Wow you guys are racing along!!!!

Annie, It's called Freedom!!! Let the ones go out if they want when things open, or stay home. Wear a mask or not (unless the stores mandate it). I've taken to wearing my no-sew mask made out of a t-shirt sleeve, and I see more people than not, wearing them in stores now.

I cold oats soaked in milk with frozen fruit, coconut, chopped walnuts and brown sugar. I love hot oatmeal too, especially 'white porridge' as I called it as a kid.

We got snow flurries today and it's going down to -8C overnight.

That's no ordinary chicken!!! You have an imposter in your henhouse :-D

2MD your bread and Misfits box looks great!!! Wrap your beets in foil and roast away. Absolutely delicious! Be sure to post your BLCT :-)

Sleeve, you're making me want ham. Yours looks perfect. Is that watermelon I see in your salad? LOVE your puppy!

Neely I laughed at your apologizing for blurting out about your US travels.

Annie: think it's a double yolker? or a triple?

Dave, I would think it would HAVE to be at least a double, but we'll see when I have it for breakfast. The last huge one, though, was just a single yolk egg, but enormous, nearly as big as this one.

Yeah, I think I have an imposter in there somewhere...

Neely, if you come back, you should tour the Midwest, and definitely come to Michigan! Right now, though, they say this cold snap is going to break records for this time of year, unfortunately. Next week it's supposed to be in the 70s, more weather weirdness...

Jasdip, here we have an Order by our Governor that masks must be worn in public unless there is a medical reason preventing you from doing so. It's not enforced and I don't think there's even a penalty, but I wear one anyway if I'm in public. We had a big spike in cases in our County in the last week and I had to pick up Mother's groceries and deliver her food, so I'm taking every precaution I can. Of course, people can't just let everyone go about their own business, they have to explain why their way is RIGHT and you are stupid if you don't agree. I'm not quite sure how they justify just bad behavior, or if they even care to, but these are adults that I know and I'm just surprised.

Annie

Annie, I'd tell them it's better to be a sheep than a lemming, and that would still be kind because lemmings kill only themselves. Their masks are a major part of YOUR protection. How dare they?

Attaching a photo of my new goggles. Unlike the huge spraying goggles I used first, these don't make me look like an extraterrestrial. I bought them two days ago. My newfound elegance :) Please consider using such goggles if you get exposed to people refusing to wear masks.

2Many and Neely, it's an Italian recipe. The baking concentrates the beet flavour and the beets also turn very sweet. What you get is a sweet-and-sour salad thanks to the vinegar.

Yesterday I made bran muffins made one in a different sized muffin cup, and actually ended up by selling them to my ex-husband. We social distanced, chatted for a bit, and I'm missing my hubby all the more......no comparison between the two! ;-)

Last night's dinner was stir fry

And we got a bit of snow overnight

That is about what we woke to. A dusting of snow, gone by noon. Wind died down thankfully.

That egg, lol.

We keep talking about a stir-fry. So much veg in the crisper we are getting overwhelmed....but not a bad problem to have.

6 trays stacked and 12 ready to harvest. (radish tossed the rock last night).

That is the feisty, the curly one. The front is feisty/little marvel blend. They are both 'shorties'. Good companions me thinks. Some peas shoot up tall. These two stay compact. (I'm sending that combo BTW). Don't buy anything until you sample, 😜

Weird actually. Years ago, my first pea micros, the stems were woody. I almost never grew them again. I think it is the method. Soak, then under pressure for 2-3 days, ...without light, tender stems...then boom. Light, fast grow.

I do think the dwarf peas will stand up to a stir fry...excited to try that.

You need a heavier rock ... lol

Ham and Marcella bean soup with pecorino toasts. Insalada grande!

Power to the radishes, Sleeve! LOL. Pretty feisty tossing the rock off.

Pork chops, asparagus and mashed potatoes tonite. I cooked up the little yams/sweet potatoes in with the yukon golds.

Air Fryer Catfish and Cabbage (cabbage is a bit overly brown), Instant Pot Macaroni and Cheese and Honeyed Carrots, Green Onions, and a Roll that was in the freezer. It was quite tasty, even the cabbage. LOL

Thanks, Wintercat, I'll remember the goggles, I have another election to run in August. They dare because they are self-centered and don't care about anyone else, only about what they want to do or have been told to do. A whole different variety of sheep...

Jasdip, your ex husband is lucky to have you bake, those muffins look delicious. Whatever he pays you, it's not enough! And those potatoes, oh my.

Sleevendog, those microgreens are going crazy! So are my plants here, and it's still 3 weeks or so until they can go in the garden:

Walnut creek, the fish looks good, it's not breaded at all? It looks like a seasoned filet, but not crusted with anything. Elery says he's going to fish some of the bluegills out of the pond and I'm trying to figure out how to cook them without frying them.

Here the kids came by for Mother's Day. Elery smoked some pork shoulder and I made baked beans and au gratin potatoes, the rest of the whoopie pies that I made for mother and some gluten free lemon bars. We were talking and I forgot to take pictures. I also made a batch of the Jack Daniels grill glaze that Amanda likes so well, but without the Jack Daniels. No way am I buying a bottle to put a tablespoon in a batch of sauce!

I did make a loaf of that no-knead bread and listened to it "sing" when I took it out of the oven, so I knew the crust would be good. I had a slice for breakfast this morning, toasted.

Tomorrow? Probably left over smoked pork!

Annie

Chicken marinated in soy & plum sauces then grilled over hickory charcoal. And the last package of corn we put up in the freezer from our garden last year. Strawberry creme pie for dessert.

Annie, that is exactly the kind of bread I was going for earlier this week. Is the recipe in one of the other threads?

I needed a sauce for salmon.

Improvised something quickly with cooked shrimp, shrimp shells/tails, cream, paprika, a tiny bit of cayenne, dill, lemon zest, mushroom powder, butter, a tiny bit of Worchestershire, blended. It was quite a good sauce.

John, that sounds good, I like all of those flavors. Plus cream and butter, how could that possibly be bad? (grin)

Edie, it's just a no-knead recipe:

No Knead Overnight Artisan Bread

3 cups flour (I used bread flour, but the recipe calls for all purpose)

2 tsp salt

1 tsp dry yeast

1 1/2 cups room temperature water.

Mix all the ingredients, cover and let set overnight, 8-18 hours. The dough will be sticky. When you're ready to bake, turn the dough out and form into a ball, but do not knead. I put mine on a piece of parchment to make it easy to pick up and place into the hot dutch oven.

Let rise for an hour. After 30 minutes, put a cast iron dutch oven into the oven and preheat to 450 with the pot in the oven. Do not put the lid on the dutch oven. When the oven is hot, place the dough into the hot dutch oven and bake with the lid on for 30 minutes, then remove the lid and bake another 15 minutes or until nicely golden. Cool bread on a rack for at least 30 minutes before slicing (if you can wait that long).

My next loaf is going to contain whole wheat and rye, and we'll see how that is.

Happy Baking, the only reason I made this was because of your loaf, so you were the catalyst!

Annie

Thanks Annie!! That sounds like a winner!

Beautiful loaf, Annie!! I haven't made a no-knead in forever, and you're making me want one. Thanks for being such a good enabler :-D. I'll be making one this weekend, if not thru the week.

I'm going to mention to my ex that he needs to be paying me more! LOL

@annie1992: You are correct. I decided not to put any kind of breading on the catfish. I salted and sprinkled with Tony Chachere’s Seasoning. Cooked in the air fryer at 390 for about 17 minutes. The flavor was very, very good. Next time I will set to 400.

By the way, you loaf of bread is gorgeous; it looks absolutely perfect.

Didn't take a picture, but had a bunch of carrots and made a carrot cake yesterday. It's a super moist recipe with pineapple and coconut, and no raisins (which I do not like), so although it was a bit sweet I liked it better than most. Also made Alice Water's Green Garlic pasta using the stalks from the CSA box -- that was really tasty and a good dish for when you are not meeting the public for days (talk about garlic breath!). Prior night was chow mein with the CSA bok choy and brocollini.

Reminds me I have bok choy. Made salmon croquettes. I need to write that recipe down. And make a double batch next time...

Just a pic of the plating before....

I’m away a couple days and you all go wild with cooking! Annie, how on earth do you manage it? By ‘it’, I mean everything! Well, except that egg… I know you didn’t lay it! My gosh, that’s huge, especially since it’s beside an extra-large! All your meals look wonderful and yes, I’m including the oatmeal and fresh fruit, of course! Your steak is a lovely rare. Were there really 32 types of beans in that soup? I can’t see the daffodil well, I’m too busy looking at that lovely view : ) That is by far the nicest no-knead bread I’ve ever seen. Crust bubbles! Neely, how’re your microgreens going? Well, I hope! Gosh you’ve done some traveling - you remind me of a Cousin, whom we all call Gypsy : ) What were some of your favorite areas? This is your second perfect lamb chop in a bit that has made me wish I could find our lamb loins hidden in the back of the freezer, LOL! One is now enough for each of us, too. And that’s a little loin! But isn’t lamb so good?! Wintercat, just shoot me now. I did a stupid thing. I left the beets on the counter for 2 days (I didn’t know!) and they went to moosh. I’m so upset with myself. Hopefully I’ll get a 2nd chance with them. Jasdip, your pork chop meal looks really good – I keep forgetting to make your crashed potatoes. Hmmm… tonight would be a good night, me thinks : ) WalnutCreek, char on anything is good to me – but add catfish, and I’m there. Been a while since I had catfish that wasn’t breaded, I’d revisit that but DH is such a fish fry fella! Edie, chicken and hickory charcoal… you’re singing my song! BTW, had your bread again… perfect : ) John Liu, don’t you love it when something you toss together turns out great? But don’t you hate it when you can’t remember it the 2nd time you want to make it? Maybe that’s just me. Salmon lovers here, too, and yes it does sound good. Gooster, I do love a moist carrot cake, and garlic pasta? I had to look up the recipe as I love pasta, and garlic. Simple is often perfection, right?!

I don’t comment on everyone’s meals ‘just to be polite’. I wouldn’t say something looks good if it didn’t : ) And I do enjoy hearing what other’s prepare, even without photos – always inspiring!

Sleevendog, those feisty’s are just so… cute! Mine are soaking now…hope I didn’t wait too long for Saturday, but I’ve got some pea mix ready… I may have started my sunflowers too fast. Not all were ‘split’ in the water on the 3rd day, and half were pushing my weight, so I ‘planted’ them. Many are rather dormant. I’ll snip the big ones and let the others grow. That pink light dries my trays out much faster – daily water required, but the MG’s grow faster, too. It’s throwing me off my pace! The pea mix seems like it’d hold up to stir fry. Taken yesterday...

Amazing how they all have a different flavor – I munch from the trays as I inspect daily! Sunflower is a nice, all around. When all together, they make a great salad (that’s tonight), and that’s my favorite way to eat them, with a little cucumber, some oil and lemon or lime. Cannot live without radish MG’s! Here’s my little 2-celery plant, hardening off. I’ve got another going inside, another ready to start in water.. plenty of room. So much celery here, that I had to get creative. Celery soup (celery, potatoes, onions, garlic, bay leaf, 3/1,000’s of a teaspoon Cayenne, veg stock, a bit of crème fraiche and dill in the end) - pureed. Topped with toasted almonds, chili threads, and crisp fried celery leaves (wonderful, really!). This soup was right up my alley… DH took two bites and said no. I went back for seconds. He won’t be eating my cold cucumber birthday dinner soup, either, apparently! I ate the rest of this cold, the next day. So good.It went well with Jasdip’s BCLT sammie on Edie’s bread! Every bit as good as it looked on your plate, Jasdip! Chilled baby watermelon topped off a good meal on an unusually cold night. That and a warm fire. DH fell asleep next to it, with a couple cats on him.But, let’s back up a moment…

Yep, a close-up of the lettuce on our sandwiches. Organically grown from non-GMO seed, 100 percent Covid-free, nurtured and grown only by these hands of mine. Picked 10 minutes before the photo. I’m pretty excited : ) My first lettuce.

(frost cloth works!)

Saturday was cold still, yet I mucked about with the pond, dividing bog plants and such. Came in wet, muddy, tired. Dinner was leftovers. Sunday we had a nice broccoli salad with dried cranberries, endive, toasted almonds, red onion, and a honey mustard dressing….

With grilled BBQ pulled pork sandwiches (Edie’s bread, again, perfect for such a sandwich), the cutest little acorn squash drizzled with honey, orange juice, and cinnamon orange segments. And of course I let the beets go mush – so no roasted beets. Hate myself for that.

Oh, almost forgot. Blueberries in my Misfits box, so blueberry buttermilk pancakes, Saturday morning (and my well-used oven mitt).

Sleevendog, your beans, chickpea, wild rice (love wild rice, the way it cracks in your mouth, and the flavor), and MG's salad looks good (we posted same time!)... and reminds me, my order from Rancho Gordo is finally on the way.

Ok, does anyone else see a Read More Or a Read Less below some posts? In green, clickable like a hyperlink? I see them. I'm thinking Houzz is tired of my gabby posts and thinks others are too, so they gave mine the option to expand it or just ignore it and scroll on by, LOL!

Look at all the colors! Misfits has really amped it up. I have blueberries coming next box. Your leaf lettuce looks so good...mine is way behind. MG's look fantastic.

Just placed another Baldor fancy food wholesaler for delivery Friday. They have California artichokes. Lots of treats and some pantry staples.

2MD, big congratulations on your lettuce. It looks so good. I just had a sandwich for lunch and wanted to put some lettuce on it but iceberg slime isn't my thing LOL. And those pancakes... Let me know next time you make them and I'll show up plate in hand! And I know if I try and make your beautiful soup it would be the same thing here... DH wouldn't touch it so I would "have" to eat it all myself LOL. Wonder if those 2 guys are twins separated at birth :-D

Bean club arrived. And my other box of flageolet. My favorite summer salad bean. Stays green when cooked and very creamy without losing its shape. I do about a third bag at a time since I might do two beans and a grain or two grains and a bean.

A free shipping code with the club so I always get a few extra pounds of flageolet for summer parties.

Spaghetti squash, stuffed with pork BoSaam and grain/bean. 8pm cocktail.

I like the feed in the veg boat. As well as the avocado. Veg pure.

What I meant was....the squash is not on a plate as a noodle replacement but loved as a veg. The oven hot/heated plates warmed the pea shoots. End of meal...two empty shells...avocado and squash.

Your BLCT sandwich looks great, 2MD but it's your lettuce that's stealing the show!!!! Wowzers! Your pancakes............drool!! Perfectly done, but hold the blueberries for me :-) Your broccoli salad.........oh let's just say that everything looks wonderful!!!

Sleeve as expected, another uber-healthy meal coming from you.

I had my other pork chop and mashed potatoes. I toasted some pine nuts, sauteed some broccoli and garlic for a minute or two, then added white wine and chicken broth. Cooked until evaporated. Delicious!!

We miss having pork chops. That will be a while but a boneless pork butt is being delivered Friday. The wholesaler has a great selection but most proteins are in massive quantity intended for restaurants. They are breaking up some crates like milk, butter, yogurt, and some veg.

Steak tonight. Forgot I pulled that out and into the fridge last night. We like mashed with steak but only have three tiny potatoes. Big roasty veg combo.

Lots of misc. veg. and great for tomorrows breakfast hash.

I made a big lasagna last month and froze portions. Maybe tomorrow. Working out rather nice feeding from the freezer every few days.

Vegetarian lasagna, Sleeve? Is that mushrooms?? Individual pics won't enlarge.

I made Annie's no-knead bread. I haven't made it in years, I find the crust too tough for regular bread-eating. But I wanted to make it, as a treat. I wasn't sure it if would rise a lot overnight, so I just guesstimated at the size pot. It's my little pot, 2-quart, maybe?

Thank you edie : ) We are thrilled to have lettuce again : ) Pretty sure our hubs are related. Mine had informed me he will not now try the roasted beets. Fine, more for me! Sleevendog, I remembered you telling me about the flageolets and caviar lentils, and they were both available when I ordered – so looking forward to them! They had pinto beans (DH) and I also bought santa maria pinquito beans. Those sounded good from reviews. Nothing else was in stock at the time. Need to revisit when I’ve a chance. I didn’t know the flageolets were your favorite summer bean. I’ll soak and cook for salads and and other dishes (finally got some quinoa that isn’t ‘weird’). See? That meal, spaghetti squash and avocado boats (with cocktail, definitely) is perfect to me. DH would ask where the potatoes were, wouldn’t eat so much. Picky. (rolling eyes). But he is eating better now. I’ve been so hungry for lasagna, and you post yours! With olives, which, again, DH won’t touch but I love – looks so good. Ah, Jasdip… toasted pine nuts (uber pricey here), broccoli, and white wine… I’ll make as many pancakes as you want in trade : ) My pork chops never look that good, they never get that nicely browned. But your bread is your show stopper – gorgeous, crust to crumb! Would go well with Sleeve’s lasagna, I’m thinking : )

Annie, I meant to say I am so sorry you had to deal with such horrible, rude people. I know you can handle yourself. The rudeness, and cruelty of some people is something I will never get used to.

Small salad (why was I so stingy?), perfect combination lettuce and microgreens…

Lemon chicken cutlets browned with fresh sage. Love crispy sage : ) Purple broccoli was wonderful roasted – DH eyed them suspiciously until he tasted one : ) Crashed potatoes were a hit with DH and myself, Jasdip! He walked slowly past my plate, staring, and I realized he thought I wouldn’t eat all mine. Usually give him my potato, but not last night! Those stay on our menu : ) Trumpet mushrooms sautéed with spring onion from the garden, butter, white wine. Not trying to be political… DH asked me what was for dinner… trumpet mushrooms said I. He whips around, grimacing: Trump mushrooms! I’m not eating Trump mushrooms! I was laughing so hard I had to leave the room! Never tasted trumpet mushrooms, but Sleeve intrigued me with hers, so they were an add-on with Misfits box. Taste and texture were fantastic. DH enjoyed them. Also funny to see him picking the last tiny microgreen out of his salad bowl : ) Sometimes I am surprised, pleasantly so.

I hope my sage comes back - mild winter so usually does. Brussels look good and very pretty. My bag is the usual green but nice and tiny so looking forward tonight in my roasties.

Jasdip, my lasagna is always layered with different veg. Usually with Fall garden harvest. I over-ordered the first wholesale. Lacking storage, lasagna seemed fitting. (a case of portobellos, lol) The prices were so good and the garage was so cold I made good use and had cold storage. I had to use egg noodles. The bottom layer is eggplant, then paper thin potato, sweet potato, golden beet, carrot. Sounds odd but always good. Eggplant was trouble. As tough as a bra strap. Managed to make nice square slices next day for the freezer. Without the eggplant. So wish I had a big bag of spinach. Eggplant I ended up baking on its own, to death, and it was a fine side dish. I'm used to the tiny eggplants I grow and get at the international market. The top layer does have a bit of prosciutto. It is good, a full meal with veg, but not my best. I do like separate layers instead of a big carb cheese tomato blob.

Your bread looks really good. I might have to try one of my smaller pots. Does not look too crusty and not always big holes I want. Looks like it will make a nice panini. Something different than a big crusty boule.

I just pulled out my crisper drawer out and onto the counter. (check for funk and unnecessary waste...) What needs using up and what can wait a week or so like the winter squashes. And making room for the next deliveries.

Perfect timing for a big roast veg. With steak from the local farm share.

Started a grain and stem veg combo for the pups food. They get the kale and collard stems, etc. Tip cut off ends from fruit and veg.

Scallops - sous vide 123F 20 min then lightly sauteed

Your basic excessive amount of meat, also SV 123F for 2 hr then seared

DS makes these, he calls them tater tots. Shredded potatoes, seasoned flour, deep fried.

I also made asparagus, and found a way to use the whole asparagus instead of discarding half. I peeled each asparagus, starting about 2” from the tip and peeling to the fat end. Then salted and arranged in a ziplock bag, standing on end in the sous vide pot, so that the fat and tougher end was in the water and the tender tip end was not. 160F for about 30 min. Then submerged the whole bag and did another 15 min. The result was that the fat ends were tender, and the tips were cooked as normal rather than overcooked. You could put some flavoring in the bag too - next time I will try some Amaretto.

There was a whole bunch of other food too. SWMBO was underwhelmed with her Mother’s Day so I made a big post-Mother’s Day dinner. Apparently I had a craving for red meat, not having eaten beef for several weeks. And after eating from the pantry and veg delivery boxes for a long while, going into Whole Foods drove me a little crazy and I bought way too much stuff and cooked it all.

When we sat down to eat, I wasn’t hungry anymore. We hardly made a dent. DD went back to school today and we sent a pile of food, both leftovers and meat from the freezer, home with her. She’d been giving us the sob story about starving college student in hungry isolation blah blah.

It's really wonderful to see so many meals, a variety of proteins, veggies, baked goods, and I'm so thrilled to see more contributors - always delightful and what wonderful inspirations! I hope all continue to contribute as you can : ) Sleevendog, my sage never returns. Never. I think one of your frittatas is in order for tonight : ) Is that a delicata squash? I've never seen one in person, or eaten one. John, your scallops made me smile - I have some ready for Saturday, my birthday meal, and hope they look as nice as yours. Always enjoy hearing sous vide temps and time. I do my scallops same temp, but for 30 minutes. No degradation of scallop meat that i detect. Pork butts and beef roasts always welcome here, so sorry you lost your appetite. DS's tater tots look nice and crisp : )

Tired yesterday, long day, so 'whatever' was in the fridge... chicken salad on garden lettuce, avocado, aged white cheddar, fruit, homemade applesauce, steamed broccoli, pickled egg. DH did not note the lack of heavy carbs, nor did I bring it to his attention. Filled us both. Seems 'whatever' was my favorite meal this week, ha!

I love "little bites" meals! That's what I would do all the time if it were just me. Since I am feeding DH a leftover porkchop tonight that's what I probably will do too. Hmmm... what's in the fridge...?

2MD. that looks fabulous!!!

LOL! Jasdip, your hamster put such a smile on my face!

Edie, I do too. Saturday (if I can get it together) I intend to make a lot of little bites for all day (my b-day celebration) and a simple dinner. I'm making a few small things for DH, or that he'll eat. While I enjoy the challenge of complex, I also love simplicity : )

Lol, the hamster.

Nice to have so many choices. So colorful 2MD. I do wake some mornings wondering what the food combo might be. Cleaning out the crisper and roasting seems to happen just before the next Misfits. They say today but I'm sure delivery will be tomorrow.

Delicata squash is so tender, edible skins. We shared a nice steak.

I just watched a homemade tater tot video recently. No potatoes in the house.

Had the last three last night-

(not sure why I keep taking a pic before final plating....)

So in love with the tiny avocados.

What ?!, we hit 100 posts already?

Plan for tonight is to make grits in the Instant Pot; still determining how I am going to spruce them up to go with breakfast sausage, fried eggs, and toast from the great bread I just made. Tonight is "Breakfast for Dinner" night at my house.

Made this recently:

Pork Schnitzel and spaezle. Came out quite well!

Nope, I am not starting a new thread! My computer is down, cellphone only, no way to get a nice photo uploaded!

Last nights was great but ugly, lol

Well, darn!

Walnutcreek, I do like breakfast for dinner. I'd have eaten mine plain but cheddar or gruyere tossed in is nice. DH won't touch grits. I love 'em

Sarah, your pork and spaetzle looks very good.

ok, done trying to type on this little cellphone. ugh.

OK, I'll start the next one. Sarah, that looks delicious and so does yours 2many.

Sleevendog, I don't know what it is but I take pictures after I start eating, LOL.

John the scallops look amazing, I LOVE scallops and haven't had any in a long time, I ought to go see if I can find some. They'll definitely be frozen, I never find fresh ones here in Michigan, but they would do.

Oh, Jasdip, the bread looks perfect, and the hamster made me smile. The kids used to have those, they're cuter in pictures. (grin)

OK, I'm off to start a new thread, I have pictures because I bought Elery a sous vide device for our anniversary...

Annie

I started this one May2nd and now only the 14th?!

We all love to cook - and eat :-D