Annie_H

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.

Shrimp and Dumplings. Made a shrimp stock with the shells and a 1/2 pint of Kombu master stock from the freezer. White miso, fresh ginger, hijiki and wakame added at the end.

Had to look them up. What a collection of spice mixes. Nine pages! The Gaspesian Rub has an interesting blend of plants and tea. Bookmarked.

Not sure what is so thick you cannot get out of the jar. Broken record here but any humus, nut butters, salsa, yada-yada---anything thick I just add a bit of AC Braggs or 'organic no sugar added' rice wine vinegar....a bit of toasted sesame oil if fits the ingredients...zip it and you have a dressing or a dipping sauce for dumplings. No need to dig the crap out. Most blender ingredients can be used in any dressing. Do tell what was in the jar.

Shawarma. I've called it Shawarma pretty much across the board and internationally due to the method of a vertical or horizontal spit/kabob in rotation, then slicing or shaving as it roasts. It is up to the establishment to call it what they want once carved or how it is stacked and spiced. Los Taco calls the stacked pork 'trompo' as it is heavy at the top like a spinning toy top. I'm pretty sure it is pork. Adobada is their Shawarma pork on the menu but Adobada usually refers to the spices or wet rub. Some Turkish restaurants with a bank of vertical rotisseries use shawarma all over the menu but another will use the Turkish 'Doner'. I see Al Pastor and Gyro meats cooked on flat tops all over the city. Not a vertical rotating Shawarma roaster. My favorite stop in Astoria Queens, a Greek neighborhood, uses a Shawarma vertical rotis. Gyro with the 'works' is always shaved from the shawarma rotis. All other options are from the flattop griddle/or grill. Ordered accordingly. I had never heard Donair until I lived in Halifax, then Calgary. It is usually a beef minced compact log. Not a stacked layer of sliced meat. Not always a vertical shaved 'Shawarma'. Even see it in groceries in Canada sold like cold cuts. From a roasted rectangle log similar to bologna. Beef with an odd Cream sauce. Not tzatziki yogurt cucumber sauce I so love. Some still call it Doner, rhymes with boner, lol. Changed to Donair at some point to make it sound fancy. When I see a vertical or horizontal meat stack in a rotisserie be it lamb, chicken, pork, or beef---a mince or sliced stack and shaved as it roasts...it is Shawarma. To me anyway.

Exploding crisper drawer I needed to use a giant spaghetti squash. Poked with a paring knife and microwaved 5 min so I could cut it in half. Rubbed with chili oil and za'atar and roasted a hour cut side down. Then stuffed with chard and meatballs and three cheeses.