I have a recipe somewhere for a salted dry persevered lamb or goat meat with baked garlic, prunes processed with malt vinegar.
Salted dry meat something I can find here in San Francisco.
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In the regular supermarkets around me (Chicago suburbs) lamb is pretty pricey andimited cuts available but if one goes to the āEthnicā supermarkets (shudder!) lamb is pretty comparable in price to beef.
My family dont have a taste for it though, unfortunately. The gaminess is overwhelming to them.
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Fresh Farms has a pretty good selection of lamb. They will cut what you want if you order in advance. I do love the multi-cuisine markets around here.
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Just finished a couple big batches of hearty autumn salads for the week, inspired by the bounty of the farmers market.
Steamed beets with black eyed peas, toasted pecans, feta, parsley, and a yummy citrus vinaigrette:
And lentils with fresh carrots, bell peppers, red onion, tomatoes, feta, oil-cured olives, parsley and a red wine vinaigrette:
I love having these ready to go for weekday lunches.
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āSalads,ā but actually they appear to be completely well-rounded meals. Care to share the recipes?
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Yes, I eat them as complete meals, usually. Very hearty.
I canāt find a link to the beet salad, but itās:
For the salad:
1 cup dried black-eyed peas, cooked as usual, drained
7 cups beets (about 2.5 lbs) peeled, chopped coarsely, and steamed (takes about 20-25 mins, depending on size), drained
(I had less beets this time, but it works.)
1/2 cup crumbled feta
1/4 cup toasted chopped pecans
1/4 cup chopped fresh parsley
For the vinaigrette:
1/3 cup rice vinegar (or apple cider vinegar with a little honey or sugar)
2 T olive oil
2 T spicy brown mustard
2 t Sugar (or honey)
1 t grated orange rind (this is the clincher)
1/2 t salt
For a nice presentation, spread the beets on a platter, top with the beans, then sprinkle with the cheese, pecans and parsley and pour the vinaigrette over. Or just toss it all if you donāt mind the beans getting pink. 
This is just for us, so thatās what I do.
And hereās the lentil one:
I up the feta and parsley, itās a really forgiving recipe. But it says to cook the lentils way longer than needed. I think today it was 11 minutes, you donāt want them to get all mushy.
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Thanks! Itās in Paprika now.
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This, I would gather from context and from googling?
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Whereās the fun in that when I have a reason to post the confused pupper gif?!? 
But thank you!
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Not trying to show you up. Was just curious myself. And itās a cracking gif
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And @ClutchLinkey, yes, sorry. The Paprika app is a great recipe organizer (by keywords, categories, etc), and is one of the very few (certainly fewer than 5) apps Iāve ever paid for. Itās an incredible organizer, and allows easy downloading of recipes from web pages, as well as easy sharing via text or email. It also has a nice feature for planning meals on a calendar, as well as a grocery cart function.
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This looks like a good recipeā¦ I might give it a try this weekendā¦
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The ridiculous part is that as they come out of the dehydrator, I just eat them up for the sweet nightshade rush. Yes, there is a pretense of saving it up for chili or whatever 
but cāmon, we all know a food dehydrator is basically a slow fondue pot.
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Interesting, in the recipe that Mindy linked to for chewy Pumpkin Cheesecake Cookies, right above your post, they have you remove a good deal of moisture from the pumpkin puree first (reducing 1/2 cup of puree to approx. 1/4 cup), otherwise they say the cookies will turn out cakey. So I wonder if your pancakes being fluffy is a function of moisture from the pumpkin? (Though fluffiness in pancakes is usually seen as a good thing, is it not?)
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Iām teaching a class on food history and culture this semester. I have mentioned to the students that when I travel I usually like to try the local food thatās considered āoddā by outsiders (and sometimes insiders), and that Iād had hakarl, snake blood, and a few other delicacies. Last week was a discussion of fermented foods. Some of the students have seen videos on YouTube where people try different foods, and Surstrƶmming came up. So the class wanted me to try it. The tin arrived the other day, so itās time to tuck in.
This week weāre talking about the history of sugar, and I brought in cream cheese brownies, so I donāt know if I want to cross-contaminate the whole thing. So maybe Wednesday.
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I like your teaching style!
Remember to open it under water if at all possible, so you donāt splash yourself with indelible splashes of stink.
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