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If we’re getting lunch from our local deli, I often go for a salad sandwich with hommous instead of mayo. Really yummy!
I've had the most enormous cucumber harvest from just two plants, have given away and am still giving away gallons and gallons, and have gotten myself addicted to tzatziki. Oh my, it's good.
:0) Sounds yummy!
I was craving pickles earlier today...I want salt! Maybe that should be a light snack...:0)
I'm with you, @plllog. Any sort of whipped cream dessert is a favorite of mine.
“Flash frozen meat, properly wrapped and held in a manual defrost deep freeze will last for months. There's no damage in the freezing process and properly defrosted and cooked will be equivalent of fresh. ”
Absolutely agree!
Definitely a nice luncheon idea. I’ve got something coming up, so I might consider these. Possibly alongside grilled shrimp or chicken.
If it would appeal, this same Instagrammer has a recipe for a whipped feta dip that we like. Chopped tomatoes on top along with olives, red onion, dill, cukes…whatever appeals.
Yes, definitely Mediterranean and always appealing to my crew. Right, no need for a recipe for most of my go-to dips/spreads. I trust Diane so just went with her amounts that all sounded good to me. The ingredients just listed ”feta,” so I used French feta, something I almost always have on hand. Good stuff!👍🏻
That sounds very good! I have a couple tomato tart recipes I like with one being very simple. Both have a buttery, herbed crust. I might sub Boursin or feta for the goat cheese. Definitely a pan under for possible leaks! I tend to do that most of the time.
I saw a recipe recently for a Caramelized Corn and Tomato Tart. Because why not good corn with good tomatoes?👍🏻
In the old days, one could get cheap or free fish racks and heads. Now, if places have them, they charge $$
Thanks, plllog. We are on the same page about bouillon amd pastes. The first ingredient is is
usually SALT!
I sometimes use a bit of Netter than Bouillon, but just a pinch and I gave to cut back on other salt in a recipe.
Salt does not equal flavor.
I will use homemade stock or clam juice (my cooking). Maybe poach some haddock.
I now cannot remember the recipes that wanted fish broth/stock.
Tuna or salmon water are too ”tuna” and ”salmon” — sardines wouldn’t work either ;)
Funny, often a market wants to remove the fhsh skin. NOOOOO! That’s full of flavor and nutients. We cook w the fish skin on, then sometimes remove it and give it to the birds.
Salt & Pepper & Panko — dredge haddock w skin in it. Heat a smooth vintage cast iron frying pan w a bit of EVOO & Butter. Pan fry, skin side first. Careful not to overcook or to fracture. Fish spatula best and don’t turn until first side is set.
That fried haddock skin is crunchy and yummy. Ditto salmon.
[Now I am craving well made oyster stew.]
We sold both our family homes back in the spring of this year, petalique. One was razed and the other is being renovated. We're renting in a very nice condo complex now - on the second floor in a non-evacuation zone.
There is no way I would ever live in a flood zone ever again.
I had a BBQ a few years ago and two of the children that attended had Salmonella poisoning the next day. I was worried sick wondering what on earth I had served to cause it. The strange thing was that nobody else that attended became sick.
We discovered later that it came from the frogs that they were catching in the grass. They probably touched their mouths with their hands.
Interestingly, as I suspected, states have separate agricultural and processing center regulations, testing and inspections (even at the local level). Cooperation agreements exist. As you might expect, in California especially, the regulations and standards go beyond the Federal (there is even apparently a self testing agreement on top of that, the LGMA, for leafy greens). And to note, of course, escapes still occur. The produce from Mexico is handled via the Mexican agencies and the US feds.
Here are two related articles to the outbreak, and Taylor Farms. The FDA is inspecting the farm in Mexico, the first time in 7 years.
https://www.cbsnews.com/news/taylor-farms-mexico-fda-inspection-cyclosporiasis-outbreak/
This article is similar, but from a trade industry source. It notes the efforts of industry watchdogs to protest the delayed implementation/defunding of new traceability rules:
ETA: One of the articles I read in this cluster of recent news noted that prices are driver of why there is a geographical supply differences between the west coast and the rest of the US during the summer. Note the rate of inspections overseas are well below even the revised target, which is less than the legal target. However domestic testing is higher, due to the combination of state, local and federal inspections.
@plllog...always a bread machine. I'm currently leading a very busy life! I'm baking bread, cookies, pork tenderloin, grilling salmon...while laying a flagstone path...about 50' long and about 50 other things....It'll slow down once Winter hits.
:0) Gym is 1st thing in the morning. Really love my bread machine. Great time cruncher.
Here's a peek at my current projects: the lower flagstone path I did about 6 years ago. The handrails were FREE off CL. Currently I stumbled on FREE Flagstone which got us working on the top portion of the path...I have yet to put grout glue in the seams...
Layout is easy...the pieces just fall into place. Using a hammer claw to set the side bricks is hard work......I had house work to do...after I did layout...he set the stones. :0) The lower section I did by myself...he was at work back in the old days & I didn't have help. :0)
Thanks! It's a work-in-progress inbetween fixing things......
Then 2am, my long haired cat nudged me awake. He was trying to pass a hairball and it scares him. Comforting a cat with a tummy ache...we need naps!
I saw an online recipe that gave a both a shortened and full version of the recipe. The shortened version would say brown beef, remove then saute vegetables.
The full recipe of course said to heat pot over medium high heat, add 2 tbsp oil, and brown beef 5-7 minutes, flip and brown the other side. Remove to a plate and in the remaining fat add onions and celery, etc etc etc
Very nice option
There is a substantial blackberry thicket nearby. It's a little early yet, but Im gearing up!
All my pie crusts are the Crisco recipe. I tried lard one time and hated the taste. It tasted like barbecue pork!
I love my pastry blender!
" Isn't it just logic? There's an undercount because known likely cases aren't being tested because the people are avoiding health care. They must be healthy enough to recover on their own because they're not dying... "
It is logical, because just about everything infectious occurs in a spectrum of severity, so some people will recover without medical intervention. In fact, some will recover without medical care and without even knowing they were infected (there is a difference between infection and disease). Dehydration is a huge risk for anyone with severe diarrhea (from any source), so those unable to rehydrate orally can become significantly dehydrated and put many other organs at risk.
“I'll feed whoever I want to feed thank you.”
Avoid Taylor Farm Foods, though.
Since I am a creature of habit and have the same panini sandwich every day, I eat at least 365 eggs a year. There is no way prepared that I don't like eggs. For two years, I had my mother make me egg salad sandwiches when I was a kid, and she always put chopped celery in them that I told her I didn't like, but she kept it up, so I had to remove them every lunchtime
I almost always enjoy eggs, prepared well.
I make really good potato salad. A few summers ago, I could not stop indulging.
I never eat raw eggs. I don’t like overcooked eggwhites or bits of uncooked eggwhite in an egg preparation.
I made this custard pie. Filling great; a bit of a goof on the piecrust. Freshly grated fine nutmeg on top before baking. Now I am hungry for this. I could eat an entire deep dish 10” pie.
The custard is cooked perfectly for my liking. Careful not to overcook.
I bought duck eggs once and as much as yolks are the better part of an egg, they freaked me out a bit!