Daredevil cuisine.
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Holy Crap! 
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As god is my witness I knew turkeys could fry!
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Under? We always put a poached or sunny side up egg on top.
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I cooked/heated the corned beef in a pan, and dropped the eggs in the center, egg-in-a-hole style. Extracting it from the pan didn’t go so well. I’ll try again. We’re overflowing with eggs right now. Up until Thursday, when a neighborhood cat got to one of them, the 10 hens were producing about 10 eggs a day.
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You can even put it all over the plaice.
(This is probably bannable, right?. I’ll see myself out)
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Pickling frenzy?
New and interesting forms of kimchee?
Go vegetarian for a week or 2?
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This year’s Meyer lemon harvest is about a third less than last year’s, 22 vs 30-something. I’ll repot it soon.
Most will become marmalade, like last year. Probably also hold a couple back for a lemon custard pie. Any other suggestions?
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Limoncello?
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Yes, please.
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Have you made it before? Vodka or Everclear as the base?
Oof, the recipes all call for a lot of lemons, like 10-15! This might have to wait for next year’s harvest when my second lemon tree will have (hopefully) grown fruit.
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I have not. But I suppose you could make a half batch?
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The comment had me wondering, so I checked. In general, nutritionally speaking, each person should be eating about 5 lbs of veggies per week (I do not probably achieve this most weeks), so with two of us, this haul could be gone in three weeks. Not really that long.
Now I’m very interested…but I’m sure we’ll hang onto the spaghetti squash and pumpkin for a while. That’s at least 7 pounds right there, and they’ll last a while.
Making stuffed peppers from all the poblanos we had left tonight. Sautéed onions and garlic, added tatsoi, then added rice and faro and cooked in chicken stock and tomato paste, added some cheese and stuffed the peppers which are now baking. I think they’ll be good.
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They’re so pretty!
Have you ever made preserved lemons? You can use as many or as few as you want. They’re amazing. Makes the best hummus I’ve ever had, also used in a lot of great roast chicken recipes.
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I make a LOT of soup with my veggies, pack into individual portions and then freeze it. My wife takes them to lunch. This way my extra perishable veggies can last for many months.
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Haven’t yet. Putting that on the list of possibilities too now. Go boozy or savory… decisions, decisions…
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As both a foodie and history buff I’ve been fascinated by how people preserved food before refrigeration and the wild cuisine those methods spawned.
You posed the ancient dilemma, “how do I keep all this good stuff around?”
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