sartoric

We also had some blossom end rot on baby romas. The gardener uses Epsom salts regularly, and also for the end rot crushes eggshells to a powder and applies around the base of the plant.

Here's the meal... Snapper fillets with a white wine, tomato and garlic sauce. Served with pan fried crispy garlic potatoes with crumbled pork & fennel sausage, plus a baby spinach, mushroom and bread salad with sausage vinaigrette. Poetic license is entirely at the discretion of anyone posting to this thread, so I've made a few alterations to @Lisa Shockmeal suggestion. I had no fettuccine, so I used a potato substitute, and seeing I had a partial sausage......and the white wine was already open. The snapper got very lightly coated in seasoned flour then pan fried in a butter/olive oil mix and removed. I deglazed the pan with white wine, concasse tomato (lol, had to look that up), my homegrown chilli flakes and crushed garlic. The potatoes were cut into 1 cm bits and sautéed in lard with garlic & half a crumbled pork and fennel sausage (strike me down now my arteries). I made a vinaigrette with sautéed crumbled quarter of same sausage, red wine vinegar and EVOO. Some garlic sourdough was cubed and toasted in olive oil. I combine baby spinach, sliced button mushrooms (marinated in lemon juice, olive oil and pepper for an hour or so), the bread and the dressing. Plate, eat, swoon.

Chinese egg noodles in stock, (ramen style) with soft boiled eggs, cubed fried tofu and sautéed sliced mushrooms. A million seasoning options, wasabi sesame seeds perhaps.. Shredded well washed leek green to garnish.

Ha @Lisa Shock I think you missed the bit about no more than 10 items on the list. Poetic license prevails though, so I will put my thinking cap on !

24 hours have flown by, thanks to all for your suggestions. @Smithy and @Okanagancook very much food for thought, perhaps as a weekend endeavour when my kitchen hand is around. @gfweb this is seriously my style and likely to be cooked later in the week. Can you expand on the sprouts slaw please..... @Lisa Shock please get your list ready to add within 24 hours and stand by for my snapper dinner

Pork and pineapple stir fry with broccoli and tomato. PS you still have nearly 5 hours to get suggestions in for "create my meal".

I learnt something new - thanks to you & google. I see plantains sometimes, and will try this.

I often find myself standing in the supermarket amidst the myriad choices, list in hand, thinking, what am I going to make for dinner tonight ? I end up buying a variety of stuff, then spend hours poring over books and the Internet for inspiration. So, let's play a game.....I'll go first. 1. I provide a list of what's on hand. 2. You have 24 hours to make a suggestion. 3. I cook the suggestion I'm most intrigued by and report the result. The person whose suggestion gets cooked goes next, ie. provides a list, seeks suggestions, cooks the meal, reports the outcome. Rinse, repeat, and the game continues. We could get some wild and crazy meals out of this. Assume basic pantry items, eggs, sauces, pasta, rice, herbs, cheese etc are available. No more than 10 items on the list, obviously you don't have to use them all. Here's my list.. Red snapper fillets Leg of lamb Pork & fennel sausages Chicken drumsticks Brussels sprouts Baby spinach Button mushrooms Tomatoes Create my meal !

Chicken, leek and mushroom casserole. Served with potato/parsnip mash and broccoli with toasted crumbs.

Thanks for that @Tere I forced myself to read the whole list. It's my understanding too that it derives from CRS. I knew about 50 % of the rhymes, although many wouldn't be used in the context given (well, maybe in 1910).

Correct, it's very much an Aussie thing. I have it with meat pies, sausage rolls, and pasties, some people reckon basically any baked savoury things are fair game.

@Auro that looks delicious, one of my all time favourites. Can I ask, did you brown off the meat after marinating ? Did you use a pressure cooker ? Thanks in advance

This is ham hock and pearl barley soup ex freezer. Served with tomato, onion and cheddar toasties. I sprinkled some dried mixed herbs on the toasties for an earthy flavour. I could live on toasties.

Beef and Guinness pies using leftover Irish stew as filling. Rather nice they were....despite the pathetic decorating attempt of only one. It was supposed to be a gum tree, sigh. Dead horse (tomato sauce or ketchup) is mandatory. The filling held together well.

What goes into the freezer must also come out. Lasagna made a few weeks ago. Served with buttered toast. Reheated in my BEO (boring electric oven).

Here's my kitchen remodelled in 2007 shortly after we bought the house. The plan had been to live with the original kitchen for six months. One night a month later, we were making risotto on the ridiculously small electric stove. That fast tracked the renovation. Where the stove is now, there used to be a wall and doorway into a useless space. We're happy with it mostly, the pantry has pull out shelves/drawers, as do many of the cupboards. Above is looking west, best to close the blinds late afternoon to avoid seeing the dust. Form the other direction, towards the dining room which rarely gets used. Through the windows (north facing, a good thing in the Southern Hemisphere) is a full length deck 9m X 3 m which is where we usually eat. The kitchen itself is six meters long, with lots of storage I still manage to fill.

Thank you, you're right, they are the ornamental ones in my yard.

Irish beef stew.

Yep @Tere, I think I'll be dragging out the tabletop burner too ! We've been similarly fussed over enjoying hot pot in Saigon.

Come on down @rotuts, you'd be more than welcome ! Yes, I have been to New Zealand, a seafood chowder paradise....

Lamb cutlets marinated with Harissa, lemon juice and olive oil, with tahini sauce. Served with sweet potato mash, sautéed zucchini with mint and olive bread. Partly eaten, perfectly pink.

We have yuccas in front of our house, I wonder if they're edible. Can you post a photo of the next yucca ? Meal sounds delicious btw.

To chuck in an Australian perspective I just checked the can from last nights tuna patties. The ingredient list is 81% line or pole caught yellow fin tuna, 17.5 % sunflower oil and extra virgin olive oil, sea salt. The size is 185 g ~ 6 oz, and cost was AUD $3 although it might have been on special. The brand is Sirena, to me it's as tasty as the tuna of my childhood. A favourite then was tuna and sweet corn mornay on toast, mmmm.

Done ! Second week in July it is. Canada's been on "ze list" for some time, and I know it will take absolutely no effort convincing he who must be fed

What you have when you can't be bothered shopping for a week. Tuna patties, baked not fried, made with couscous, chopped capers and onion plus an egg. Served with scraping the bottom of the veggie crisper salad - tomatoes, onion and celery leaves.