Annie_H

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.

Last week I started some more seed hoping for a fall crop, or at least flowers. Interesting plant is the green bush variety. Very compact. The flowers are triplets. Three clustered at the end of each stem.

Wow, what a garden. ^ Nice harvest. Much earlier harvest than here. I blanch, stack, and freeze my grape leaves in food saver bags. I stuff them in the fall. I did get a surprise early flush of zucchini flowers starting last week. I've never had flowers for the 4th of July. Though I did start some seed indoors early. Last year my first zucchini flower meal was end of July.

Misfits does have kimchi paste and FlyByJin chili crisp. They sent me the kimchi paste a month or so ago as a freebie. I would never order as I make my own. I have the FBJ chili crisp in my pantry but also make my own so have not opened that jar yet to compare. My first kimchi was in Korea restaurants, grocery from HMart, then Maangchi easy quick kimchi

Nice haul for the weekend. Two boxes. This will help solidify my menu. No need for any other shopping as all I ordered was present and then some. Did not order skirt steak, goat cheese, or mozzarella. (two pounds). Thought at first I received someone else's box. Everything else was spot on. Not sure why I keep getting freebies. Lamb ribs are new to us. 3 packs of chicken legs, 4 per pack, are a plan B. Decided to put the chicken in the freezer for another time---solid frozen at arrival. My menu began huge but cutting it down as I do. Lamb ribs are long and slender and will be an appetizer with a shorter cooking time than the StLouis. (D'artagnan recipe for the lamb). Not shown are new potatoes, Persian cucumbers, bag of red onions. (quick pickles) Typical they sent two cabbages being small. I ordered one. About two pounds each so turns out to be 75cents a pound. 1.25 each. I planned to make mini ice cream sandwiches with the thin chocolate cookies but that will not happen this weekend. No time. My crowd is fine with just a chocolate bar treat---trying the DrBronners bars. Plums look good so may grill them.

Could be something called 'milk'. rare seeds bok choy Some of what I'm growing this year,