Annie_H

I should mention, for those that order FreshDirect, the farm boxes have been a good value. Winter root crops last a long time. The Hepworth box was so heavy I did weigh it. 22pounds plus some herbs and juice. A dollar a pound for any produce is a good price. They must have bee scrambling with the eminent storm approaching. LancasterFarms I ordered for Thanksgiving. Both are mystery boxes. 6 green bell peppers that we don't care for but I made good use of them with sausage and onions caramelized. Took most of the Hepworth box on our trip. The only way to please my family is to have lots of variety. Pretty pink potatoes.

I ordered for the first over for the holidays. No mistakes. As described. Good information on each item. Tuna and swordfish steaks, cod fillets cryovak'd in small portions, 4 per pound bags. Clams and mussels are flat packed so they heat/steam quickly. Squid a perfect amount and small size for an ingredient in a seafood salad. Heritage bone-in ham for NewYearsDay, big salmon fillet and frenched rack of pork for Christmas, (dad wanted salmon) Took advantage of the free shipping for a year. A bit annoying fine print though. Some states did not apply, etc. I had both WildFork and Misfits sent directly south. Just needed to pick up a dozen bagels. Just stopped at a farm stand for a crate of collards and kale and an excellent fish monger in my hometown for oysters (5.50 a dozen), shrimp and crab. They live in a food desert so nice to not need to grocery shop. We had to scramble and leave two days early because of the storm. Years past I would shop UnionSquareMarket and a number of other groceries and pack two big coolers. 7 instead of 11 X-mas eve, 9 instead of 13 X-mas day. (brother and family of four had their flights canceled and never re-scheduled) Both WildFork and Misfits are a-la-cart. No mysteries. Order what you want/need. Most I've ever ordered from Misfits. 3 big boxes. A cold box, a veg box, and a snack/pantry box. First time no mistakes with extra romaine. Smaller packages are best for just the two of us. For a crowd, often unknown head count, just take out what is needed. Thaws quickly in cold water.

Odd that spaghettoni, thick spaghetti, is not easily found. Not in Eatily, Supermarket Italia, iGourmet...I stopped looking when I found it on Amazon. Long cooking time. 15 minutes. 17.6 ounces. One package is 3 meals, 6 servings. We still have a bit of leftover. But a nice lunch with half avocado, ramen egg, olives, artichoke heart, parm....

I've been making this for years for Passover neighbors. It is tender with a caramel layer. I'm not a baker but this is fool-proof. Addicting and so simple. Toffee Matzo Brittle I make two trays and add pecans, toasted coconut, everything bagel with Korean chili flake, --in 1/3'rd sections. One addition I do is to add the chocolate chips and place back in the hot oven for 30 seconds to melt a bit better. Can add or leave out nuts or chocolate. The caramel is as tender as a saltine. And can be used in place of Matzo.

Great inspiration video of one of my favorite falafel spots in NYC, Mamoun's falafel blue dolphins recipe above is very similar to the one I printed out. I keep a folder of hard copies where I can scribble notes and changes. I usually find that 3-4 recipes in combination fit our style of cooking using this-and-that and not needing to shop for ingredients---use what we have. They do freeze great. The whole point was to make mini falafel for a veg/gluten-free app for the holidays. I had the minis on a sheet pan in the freezer but they were so good I took them out and we had them again the next night with mini Jumeokbap-(furikaki sticky rice balls) I used rice flour, tBsp of chia seed instead of any egg. More onion and minced green onion. Along with parsley I used chopped fresh cilantro stems from a big bunch. Triple the spices. Mine are whole spice so I toast them, then spice grind. No memory of ever using a 1/4 tsp of any spice. Did not find this over spiced at all. The recipe I printed, falafel Take the best from both recipes. Lemon zest, check. I'm using lots of lemon in my humus anyway. I like to make anything in a savory cake like fish/crab cakes or batter form to rest in the fridge to meld/mingle/bloom for at least a few hours or overnight. Made night before or morning. Anywho, when I need to be efficient, using the cuisinart quickly without cleaning between tasks--falafel, then humus, then a cucumber sauce, then a dressing...I did, the next day, put the somewhat grainy humus in the speed blender to puree. Added greek yogurt and another chopped cucumber to the salad topping.

Last week I made falafel. A full pound of garbanzos soaked overnight. 60% for the falafel. The rest simmered/cooked for humus. I need to write this recipe down. Cleaned the cuisinart bowl to make a dressing. On the holiday menu for baby apps night before the big meal. Spoil my favorite elder sister. Usually baby crab cakes, shrimp rolls, Dads favorite oyster stew.

The confit recipe just solved my NewYearsDay menu dilemma. Both families have used ham hocks, bacon, lots of fats going back generations for black eyed peas. Grandmother traditions. Too salty, over baked to mush. Salty spiral hams. A bed of blanched/roasted veg. Leeks, celery, fennel, 1/4 pint of veg stock...yada, garlic, olives, cherry toms maybe. Pile of BEPeas to cover and bake with a 1/2 pint of veg stock... Lemon and good olive oil. Maybe fresh rosemary. And/or fresh toasted sage. The top layer of this recipe is meaty with beans. Both of our families have vegan, gluten-free, so this rich bean dish is on the meal plan. I like a dish that all will like. Mixed greens---collards, lacinato kale, garlic, miso, under the beans to the bake--no need for meat fats.

The confit went quickly into my Fall rotation after the first bake. I think of it as a method up to interpretation like many recipes. Like the no-recipe-recipes. Last weekend with roast chicken I used lots of lemon, fresh rosemary and garlic with coronas and Domingo Rojo. 1/4 pint of stock with a mole style spice blend--made a nice 'gravy' with the chicken. Good olive oil on top then baked. I have lots of olives but keep forgetting. LGDress would be great.

Fantastic. I was hoping to get feedback and the time off/back on the highway. Bookmarked it for the holidays when/if we travel south. I keep wanting to visit the Balthazar Bakery in NJ. (no bagels). My family would prefer bagels but DH's family have the sweet tooth gene.

It was a fun ride for a few years and most welcome 2020. BC(before covid), I always had a quick house gift when visiting friends without shopping. Probably year three I started using the member code to order favorites. Not had any of those in over a year. DH was shocked when I mentioned giving it up for a while. He is pantry blind. No idea the last box is unpacked and on a lower shelf and now another. --I do like this last box selection. I'll order again after we make a dent in this back-up. Asked for an e'mail alert when a favorite is back in stock. (the little green flageolet) I order garbanzos, lentils, and wheat berries from another supplier so I am bean stuffed. I cooked three full pounds last weekend along with a big winter master stock to freeze for quick soups and stews and barely made a dent in the pantry stash. Friends with two teens use the member code every time. I will always appreciate the quality and variety. Maybe order once a year for a few years.

Another short and sweet 6 minute informative video for shaping. shaping rolls DH is the bread baker in the household but I took over shaping a few years ago. Like Ann_T mentioned it is 'tension' on the top side that is important for a better second rise and a round form.

Eater I-95 food stops. Eater has some travel food stops. Not familiar with these but Pete's. Not sure if the bakery listed has bagels. Nice thing about RocklandBakery are the prices. They deliver wholesale all over the city. They have a killer pumpernickel/rye swirl loaf and an adjustable slicer at checkout. At any given time about 75+ breads to choose from.

Providence is a nice town. Where I went to school. Rockland Bakery is our stop when on the road to upstate. Might be a bit out of your way. But possibly a Providence to Rockland, then a google maps mileage check from RB to home and see the distance difference. Off the Paliasades Pkway it is just 5-7 minutes off the highway. Nice that it is a quick stop. Big parking lot, straight to the back, stop for gloves and a bag and help yourself. The bagels are so fresh they are too hot to handle. I'm in and out in less than 15. During the holidays always a half dozen cars filling big carry-on luggage to take home---probably Florida. Might even avoid some 95 traffic if you take the NewJersey way home. Jersey has some dry counties with many malls and stores are closed on Sundays. Just restaurants open. I took these pics a few years ago...

Taco night. Pulled Pork Kimchi White corn tortillas.

Surprised blue dolfin finds a lobster rolls amusing.

Young freshly soaked and planted seeds have everything they need to sprout and grow. They pack a suitcase full of food/nutrients surrounding their embryo for food germination needing only water. Micro/macro greens sprout quickly. Peas and sunflower seeds need an overnight soak. Radish and small seeds no need. On the table in 5-8 days. A longer germination seed like mesculin, herbs--celery, basil, cilantro, chards, etc, need 3-4 weeks to harvest. They need a bit of food after a couple weeks. I only use a strip led above my pantry micro green shelf. Like a night light. Reminds me to check for moisture. Day 4-5 they need some attention getting close to harvest and very thirsty. Can be a dance but if close to your cooking triangle like most tiny NYC apartments, not an issue. Back in 2018-19 I gifted a dozen friends and co-workers with micro-green 'kits'. Only half kept up with it but were so thankful during covid lock-down. Salads for days in rotation. They were familiar with the process. One ex-chef friend took my gift further and has never looked back. Grows 24-7. 365 days in rotation.

Pizza night. Like every other Friday night. The usual three cheese, prosciutto, olive, cherry tomatoes, pesto under a potato edge. Missing roasted artichoke but will order soon.

You know exactly what that is. You are well aware of the various lobster roll wars. Not interested in playing that game. I do a hybrid. Two live lobsters steamed 80%. Set aside, pick and chill. Freeze a few ounces for bisque. Prep dinner and sides. Quickly re-heat lobster in butter with lots of lemon and into a light wet dressing with inner tender celery stalks and leaves, minced coarse. Might be a bit of bib lettuce I toss in the same bowl for a side salad. A whole lobster boil with corn, potatoes, etc I still just like lemon over an oily butter bath. You do you. I like my lobster roll lightly dressed. I've had the Connecticut 'only butter' roll and did not care for it. Enjoyed it fine but not my preference. Also do not care for butter basted steaks, burgers, or eggs. Love good butter but not a oily bath.

I grow pea shoots and micro greens year round, in rotation, in my pantry on a 9inch wide x 30inch shelf. Since 2015-ish. First hand knowledge on the cost to grow. Four varieties of peas. Some varieties do get leggy and woody depending on variety. Just 24 hours can make a difference. A good farmer will catch that and harvest properly. These were started the same day but the one on the left is leggy and I just taste and cut only the tender. One third of the tops usually. The pups get the lower stems minced in their food. A four/six ounce harvested bag costs me about 50cents. Round up to one dollar and that is 20 bags for 20 bucks. I do buy bulk but just one pound bags of seed. A farmer buys 50 pounds+. And has overhead costs. I'm just pantry farm to table in 5-7 days. About twenty minutes of my time. If I harvest properly, pea shoot stems are tender. Purple stemmed RedRambo radish stems are always tender and spicy.

We have been on a lobster roll kick, --ordering a couple live ones every other week from FreshDirect. I see no reason to comment or compare prices for my lobster rolls vs Fulton, 40$ served with homemade potato chips, or any NYC rolls starting around 25$. Sides extra. Mine cost at home 8-9$ each including a side shaved fennel/celery salad, or similar, and a chili crisp potato salad---enough extra salads for next day. But I have no overhead and prepare myself and clean up. I do prefer mine over ones I've had out. But dining out is a pleasure and a choice.

No offense taken. Na. I prefer to keep it as described like the rest of the informed culinary universe. Salman BLT Avocado We prefer prosciutto 'bacon'. Crisped in the oven. It is lean, less fat. Doesn't shrink or render a load of fat in the bottom of the pan. Why pay for all that fat weight when I don't care for bacon fat used in cooking.

Tomorrow.... need to collect a few more.

I can go back a dozen years In pics mid October and find garden produce when trying to put the garden to bed. Herbs are suffering but now have an abundance of zucchini flowers again. (started a Fall crop). Might be my last summer salads. Dogs and burgers

Local pub fare in NYC for 20+ years. Often toasted challah. Will not argue. BLT to us.

Still hanging on to summer meals. Another BLT. Salmon, prosciuttoBLTAvocado. RG Marcella bean and potato roast, rosemary and garlic.