Annie_H

^^^Wow, oysters and a Muffuletta. Perfection. We had FatTuesday Rice and Beans. Salmon is an odd pairing but could not locate the chunk of Taso in the freezer. And a Mardi Gras Slaw, dressed with spicy sesame ginger lime mayo Nice veg bowl lunches with ramen eggs, avocado, and seared tofu

Fritatta using good but excessive veg/greens in the crisper. Lots of eggs from the farm share. Bottom crust of mandolin potatoes and sweet potatoes. Side salad of celery, fennel, red onion, avocado

My box came a day early. We are happy as are the pantry and crisper. I let things get a bit dismal to almost bare before filling back up and ordering again. Big braised beef stew last night used up most of the loot from a couple weeks ago. Another master kombu dash stock maybe tomorrow using up the past box remainder veg. I did not order the kimchi sauce or even see it on their selections. Seems more often I get an odd freebie. Gorgeous cilantro, odd asparagus. Chive thin, lol. But I cut the bottoms a 1/4 inch and set into water and snacked on them. Really good! Puzzling how to proceed into a meal. Maybe sousVide feta/spinach/asparagus egg cups. Or a frittata.... No fruit or cold pack this trip. Miso carton I would never purchase as I have the traditional pastes. But sent my parents and sister visiting them a big treat box....mostly cheeses, butter, cold cuts, breads....some veg and lots of fruit. (I need to taste test the miso broth to help them with recipe additions...sister should know). I sent three boxes so if they hate it I will have something when I visit next week. Carrots, potatoes, Persian cukes, limes...not pictured. Still in the box outside.

I totally get that. We had a dozen or more friends and co-workers sign up early lock-down 2020. Most have stuck with it being so easy to suspend even for a few months during summer local farmers markets. Misfits had some growing pains and supply issues---boxes, ice packs, trucking etc. Seems to be worked out now. My next box is all veg, no pantry or 'cold pack' items. Friday delivery. Sending my parents a box this week that is mostly cheese, cold cuts, granola, egg bites, breads, snacks...chips, humus, salsa, chocolates, dried fruit...family and caretakers around all day. Grazing snacks seem to be welcome judging by previous boxes. Slicing and dicing veg is not going to happen. Housekeeper does not mind making a sandwich or a cheese platter snack. My winter boxes have been fresh and better than what I get locally. I'm a pretty good shopper selecting the heartier greens and veg that have a long storage time. Persian cukes and chard or tender veg I use first. Misfits seems to be 'transparent'. Not shy to be interviewed and the CBS Sunday morning interview with farmers put them on the map. The customer service is over-the-top responsive. One avocado instead of the bag of six...immediately taken off my invoice no questions...so the one avocado is free. Things I did not order like olive oil...keep it, it was a packing mistake, yada yada.

That looks so good and simple clean. (after last nights disaster---strike two ButcherBox) Saturday was familiar. Miso WildMushroom Meatballs. (6oz minced beef). Lots of cast iron seared veg.

Do share what you end up making. I did similar a couple weeks ago but did not know about baking. I cast iron seared and added to noodle bowl lunches---ramen eggs, miso soup on the side. I need some new ideas. I'll start by dusting off my wok.

This is worth a watch....Alex French Guy Carbonara Same. An easily found container in the freezer---about 5x8 two inches high with various bundles ready to go...

I smash. Lightly for slices, aggressive smash for a mince. A few garlic bulbs are in a small bowl right next to my prep zone at all times. I tried the double bowl once. By the time I found two bowls the same size in my 2 dozen stack in the lower cabinet---I could have smashed and be done with it. It did not work that well with my garlic. 50/50. Then I have two bowls that need wiping out of debris. When I have 20-30 heads I low and slow roast. Pop out and freeze. I will try the microwave. I have a baby pint size in the pantry I use maybe once a month. If that.

A quick weeknight puttanesca. Could have gone in any direction. Two thawed Baldor merguez lamb links. I wanted a ramen bowl but pasta won. That is fine as all any quickie is good. A half pound of pasta does give a next day lunch. All from Misfits except the 'Whole Foods'. The penne from the 'penny shop'. The Rao's is good. A bit thick but sturdy. Quick separate sauté of mixed veg.

When we were young peeps, we were traditionally allowed to pick out our birthday meals. I remember vividly choosing canned ravioli, Vienna sausage, (canned). And DintyMooreBeefStew. 🤢. Served on fine china. CaptianCrunch for breakfast. Siblings would always try and play cards for their favorites. "I won't beat you up if you get pop tarts". Blueberry, no icing. Good grief if I ever get the flu again. Horrid flu in my early thirties all I wanted was DintyMoore. Sent DH out for 6 cans. Smells like old dog balls. Thankfully these days a good miso soup works wonders like the day after my booster. My first and second vaccines were mild. But I ordered Rappa Scrapple from my hometown. We had rice and RG beans last night. Left over chicken drumsticks.

Oh, here is a good pic tutorial. For those of us non-chefs. Frenched chicken legs I found cutting low on the bone twice around cutting all the tendons before proceeding---the paper towels are key. DH struggled a bit not comprehending the importance of paper towels. They are velcro on chicken skin. One roll lasts us months being a cotton cloth family, 🙄. Anywho, if I get legs and wings in future farm share boxes---no need to go into stocks.

^Homemade pasta, 😍 A bit of a repeat but second times the charm. I was more prepared this time. Sharpened my boning knife. Frenched/lolipopped chicken legs. DH jumped in to see what the cussing was about the first time. He failed but gets it now. Goes swiftly once a system is in place. They had some dry time in the fridge before boning and a few more hours more after with a dry/rub-brine. A bit fussy in the prep but once in the oven they don't need any turning. Standing up they cook even. On a summer smoker/grill that would be a plus. Red sauce was 1/2 pint of a master ramen broth from the freezer. A tBsp of sauce from a can of chipotle. Last minute greek yogurt gorgonzola romano sauce thinned with rice wine vinegar and a Meyer lemon. We snacked on a big brunch salad platter of paté, greens, quick pickles, slaw, and some cheeses, prosciutto, crackers. This was perfect at kick-off.

We love grits. Just re-stocked Bob'sRedMill. Also make a double batch to rest and firm up in mini loaf pans for next day cast iron seared with eggs and merguez. Similar with risotto--next day arancini.

Shrimp and Dumplings Dashi I soaked all day. Gave it some light barely a simmer when I added the shrimp shells. Gingered white miso with hijiki and wakame.

We are planning this again. Made first time last month. Less cussing having done it before. Legs in my local farm share. Lolipop chicken legs.... Looking forward to it even not much caring about the game.

This has been on the back burner for weeks. Falafel. Really nice and easy pita recipe in the NYTimes---David Tanis. HERE I looked at a few recipes but this one stuck, as well as her tahini sauce served at the table, Falafel I upped the coriander and cumin seed, and added a toasted ground seed mix already made...sesame, pepita, and sunflower.

My spice/herb box took a massive trip around the country. Tracking was nuts. I was in good shape but low on coriander and summer savory. Now have a nice stock of smoked pepper powders.

Realized over the holidays I have many bookmarks from JOC. Pickles, miso shortbread, and used her Curry recipe with help from SeriousEats and NYTimes. We don't care for coconut based curries so her recipe was a good starting point.

Chicken Rice RG Beans and Greens Soup Prosciutto bacon and romano to the table....

They are all so good. Only one in 4-5 years was a struggle to cook. For a tiny black bean it needed more time than expected. I think I'll spice and roast the rest of the garbanzos. And soak some more. Looking at falafel recipes for tomorrow. I get my garbanzos from Palouse so I have about 4 pounds left from the 5 lb bag. What I do love is gifting but I've not been very social. 2018 I gifted my favorites. Corona, the little green flagoletes, and the Christmas limas for color---using the free shipping code. They all joined and thankful when we went into lockdown.

Just got the e-mail RG bean club, lol. No issues but have so many in back-up pantry. I have a nice soup on the back burner using some nice beans I simmered yesterday. Humus tomorrow. Black garbanzos and all will be in tonights soup.

10 day weather looks good for most across the board. I've been sending a box to my parents and MIL/SIL about once a month. Last two weeks were sketchy due to winter storms. My herb box is bulk dry spice so no worries there.

Japanese curry from a batch made a couple weeks ago. Froze a few pints. Still have lots of the dry spice mix. Used merguez, so... Lamb Curry -with RG black garbanzos, potatoes, carrots, celery

Looking forward to the white romanesco. No plans to order for another week but will postpone if a storm is predicted. Or order a few days early. My herb box from MountainRose is a week late from Oregon due to last weeks storm. Tracking still shows a red, (!)

I make enormous shaved raw salads every weekend. Saturday and Sunday. We no longer have waffles, pancakes, French toast, dutch babies...don't miss it. We no longer have breakfast for some reason... snack on these raw salads all afternoon. I don't post pics as it will be re-peats endlessly. I make quick pickles of red onion, cucumber, any radish in the crisper...in a veg mound giant salad. I use the vinegar soak to keep the avocados fresh all day. Have done this for years as my family is annoyingly food peckers. I make massive platters of picker snacker charcuterie all day.... So, to answer your question, the juice in the avocado is quick pickle vinegar, ---1/4 organic unsweetened rice wine, and water. Pink from the red onion and watermelon radish. A vinegar bath keeps the avocado fresh for hours.