Annie_H

Change of plans. Needed a quick thaw. That usually is shrimp, salmon, scallops, and merguez being in skinny lamb casing. Everything else needs an overnight fridge thaw. Crisper drawer is full so salads are easy. Merguez in a pan with a bit of water, 'the water method', lid ajar until evaporation, then finish roasting in the oven to crisp the casing...merguez dog style. -I have a whole chicken thawing but still too frozen for smoking. Tomorrow for that. Loaded chili crisp potato salad and slaw.

If I remember correct, the Minami is sticky and the Miyagi is soft. Good choices. I have an unopened 5lb bag of wild rice and a few pounds of wheat berries that are firm/chewy. Which one is used in your chicken dish? I always have a couple packages of boneless skinless thighs in the freezer. Nice recipe for those. Not ordering yet but have a cart started.

I am getting very few food deliveries now. Covid lockdown I did iGourmet a few times. SupermarketItaly maybe twice. Eataly with a healthy gift card. Local restaurant supply Baldor. RG bean club. Misfits. WaldenLocal. Palouse for grains. Nearing out of grains/rice---ordering from HERE via a weinoo recommendation. Looking forward to a few new miso selections as well. So many things I want are out of stock but I'll be patient and order again. WaldenLocal delivery today. Nice story. Took out a loan for their first delivery truck. Now have 30,000 subscribers. Delivering from Boston to Phili/DC I think. HudsonValley New England farms. Quality grass fed. I failed to include the cheddar and feta and local butter in the pic. The pound of bacon ends 4$. Super in chowders cubed. 1/5th a pound diced, (we call them scrunchions). Chicken necks for stock. Great price and meaty.

Took a bit to find it. Seems you still need to meet a 30$ regular selection to get the weekly. By clicking "Confirm," you are purchasing a continuous subscription and will be billed each week that your cart meets the $30 order minimum until you cancel. We will populate your weekly cart with the value of products described above, and you'll be charged the price of the products in your cart at the close of your shopping window, plus tax and shipping.

Never saw that but would not suit us as I rotate different items every other week so I get what I need in rotation. Typical pantry once a month from May first. Most still not used yet. Back-ups. Except for the pork rinds that last 10 minutes un-boxing. I've heard they are a great breadcrumb substitution but doubt that will ever happen. I liked what I saw last year but a few favorite staples they did not have. I can get in and out HMart pretty quick knowing where everything is.

I think you are stressed out by the events of moving. Misfits will not send unless you ordered. If you started shopping by loading a cart that hits 30$, they will send. No need to hit a 'send' button at all. They will never send a misc box. Only your shopping cart. No tricks. Just a system that works quite clear but easily confusing for the first time. If you were just looking through the selections, and did not ever hit 'add to shopping cart', they would never send a random box. I have an open cart with AmazonWholeFoods for about two months now. No plans to complete the order to ship anytime soon. You must hit 'check out' for delivery. Misfits is different. If I do not have a cart totaling 30+ they will not ship--for months. No club fees or ever needing to go in and suspend while on vacation, etc. Makes no sense. You must have gone through thinking you were holding items in a cart like amazon.

Pizza night

Unheard-of these days. Not that long ago we lived around the corner from a NYC distributer that sold, word of mouth, to the local neighbors---5 for 20$. Small one pounders. 10am-12 on Saturdays. A local market that went bankrupt often had lobster for 6.99 a pound. Those days are over. Fortunately we have close friends that are commercial fisherman but that is a 'fingers crossed' to get a freebie drop off once-twice a season. Weeknight easy in rotation. Salmon/merguez. Mixed grain--wheat berry, wild rice, Israeli couscous. Shared watermelon salad. Made great lunches.

And you have this one as well if you have five disks....(the blue background). Something satisfying with a manual tool. The Beringer has extra blades but not quite right. The big beast stainless does a good job julienne, but I just thin slice Beringer in rounds, then slice fine by hand in strips.

I've never followed the standard 'ratio' that so many say is the golden rule. Way too much oil for us. When I lived in Rome' 85-'86, way before asking for dressing on the side was standard popular, fresh harvested greens, arugula, etc, were heavily glugged and tossed in olive oil and finished with a handful of corse salt. Soo salty. Nothing like getting yelled at in Italian that that is the way we serve it. 😜 Same with butter basted eggs, steak, etc. Or mashed potatoes with cream cheese, heavy cream and 3 sticks of butter. My BIL makes everything overload. One thanksgiving we each made mashed potatoes. My SIL who does not cook did the cuisinart method--wall paper paste. BIL did his overload. I did a simple yogurt, fresh roasted garlic, a bit of butter. Same with dressings. Keep it simple and no need to overload the oils. My favorite this Spring/summer is fresh herbs, lemon, chili crisp, toasted sesame oil, unseasoned organic rice wine vinegar. If I want a bit creamy I add a half avocado or a big heaping tBsp of greek yogurt. Or both. Blendered. Oils are background 1/4 or less. Nothing to do with a low fat diet...I just don't care for oily/buttery foods.

St Louis pork ribs. Smoked, then oven braised. Rhubarb bbq sauce on the side. Not needed but good for a dip or two. Three salad/slaws. Extra of everything for a couple days of easy lunches.

That must be the disk with the flattened holes? A bit larger than a half moon shredder. Frustrating that the important disk is missing from most shredders. I have my grandmothers commercial hand shredder but it is a beast. My mandolins do a good job using the extra 'teeth' in two sizes but what a pain to use. I made three salad/slaws yesterday but not exactly what I wanted. Stupid spiralizer I've used just a couple times in a half dozen years could use another flattened cutter for variety. I like the length ok.

Just picked up a new wok. Zwilling wok Mixed feelings about the purchase having a sentimental years old one. Handle split about ten years ago we planned to replace but it has bicycle handlebar tape on it that makes it ok to use without a wiggle. (too many projects). I don't really need the flat bottom but a countertop single induction unit at the beach home will be nice to have a wok I can use outside. Kenji reviewed a couple outdoor propane units but they get pricy and doubt we will use it that often outside.

The egg in the pan above was just a last minute use of the dredging egg not wanting to waste it. Being the first of the season we ate them standing in the kitchen. Could not wait. Last night I added more egg and we actually sat down a couple hours before dinner. Late brunch? Or an early appetizer. Harvested another dozen this morning I planned to crack a few whole eggs in the pan and have over toast with avocado. But I'm prepping other things. They keep really well if picked early morning and stored in the fridge with a slightly damp paper towel under and over, then covered. 3-4 days easy. If you don't garden and see them at the farmers market, get them in the fridge asap. They will perk up stored properly.

Our favorite, especially with the first flush, is simply an egg then dredged in cornmeal flour/panko pulsed in a spice grinder. Just the bottom and into a med hot buttered cast iron. Stuffed side up--goat cheese/yogurt/herbs. Crispy bottoms, creamy top side. A half dozen other ways if I have just 5-6 I add more eggs for an omelet, or Edna Lewis's corm muffin recipe poured around and into to the oven for a corn pancake. I went back a few years and saw a frittata with sliced zucchini and garden tomatoes. Topped with parm but I always stuff them.

Lamb ribs. Very good. Similar to beef short ribs. And salads--potato, cucumber, black bean. Another batch of stuffed zucchini flowers.

I have two smokers. An offset side firebox where I use wood fired. A small upright using chips. Can accommodate hanging or easily cold smoked cheeses, salmon. The side firebox is the most versatile. I can grill, smoke, and simmer stock and my sauces/bbq sauces one the flat surface of the fire box on top. Put a dozen ears of fresh corn on the cooler end while smoking ribs. Early in the smoking I can smoke salmon, shrimp/scallops for an early appetizer .Or just grill directly on the fire grate in the firebox with hot coals for burgers. No smoking. I'm old school. Do not want bells and whistle electronic apps.

DH has a typical 'lazy' gene. We have two sizes of bistro glasses with snap on lids. And the ball jar lids also drive him nuts. We are a good team so he leaves them out after emptying the dishwasher for me to deal. He loves these lids. His tolerance for lids is that of a toddler. The best reviews are from mothers that have kids with jar issues. Young children can grab the extended lip without issues. Helping themselves with fridge snacks I suppose. We don't do cute picnics where the spoon hole would be used. But nice option for those that do that. A tray of custards from the fridge maybe. My friends tend to laugh at cute. Like edible flowers in ice cubes. (did that once). Oh, come on, borage flowers are so pretty, 😂

I did hesitate reading a few bad reviews. Makes no sense. Maybe they do not have true 'ball jar' brand jars. They fit snug and pass the shake test. Like said, I would not put them in the bottom of a travel bag on their side,😂. But I can shake these in the sink with water and it is a tight seal both size jars.

The plastic screw-on lids have aftermarket silicone gaskets that are a pain as they slip out in the dishwasher. And fall out in storage. I have a basket in my pantry and it is such a pain to grab one, then no gasket. Hunt for one again and it is for a small mouth jar. Should be a 50/50 chance to get what you want. We love these after a two week trial. Reach in for the silicone and fits both wide and small mouth without looking. Just snap on for small mouth or pressure down for the wide mouth. Thick and true silicone. Not junk.

This harvest makes no sense. Gardening is full of surprises. I was not prepared. I went back 4 years now and zucchini flowers are always the end of July here. Picked another two dozen this morning.

^^gorgeous plate of food! I had an odd dilemma last week. I had some salt cod soaking after a few changes of water. Thawed a fresh frozen fillet. Cod cakes. It was late Tuesday night when I poached the cod and potatoes. No eggs in the house. The mixture was way too wet. I've done that before. The mix with seasonings rest overnight in the fridge---form in the morning. A rest all day are usually perfect for dinner. They firm up but no way was this looking good. Went through all the thickening possibilities but chia seed to the rescue. (learned from those vegan people) Neutral in flavor and does not need heat like corn starch. I added a tBsp of dry seed. Light toss. Plating was not pretty but so good we had them two nights in a row. I usually freeze 6 and often make 12 thawed on baby toasts for an app. These would have been a struggle and falling apart in the cast iron pan. A shame to add more firming fillers like bread crumbs or panko. Will definitely use chia seed again if I want to make tiny ones or anything that is too wet. I made a test slaw a couple weeks ago that formed a wet puddle in the bottom of the container. Chia has a natural gell coat as does basil seed when soaked. Hangs onto water to aid in germination. Vegans use chia as an egg replacement. A bit of chia in a wet salad or slaw might help the moisture/wet problem me thinks.

Most of my friends canceled but that was a while ago. Mid 2021. They have worked out all the kinks and growing pains since then. Lots of shipping issues out of their control. I never expected to hang on but some of us did. We used to joke and call it 'the one potato club'. I always roast a tray of mixed veg so nothing went to waste and have been happy to have it. Night and day now. No order, no send. No need to even cancel that week. Pantry counts in the 30$ minimum. And most of the same brands I would purchase at WholeFoods. Fresher produce. I did have a big floppy kale bunch once but cutting the stem ends and setting in water it perked right up.

Now that looks amazing. We had an early flush of zucchini flowers starting early last week. A dozen a day so I took about half for a couple days. A month early this year. Used half cornmeal flour and panko zipped in the spice grinder a few pulses. Added the rest of the egg last minute. Plan to add a few whole eggs tomorrow and have over toast with avocado for brunch. Quick pasta second course.