Got it by posting another comment. So annoying. Now I can sympathise with the likes of dear Annie who mentions these problems sometimes. I’ll get used to it.

Not clear what is going on but hang tight. Jasdip, click on any small photo and it will enlarge on your screen. Updates are not necessarily a bad thing....just needs adjustments. Seems it takes a few days. Or who knows...

I'm adjusting. I've made new bookmarks using the new Houzz address and it works fine.

After I posted above I tried to edit a post. My keyboard jammed. Odd. Decided it did not mater and hit submit but I got totally kicked off site. More concerned about the keyboard...but it was fine immediately. The post is still there. Then tried to find an older post that went to page two...no page two existed at that time.

Nice looking noodle bowl! Lots of noodles taste similar even when using different flours. I tried so many during 2020 just to break up a meal rut. Most great and some no so good. Last night I used millet and brown rice ramen...not so good.

Why I take pics of packaging so I can keep notes to not purchase again.

Smoked pork loin/Miso/Veg noodle bowl. Smoked chicken kimchi lunches.

Veg box today is really nice. Head spinning for dinners. Rare to have so many substitutions and missing some add-ons...they are great about fixing missing items. Two bags of dog treats I did not order but that will be nice for our road trip. (we treat with veg stems like asparagus).

Big bag of lovely brussels under the heap. We go through greens quick. Chard, kale, collards, endive...I've never had two cabbages or such big golden beets. Left them downstairs for cold storage. Enormous spaghetti squash. (two meals in that). I'm still going through some veg from two weeks ago. Last nights cilantro, green onions, and parsley is still good. Learning so much about proper produce fridge storage.

Sleeve your smoked pork loin/miso/veg noodle bowl sounds and looks delicious. I keep forgetting to add miso to my brothy soups.

We had bought ravioli ricotta and spinach with my red sauce plus a carrot and olive salad last night.

mmm, ravioli. I think I'll make a carrot type salad/slaw tonight.

We are about to open our 6th pound of white miso soon. One year. Using for dressings, glazes,...

An Ecuadorian soup, Locro de Papa. I used cubed golden beet instead of potato. Much like the Mexican tortilla soup. The Ecuadorians often put a bowl of popcorn on the table as a 'crouton'.

Slaw with a miso/hijiki/sesame/ginger dressing and a massaged kale salad. So nice to have fresh greens. (burger sliders on the side)

I love this thread and I'm so glad to be here to read all about your wonderful looking food! My food is woefully inadequate but I do try to remember what I read here when I try to create.

Oh popcorn love it! Because popcorn. I put salsa and a bit of lime or soy sauce and garlic on my popcorn and eat it with a spoon. :-)

Gee I didn't realize how glad I was to have the cooking forum to visit daily until I lost it. Thank you sleevendog for letting me get to this thread. Maybe this is the only way I can visit here now is through a thread that someone links me to.

Maybe they have been doing maintenance over a period of time without shutting down for 12-24 hours like they used to....who knows.

Glad you found your way back👍

This has become a quick favorite this past year. A pasta sauce combining a puttanesca and a basic vodka sauce. A cup of Rao's basic marinara and 4oz (ish) of young creamy gorgonzola. But I need lots of veg...leek, shallot, celery, curly endive, garlic, chopped tomato, then the olives, and had some nice sausage already cooked I sliced. A bit of feta crumble and cubed mozzarella, a few fresh cherry toms to the table. So many options depending on my delivered veg box. I have salt cured anchovies in the fridge but went with the sausage. No rules. Use what I have. It is the gorgonzola that make it so good. That is a 3.5 pound 1/4 wheel so I froze in 4-5 oz portions.

Yes sleevendog thanks to you I can get to this thread. I wish I could see all of the cooking forum though. Maybe someday. :-) I'll keep trying. :-)

We we used to have a creamy Gorgonzola sauce. Thank you for reminding me about it.

Yours looks so good! I'll have to add the gorgonzola to my Monday grocery list. I even have celery and leeks right now. But no endive. I hope that doesn't change the flavor too much. We have cherry tomatoes but they're very small I'm wondering if they should go in whole?

The way to get back here and to be able to comment changes daily. I couldn’t sign in at all for a couple of days yet here I am again.

This peculiarly lit dinner was actually yummy. DH cooked steak, mushroom sauce, broccolini and oven fries.

I just replaced my old GardenWeb bookmark with the new Houzz url and it works fine for coming here. I have the Kitchen Table and Cooking bookmarked. No problems getting to either.

I tried my hand at Pasties today. Cornish Pasties, Hand Pies, whatever you want to call them. My own pastry which was terrific.

The filling is ground beef, carrots, onions, celery, garlic and potatoes simmered in beef broth, flour and tomato paste. Needs more flavour, oomph, but I'll make them again, revamped.

As you can see one came open like a clam

Oh yum, I like pasties a lot. Here they are traditionally just beef, onions, potatoes and rutabaga. I eat them plain but there's an intense and ongoing argument about using catsup or gravy and which is "right".

Jasdip, that is the mama cat that got dumped at our farm a couple of years ago, and she is really happy being a house cat instead of a farm cat. I could leave the door open all day long and she'd never even consider going outside, LOL, she wants to be fat and happy and warm, and that means in the house!

Yeonassky, welcome back! It took me several days to figure out that I was going to have to sign in every single time, and that I couldn't use the "log in" for a current account. I have to go to the page where you make a new account, put in my current user name and password and then it brings me to my already existing account. Strange and annoying, but it works.

Lynda, I believe that lemon butter and lemon curd are the same, at least they seem the same to me, and I've eaten both! I use Colleen's recipe, it's done in the microwave and works like a charm, super easy and uses a lot of eggs, which I currently have plenty of! Your hot pot looks delicious, BTW.

Sleevendog, it must be chili time. For some reason my brain says it needs to be cold to eat chili, which is silly, but I never think of it in the summertime. My latest vegetable box was really nice too, and I like having to "stretch" my menu choices to include the vegetables. I think it makes my meals healthier too!

Neely, your noodles with those vegetables look fresh and nice. Here soba noodles are made with buckwheat, so they are darker than the white flour ramen noodles but if I add lots of seasonings they all taste like the sauce and I can't tell the difference either!

So, what's for dinner? Today was a busy day, I spent it hoeing the garlic and adding compost to the asparagus beds and helping Elery cut brush by the pond. I was tired and didn't feel like cooking so Elery went into town and brought back supper. So, I had my annual chili dog and root beer from A&W, it was a nice change but I still have a refrigerator full of vegetables and a package of pork chops thawed, so I'll have to use those tomorrow.

Meanwhile, we had a couple of cold days, into the 30s, so I made chili. Venison, some of the kabarika and red kidney beans I grew last summer, a package of corn from last summer's garden that was in the freezer, some home canned tomatoes, part of a jar of salsa that needed to be used. I like lots of vegetables in my chili and this was a nice colorful pot full before the tomatoes were added:

I made cornbread with some coarsely ground cornmeal from the local Amish store to go with it:

I got my latest Misfits box, they substituted swiss chard for my broccoli choice, which kind of messed up my meal plans, but I'll adapt. Everything was nice and fresh and arrived in good shape, although the "heirloom" tomatoes were ready to be used immediately. It was a day late due to a truck breakdown. I ordered some new-to-me black radishes and a green radish, because I liked the watermelon radishes so well that I got last time.

We had some steak sandwiches topped with mushrooms and onions with some of that tenderloin:

Another meal was chicken and wild rice soup along with the rest of the cornbread. I added some sorghum molasses to my cornbread:

I currently have a head of green cabbage, one of red cabbage and one of a savoy type cabbage, so I'm thinking I'll cook those pork chops with some cabbage tomorrow. Monday I'll have to cook for Mother, so I need to start thinking about that too...

Annie

How did I miss so much above?

If you look at a recipe for vodka sauce and a recipe for puttanesca it will be clear how I married the two. I never stock heavy cream. Always have gorgonzola that is a creamy dairy with lots of flavor. Similar to what a parmesan rind does to a brothy soup. I get a veg box every other week like Annie's box above so I just use what needs using. This past week had a giant head of curly endive. Not necessary but most veg in your crisper that needs using will work. (just found a yellow pepper I should have used). Next time I make a tomato soup I'll add a bit of Gorgonzola instead of cream!

Annie, misfits tomatoes have not been good. Exception are the cherries. I've never ordered them but have been sent as a replacement item. The wholesaler has excellent heirlooms from Canada. Obviously greenhouse grown and finally figured out how to grow and transport. I like the green radish but was sent the golden beets. Bummer. Not a bad switch.

That steak sandwich. I made them for lunches last week and should have added my wild mushroom ragu I have in the freezer in 1/4 pints. Yum.

Hand pies are global and called different things depending where. As important as pizza and bagels in NYC as a quick take out street food. Yours look fantastic! I've completely forgotten how much we like them. I should make some. Or swing by MamaEmpanada once fully vaccinated.

Nothing too exciting...another mini slider. All about the artichoke...but the chips were better than usual. I nailed the thickness. Creamy inside, crispy outside.

You guys have been busy! So many good things - Jasdip's pasties, Annie's cornbread, Neely's steak, Sleevendog's gorganzola pasta. Yum!

I haven't had much time to cook lately, as my workload this time of year is heavy.

This was last night's dinner, which was parmesan crusted tilapia with dill tartar sauce over saffron basmati rice with asparagus.

This afternoon, we are going to the dog beach and then harbor. If we can find suitable fish, we will make sushi.

Just noticed that Neely's pics are still small, ugh. Steak always a favorite.

After reading recently about 'fake' sushi using inferior mis-labeled fish....so smart to research and know where your fish comes from Lynda.

I've not had good asparagus yet. The first pencil thin I put in a frittata. (grocery). My new garden bed does not look as good as i expected. Patience!. My garlic looks fantastic. Better than expected. Weather has been better than most years. Rain, but not too much. Good sun, not too warm too soon. Peas seen to like this weather better than the past few wet Springs.

Took out a couple cod fillets from the freezer for tomorrow. Maybe cod cakes. Painful to purchase for the first time in 20yrs being our main residential catch pulling in 50-100 pounds a season until covid.

Thanks for heads up about photo size Sleevendog, Still look large on my screen. I will try to adjust next time.

Neely, it's Houzz, not you. All of the pictures are small on my laptop.

Annie, you're so busy as usual. Your steak tenderloin with mushrooms and onions is a great idea. It looks so good.

I made one of my favourites, it's quick, and so darned delicious.

Shrimp, orzo, tomatoes, artichokes, baby spinach and feta.

It is so odd - I've had no problem logging in and all the pictures are normal sized for me. I am using chrome and have bookmarked houzz, not sure if that makes a difference.

Jasdip, that orzo, shrimp and feta dish looks great.

We made sausage today, which was easy until we had to stuff the casing. Annie, if I remember correctly, you gave me a link for the machine you use. Would you mind sharing again? We love making sausages, but I think we need to invest in the right tools.

Lamb sausage made with red wine, rosemary and garlic.

There was no parking available at the dog beach, so we went to the beach next to the harbor.

Oh, Lynda, that's lovely sushi and some good looking sausage but Zac is just gorgeous. What a good boy.

I have this stuffer and was amazed at how much the prices have gone up since I bought ours, whew!

https://www.lemproducts.com/product/mighty-bite-5lb-stainless-steel-vertical-sausage-stuffer-1606/sausage-stuffers

Sleevendog, I haven't had really good asparagus yet either, but I found one single stalk, about an inch tall, out in the asparagus patch, so I'm hopeful! I won't be getting tomatoes from Misfits again, I learned my lesson there. So sorry about your cod fishing.

Neely, Gardenweb and Houzz has just been doing strange things lately, hopefully it'll be better.

Jasdip, I love some of that shrimp and orzo.

Supper tonight was underwhelming. I had some green beans cooking and my brother called and talked. And talked. And talked. The beans scorched. I had some pork chops thawed, so I tossed them into a pan with some Montreal Steak Seasoning. They were pork chops. (shrug) My head of cabbage was claimed by Elery and he put it into the Instapot until it was cooked and then added smoked paprika and some cheese powder we had here for popcorn. Strange combination altogether, and one I didn't care for, LOL. I try to never complain when someone else is cooking for me, so I ate some.

I did bake some peanut butter cookies to take to Mother tomorrow, I was going to cook her meals tomorrow but my Aunt wants to visit Mother tomorrow and if I'd just change all my plans and go there, she could visit me too. Mother is just going to have to find something in the freezer to eat next week, or my brother will have to go buy her fast food every day, which would make her very happy anyway!

Annie

Oh my all the food looks good! And Sushi love sushi!

For me with all the craziness I've had for the last week the pictures have remained the same large size when I've been able to get in. I tried getting into GW cooking on my husband's Apple phone yesterday and had no problem so here is the link I used. Hopefully it will work for other people.

https://www.gardenweb.com/discussions/cooking

I use this link to get to just the cooking discussions - https://www.houzz.com/discussions/tag=319

Yeonasky your link worked perfectly for me!!! I love that GardenWeb allows me to click on the most recent comment, and it takes me right to it. The Houzz url only allows me to click on the heading and I have to scroll or click on End to get to the bottom. PLUS the pics are now the right size.

I'm bookmarking this again and hopefully it stays.

glad it worked for someone besides me Jasdip!

Lynda thank you. The difference with the link I posted is, at least for me, that it takes me to the Gardenweb format and is titled cooking. Yours is titled home discussions or something like that. With the GW format, which I am used to admittedly, there is no featured posting Etc. There's probably nothing wrong with either one but I prefer the GW format.

Sushi looks so good.

No issues with pics or entry to GW have anything to do with our postings...

DH went down to 'the path of forgetfulness' yesterday and did not take out cod fillets. I had to do a quick dinner 'save' and make a pasta bake, again, 🙄. Fine as he loves it. I served him near twice my plate and our pasta bowls are even different sizes...he was done well ahead of me. But he has a lunch. We will have cod cakes tonight.

Should have used all the chard as I did not have near the vegetable amount I wanted.

Happy Birthday! That looks so good and congrats to eating out and enjoying a meal vaccinated!...vaccine hesitancy is so frustrating. But we do have 50% now...or at least first shot. My second is next Monday. Dh is fully vaccinated and now two weeks past the second. Our first meal out will be mid May me thinks. Or a simple low-key few friends for a BBQ. Not a big gig.

"... my brother called and talked. And talked. And talked. The beans scorched...."

Lol. I work 2-5 am for peace and quiet. Then an hour in the afternoon live-feed with LA. Dad called. I had one ear live-feed with Dad in the other...two side computers watching birds in nests...haha. Two hours with dad. He told a new story I'd never heard. That's a first. 😂.

My unstable sister refuses to get vaccinated. That will be nice when we visit my parents. (I understand mental illness is hereditary and I don't blame the victim but it is complicated in a close family unit). I need to see my parents. Not a sister that makes the entire trip all about her issues. Not vaccinated, 'no see you'. End of story. And racist. Some choices are not about ADHD or medication.

Prepping cod cakes!

Lynda your sushi is so inspiring.

Seagrass so happy you were able to have that delicious looking lunch for your birthday. Best wishes

Annie so many yummy dishes and that chill, well Yum.

Sleeve again so many beautiful well thought out meals.

Jasdip....orzo.... wink.

This is a hastily concocted meal. A left over Korma sauce from the freezer with baby gnocch. Tasted OK

Just cooking for me atm as hubby is at holiday house while I’m in the city for a few days intensive grand baby sitting which I love.

Happy Birthday Seagrass! Your celebration meal looks perfect.

Neely, "intensive grand baby sitting" made me smile. Garrett is only 12, but when the time comes, I am going to really enjoy being a grandmother!

Annie, thank you for the link. We really enjoy making sausages, but will like it much better when we have the right tools.

Dinner tonight was local yellowtail, which I picked up on sale, yesterday, at the harbor. I pan seared it and served it with an orange and pineapple salsa. The salsa was a new recipe to me, and it was a hit. We have fresh oranges, clementines, or mandarins for 6+ months of the year, so always good to find another way to use them. Next time, I will double up the jalapenos, for a little more kick.

Grand baby sitting❤️

Fresh fruit❤️

Cod cakes❤️

Happy birthday Seagrass! Beautiful celebration meal.

Neely.....yes, orzo! LOL our favorite :-D

Great meals Sleeve, love your cod cakes

Lynda, wow. What meals! How nice to find new recipes to enjoy your plentiful fruits.

Happy Birthday, Seagrass, and many more, I'm happy you finally got to have a dinner out!

Neely, nothing is better than grandbaby sitting, unless it's intensive grandbaby sitting!

Sleevendog, those cod cakes look really good, as does Lynda's fish. I think maybe it's time to take some out of the freezer...

Lynda, you are right, good tools make a job much easier. However, nothing makes phyllo dough easier for me, it hates me. Your baklava looks perfect, though.

Elery is painting the living room ceiling while I do a white wash finish on a couple of tables, so dinner was turkey reubens made with home canned sauerkraut and a side of roasted vegetables. Not pretty, but they tasted good!

Annie

My big issue with 2020 and still now,... the random shortages. Like GrapeNuts. Not thought about or purchased in 30 yrs but was a childhood favorite. Like Familia. Misfits had Familia last month. Have not touched it. The wholesaler had Defours (sp) phyllo but only in a case of 12. They finally split up the cases so I ordered but have not touched it, lol. Leek, asparagus, artichoke heart tarts. But it was always a dinner party delight. Not happening anytime soon.

I've been getting ambitious stocking up the condiments....one at a time. Way too much for a school night. Had fun though.

Chili crisp, roasted garbanzos, greens, garlic chips. Miso glazed Cod fillets. Winter wheat with lentils. Made too many cod cakes so we had a couple more. Rushed but excellent. Good lunches with the 'extras'.

Tonight should be easy. Thunderstorms with hail predicted and possible frost early tomorrow....need to cover and pull in some plants.

What a mess but it was so good. A miracle the cod cakes held together being out of eggs, 🙄, again.

LOL, how easily I'm pleased when my photo of my shrimp and orzo makes the banner of a particular Facebook food group. It's the Colonial Beach VA, and Northern Neck area.

It sure looks pretty up at the top of their page. :-D A member of the Cast Iron group I'm in, invited me to this group a while ago..

Jasdip - that looks scrumptious!!

I just noticed it was your birthday on Monday! happy birthday secrets seagrass!

Wow that's very pretty Jas plus very tasty looking. Sounds like you're in with some very good groups.

Lovely Jasdip, 'cast iron queen'. Wish I had a pic of my cast iron collection from my grandmothers and tag sales. My mother does not understand cast iron so it all came to me years ago.

Dinner late, nearly 9pm. Quick pasta, pesto, sausage, (way too salty), olives. Sauté greens side. Nice lunches!

-we looked for the sausage package to let the local farm share we do not want it again...because of the salt. DH later found it on his pillow, gross. Pup #2 is so sneaky.

Not such a sneaky pup, sleevendog, or he wouldn't have left it on the PILLOW! (grin) I keep thinking I'm going to make some chili crisp for Elery but I just haven't yet.

Oooh, nice picture, Jasdip, it looks amazing!

Annie

That is a great picture Jasdip!

I am just getting around to posting this from a couple of nights ago. It was hard to photograph, but this was seafood tacos, two ways.

Way #1 was blackened yellowtail with pico de gallo and key lime crema.

We have had an amazing crop of blueberries. This was yesterday's harvest and we haven't even scratched the surface. DH is planning to make wine from most of them, but I set aside enough from yesterday's harvest for another crumble.

I'm about at the end of this 2-3 lb bag of Korean chili flake. I have a new bag unopened. I need to adjust the one I just made. No heat at all. Good smoky flavor and slightly sweet scent. Zero spicy heat so I'll add more toasted sesame seed/oil or make a new batch and decide if I will combine the two. Or keep one mild and the other with a kick. I will pic my packages since I love our kimchi without the spice kick. DH can add hot sauce all he wants.

I used to find the farm share a bit challenging, (and annoying), with such different labeled cuts not familiar. Turns out some of new labeling is helpful. 'Just below the tenderloin', 'top side of the sirloin'. Very helpful determining the proper cooking temps and length of time.

I pulled out a babette, pork tenderloin and a salmon fillet. Salmon obvious for last night. Over the last of a roasted potato and sweet potato. Slow roasted last of the tomatoes and some squirly looking peppers but fine for roasting. (dimpling but not bad spots).

I should sous vide but no time. Roasting both BoSaam style. Use the oven heat for multi meals...used over the next few days. Spring garden prep gets prime time.

The frost and cold the past few days has plants all over my kitchen counter. 🙄

As well as intense grandbaby sitting I also like intense mushroom soup. Only a few ingredients but 3 sorts of mushrooms including rehydrated morels and their juice, beef stock, butter to sauté , salt and pepper plus an annoying sieve of the whizzed up mushrooms.

Love your photo Jasdip and what a lovely lot of blueberries Lynda. Your salmon looks great Sleeve.

Look at those blueberries!. I have five shrubs 15 years old and just ordered 3 more. Will not see a harvest for a couple/3 months from the elder ones.

Mushroom soup looks amazing. I have a couple 1/2 pints of mushroom ragu left from what I made last summer. I use it for risotto and soup. I like the intensity of color/flavor in yours. Note to self, another pound of dried porcini in my cart....have just a bit left. I try to keep a few dried varieties in the pantry when the fresh is available.

Another ambitious meal for a Friday night. Roasted the Babette and the pork tenderloin on a roaster tray together. Thick 'flavor bomb' dry rub for a quick BoSaam style bark. 400º pre-heat, 20 minutes then low and slow one hour. Pink med-rare. A bit over for us but tender and flavorful, with a good crust/bark. Should be excellent in a hot pot tomorrow. Lunches Monday. (my biggest challenge right now) and all 2020-21....lunches.

Garden and many good weather tasks that need tending....a weekend of good meals so easy. Hose repairs, planting early peas and salads/greens....

Braised a big pile of greens, rice/grains, lentils, garbanzos. beef Babette BoSaam.

Funny isn’t it but I don’t know what a Babette is so ‘roasted the Babette’ is kind of a mystery to me, but I’m guessing it’s a little beef fillet. I could be wrong, I was wrong about’sliders’ Anyway all looks good and tasty.

This was a quick pear tart tatim Sometimes I spend ages planning what I’m going to cook and it doesn’t turn out as well as this hastily made pastry and pears.

Eta photo won’t post properly Thought

the worst of upgrades was over but apparently not.

It is bavette. I spelled it wrong. (or it may have auto-corrected) .A half dozen cuts are more specific as to their location. It isn't common but most NYC butchers use the new labeling. Bavette is near or part of the flank. It is much thicker than one would think. But has that great flavor. I watched a video of a butcher explaining, but obviously did not retain much of the info.

Was a little annoyed at first having to look up every new name but starting to appreciate with more experience. Prepping for a hot pot dinner tonight. Should be excellent for that.

We had a family get together and fixed dishes that were my husband’s favorites. My daughter made stuffed grape leaves. My mom used to make them for his Christmas, birthday, and Father’s Day presents. Then my daughter took over, making double recipes for Christmas and packaging them up for special meals throughout the year.

I decided to make a cross between pastitio and kreatopita, a meat pita that was his second favorite after the grape leaves. My goal was to make something our entire family could eat including the GF/DF/Egg Free folks. I made a casserole using the same meat sauce as for pastitio/kreatopita combined with GF pasta, Violife DF feta, and topped with Violife DF Parmesan. It came out great. Everyone had seconds, even those without dietary restrictions.

Again, I can heartily recommend Violife feta. It melted beautifully and has a true feta-like flavor with good texture and no off-putting aftertaste. The Parmesan was good too. They somehow capture the texture and flavor of real Parmesan. It shredded nicely too.

Although I didn’t use it for this particular dish, I can also recommend Violife cream cheese. A few weeks ago when my two oldest granddaughters were visiting, we conducted a cream cheese taste test. Violife came out the winner. Good texture, pleasant neutral taste, and no strange aftertaste.

Shambo, the GF pasta has sure gotten better than it was, sometimes I can't even tell the difference, especially when sauced. It sounds like you had a very nice weekend with family. I'll have to remember the Violife cheese products, although my choices here are extremely limited.

Neely, that pear tatin looks delicious. Pears are one of my favorite fruits, I like them better than apples, and planted a couple of trees 3 years ago. Still not big enough to bear fruit, but I'm impatiently waiting!

Lynda, beautiful blueberries and the fish tacos sound delicious. I did plant a couple of blueberry bushes but they did not like my soil and didn't grow, I'd have to acidify it if I replant. There are a lot of "pick your own" blueberry patches here, so I planted pear trees in that spot and just picked berries at the local patch and froze them. I try to plant one new thing per year, last year it was strawberries, the year before it was sweet cherries. I'm kind of thinking elderberries this year, but I may have to rethink the blueberries. Or maybe saskatoon/service berry.....

Sleevendog, we must be thinking alike again, I made some chili crisp for Elery, I got the recipe from some email I get weekly, which credited Chrissy Tiegen's mother, "Pepper Thai". Mine had plenty of heat, though, because I used some of the Carolina Reaper and some of the Sugar Rush Peach from last year's garden that I dehydrated. The fumes in the kitchen were so intense that even Elery was sneezing as he ground up the peppers, LOL.

We've been eating, of course, and as usual trying to use up the Misfits. One night was a potato/celeriac mash with some locally made cherry/pork sausage, as well as sauteed swiss chard with some diced green radish:

Another night we had turkey Reubens with my home canned sauerkraut and some oven roasted turnip fries:

Venison taco salad with an avocado/yogurt dressing:

Elery liked the taco salad so well that I made a steak salad the next day. This one is Elery's, note the olives. (grin) I also used some of the watermelon radish, some jicama, green onions, a yellow/orange sweet pepper and a head of romaine, all from Misfits. The beef was a grassfed rib steak, which we shared, one was plenty for both of us.

I baked a 12 yolk lemon pound cake and made a batch of Colleen's Lemon Butter, trying to use up some eggs. There are pictures of that on other threads, so I won't repost them here. Oh, and I baked a loaf of Pane Bianco, also pictured on another thread.

Yesterday we had the bread and the cake, along with BBQ'd pork ribs, baked beans, melting potatoes, home canned green beans. Amanda and Dave came over for dinner, so they took home all the leftovers.

Today I baked some cod seasoned with Penzey's Chesapeake Bay seasoning. I've decided that there's nothing to be done with baked cod other than sauce it, it's just baked cod. Elery put some of the chili crisp I made on his, but I'm a coward.

Mine had a "salsa" made with blood and mandarin oranges, shallot, cilantro, honey and a tiny bit of chili flakes. We also had honey dijon brussels sprouts and Waldorf salad:

I've seen those "melting potatoes" all over the internet, so I had to try them. They were really good right out of the oven, and the texture was tender and creamy. The few leftovers were made into "home fries" for this morning's breakfast and the sitting overnight did not improve them. The garlic and salt were both overwhelming and the texture was soft and soggy, not creamy. I'd made them again, but not try to store any leftovers...

It's supposed to be in the 50s tomorrow and not below freezing any night for the next ten days, so tomorrow my romanesco, the iceberg lettuce plants and probably bok choi and mizuna are being planted in the first hoop house. The second one isn't repaired yet, it needed new plastic covering after last year's ice storms. Hopefully that'll happen this week some time, meanwhile my cabbage plants, the aspabroc and some chocolate daisies are also going to take up temporary residence in the hoop house. There should be plenty of room, the pots can just sit in there while the other little plants grow, and I'll be moving the pots before the other plants need the room.

Meanwhile, the animals are also enjoying the weather. I saw the first robin today and let the cows out into the summer pasture. The new little guy has never been out in the pasture, so he had to ask his mother for permission. :-)

Annie

Neely, Your pear dessert looks delicious. I had no idea what a bebette or bavette was either. Thanks for the explanation, Sleeve. I was planning on looking it up, but never got around to it.

Annie, I like your salsa on cod. That is exactly how I would have eaten it. Our blueberries are grown in raised beds so we can control the acidity level. It was a lot of work initially, but once done, they require almost no work and give us a big harvest. We get three crops per year (spring, summer and fall), but I would imagine you would get one really large crop.

Shambo, dolmas have been on my mind lately, as we have young grape leaves on our vines. How does your family make them? On the stove or in the oven? I've tried both ways, but tend to prefer making a big pan in the oven.

We had spicy orange teriyaki salmon last night, and then NY steak and corn the night before. Corn was store bought, but really yummy. I give up on growing corn. It just does not like to grow here.

I need to hit 'send' on the new blueberry plants in my cart. With a cherry tree, and a gogi berry. Good sales right now for Arbor Day.

Taking notes about Violife when I need alternatives. I've made gluten, dairy, vegan sides that everyone loves. Dried porcini often the star ingredient.

So we hit 100 posts...good thing as I'm sick of those header hot dogs....