Thanks for starting us off again Sleeve…Love chowder.

This meal doesn’t look exciting but it was tasty. Chicken and leek risotto with left over white wine in the chicken stock.

This time last year i started a Soup,Salad,Sandwich Saturday Brunch tradition.

Continues this year...NewYorkTimes has 900+ recipes.

A light meal of mini crispy spring rolls with tabbouleh made with mint, parsley and tomatoes from the garden.

I've been doing experments trying to get to a salad from the deli which I like. My cabbage from the farm is too big! I've also been meaning to make salad from some frozen shrimp burgers that needed using, so I was going to make shrimp salad but with purple salad and sauce experiments. Turns out, they were totally different shrimp burgers! probably better as burgers. The prior ones, what I thought I had, were barely compressed lumps of raw shrimp—the kind of lumps I usually make from cooked shrimp. I just was debating air fryer or oven... These I have are much more patty-ish, and have a little more in them, including a framework of lumpy shrimp puree. So I cooked one, with rather too much pepper blend, which turned out to be the right amount! And some of the sauce experiments, black beans and spaghetti, also from experiments. I also learned that the way to get the inside nicely cooked was to brown both sides, then zap a little to let the internal liquid steam and puff it up. The first one was a bit over, but I did another, which was perfect. That was a good pre-sundown though missing the veg which was supposed to be the salad. Different green salad for dinner. Still need to figure out the giant purple cabbag...

Not pretty. Leaked, and a couple bites cut off and 'et. But the flavor was really good:

Set out to use purple cabbage, ended up with shrimp burger. You crack me up!

Somewhere along the line I mentioned that all the lamb chop talk would force me to make lamb chops. It happened! Lamb chimichurri with goat cheese polenta.

Looks totally delicious FOAS. I guess the chimichurri would go with them really well.

Dry brining lamb for tonight...

Thanks Neely! I won’t be humble, it was one of the best new meals I’ve made in a bit.

Tonight maybe I was inspired by plllog? I had a shrimp recipe I wanted to try. Looked in the freezer and unfortunately I found shrimp. They looked more like snowballs than sheimp. Not acceptable for the planned recipe, but ok processed into shrimp cakes.

Lamb was great...always a treat

excellent soup tonight

S, as always your food looks tempting, but the vessel makes the soup look especially good!

I had an early dinner out with Mr. Picky (who never eats vegetables) and a couple others. They're all nuts. :) They just ate piles of shrimp tempura. My dinner came with a couple, too, but also tempura kabocha, zucchini, green beans and onions, cabbage salad, lettuce salad with mandarin sections, and harumaki (fried spring rolls). And rice. I ate all the vegetables and some of the rest. It was good.

This morning I finished making the mushroom soup. I had some maitake and beech but they didn't sear nicely and didn't taste nice and I threw them in the compost. The soup was just portobellos and white mushroom (essentially, one kind) and I had to keep myself from eating the little slices out of the pan after the sear. I used a package of Pacific Foods mushroom broth since I'm so short of stock, still, and used eggs to thicken it. Which was really beautiful until I added some sea salt from the grinder and the whole thing broke! I'm thinking a lot of you knew about that, but clueless me did it. It's just for home and takes fine, but the bits of solidified, post break, egg are a bit weird, and the soup is thin again. I'm hoping some magic is happening in the fridge and it's somehow mending. I'll try to get a picture tomorrow when it's served. I was too flabberghasted today...

That soup DOES look good! Sleeven, do you follow a recipe? Everytime I want to make FOS I look up recipes which conflict in the right onion or the right wine or the the right other alcohol… and I find myself stuck in indecision.

Soup night here: Gochujang Bouillabaisse, saffron aioli. Eric Ripert.

Mushroom soup with some leftover pasta and a shrimp burger. I should have toasted the spices, but got lazy. The soup is good, and I learned something about the spaghetti, I'm used to whole wheat, bean and lentil spaghetti (3 different ones) and I use Barilla Protein+ mini-elbows for M&C (semolina, durum wheat flour, and protein-rich legumes (lentils, chickpeas, peas), but the same brand spaghetti was different. With all of the others, it's important to grab them absolutely as soon as the core is tender, and cool them. 30 seconds off and the go mushy. This spaghetti was fine, and soaked up the sauce (experiment, not spaghetti/tomato sauce), but it was thin and kind of mushy legumy tasting. Several days later, dumped into the soup and heated, they fattened up and nicely took on the flavor of the soup, much better than their brethren did the prior sauce. No pasta in the pictured bowl, however.

Six egg yolks easy over, fried in butter. Steamed green beans and a slice of toast. Orange for dessert.

Plllog, I like that white and blue soup plate. Which make is it?

Wow! How do you keep them from breaking when you turn the yolks over?

The bowls are great! There's a thread about buying oneself a present I did a month or so ago about them. The make, I believe, is Cheap Carp from China. ;) That is, Amazon, but in reality, it is an actual company, I think (Shenzhen Yusheng Network Technology Co., Ltd., based in Shenzhen, Guangdong), though I haven't gone past the google of it. The big reason I think it's separate (besides the AI's say-so) is their website says they don't guarantee if you buy from a retailer rather than their own website. OTOH, there are many more different pieces on Amazon. The make is Vancasso, style is Selene. Here's their page: https://www.vancassotableware.com/collections/selene

I, of course, bought them from Amazon. I was just looking for some small food trays, and there was a nice set of them in this pattern. Then I found the bowls. I had been having hankerings for soup, for which I have rim soup bowls for serving, but for rewarming, those are awkward in the microwave, my regular kitchen dishes can't be zapped, the Corelle pho bowls I received as a gift zap great but, unlike pasta, the soup gets cold before it's done, and my university era cereal bowls aren't nice for soup either. So I bought these, too, and some perfect little dipping bowls. The quality and feel are very nice. These are obviously machine made and the tiny dipping bowls have the same patterns, shrunk, which implies that the glaze is computer based. They're rated for DW, MW and oven, and there's a fourth icon, maybe for freezer, too. I've been gleefully zapping bowls of soup nearly daily. These are perfect and will take heat or cold, fit well, the whole six, at once in my dishwasher, which my cereal bowls do not, and in general make me happy.

Sorry. I overdid that. Bolded the actual answer.

Last night's cook, this morning's first meal, egg bake with spring onion broccolini and red dandelion greens, bought mini-bagel from the freezer and black bean goop insteat of cream cheese.

Thanks for the link. I don't know why blue-and-white crockery is so irresistible for me, but it is.

I never manage to turn the yolks over without breaking at least a couple, but the taste is still delicious. Sometimes I just do sunny side up.

The store had a special on little lobster tails, so I got a few instead od shrime (and spent less!). Steaming them wasn't a problem, but I was really glad I'd bought a lobster opener when I couldn't find my cracker. It worked really well! I cut the veg while watching the skating. A tiny scallion, a little celery stalk, a large-for what it is—mini orange bell pepper, a small hunk of the giant purple cabbage and an over ripe yellow kiwi. Dressed with Ojai Cook organic mayo (I realized I like it so much because of the strong vinegar which doesn't make me cough), TJ's Thai Peanut dressing, red hatch pepper powder and an Asian style pepper blend. Really flavorful, but doesn't cover up the lobster flavor. Probably more work than it's worth, but entertaining. And delicious.