My grandparents had a big black lab that would steal food off the counter, so my grandfather tried leaving a slice of bread spread with a thick layer of english mustard (pretty similar to wasabi in effect). It did not phase the dog.
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cup noodles make me sad 
.
sadness and sodium, rations of the desperate downtrodden.
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Fresh Dungeness Crab! For breakfast.
I cracked it and shelled it myself.
I find the store smashed crab is just that, smashed. I pay less to clean and crack it at home.
French style scrambled eggs, onion pancakes from Trader Joe’s.
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TIL Trader Joe’s makes a (hopefully adequate) version of scallion pancakes!
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Yes! I was surprised they were so good.
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Crunchy protein!
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Last night I made Dungeness crab vodka sauce with zucchini noodles, topped with more crab.
I really enjoyed it, but I will say that, with the zucchini noodles, you have to eat immediately. If you wait, they contribute a lot of liquid to the sauce and make it runny, as well as get too soft to eat like noodles. So I would suggest blanching, saucing, and then eating right away.
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What I’ve done with the zucchini noodles is salt, press and drain them to pull out excess moisture. For salads I’ve also soaked them in vinegar as well. So they’re a bit pickled.
Seems to keep them crisp enough and avoid the worst of the puddle.
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Most of this year’s potted citrus harvest became marmalade. The lemon produced about a third less fruit than last year, so I’m a little more selective this year about who gets a jar.
Meyer lemon and what I think is calamondin/calamansi (kumquat hybrid)
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I really like kumquats and look forward to having them in the winter.
The other day I had a limequat for the first time. Saw them in the store and had to try them (also, no kumquats to be had, so that was part of it). I wasn’t impressed and wonder if I just got some bad/indifferent limequats. They were yellow and just tasted like tiny lemons, not at all wonderful like a kumquat. Should I try other limequats if I see them?
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Lemons are wonderful.
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That sounds good. Kumquats and their hybrids seem to be the only citrus that might plausibly fruit without a greenhouse where I’m at.
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Yummmmm! Marmelade!!!
You’re in the southeast US, right? Can you leave the citrus out all year, or do you bring them in?
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Marmalade and Jerk sauce. You heard me.
That’s my favorite thing on grilled pork.
Sounds weird but the two separate on my plate and dipping each bite is incredible.
Hot spicy sweet and sour.
Probably work as a marinade?
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Yes, North Alabama, USDA Zone 7b. I do leave them out most of the time. Where I keep them, they have a nice little south-facing microclimate with radiant heat from the brick wall of the house, so they can handle forecast temps down to around 27F. If we get any frozen precip (freakishly rare the last few years) or a cold snap with below freezing temps during the day or nighttime temps below 27F, I’ve been hauling them into the sunporch. This fall I scored two $40 “winter weather protection greenhouses” at Aldi (wish I’d bought two more), and they kept the citrus nice and cozy during the two nights we had in November that might have gotten cold enough to hurt them. I haven’t decided how low a temp I’m willing to risk with them yet.
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Like an Asian sweet chili sauce. Or chutney.
Doesn’t sound weird at all.
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Maybe? Might be a bit too sweet as a marinade on its own? But I am definitely trying the jerk and marmalade dipping combo the next time I cook pork chops! Thanks for the idea!
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