Annie_H

I gave up on mangoes and avocados a half dozen years ago. Until I found by accident the champagne mango. ---a marketing name so seems to be atoulfo and/or honey. I've only had a handful of varieties over the years. A couple weeks ago I purchased a case of 15 champagne. Small and pale yellow when ripe. Tender and creamy and like Elise says above, almost no fiber. The pit is small and thin. I froze half, a couple went into a hot sauce fermentation. Two still in the fridge. I think I paid 17$ for the case of 15. Similarly the avocados are tiny but very small pits. Very dense for their size. 6 for 5$. I don't blink at cost being so good and very rare to get even a hint of brown in the flesh. Previously avocados from any market were a roll of the dice. One in five would be horrid inside and barely ripe. In the three years I've been getting the small avocados from the same/similar source, maybe two have had a bit of brown---one was hidden and lost in the back of the fridge. (way over ripe)

PalouseBrand beans and grains is having their 'stock up for Fall' sale. Free shipping. PALOUSE I'm out of red wheat berries and lentils and always need garbanzos. Wheat berries can be ground into flour, sprouted 24hours and into grain breads, or sprouted for wheatgrass. Or just cooked like regular rice/grain. I use wheatgrass in fall soups like roasted garlic, leek, and potato.

AKA 'Bollywood' slaw. I've posted before my 'sweet baby' cuisinart. A wedding gift in 1989. Then they discontinued this model mid 90's. Monster motor, small footprint. Side shoot with a grater blade and a slicer blade. Purrs like a kitten. I can make a half dozen salads for a crowd in 20 minutes--as long as the veg is washed 'mies en place' ready. Side shoot keeps going. Just switch out the bowls. Or easily put in the slicer blade for a different salad--fennel, celeriac, radish, celery....press firm for thin, light for a bit thicker. No emptying the bowl. It side shoots. Way too complicated for the basic home cook. Too many parts. I have two back-ups NIBox. The manual is a disaster without clear instructions. Hot item on e-bay. I have my back-ups but do check randomly for gifting. Gave one to my sister who can't boil water. (no joke) Helped her through two simple salads and a salsa. (she gave it away being ADHD). She can't fit the lid at all. Let alone the misc parts and blades.

BLTAvocado. I do toast my bread but toasted side in--just broiled top side, no toaster here. A sturdy bread like a boule, I like a soft top and bottom. Spicy chili crisp potato salad, roasted golden beets and greens, everything-in-the-crisper-drawer slaw. Perfect firm/ripe heirloom pineapple tomato. (hidden).

Nice haul. This is about half. Put away the pasture raised baby chicken(frozen solid), eggs, Persian cukes, petite toasts--2 for 3$. Ordered 2 packages of butter---they sent 3. And a box of odd peanut butter rice crispy treats I did not order, lol. Everything else was perfect. Nothing missing. Good favorite skyr yogurt. price is for two. (2ct). Avocados from Laredo, TX. Ginger 1$. Nice looking brocollini!

I don't care for plastic either. Would have been a big mistake. I do have a set of melamine lunch plates for children. BBQ's and buffet style events. Fun patterns. I think they are dishwasher safe but no microwave. DH has been working long hours since Wednesday and all weekend. Making some of his favorites. Up at 4, home after 10pm. Peppered baked salmon, shrimp, and merguez. Plumped the sausage in a tBsp of water and olive oil, then into the over to roast with the seafood. Garlic chips and fried shallots using the purchased chili crisp oil that turned out more oil than 'crisp'. Caesar-ed greens. Kales, chard, escarole, romaine.

I should point out that I think the same company has melamine. At one point I had a few different glazes in my cart but missed the material content. Some things, like dinnerware, I would normally purchase in person. But the price was right. If they sucked, no big investment. I've been looking for a while and would find one I liked and always out of stock. Had to flip a coin and sent a text to my husband---"DO NOT complete/send the Amazon order". I almost ordered the plastic ones. If I order again, I might choose one of the other dark ones. One of the dark brown seems to have a smooth glaze but the same size and shape. I don't mind mixing ramen/noodle bowls as long as they are similar dark in color. We are not entertaining much these days, but a friend recently divorced is always welcome. Usually stays for dinner. A shame to have this meal planned and not offer the same plating experience.

That was easy. In my amazon cart last month. Tried and true being in a few oven heats and many dishwasher loads. DH has slippery fingers but no breakage so far. I broke the last 'trial' bowls--just one but this seems ok so far. I might get another two back-ups. --Not a meal we would serve to guests so I do not need a dozen. I purchased during the last 'amazon deal day' but that is becoming odd and not so great. Nice bowls even at this price.

Spicy noodles with white miso/ginger/seaweeds. I'm liking my new bowls. Always heated in the oven. They hold the heat well with a heavy base. The wide shape keeps fresh ingredient out of the hot broth. Very stable. Easy to pick up at the table and take a warm broth sip/glug. The upper edge cools off just enough--not too hot like the broth in the base 1/3rd. (that bottom base with the broth holds heat really well) I broke one of our earlier trial two bowls and missed the shape but this is better. Noodle bowls might be twice a week now. DH home at 11pm last night. Low oven kept his bowl warm. Various add-ins stacked in the fridge. Broth he heated on the back burner 10 minutes. (he knows the drill) Miso broth poured over and pooled into the avocado. Noodles are fresh/frozen--heated in a spicy kimchi broth. They soaked up all that broth so many separate flavors--crips, chewy, earthy, spicy. I made garlic chips and crispy shallots but not needed.

I know artichokes are not local to NY, but one of my favorite markets has them once a year and gorgeous. They support local but need to offer other veg to survive. True butcher and fish monger. Seeing the fish monger filleting big cod, I asked for a few heads for stock. "come back in 15 minutes"....I had three heads for stock, but even better I had six cheeks and three tongues/throats for a delicacy appetizer. Adams is just 5 minutes off the NYState thruway. Kingston. 4 locations now. Story's is our farm stand favorite. On the way to weekend Catskill road trips. The Farber farm sells local but no website. They sell to NYC restaurants. Angus beef.

Seafood has jumped up 30-40%. Not all but most. I have a good rotation now. I spend about an hour Sunday mornings and check just a few markets. We are seasonal so I support local farms this time of year. I check FreshDirect, Misfits, and get a local Farm share for proteins every three-4 months--WaldenLocal. FreshDirect is a local delivery that has good prices being a distribution center without the overhead of a grocery. Every two-three months. Misfits once a month now. Watching for sales gives us some seasonal treats like the lobsters, oysters, salt cod, lamb ribs, noodles, pastas, case of mangoes, and some wonton wrappers for the freezer. No interest in Costco these days. Or our local Italian market that started over-salting their sausages a few years ago. Sadly not on our rotation at all anymore. Hilarious four generations small grocery singing on the loudspeaker non-stop.

I have a small shoe box sized drawer in my freezer--came with the fridge, that I can pull out onto the counter. Holds all the 'smalls'--parm rind, extra chipotle peppers from the tin, etc. Previously, I used the door shelf and all the bits into a bigger gallon zip-lock.

A few of the breads made with sprouted grains. Very old pic.

I've been making various sprouted grain breads for years. First I've heard of GABA as well. It is basically a plant when sprouted. Every grain/seed has a germ, the embryo. surrounded by the endosperm--its suitcase full of nutrients to assist in feeding the germ to help it sprout once moisture is added. sprouted grains explained Took this pic last night. The grass looking greens are wheat berries grown as micro greens next to some pea shoots. Completely different nutrient profile than the dried seeds/grains. For breads I just look for small tails, 24-36 hours, then blendered into a slurry.

Lamb chops over a fresh fennel and celery slaw. Lacinato kale and hatch chilie sauté. Quick pickles. Cooked all 4. The other two will be something easy tonight. Undecided.

Four flat packs of smoked Hatch with smoked garlic, onion, and tomatillo. Freezer packs. I can break off a half or quarter easily for winter salsa--add fresh green onion/cilantro winter months. Good spice. Not too much. Heat is present forward but sneaks up in the background minutes later.

We had three in rotation at that time. Mid-late 90's? It has been so long ago. The one with the KeithHering art lining the walls we were wed/ engaged. Maybe 'ISO' ?. DH might remember. Sushi at that time was a two/three times a month but we let friends often select the location. Only Sundays. Early meals being a work night. Love a sushi bar seat early evening. Lots of 'try this' freebies being regulars. Have not found similar since. Having a 20+ year relationship is special. Mr Suzuki would ride his bike down to WallStreetFulton fish market every morning early. Thinking now it was 'Iso'. "THIS RESTAURANT IS CLOSED Iso Restaurant Review: Since 1984, Iso has been king of the East Village’s medium-priced sushi houses. (For the neighborhood’s best sushi, and higher prices, go to Jewel Bako.) Behind the sushi bar is the framed logo Keith Haring did for the restaurant---the design is emblazoned on the waiters’ T-shirts. And Iso himself still makes sushi, along with a young team of three men. The number of chef’s special platters they turn out is enough to make your fingers ache. Forget the regular menu and order from the daily specials list, a mix of innovative and traditional appetizers, sushi, sashimi and main courses."

Looks good and a clean pull. Did you use the ice water bath method?. That is the only way I can clean them easily. I started a small batch with the smoked. This pic was Sunday. Both were bubbling this morning when I 'burped' the big jar. Air locks are so much easier. The gallon jar has a silicone small disc that fits perfectly with a glass juice jar to hold all under the brine.

My favorite eggplant dish, Nasu Dengaku Our favorite EastVillage sushi joint closed 15+ years ago due to retirement. Mr Suzuki's daughter took over for a while--even featured in the NYTimes but lacked the passion. Finally cracked the recipe code a few years ago due to internet searching by accident.

I posted a page back but I'll re-cap. Sunday I filled my smoker with Hatch chilies and a tray of tomatillos/garlic/onions. Heating up I added two salmon fillets and some merguez on the lower rack. (half frozen). Gave them an hour of heat/smoke once up to temp. Finished in the oven to roast a bit. Half went in the fridge for last night, warm. But excellent cold in salads, croquettes, chowder, bisque. It is tender but flakes. Everyone seems to have a favorite method for hot smoked. I don't use sugars or long smokes. This brand I see does not use sugars. hot smoked salmon While smoking the peppers, I made a mixed grain and RG beans and some salads--corn, potato, quick pickles, and caprese. Mixed grains are always a bit different as I stock so many. This one is wheat berries, wild rice, quinoa, and lentils. Most from Palouse Beans are RG Marcella, and Vaquero. ( trying to retain the dried blk/white color by rinsing). Garbanzos I spiced and roasted and have not used yet except in our lunch salads. I'm low on Palouse grains/beans but will wait for the next RG delivery.

Grain and bean bowl--hot smoked salmon, crispy skin, prosciutto bacon, kimchi, kale, white miso/hijiki broth

A few weeks into the initial lock-down, a group of young co-workers asked me to join a texting recipe exchange group. All in their early-mid thirties. Two have toddlers. Not one of them cook at all. TJ and WholeFood shoppers--FreshDirect for bulk staples. Milk, eggs, etc. Bagged salad kits, TJ frozen food meals. Small kitchens and tiny fridge/freezers. About that same time, Zwilling on-line had a pandemic 4 quart Staub dutch oven for 99$ free shipping. I suggested a decent chef knife and a good cutting board--minimum 15inch wide--best 18". They all purchased the Staub and still thank me. Oxo cutting board over wood since I knew they would not know how to care for a Boos. Sticker shock when I suggested the Victorinox. (under 50 bucks). The Mercer culinary is 18$. I have two similar 8inch at the beach home purchased 20 years ago from a downtown restaurant supply that we used to teach our young nieces and nephews knife skills during week long family reunions. Mine have similar heafty handles and nubby plastic that seems comfortable for many different hand sizes. (DH hides his good knife and I hide my egg pan from house guests). Not everyone needs or has a kitchen tool/pot/pan obsession. Or knows how to take care of them or cares. One of my co-workers loves her chef knife she uses but it is a steak knife with the serrated tip so it does the job for her fine, 😂. (she did not know it is a steak knife) Most of these co-workers are back to pre-pandemic habits but they learned so much at that time. Some are still baking bread but every couple of months. Not twice a week. One husband advanced to Forkish pinch-and-fold and purchased a book or two. Now pizza is his obsession. *I sent out many packages of yeast for a few months.--Costco container in the freezer. Most purchased flour for the first time but did not know why or that yeast was hard to find at the time. Or that yeast was needed for bread.

I do the same. Ordering less often---every 2-3 weeks now but do stock up on favorites. I've come to expect out-of-stock items or no-longer items. Something as simple as the Faulk sea salt I love and have a few boxes now. It is ground fine like powder so I no longer need to spice grind sea salts. Stocked up on the ThreeLittlePigs offerings and the shelf stable gerkins, olives and the toasts--2 for 3$. Pastrami and prosciutto in the freezer. Last order they sent 4 packages of proscuitto--ordered one. (!#🤪) My pantry and freezer is healthy/full now. I like all the sausage especially the merguez.

I soaked three 1/2 pounds last night and simmering away today. And a mixed grain--wild rice, wheat berries, quinoa and lentils. A few choices for 2-3 days. Smoking hatch chilis, tomatillos, and a couple salmon fillets, a few merguez links. I am also surprised when I get the notice for more RG beans but always welcome the variety once in the pantry. (I think) Is it quarterly?. Maybe 3 times a year with the free shipping code might be best? Always a great quick gifting item so no complaints here.

I have a few favorites in rotation. If you experiment in a new posting thread I will chime in. I have a dozen snap-top jars for various condiments and chia breakfast puddings. This week I'm freezing mango and sheets of puree. --ginger, mango, lemon. I'm not vegan or a hippie but I like it with a bit of dried fruit and nut granola and skyr yogurt. Soaked overnight in coconut water or chocolate milk. 4-5 variations in rotation. 7-8am snack--that is all I need most days skipping breakfast.