I skipped over the holidays but worth noting some successes. I made a number of chowders, soups and stews.

Cod, sworfish, and shrimp under the clams.

I ordered from WildFork for the first time. Excellent selection, good prices, and a-la-cart, so no mysteries. Small portions. Just pulled out what i needed. Had it sent directly to my family home with three big Misfit boxes. A veg, a pantry, and cold pack box.

Years past i would run around to various groceries and pack two big coolers. All i picked up was a dozen bagels.

They live in such a food desert, this was a pleasure. We had to scramble and leave two days early due to the eminent storm. We only stopped locally at a farm stand for collards and kale and a fish monger for shrimp, oysters, and crab. A seafood feast. So easy to stay on-scrip through boxing day.

Your deliveries sounded very good Sleevendog, and good healthy meals for you and family as a result I’m sure.

I’m still mostly getting food delivered. I would rather get the bulk of the shopping delivered and just pop into various stores to get a couple of special items. Loading up a shopping trolley and winding out to the car park is not for me anymore. DH will sometimes do an Aldi shop as there are a few things we like from there.

That’s a wonderful festive table John Liu and your Pad Thai sounds good Rob.

Love that you are always trying new recipes Jasdip, looks like they turned out very nice as well. Annie “spicy” chickpeas... you are branching out, maybe not too spicy though Lol.

I thought this meal of King George whiting fillets and Orzo all served with parsley, garlic and butter sauce was yummy...just suited me.

I made stir fry chicken and vegetables another night.

Annie, I hang my head in shame that I didn't know your mother died. I do hope you are feeling better from being sick, and getting back from her death.

I agree that I hope 2023 is a better year.

(like Annie, i keep loosing posts randomly)...keeping them short

I'm breaking in a new wok and made similar recently.

Our local delivery service just celebrated 20 years. It is like a WholeFoods, standard grocery, health food store, all rolled into one.

Hepworth i weighed at 22lbs. Plus herbs and juice. Anytime i can get produce for a . buck a pound is a good deal. Took most of that box on our trip south. Pretty pink potatoes. The only . way to please my family is a mixed roasted sheet pan for likes and dislikes.

My sister does not eat root crops except for beets. Lots of salads. Torn, massaged, and shaved. Prepped 2 big zip-locks every morning, un-dressed. For lunch and dinner. I took my side-shooter cuisinart. So quick. DH prepped the veg---oiled, seasoned, and bagged.

The big hit this holiday was the sticky rice balls. Should have taken both bags. I made mine smaller and not stuffed, vegetarian. Recipe, Korean rice balls

Christmas Eveis traditionally oyster stew but made that for Dad the night we arrived. Made a fishermans stew instead.

I made them last night with chili crisped roasted tofu and dumplings in a homemade Dashi.

Rob, I'm so sorry you lost your Mom too. As the years go on, I seem to attend more and more funerals, and think of all the experience and knowledge (and love) lost. (sigh)

Kate, I haven't mentioned it much. My way of dealing with difficult things is mostly to ignore it and go on to whatever just needs doing until I feel ready to handle it. I think today's psychologists would have a field day with that, but it works for me.

John, be afraid. Be very, very afraid. ROFL I think you're safe, really, but you might want to bump that hood up on your list. :-)

Neely, the whiting looks really nice to me too. As for the spicy chickpeas, well, they weren't all that spicy, the only "heat" was from smoked paprika, LOL.

Sleevendog, everything looks nice and fresh. I've gotten a couple of Misfits boxes lately too, no garden produce here, so I'll be counting on them to fill my crispers for the next several months. I need to get back to cooking from the pantry and the freezer, though, I have been slacking off for several months, between the Township duties and caring for Mother. Now it's time to get back into the swing of things.

That said, we had salad for supper. No pictures, I'm a slacker! I am trying to figure out exactly what to do with crowder peas, though, I have some dried from last summer's garden and have little/no experience with them.

Annie

I'm soaking some myacoba beans to confit tomorrow. Like a twice baked potato, beans soaked, simmered, then baked in the oven in a shallow casserole. Leeks, garlic, olives, smoked paprika, lots of lemon slices. 1/4 cup of master stock, Olive oil then baked. I use the BonApetite and RanchoGordo recipes combined. Made a version NewYears day using black eyed peas and ham.

Last night i made salmon cakes with a warm cabbage, apple, celery root, and onion slaw.

Creole remoulade.

Felt good to take out my crisper drawer and give it a good cleaning. Misc root crops going in a pup grain and veg pot. Plus a veg based pasta we did not care for. Had to look up cabbage and cucumber for dogs. All good. Fine especially minced in a food processor. Some things dogs do not digest well. I just over-cook a bit like a porridge.

I had more 'misfits' than i thought...

About half went into the pup pot.

Some will go into a braising oso buco after a couple hours for tonights dinner.

Nice to have a full fresh crisper and pantry. Misfit delivery this morning.

I mis-read the Misfit summer squash and zucchini. I thought it was 3.50 for 2 count. It is for 2 pounds but mine came close to three pounds. No tag where it is grown but so fresh. I've never been a big fan in the summer but surprised how nice it is now in deep winter.

Made a family favorite, succotash, christmas dinner. Had so much I roasted, tossed in olive oil, garlic, rosemary, the last 10 minutes on top of the roasted root veggies sheet pan. Out of the oven, on the stove top, Dad shuffled by and snacked the summer squashes before even plating. He is 94. He can have anything he wants.

I put salads on the table an hour before dinner. "we just had lunch!"...as pop grazes on salads and sits silverware in hands waiting for the next course. 😂🙄...Bickering over brussel sprouts.

Sleevendog, You reminded me about the beans. I added the Rancho Gordos to the pot just now. I have a smoked pork shank cooking on the stove. I will put up jars of soup in the freezer tomorrow.

Osso Buco slow braised last night. We have had so many soups and seafood dishes it was a nice hearty change. I simmered the beans but way too much food as it was with all the veg, we'll have the confit tonight.

Night before last i made an old favorite. Shrimp and pasta over a pile of sauteed veg. Some leftover salmon cake mix and made some mini cakes. I'm making too much food but fine to have some lunch leftovers. A 1/3'rd of the pasta i left in the pan on the stove. I plate his generous. Much more than my plate. I do like that next nights meals are less prep. Mostly done like the beans for tonight.

Such fresh and tasty looking meals Sleevendog particularly like your meal just above... the prawns and mini salmon cakes look delicious to me.

We had salmon and the parsley, garlic butter orzo, which I have become addicted to, with brocolini. I took this 1st photo then added roasted eggplant and red pepper to my plate, which increased the tastes.

Smoked Ham Shank Soup:

I took the ideas from some of you and went thru' the fridge and tossed anything likely into the soup too. I had alread added the Rancho Gordo beans and some dried bean soup in a box that someone gave me. I even threw in more garlic and some dried hot peppers. At the end I tossed in the chopped head of a cabbage that had seen better days. After hours of cooking I ended up with either a very thick (chunky) soup or a brothy stew. Whatever, it tasted good.

I had such a big potful at the end that, besides my dinner, I was able to make up 6 bags and one quart jar for future reference and in the freezer.

Soups are so good especially if you make it yourself. No mystery ingredients. Control the salts and sugars.

Not my plan but made a soup with beans/vegetables and a rich broth from the marrow bones. Night before slow braised beef shanks.

Neely, I want your salmon and orzo!!!

I've been down for the count for a week with bronchitis. Yesterday was my first real meal, and I had a craving for goulash. It went down good! That's parmesan sprinkled on that you see.

That does look comforting after a week without an appetite. Hope you are back to feeling normal soon. So much going around. Both our families are riddled with covid, flu, and a nasty cold going around. The variety that causes loss of voice.

Made a egg & vegetable fried rice last week and thinking again tomorrow. Made a big batch of chili crisp. Another meatless meal in our rotation.

Last night we had mini blue cheese burgers, 3oz has been the norm for a few years. On english muffins with chips and a side shared salad. Creole remoulade sauce/dressing.

Cabbage, fennel, red onion, yellow beet slaw.

Sleeve, your egg and vegetable fried rice sounds good!

Blue cheese sliders sound so good. DH hates blue cheese, but I love it. Definitely an acquired taste. It was a common treat growing up, as it reminded my immigrant parents of Britain.

This was smoked pork loin with homemade spicy plum sauce, bok choy and brown rice.

Delicious looking pork loin Lynda.

This is a plate showing the Lentil

(meat) ) loaf I made with coleslaw.

Loooks good Lynda. Nice to see you back. We had a couple small pork loins last Fall. Didn't think to smoke them. Reminds me we have bok choy in the crisper.

Is that a meatless loaf neely? I've been using 1/4 minced lamb with 3/4 fine minced veg, grains, seeds. My sister does not eat lentils but loves chick peas. Did not make a loaf over the holidays but did make my Dad lamb Kafta and my sister mini vegan meatballs at the same time using the grain mix add-ins. Chia seed binder. Kafta i used egg.

Slaws are year round here. Over the holidays slaws and salads, prepped ahead, went on the table an hour before dinner. Dad would pretty much wipe them out using his fingers. "oh, i thought this was for me". (he's 94. He can have anything he wants)

Last night we bounced around a few options and our winter noodle bowl, twice a week these days, sounded good to DH. Goodies under the greens---ramen eggs, avocado, miso/ginger Dashi broth.

Looks good Sleeve, and Yes a meatless Lentil loaf. I posted recipe on the Meatloaf thread. I liked it and would make it again. Had a meaty mouthfeel.

These bowls of soup were a clear the fridge type thing. I didn’t have any Asian noodles so I used... purists look away... spaghetti. I cooked it way past al dente and it was fine.

I cheat the noodles all the time. During lockdown i was using lasagna noodles cut into strips and using broken up lasagna noodles as dumplings in soups. Nothing will keep me from my beloved noodle bowl. 😜...but i'm well stocked now. Misfits has a ramen noodle 2 pack i used above. A women owned company and good clean ingredients. A bit curly. I could have a noodle bowl every day. With a good broth, anything goes from the crisper.

That said, i could have sushi every day. Shrimp and smoked salmon....

I could have sushi everyday too! I also love Neely's clear the fridge soup bowls, my kind of meal.

This was New York steak with a red wine reduction, steak fries and asparagus.

Cod Cakes with a Creole Remoulade. Snacked on the raw veg salad before dinner so i made another...fennel, arugula, romaine.

'MardiGras Slaw'

Crab cakes look yummy.

I made some bread today to take to a get together tonight. This is a whole white wheat boule.

Good bread baking weather in our cold temps. Pretty boule.

We are making cast iron flatbreads on the stovetop. In a power outage we can't use the oven so better safe thinking ahead.

We have been back in the taco game recently. I don't stock commercial processed salsas or other necessary ingredients not fresh. Having the food planets a-line perfectly is a pain. ---fresh avocado, good tortillas, fresh cilantro, the right cheese....decent winter tomatoes. These are cumato cherry tomatoes. Hot house grown but good.

Kimchi/smoke roasted pork ---pork from the freezer. I still have some garden tomatoes frozen to make salsa but a weeknight pull-together taco night is still a stretch in timing.

Sometimes i have the ingredients i need...

sleevendog, That looks delicious! I really like a good taco.

Oh man,, I want everything. Sushi and cod cakes and tacos and soup and goulash, and fresh bread? Yum...

I've been eating, and even took some pictures, but I'm way behind. We've had some grassfed steak with roasted butternut and my canned 3 bean salad from last year's garden. The butternut has been in storage since September and it's nice and sweet.

I pan fried some fish and served that with cole slaw and rice:

Some bean soup:

served with a mushroom and onion frittata:

The rest of the cole slaw went with a pork steak and some roasted vegetables:

The rest of the butternut was served with braised cabbage and pot roast:

I used the leftover pot roast to make hash and we had that with eggs for supper one night.

I made Sol's zucchini pancakes to serve with a shrimp salad.

Baked a loaf of asiago cheese and black pepper bread, which went with bean soup with Italian sausage and pasta:

Last night was taco salad:

I made a batch of egg salad with a couple dozen eggs because my "girls" are laying lots and the B&B hasn't had guests for a couple of weeks. I use my pastry blender to chop up the eggs, it's too tedious to cut them all up with a knife one at a time. My egg salad is relatively simple, with mayonnaise and home canned sweet relish.

There, I'm caught up. Amanda and Dave are coming for dinner tomorrow, I'm thinking cider brined pork tenderloin, scalloped potatoes, baked beans, a vegetable to be determined and possibly a peanut butter pie...

Annie

Fortunately Annie, it sounds like covid did not take your taste buds.

Surprised your 'girls' are laying eggs so well during the chilly temps. I like my egg salad clean and simple as well. I do 'load' my tuna and chicken salads with tons of veg and pickles....apple, dried fruits.

A friends pre-teen daughter is incubating/candling three dozen silkies. School project. I did the same at that age. Soon retirement i may do the same. No time now.

I made Lamb Kofta last night. A recent favorite. Humus, cucumber/yogurt cilantro...red onion, cherry tomato, cucumber, celery salad.

Dh has been making flat breads this Fall/Winter.

Tacos look amazing. Believe it on not, we still have tomatoes that overwintered outside. The tomatoes in the greenhouse are done, as are the peppers, but the outside tomatoes are still going strong.

Last night we had mango pork curry over jasmine rice.

Tonight we had New York steak with red wine reduction, asparagus, air fried rosemary potatoes and a glass of pinot noir.

sleevendog, I have found that some breeds of chickens tolerate the cold very well. As long as they have fresh water they are happy. It's actually not mostly the temperature that causes the reduction in eggs, it's hours of sunlight. 14 hours of light is the minimum for good and relatively consistent egg laying. My Rhode Island Reds don't even blink hard at the snow and their coop is very well insulated. We have a heated water bowl for them and they seem contented.

Silkies are fun, but I don't know how well they like the cold. I do know people here who raise them, so I'm assuming they are cold tolerant. I enjoy having the chickens and I especially like having the fresh eggs.

COVID didn't seem to affect my taste very much, but my sense of smell is seriously impaired. The only taste impairment is that now everything seems very salty, but other flavors are muted. The smell is just mostly gone, though, I couldn't even smell the hyacinths at the store last week and they are extremely aromatic. I'm hoping it will come back soon.

Elery would like the lamb kofta very much, but I'd like the flatbread!

Linda, your curry looks very nice, but I'm liking the fried potatoes.

We had the dinner as described above, cider brined pork tenderloin, scalloped potatoes, etc. I forgot to take pictures and Amanda was very happy to take leftovers home so she doesn't have to cook dinner tomorrow night. She's back to work now, and so is adjusting.

Annie

Oh, good correction. I'd forgotten about the winter light hours. And now the daylight hours are extending, so production will go up a bit.

Interesting that a breed of lamb/sheep does not produce wool so no lanolin that makes the meat gamy. (learn something new every day)

Misfits has tamales i just noticed. Beef and the lamb wooless breed. I've never cared for commercial tamales but did not make them this year. Even the ones sold on street corners are inferior. DH perked up when i mentioned. I prefer my own but may order. A bit expensive. With masa being so cheap. Meh?

Pre-covid i would have a few friends over for a tamale party a week or two before the holidays and fill all of our freezers. I prefer using BoSaam pulled pork.

Nice to hear Amanda is feeling well enough to go back to work.

Last night was the usual easy noodle bowl. Rather than freeze the extra LambKofta i made small 'balls' with miso/ginger broth and veg. A pile of blanched/sautéed/roasted veg between us at the table.

I swear one/two things comes out of the freezer and does not make a dent. Nice to have so no complaints. But good grief, 😜

For reference for those that are infornation junkies....

Capra Gourmet Lamb Hatch Chile Tamales are made from lamb is that is very different product on the market. Capra ranches breeds Dorper lambs - which do not produce wool so, it does not have the associated lanolin that the wool lambs produce that give lamb the strong gamey flavor. Capra's Dorper lamb provides for an incredible lean, mild and delicate flavored meat that's simply best eating experience overall! As a comparison, Wagyu is to Beef as Dorper is to Lamb. Capra's ranches are dedicated to grass fed and completely pasture based model.

Roasted Tomato and Vegetable Soup with Grilled Ham and Cheese

Good meals everyone.

Annie, Sol’s zucchini pancakes are good aren’t they. Infact I had a look at her old blog the otherday and there are such good recipes there. And the photos Ummpfff.

This meal is from last Sunday. DH wanted a duck and found a frozen one. He cooked the meal... made the orange salad etc. It was yummy.

That does look yummy. I was looking at duck and lamb prices this morning.

Still ample freeer shopping. A really nice ham hunk from NewYearsDay.

Ham & Bean & Greens Soup

Plated/bowled. Beautiful bean...SnowCap

Neely, your duck looks amazing.

It is my busy season, so cooking is a luxury for me at the moment. Lucky me that my better half loves to cook as much as I do. For our dinner tonight he made braised chicken thighs in a spicy orange soy reduction over jasmine rice and bok choy.

Our budget meal of the week runs us $2 per person. This is Ahi Ceviche in our homegrown key lime with freshly made tortilla chips. Our fish market sells left over sushi grade ahi scraps for $4 per pound and one pound of scraps makes a great meal for the three of us.

Delicious looking and a very good price Lynda.

Speaking of bok choy, I made a coleslaw like salad using baby bok choy instead of cabbage with added olives. I also didn’t have any cucumber to make a tzatziki to go with the lamb steaks so used some chopped rosemary. It all worked out OK.

In the past BC ( before Covid) I would have just dashed down the shops to get what I needed, now I limit my outings to real necessity.

What a pleasure to have a full meal on the table. We 'team' cook but rarely will he make a complete meal.

Our budget meals are not a conscious effort but happens about twice a week with 'meatless' noodle bowls. Falafel, etc. Covid, being home together, was eye opening when i did a loose cost per meal. Even using the best quality butchers in NYC and local farms.

BC, we would not hesitate to zip out for a few ingredients. Or DH pick up a few 10-and-under intems on the list for the weekend. Screw that. I can make do as well with substitutions. BC, it would often take a few stops to complete a small grocery list. Now we have a rotation of two delivery services and only shop in person at a big international grocery. Costco once-twice a year instead of 3-4.

Made a nice small master stock yesterday. Chicken necks and feets, and meaty beef bones.

Rice noodle/vegetable bowls. Always a bit different.

^ wrong pic 😜...that was last week

Game day pizza party

Wow, I love all of your meals. That chicken Lynda that your DH made looks incredibly good.

The pizzas, lamb steaks etc look fantastic.

I made Texas chili for the first time ever. Tom always made it for me when he was making regular chili. I don't like beans in chili and this recipe doesn't call for any. It has some heat, so I always serve it over rice, and even a dollop of yogurt on top.

I have one last quart of chili in the freezer. Looks so good.

I've been on the fence how i like my chili for years. It must be rich in gravy with expresso, mexican chocolate, and finished with some masa. Last batch i diced my beef in fine cubes. Lots of finely minced vegetables to start. Beans, rice, feta, avocado, cilantro, fresh salsa, lime, tortilla chips, hot sauce on the side to add at the table. Kinda a taco, lol.

last night leftover pizza extra crispy. Shared side salad.

You all writing about chili make me want to make a batch.

I wish I had a pretty red pie for our dessert. Yum!

A group of us single ladies are getting together tonight to celebrate our friendship. It will be here. Not much decoration, but it will do.

I decided to roast lamb shanks and vegetables, and had a difficult time finding 5 shanks. Apparently lamb isn't readily available right now... don't know why. That and dressing the table are my job and the rest others are bringing. The shanks are now in the oven for their long afternoon roast, and, hopefully, will be wonderfully cooked by 5ish. (We eat early... or whenever the meat is done.)

I'm also doing roasted vegetables and am wondering how early to start roasting the potatoes, onion, and ....... (suggestions?) I'm thinking they need about an hour. ??? I was going to do more of a variety, but then found out that someone is bringing a multi-vegetable mixed salad. (More dishes needed.)

I'll try to remember to take photos and post later.

Not sure what kind of veg, but root veg, cut in chunks, about 2" square, I usally do for almost an hour at 375, flipping them a couple times.

All is done and everyone gone. It was a success with much talking among friends.

I added carrots, but threw all into the pot to roast the last hour. They were done in 30 minutes and didn't have any "roast" at all. Good none-the-less.

My plating wasn't very beautifull, but here it is:

There was salad as well; and then canolli for dessert. Unfortunately I was too full from my dinner to truely enjoy the canolli.