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Did you then filter your wine through a sieve?
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No need. There was hardly any cork in the wine. I was surprised, but I guess that when the cork was cored out, all the crumbled cork was ejected by the corkscrew.
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Got lucky then!
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Mackinac Island fudge is wonderful. So rich, so dense, and each one has such a marvelous texture whatever the flavor and added ingredients may be. There are also waaay more flavors available than what they’ve tried!
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tuna time again! w00t!
first, i tried my hand at making spicy tuna onigiri. i think i got it. some i lightly fried on the big flat sides for a yakionigiri, the others just got toasted sesame seeds on them. the filling is raw spicy tuna chop, like you would get in a sushi handroll.
the leftover short-grain rice, i seasoned with mirin and rice vinegar, added greens and nori shreds and topped with poké to make poké bowls:
so much tuna! so damn good! so very lucky to share in the abundance!
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Key limes are plentiful this year with a bunch of them ripening at once: time to make lime curd for, well, anything.
First batch done!
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brown butter sage and pinenuts over store-bought pumpkin ravioli, artichokes cooked in herbed water and oil, and pomegranate.
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oh, wow man! that is beautiful!
to me, that sounds like a wonderful fall dinner, no tuna needed!
i can just taste the flavors looking at that and knowing what you put in it!
[chef’s kiss]
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Key lime pie! w00t!
i do love them. we had a tree on our property that stopped producing fruit. it was a long-time hold over and had to go. sad! a lot of work to get anything out of those little bastards, but worth it!
here’s a little sumpin’ for listening to while juicing tiny limes:
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We went pumpkin picking yesterday, for the little one, while we were out in the field, we noticed lots of plants still flowering, so we picked a load, and put an anchovy and some mozzarella inside after taking out the pistil. They were then fried in a beer batter (forgot to take pics beforehand, these are the ones we didn’t cook).
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Funny that the fake newspaper underneath is in English, given where you are
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Good tip!
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Why do you have two pans, one inside the other?
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I too have made pumpkin pie, for the first time in my life. I’d eaten it only once before, years ago when some American friends made it. It’s great!
I’m visiting my parents and they had a butternut squash[1] in the produce box they subscribe to, and didn’t know what to do with it.
Yes, squash is not pumpkin, but Serious Eats says that’s what’s in canned “pumpkin” puree anyway ↩︎
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