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Forgot. Yesterday I made asparagus fritters with chickpea flour and a bunch of spices, from a honey & co recipe. It’s basically a pakora I guess (which is something I hadn’t made before). Taste was excellent but too many fell apart in the frying, will need to work on this one. Fried asparagus is very delicious BTW. We had it with a yogurt dip.

kids had pizza. 

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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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N made a recipe from Jill Norman's The Classic Herb Cookbook for a Tian of Tomatoes and Peppers--a Provencal baked dish featuring said tomatoes and roasted peppers with herbs, black olives, and other seasonings and topped with fresh bread crumbs.  It's a side dish, but she made it into a full meal with the addition or RG Yellow Eye beans.  It's going to get hot here later in the week, so it'll be nice to have relatively light food then.

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58 minutes ago, Anthony Bonner said:

Made the same thing last week. I didn't have the falling apart issue even tho I thought I would when I looked at the batter.  It was quite good.

 

I was loose with the measurements as I wanted more veg than chickpea mortar. Maybe if I cut the veg smaller? 

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yesterday was clean out the fridge pseudo-bolognese: onion, garlic, 1/2 ground beef, 1/2 mushrooms, 2/3 bottle of passata, eventually some ricotta and cream. Actually good, considering. On those short rigatoni. 

today BLTs. 

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Rice noodles (forgot to check whether I had any soba, and no!) with braised lion's mane mushrooms, toasted nori, miso glazed turnips, turnip greens and mizuna oshitashi, pickled cucumber, kabocha, five spice tofu, squid, half-cooked (more like quarter-cooked) egg. Buffet in a bowl is my favorite meal.

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Mrs. P went above and beyond today by preparing filet mignon topped with blue cheese and sautéed onions, with a side of roasted delicata squash with smoked andouille sausage. On top of that she made Mr. B’s inspired BBQ shrimp and guacamole. It all went great with an excellent 2015 Barolo. We enjoyed it outside on the deck on a beautiful evening.

 

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Light supper for a hot day: ricotta whipped with lemon zest, a little honey, and salt and pepper, served on top of good sourdough toast along with peas, prosciutto, and sauteed garlic.  Lillet over ice to start; ice cream for dessert.

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Picture from hell...

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This is a few slices of a Presa Iberica Bellota, pretty sure sourced from Regalis.  Marinated for like 2 nights, then roasted. (The cleaning out the freezer project).

But boy, this thing cooked way faster than I thought it might...even in a low oven. So perhaps a little overdone, or maybe it's better cooked by a different method?  I really wish I could grill something like this. Outside. On wood.

Carolina Gold rice and some quick tzatziki. On the side, celeriac.

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First time grilling upstate this year. Hudson Valley Fisheries had a Father's Day package of 2lb of steelhead trout, 2 cedar planks, herb and salt rubs, and some (not good at all) horseradish sauce. So, even though there were no fathers in attendance, we had that, also some early lettuce and radish greens from Small H Gardens, shiitakes, fava beans and new potatoes.

The trout came out great, but you can't eat much of it 'cause it's very rich. Some shiitakes were sadly sacrificed to the charcoal gods (note: do not use fish grill to grill mushrooms), and the favas kind of steamed instead of grilling. But the pods were edible, so that was cool. Excellent cherries from the Migliorelli farm stand on Rte. 28. And on the music machine: Hank Williams 24 Greatest Hits with special attention to Settin’ the Woods on Fire, because obviously.

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