridgechips.com/en So far I have tried their Home-style Ketchup, Creamy Dill Pickle and Crinkle cut All Dressed. Oh boy. If you like potato chips, do yourself a favour and track these down!

Another one I learned from EG actually was pickled/marinated button mushrooms. I think it was @Shelby who turned me onto them. Addictive stuff. I was the only one in my family who liked them, but they were quite good! Mushroom patties/burgers would be another good application for an excessive bounty.

What a fantastic problem to have! What other varieties do they grow? I will admit portobello's are not my favourite shroom, but I have found that if I remove the skin and gills (an old chef who I apprenticed under in a previous life when I thought I would take that career path taught me) they are quite nice, especially grilled with some ramp oil/butter inside the cap.

Prep of sauces : Crispy gnocchi / porcini & shiitake sauce / crispy smoked sausage / parm salad - newish dressing; aged balsamic, sweet soy, lemon, fresh mayo, Dijon, olive oil. If it gets the kids to ask for seconds, it’s a winner. wine - Roero Arneis cheese for dessert

Truth be told, as much as I love the squash/zucchini - it's the flowers that I truly love and adore. I grew up with uncles who would grow dozens of plants and the flowers were the ultimate part of the plant! Usually we would saute with Egyptian shallots, garlic, chili in olive oil and deglaze with white wine, some garlic chives in the end and eaten on crusty bread. Though stuffed and tempura fried also sometimes made an appearance. I also learned last year that the leaves of the plant when younger are edible and quite tasty!!!

Patty pan squash, early prolific straight neck squash, green zucchini, and a green/white striped heirloom variety. So I guess not all TECHNICALLY zucchini!? But that's what i call 'em!

Pepper seeds are in seedling trays, on a heating vent - under cover. Fingers crossed. Quite the variety this year, we have Serrano, Poblano, Aleppo, Basque, Aurora and Pueblo. And some red Italian varietals I forget the name of. 2 more weeks, and in go the heirloom tomatoes - I am thinking another week or two later, Armenian cukes (actually melons) and a few types of zucchini.

Actually if you add a touch of oil to a hot pan and put the day (or 2) old corn tortillas into said pan, they can come out quite nice. P.S. a bit of char is a good thing on your tortillas!

Wipe or not, that sounds awesome. Extra sauce?! Yes please!

Hah! Forget departure, you might just create lift-off after the combination of the two! I have heard re: beans that some baking soda in the soak can help minimize after effects. Curious to hear if you have any other suggestions.

They also make some big, bold 'other things' post consumption! 😛