Still testing grains/beans/pickles/nuts/seeds. Roasted red beet with the hijiki is a winner. (needs carrot)...and more ginger.

DH could not be happier with all the tastings/testings. : )

sleevendog, the lids for wide mouth jars are usually interchangeable. Some commercial containers used to be compatible with the canning lids, like the squatty pints that marshmallow cream came in, or wide mouthed mayo jars, but newer modern containers are normally a different size.

Yes, I can see how your DH would be happy with all those tastings, what a terrible job. (grin) The steak looks perfect, BTW.

I'm also growing some different radishes. My garden has had a problem with root maggots, so I filled a plastic kids pool full of nicely composted cow manure and potting soil and planted watermelon radishes, something called China Rose, which is all pink, and a Chinese Shawo Fruit radish, which is supposed to have the flavor and texture resembling a pear. We'll see how those do, but they're all up and growing, so that's a good sign, I think.

Jasdip, the quinoa sounds really good, but I do love nearly anything with maple syrup!

I've been trying to post a picture here, but either my internet provider or my computer is not being cooperative. I'll try again. As I noted above, I baked my Mother some molasses cookies for Mother's Day:

Here are some recent meals, in no particular order. Curried lentils, rosted asparagus, fresh corn and a salad with peas and peanuts:

"Pizza", made with a broccoli and kale crust, with chicken sausage, onions and peppers, and leftover pea salad. And yes, that pizza crust tastes just exactly like it sounds. Ahem.

I had visitors for Mother's Day, and they celebrated with brownies, which had strawberry frosting, Superman ice cream and whipped cream. Yeah. Madison had chocolate "bugs" on top of hers because there wasn't quite enough sugar...

Some homemade bratwurst with baked beans, the last of that pea salad and more roasted asparagus. The asparagus patch is just growing like crazy, I'm picking every day and we aren't tired of eating it yet. I've put some in the freezer and canned a batch of asparagus pickles today.

Chicken korma with the dreaded cauliflower rice, and a vegetable medley composed of a fresh zucchini, a red pepper that needed to be used, leftover corn and some shishito peppers languishing in the crisper drawer. I seasoned that with some Trader Joe's 21 Seasoning Salute and some Penzey's Roasted Garlic powder. It was actually really good...

OK, I have more pictures that are not yet on the computer, but for now, I'm caught up!

Annie

Molasses cookies, hubby has mentioned them as a childhood sweet and I was looking for some recipes for him but didn't get a chance to make them. He would be the only one eating them though! They sound very similar to gingerbread, are they Annie?

Today was very warm and humid, so I made potato salad. My favourite version using olive oil, grainy mustard and red wine vinegar and minced herbs (lovage).

Pork tenderloin in a garlic, lemon, wine and cream sauce

Jasdip, they are very much like gingerbread, which I also like very much, but these are chewy and not crisp. It was my Grandmother's recipe, which is why I made them for Mother, her own Mother used to make them for her when she was a child. Grandma lived with us when I was a child, and she's the one that taught me to cook, so I have many of her old recipes. Very appropriate for Mother's Day, I thought.

Annie

Your meals, salads, pickles and deserts look so delicious, everyone.

Annie — congratulations to you and Ellery. What a wonderful story! Those kids look like very cool characters and it’s great that they love cooking with you.

Got a recipe for that marinated cole slaw? I love coleslaw, but haven’t had luck making any that tastes interesting.

My grandmother used to make large batches of rolled out, then cut out molasses cookies. “Soft Molasses Cookies.” She used a large wooden board (pine, I believe) that had “bread board” ends and a lip on one end. Maybe this was to help keep the rolling pin from falling off? Those cookies were wonderful with a tall glass of cold milk. (But what cookie isn’t?)

My DH has made some good dinners lately (or jointly with me.)

Below: hash patties. Ground, defatted pot roast, carrot, potato and fresh onion. I slather mine with ketchup. Turns out that at the same time, a neighbor friend was making pretty much the same meal. I think the weather informs us, or triggers some powerful childhood memories of tasty meals.

I never tire of tomato-basil-mozzarella pizza. I added a few black olives to this one.

Fresh Vietnamese / Thai Shrimp Rolls

(I need to work on my technique — these don’t stay together well enough to eat them as finger food. Any tips. I probably insist on putting too much in them: rice noodles, shredded carrot, shreadded greens, Thai basil, green onion, cilantro, mint, shrimp.

Your rolls look great!. All the right flavors...mint, basil...

Look for thin bean thread noodles. Often call glass noodles being clear. Stickier and prepped ahead with an Asian dressing, absorbing the flavors, they are easy to work with. Also try 'double-wide'. Overlapping two wrappers. Cucumber as thin as possible, shrimp often sliced into thirds. Thick veg is hard to roll.

I just stocked up with three packages so lots of rolls in my Spring/summer future.

Since you like Asian flavors, try an Asian slaw. Found this on pretty quick, linky, HERE

Very custom to what you like. Personally I like veg minced fine, with the cabbage being the main star. Sure green onion, parsley/cilantro chunky and sliced. And always fresh not grocery bagged cabbage mix. Similar dressing to use in your spring rolls, noodle marinade...

Wow, your meals look terrific Petalique!!!!

Yesterday was hot and humid, today is below normal temps. Windy and cold.

So.......a good day for roast beef. Well done, with carrots, mashed potatoes (with leftover cooked yam mashed in).

Jasdip, we also had 77F temps on Saturday, cold rain on Sunday and even colder today and still raining. We keep getting frost warnings so I haven't even put my garden in yet. Yesterday was our local "Blessing of the Bikes" and I felt really badly for the ones who were riding home today. It's the 47th year for the Blessing, and the proceeds go to assist local veterans, and yesterday was the first year it ever got rained on. https://www.9and10news.com/2019/05/19/47th-annual-blessing-of-the-bikes-in-baldwin-draws-800-riders-in-pouring-rain/

that beef looks like the perfect meal for this kind of weather and as always, those mashed potatoes just look delicious.

Petalique, I have some rice paper wrappers that I should be using, your spring rolls looks really fresh and good.

This is the "basic" recipe I use for that marinated slaw. I add ingredients depending on what I'm eating it with. I like to add a big spoonful of grated horseradish if it's fish tacos, or sliced scallions and some radishes for beef and/or pork, I've even added in wasabi powder, so it's pretty versatile. I like to add some celery seed with or instead of the mustard seed too.

Marinated Cabbage Slaw

8 cups shredded cabbage

2 tablespoons chopped pimientos

1/2 cup chopped green pepper

3/4 cup chopped onion

1 cup sugar

1 cup white vinegar

1/2 cup water

1 tbls. mustard seed

Combine vegetables in a large bowl. Combine remaining ingredients, bring to a boil, reduce heat and simmer, uncovered for 20-25 minutes or until slightly thickened. (I find it doesn't usually take this long, maybe 15 minutes, but my cooktop doesn't ever go low enough to simmer!)

Pour dressing over vegetables, toss to coat, cover and refrigerator 4 hours or overnight.

Annie

Jasdip, do you have a recipe or proportions for the sauce for the pork tenderloin? It sounds tasty and pork tenderloin is a favorite here.

I made a new recipe for Shepherd's Pie tonight. It's dairy free and pretty darn good. Remember I can't have onions, garlic and I avoid gluten and dairy. This recipe was creamy (due to the pumpkin puree) and a fun change from my boring repertoire. DH would have liked it more minus the celery and with a bit more pizazz, however the freshly grated horseradish was a tasty addition.

https://healingfamilyeats.com/quick-shepherds-pie-with-golden-horseradish-mash-aip/

Compumom11 your shepherds pie sounds delicious and thanks for that recipe. Sleevendog, cooking up a storm as usual and what delicious meals shown by petalique. Jasdip your dinners looks great and something we would eat in a minute. Fabulous food Annie, and you made that bratwurst...amazing.

We are all over the place at the moment.

Anyway, cooked a boneless pork leg with all the accompaniments for No3 sons’ birthday.

Perhaps a little drier than your juicy loin of pork petalique. My garlic was roasted with the skin on cloves, one for me but several for the others.

A late lunch early dinner was just a slice of spinach quiche I had in the freezer.

And again, an open hamburger, perhaps you could call this a patty melt.

Lizbeth, the original recipe called for pork chops and browning them in the oven. I used pork tenderloin and did everything in the cast iron skillet. I used half and half instead of heavy cream, as well.

Here is the recipe:

Creamy Lemon Thyme Pork Chops (lifemadesimplebakes.com) blog

• 1/2 c all-purpose flour
• 1 1/2 tsp salt, divided
• 3/4 tsp pepper, divided
• 2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp parsley (optional)
• 1/4 tsp cayenne
• 4 pork chops bone-in or boneless
• 5 tbsp unsalted butter
• 1/3 c white wine or chicken broth
• 1/4 c fresh lemon juice
• 2 tsp lemon zest
• 3 cloves minced garlic
• 1 tsp fresh thyme
• 3/4 c heavy cream

DIRECTIONS:

1. In a glass dish, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, paprika, parsley, and cayenne. Dredge pork chops in mixture, remove any excess.
2. In a large skillet set over medium-high heat, add 2 tablespoons of butter and melt. Brown pork chops well on both sides, about 4-6 minutes per side.
3. Remove from pan and transfer to a lined baking sheet. Place in the oven to bake at 350 degrees for 10-15 minutes (or until they reach an internal temperature of 160 degrees).
4. Using the same skillet, set over medium heat. Add the wine, and whisk, scraping up any browned bits. Allow to reduce by half.
5. Add the lemon juice, lemon zest, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme, whisk to combine. Add the heavy cream and remaining butter. Bring to a gentle simmer, and cook until slightly thickened.
6. Return the pork chops to the pan, allow to cook for 5 minutes, spooning the sauce over top. Season with additional salt and pepper to taste. Serve with remaining sauce.

Ah, finally back here. and I see many more good plates.

Jasdip, thanks.

Annie, thanks for that cole slaw recipe. I hope to try it soon. Yummy looking. And, yes, play with your rice round wrappers — you can practice with me trying the tips that sleevendog provided. I love those things. I tend to make them too wet (I guess), pack too much in and get “flavor greedy” — wanting everything but the kitchen sink. But, as you know, they can be made smaller, or the same size with just a few rice noodles and greens. There’s a couple of places in Cambridge (Massachusetts) that make only the bahn noodles with shredded greens, served with a peanut (peanut and Hoisin?) sauce. Still delicious, even though no cilantro, anise basil, green onion, protein or mint.

sleevendog — thanks for taking the time to offer suggestions. Maybe I’ll try the double wide “wide load”, lol sometime.

Thanks for the link to the Asian slaw. I love all of this sort of think, but the one you sent link to is different, so I’ll give that a try. The black sesame seeds give it a pop. I have a recipe (modified from web) for a cellophane noodle salad (Viet/Thai dressing), but I add a few shrimp and other things and take it to pot lucks in a glass bowl. I think the recipe is in a fat three ring binder.

Glass noodles/cellophane noodles for the summer rolls would be a good option. I can’t recall if I tried them in a roll. A Thai place in Maine makes fresh rolls that way: cellophane noodles, finely shredded lettuce or greens, finely shredded carrot. No herbs. No shrimp. Little container of simple sweet chili dipping sauce and packet of crushed dry roasted peanuts. Small rolls, short and thin. I think 4 for $6.75. See why I have to make my own when I can?

I like to view the shrimp (or Thai basil leaf) through the translucent rice paper, so I slice the cooked shrimp in half lengthwise. (I cook them/pan fry) in the shell as it adds to the shrimp flavor. I can use the bit of shrimp flavored oil and pan-fried shells for stock.

I usually shred the peeled carrots with one of those hand-held julienne gadgets that look like a wishbone vegetable peeler. I have a bunch of them.

They roll up better is the noodles are drained and sticky, and, indeed, as you suggested, better thinly sliced or shredded vegetalbles and other things. Cucumber! Good idea! Now I’ll have to start using that. I’ve made some with thinly sliced, pan-fried pork shreds and that works.

On what do you roll yours? I’ve played around for a few years and it seems that I have the best luck if I put the rice rounds on a woven cotton towel. Got to have them not too wet, nor too dry.

I have to find my simple peanut dipping sauce. Unless someone here has a link handy.

Thanks, again, everyone. You folks are amazing with your creative productivity.

Thanks, Jasdip! It sounds as good as it looks.

Lovely trip to the farm. 30ft rhubarb row I planted from the 3 big mother plants finally took off this year. Harvested 10 3-4 lb. bunches. (and cut back the flower stalks)

A favorite farm market on the way has the best produce. Cut the chokes in half, then on rhubarb planks, wrapped tight in parchment then foil...onto the grill. Excellent corn, sausage, bean salad. Rhubarb bbq sauce for the next day smoked chicken.

DH made focaccia the night before we left. One breakfast with pate and cheeses, one with scrapple.

Came home as planned. My heart stopped seeing 20lbs of salmon by the door. It was packed so well it was frozen solid, phew. (expected it this up-coming Friday.)

Starving, I made two quick salads. A winter red wheat and lentil. A pearled couscous. And seared salmon. Thought I over-cooked seeing white but perfectly rare with crispy skin. Cast iron. Miso glaze. Way too much food. Making Poke tonight.

I keep adding fresh veg/cucumber/red onion to my pickle brine.

Petalique, I'm glad I'm not the only one that has trouble with rice paper wrappers, they just seem to disintegrate or else are too dry to roll and they crack. It'll be nice to have someone to practice with!

Neely, everything looks good, but that birthday dinner looks....well....celebratory! Happy Birthday to your DS.

Jasdip, I'm always looking for a new way to cook pork chops, thanks for that recipe!

Compumom, I like the idea of adding the horseradish, that would sure "amp it up". I can't seem to remember anything, but I'll try to remember that the next time I make a shepherd's pie, it would be a nice change.

Sleevendog, everything is just....wow. I also cut the seed heads from the rhubarb, and I pulled 9 quart bags full, washed/sliced and in the freezer. I'm glad your salmon escaped unscathed too!

Here we've been busy planting the garden. 84 tomato plants, 12 eggplants, 37 pepper plants, a couple of tomatillos and the only plants I have left o get into the ground are the cabbages. We also planted seeds, and now it's raining, so that's perfect, things will sprout. Elery's son, DIL and their three kids were here Friday and Saturday and Elery smoked a pork shoulder in the smoker, while I roasted asparagus. I made some triple chip cookies and made buns for the pork, and with ice cream, the kids were happy. Today I warmed up the rest of the pork for Amanda and Dave, The Princess and her Brother were helping me plant the garden so I had to feed them, we finished off the third of the three garden spaces, so they deserved it! They made "sandwiches" with the cookies and the rest of the ice cream. I didn't take any pictures, but it was good.

Annie

I took a pound of hamburger out of the freezer a couple of days ago. I formed 2 burgers with half, and made Taco Salad for tonight's dinner. (I also posted it on the cast iron group, which is why the skillet is prominently shown.)

Cast iron...the reliable workhorses in my kitchen. Looks yummy and hearty.

We have been casual/snack-y dealing with last weekends rhubarb harvest and stock making from the roast/smoked chickens.

Made a dozen rhubarb/ginger/lime juices...most into the freezer. Rhubarb quick pickles!...making another batch tomorrow and some will go in a slaw.

All about weekend prep. Soaked grain and seed last night. All on the stove now in rotation. Fresh pickle prep tomorrow night.

Sleevendog, there's a thread about Keto recipes over at the Table, and someone mentioned that they make taco salad for a keto meal. Hah! I ate keto and didn't know it! Well almost, I put taco shells on it.

Wonderful, hearty, healthy meals as usual Annie! You feed your "work crew" well!!

Wow your vegetable garden sounds amazing Annie and this year I’m more envious than ever as I now only have room for about half a dozen tomato plants and a few lettuces. Oh well such is life.

Your pickles are amazing Sleevendog and your food looks so good, so fresh and nutritious. Jasdip, we must be on a similar wave length as not only do our meals look alike, but as you will see, I also made the most of fresh mince for two meals.

First dinner was pasta and meat balls.

With the left over mince then next night I added to it sausage mince, grated onion, grated carrot, breadcrumbs, eggs, herbs and with Compumoms11 shepherds pie in mind I added creamed horseradish ... to make meat loaf. A plain meal but tasty.

Neely, your pasta looks so good and colourful!!!

I tried another new recipe last night, chicken marinated in a pineapple juice/soy sauce/hot asian chile sauce/brown sugar, etc.

The recipe calls for grilling the chicken, but since I don't barbecue, I roasted it in the oven at 400°F. The marinade is simmered and put on as a glaze. The recipe is in my keeper binder to be made again.

Yum, Jasdip, that chicken looks delicious. I don't grill either, I like grilled food but not enough to go through the steps required to produce it!

Neely, I also often make two meals from a pound of ground beef. When only two people are eating, a pound is just too much, although we do get the "assistance" of our fat dog!

sleevendog, I just did a big picking of rhubarb and it's already coming back, it apparently likes the weather this year. Elery just tasted it raw for the first time and was not impressed (grin), but he might like a juice type drink, I'll have to try that. And I still need to make more of your pickled mustard seed, we use that quickly.

Here, we're eating. I made a nice sirloin tip roast, high heat roasted thanks to Ann T's suggestion of Barbara Kafka's book "Roasting". Sliced thinly on the slicer it was nice and rare and tender enough. I have leftovers for future use, I haven't decided what yet, and I made cabbage to go with it, as well as squash from the freezer.

Another night was fresh asparagus from the garden, along with BBQ'd chicken thighs made in the oven (see, jasdip, definitely not grilled, LOL) and the rest of that squash:

My nephew Xander shot a wild turkey and dropped it off, so Elery brined one half of the breast and roasted it. The flavor was good, but it was very tough and stringy and slightly dry. The other half of the breast is mine to prepare, I think I'm going with a long brining, then a low and slow cooking, see if I can tenderize it a little bit. We had rutabaga on the side:

A venison and broccoli stir fry with sliced golden beets:

The huntsman:

And I think that's all I have pictures of. Amanda and Dave came with the kids for dinner yesterday and I made baked steak with mushrooms, roasted potatoes, baked beans, whole wheat rolls, green beans and sauteed cabbage, ice cream for dessert, but I have no pictures to prove any of that!

Annie

Oh wow, your sirloin tip roast looks perfect, Annie. I have Molly Stevens Roasting cookbook, I'll have to see if she has a similar recipe.

That's one big wild turkey!!!

You mentioned Elery wanting to try some rhubarb juice. Remember the rhubarb muffin recipe I posted that requires extracting the juice from the rhubarb? (adding sugar and letting it drain overnight). A friend of mine drinks that juice, with or without alcohol. :-)

Jasdip, would you share the recipe for the chicken marinade? It looks good and I am needing to use chicken legs and thighs from my freezer.

Lizbeth, here is the marinade itself...

• ½ cup unsweetened pineapple or passion fruit juice

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons honey (optional)

• 1 teaspoon sriracha , adjust to taste

• 1/4 cup ketchup

• ½ tablespoon fresh grated ginger

• 1 teaspoon cumin spice

• 1/2 -1 lemon juice

• 1 tablespoon minced garlic

• ¼ cup chicken broth

• And if you want the whole recipe, it's here

Jasdip, Thank You! I seem to connect with your recipes. I have used your spice rub several times for ribs and is now my "go to".

Lizbeth, that's great to hear!!! I use the spice mix on fried potatoes, eggs, pork chops hamburger for tacos, etc etc. It's my go-to 'everything' spice. And yes, rub for ribs!

I've noticed you asking for my recipes! :-D

Jasdip, Good to know about the other ways you use the rub. Will give it a try. Thanks!

More good food there Annie. Yes that glaze sounds yummy Jasdip and the recipe doesn’t contain ingredients that I don’t store. We eat canned pineapple quite a lot so next time I’ll save some juice for this recipe.

We had our often cooked by DH beef curry, rice, beans and poppadoms.

Delicious meal, Neely!! I always save and freeze the pineapple juice to use in sauces like this.

I'd like to ring the necks of my wild turkeys. They are everywhere and can get a bit aggressive. They like to fly up onto my roof and peek down into the skylights. Pups go nuts. Never cooked one. Someone in your family has a SousVide I think? Might be a nice way to cook it.

I always taste a slice of rhubarb but no, it is way too tart. I would not bite into a slice of lemon either. I did make rhubarb quick pickles and amazing how it changed in just a few hours. I made a dozen bottles of juice and froze but probably make much more as we go through it. I slice, cook it until soft, mesh strainer over my back-up Chemex. I used a little honey and ginger. (maple syrup stash this year is too precious).

Asparagus has not been good this year. Artichoke are the best I've ever had.

Perfecting Salmon. Cast iron sear, butter/avocado oil. Miso glaze, no flipping no oven or broiler. Skin side down and crispy.

Chicken, ribs, shrimp wrapped scallops, skillet cornbread, (rhubarb, green onion, jalapeño, manchego.)

Wow, I can't imagine having a wild turkey looking at me through a sky-light, Sleevendog!! Your poor dogs!!!!

What don't you like about the asparagus this year? Ours (Ontario) is in stores now, and I'm going to buy some. I hope it's good.

Something so simple, tastes so darned good. I had it with rice on the side.

Looks great. Nothing like a quick cast iron sear.

Asparagus has been 'woody'. Maybe the weather. Usually excellent especially the first from NJ. They snapped very close to the heads. I always taste one raw and the tip was as always. Should be better next week with the weather settling into more normal temps and less thunderstorms. My deck garden will get watered for the first time tomorrow. Dwarf project tomatoes are hitting the 3 ft mark and fruiting. Finally drying out a bit.

Perfect salmon indeed Sleevendog. Must use my cast iron pan more often Jasdip.

Simple spaghetti dinner. DH cooked and cooked corn to have as well.

This is a slow-cooker recipe but it doesn't have to be. It's making meatballs, then slow-cooking for a couple of hours in a spicy sauce.

I took my home-made meatballs from the freezer and did them in the slow-cooker, but simmering in a pot would accomplish the same thing :-)

The sauce is equal amounts (1/4 cup for example) of hot sauce, brown sugar, honey, apricot jam then a tbsp of soy sauce and cornstarch. You may, of course adjust the heat to your tastes..........Annie! ;-))

Holy smokes indeed, Jasdip, I would definitely have to reduce the hot sauce, I'm such a wuss, but Elery would love it, LOL. It still looks good and so does the chicken marinade AND the sausage and vegetables. How can I be hungry at midnight? Sheesh...

sleevendog, the turkeys here went from non-existent to a scourge. They're everywhere. I hit one with the Jeep. They ripped away the netting somehow and ate all the corn I was growing to grind. They strut right across my lawn, look in my windows and drive my poor dog nuts too. Ugh. I wish they tasted as good as salmon, which looks delicious, but oh, those shrimp wrapped scallops. Yum.

Neely, I've been craving carbs, and that spaghetti looks good, but the rice really calls to me. I could have it with Jasdip's meatballs and sleevendog's scallops as an appetizer. Yeah, that's the ticket....

Here, we've been eating, but we've been so busy that many times it's eggs or leftovers pulled from the freezer. Yesterday I baked a ham because Dave and Amanda came over, and made a pot of beans for Elery, and had asparagus from the backyard as a side. Thankfully, mine has been tender and delicious. Oh, and warm beer bread for the kids and roasted carrots because I had the oven on.

Lately we've had that "Eggroll in a bowl", with leftover black bean and corn salad and Elery added some leftover apricot chicken on low carb tortillas, an odd mish-mash of items. This was his plate:

I baked AnnT's blueberry pound cake muffins for the Township clean-up. I miss her and her beautiful pictures, and I have to go to her blog now to get her recipes. (sigh) I'm still trying to figure out why she was barred.

I think that's all I have pictures of, although we did have T=bone steaks one night, and sloppy joes another day when the kids were over. I also canned some pickled asparagus. Yes, Jasdip, that's a Carolina Reaper in that jar. It's Elery's, of course.

Annie

Annie, I didn't realize AnnT had been banned. I just thought she was busy with Mo and not posting.

SOOO disappointing!

I learned from her, appreciated her recipes and so enjoyed her wonderful food photos. I do go to her blog, but will miss her contributions to the cooking forum. Is banning permanent?

Permanent? I don't know, I hope not. She signed in under a couple of other names, but was immediately "outed" to Houzz by someone snitching on her, so they kicked her off whenever someone reported that she was posting.

Annie

Oh that’s so awful about AnnT. I saw she popped up under another name and wondered why she wasn’t ongoing under that name. So mean. To think some one bothers trolling someone to that extent. A worry. “They” must check our posts here to keep an eye out for her. Horrid.

I miss her. She had a huge impact on my cooking confidence and love of taking photos. I guess in the spirit of Annt’s wonderful meals, we should press on.

We had veal cutlets for dinner, done Saltimbocca style, that is with a sauce that contained sage, white wine and a little cream. Was quite tasty.

I can only speculate that Ann has an angry unsavory stalker. A bit creepy that someone is probably lurking here to check if she is using another name. Similar with the 'kitchens' forum when someone was banned not long ago. Also deeply missed but I do not visit there that often so I know no details of either possible disagreements. Unfortunate/unacceptable censorship.

She can possibly still check in and if so , "Hi Ann!". Egullet has a what's for breakfast, lunch, dinner. You can view all posts and pics without joining. Link, HERE

So thankful she has her blog.

I honestly never think of going to her blog, and I really miss her posting here. It's more conversational/comradely and more of a friendship here than reading a blog. We all know a little something of each other's life here, and we feel somewhat involved.

Banning I don't agree with. I can't think of anything that would get someone so upset by something she would say to warrant that.

I assume it was something over on Hot Topics, as it can get heated. I went over there once or twice and quickly hustled back out. That's not for me. But why would she be the only one banned? And to have a tattle-tale?? My God how immature.

So jealous of the gorgeous asparagus. It grows so well here but I keep loosing mine to some unknown critter. Even fenced.

Spending weekends in the Catskills. Population is 953. Not even a gas station. "so peaceful you can hear a bird fart"...a friend of mine says.

Our water is from a spring, gravity fed, but our filter was clogged from all the rain...and probably crawfish that happens from time-to-time. (drinking water is a carboy we bring from the city). Amazing how much we take for granted our water resources. Got it running by the time we left.

Made our favorite braised then grilled/smoked Korean bbq'd boneless/skinless chicken thighs. (4th of July test). Made 18 so then made chicken salad, froze 4 packets for soup and tacos, and made chicken stuffed poblanos with black beans/mixed grain/queso/tomatillo salsa.

It's the season for salmon-shrimp-scallops, then steak, chicken, and lots of salad....have not had pasta in ages. Used the roasted tomatillo sauce, sun-dried toms, olives, goat cheese, romano.

"Banning I don't agree with. I can't think of anything that would get someone so upset by something she would say to warrant that."

I so agree. Nice to see Mo is eating well. Not sure who is the 'axe' moderator these days but certainly making mistakes.

Busy with garden and anniversary and DH's birthday. Very veggie frittata Sunday morning then rare steak-n-patatta.

I assume it was something over on Hot Topics, as it can get heated. I went over there once or twice and quickly hustled back out. That's not for me. But why would she be the only one banned? And to have a tattle-tale?? My God how immature.

It's not just Ann. A lot of people are targeted unfairly on HT. The people who should be banned continue to get away with the most despicable things. Contacting moderators does no good.