Jacksoup

Thank you so much for this blog. Am loving it. Makes me want to find and try dove. There must be some in Northern California.

Ordered my CSO today. Stovetop/microwave/oven combo(from the 80's) died yesterday which has prompted an entire kitchen renovation. Long overdue. So I will be living with CSO and Instant Pot and BBQ for the next couple of months. Did buy a new microwave and put it on the useless stovetop

I can get one for basically free with a rewards program at work. I'm just wavering because I have minimal counter space. But if I buy a rolling island I could fit that and the Instant Pot you enablers put on my counter. What's stopping me is the combination of steam bake/steam broil and all the different ways to use it. Does it become intuitive? I do have notebooks per @rotuts suggestion

@kaybthanks for the link, just ordered mine

I like that market on Fulton

Yesterday's 'maters. Plus cukes and basil but no picture.

Here's the last of the plum-palooza. $2 dollar bill for scale. If you're on my Christmas list, you're going to get plum chutney.

Thanks for the trip to Manitoulin again. I, and I'm sure, many others look forward to your trips.

It's plum chutney from this recipe http://www.epicurious.com/recipes/food/views/spiced-plum-chutney-239836, It's addictive. Would have labeled pix but am fairly new to posting pix and commentary so gave up after one feeble attempt.

@Shelbytook this photo for you

@cakewalk Yes it is the Marion Burros recipe. I hadn't thought to mix basil and plums but that's a great idea. May try it this weekend as the plums are never ending.

@sartoricthat looks like my kind of dinner. And beautifully plated and photographed.

Wow, just wow. And you've cooked from all of them. I tend to read mine for inspiration but then can never remember which book/recipe inspired me to buy all the random ingredients. At least I remember that part, need to be more organized

@JoNorvelleWalker. We are seeing some end rot too. Don't know how to prevent it. Any suggestions? Most of our tomatoes are just starting to turn red.

Today's pickage. Cukes, sweet banana peppers, sweet Italian peppers(that's what the tag said @Thanks for the Crepes) oregano and basil. I need to stay on top of the basil and de-head the flowers.

@Shelby here's trimmings from the basil for tonight's dinner. We have 12 plants and my plan is to make lots of pesto and freeze it. Behind the basil is the plum torte I made today. Not pictured is the plum chutney( very good) and the plums currently dehydrating. Oh and the two more bags of plums.

Yesterday's pickage. Not showing the two more bags of plums.

@Derynplease post some pictures of your kitchen. I'm having a hard time visualizing

@Thanks for the Crepes. Was at the grocery store today an saw an Anaheim. Here is the side by side comparison. The store chile is on the bottom. They look remarkably similar so you must be correct. Chiles rellanos coming up!

@Thanks for the Crepes. Hmm, they may be Anaheim, I'll have to double check. The actual gardener is Italian and that's what he calls them. But he usually leaves the identifying tag stuck in the dirt next to the plant. I'll try to remember to take a look.

Some of yesterday's pickage. Lemon cukes, Armenian cukes and regular cukes. Yellow cherry tomatoes and Italian peppers. Basil is cleaned and in the fridge ready for pesto making.

First batch of dehydrated plums. They taste great and have all been consumed in two days. Now two more large bags to process. May have to get another dehydrator

Then the small collection of cucumbers the largesse of lemons and excess of eggs, we have chickens too. Lemon curd is on the way.

Part of the plethora of plums, soon to be dehydrated.

Oh hallelujah! I can't wait to see every food adventure and cocktail.