MaryIsobel

Don't care for lamb, but that looks delicious!

Like you we don't eat out any holidays but especially Valentine's Day! We're having friends over for gumbo tomorrow night and my daughters are taking me out for brunch on Sunday - so Valentine's dinner for us will no doubt be leftover gumbo! I haven't decided on a dessert for tomorrow yet but there will likely be leftovers of that as well.

Well done once again Patti!

I never make stew with whole pieces of chicken - always bite size pieces of meat and veg in a thick gravy. Same with beef stew. My soups are closer to "stoup" - very thick, lots of diced veg and meat and lots of barley or rice or noodles.Different strokes.

Thanks - Ilove the planning part.

That is one of the few "hacks" that I have tried - it is definitly easier on the old arthritic wrists than the convential way. That being said - one of my husband's contributions to my cooking is that he is The Grater of the Cheese. He doesn't have hand or wrist issues, so is happy to comply!

Have never had Somali food, nor goat for that matter - it looks delicious!

In loking for somewhere that we've never been, we're looking at Montenegro and Croatia -- have you been to either?

We go to a lake for a fishing derby, late June every year. The place is over-run by ground squirrel (similar to groundhogs.) Our dog will sit by a hole and wait for ours and then suddenly lunge, snap their neck and walk away. I felt so bad and embarassed until the owner told me that they were going to put him on staff as they have been trying to cull the little critters!

Brings up an interesting question. What is the line between a soup and a stew? I would call your chicken dish soup, due to it being in broth rather than gravy.

It looks pretty to me! That is one of my favourite "I need something but have no energy" meals. Another iteration that I like is a sweet potato with baked beans.

I love black cod, will have to try it with a miso glaze.

No such thing as fresh passionfruit in our little town but I can buy frozen pulp in a Mexican place nearby.

I love anything passiond fruit but would never ahve thought to pair it with oysters! I can "taste in my mind" the combonation and I like it!

Definitely going to try this and thanks for the tip on doubling the sauce. We call my youngest sister Double Saucy. She loves to cook and eat but automatically doubles or triples the sauce and in restaurant always, always asks for double sauce.

That looks fabulous! What did you think of it?

Thanks Liuzhou

We use paper plates when camping - uses less water and we burn them in the fire. We also use a dishpan in the sink and since it is just grey water, we can toss it and not fill up our holding tank.

I'm sure this is inaproriate now but back in the day we made Purple J*sus. Every kind of booze and some mix and a couple of cans of frozen juice and some fruit, all mixed up in a kitchen sink and enjoyed byy all.

That was basiclly my plan but with pork, rather than beef

Wow - that has me salivating! Will definitely save this for Dungeness season. My husband and a buddy regularly set traps for Dungeness and often come home with their limit. I may be biased but I think it is the best tastting crab.

I searched and couldn't find such a topic. We have recently subscribed to OddBox - which is similar to Misfits so occaisonally I get things unfamiliar to me but I love the challenge. Last box, I got "Seafood Mushrooms." They look like enoki mushrooms on steroids - they are about 8" tall. Google tells me that some people say they taste like shrimp or lobster and that's fine with me. I was planning to add them to a stir fry tonight. Have you ever had them and/or how were they cooked? If there is a more suitable topic within to post this, please advise me.

I love chili crisp and put it on lots of things, my husband likes it too but swears he can smell it in the house for days after it is used.

What a huge, eclectic menu!

I could see it being a fun one-time thing to do with young kids, but I would do it on a picnic table outside - not in my house!