Et voila.

bagels (sesame, everything, onion, plain)

sable, cured scottish salmon, whitefish salad, smoked whitefish, cream cheeses (vegetable, scallion, plain); herring salad; coleslaw; tomatoes, onion, cucumber, capers

tea; coffee; juices

Pot 1) Smoked hamhocks and pork necks simmering with aromatics, broth and meat shreds to be added to pot 2.

Pot 2) Mirepoix with diced bacon and uncured pork belly, awaiting broth+shreds from pot 1 and beans.

Pot 3) Some mirepoix shoveled off with chipotle pepper and smoked paprika for the vegetarian amongst us. Later I'll add tofu marinated in smoked shoyu then crisped, and if the smoke is still insufficient, go the full dhungar.

Beans (soaked overnight) are a mix of Rancho Gordo yellow-eyed and black-. 

You?

They were good the first time, but too small. I don't have a biscuit cutter, so I used a rocks glass. This time I hit on the brilliant idea of using my cocktail shaker. And my food processor to incorporate the butter, because life is too short to spend any of it grating frozen butter. 

Nice big biscuits.

And the really good news is that I convinced my friend Mindy to take 200g of starter. Good luck, Mindy! 🤣

I have my reasons for asking. OK, you've dragged them out of me. I have had occasion in the last two years to make clear soups. The first time around I strained twice through fine-mesh strainers, then, if greater clarity was required, used a coffee filter. (I know about cheesecloth, but don't always have it on hand, plus I really can't wash it out each time and it's expensive to toss after one use.)

The occasion for clear soups has risen again. Should I go chinois, and if so how hard are they to clean?

I know I can do smoked salmon canapés plus other seafood. I am thinking of a crustless quiche cut into bite-size pieces. Hot, I can make small rabbit tacos (I have leftover rabbit saddles in the freezer).

Any other ideas? Maybe something involving a vegetable? Or avocado, allegedly a fruit?

Cheese goes without saying.

So, I cut it up (okay. butchered it), and took some skin and fat and...

Made gribbenes and schmaltz.  Ended up with a good half-cup of schmaltz, which is now safely ensconced in my fridge, ready to be used to sauté potatoes or whatever.

Has anyone used these?

I'm skeptical if it's worth the cost and storage space, but I'm also steaming lots of veggies and grains, lately. 

Just wanted to share that I made this Dirty Martini Dip to take to a party today. It is crazy good. And easy. I picked up bagel chips and almond flour crackers to take with, but I tasted some with potato chips and I could sit and eat it that way all day.

Just smoked a haddock to put into a Cullen Skink.

Because of the cold weather, most vendors were absent from my Greenmarket last weekend.  INCLUDING THE ONE WHO SELLS RUTABAGAS.  No nearby supermarket or fruit stand has any.  So instead of neeps with my tatties, I'm stuck with a turnip (which I guess sounds more like "neeps" than rutabaga does, even though rutabaga is what neeps means).

Have the Whisky.

See you Thursday!

Rosh Hashana 7 Vegetable Soup
Sweet & Sour Brisket
Black Barley w/pomegranate and celery
Savoy cabbage, apple, walnut & sumac onion salad

We'll also have a fish head. I've tried to incorporate as many of the symbols we eat which represent our hopes and wishes for the new year. Obviously there's apples and honey, but also leeks, pomegranates, and squash.