Mother Keller’s pickled young red onions, plus I added fresh jalapeños.
White vinegar, splash of Apple vinegar, olive oil, whole black pepper ( wait? I think I forgot that ) pinch of salt and sugar.
I sit at room for a few hours the into the refer.
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Seen on the interwebs.
A different take on chicken stock. Saving up a bag-o-chicken part in the freezer to try this.
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Do you mean the ginger, when you say ‘a different take’?
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Who doesn’t put ginger in their broth? I have a dedicated shelf in the freezer for celery hearts, chicken/beef/pork/fish/turkey bones, sprouted garlic, onion hearts, that last bit of ginger on the root, carrot tops, etc. When it’s time to make broth, it all goes in the pot.
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Yes. Never tried only ginger and green onions.
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Agreed, all great broth flavor builders. I will add ginger now too.
Mostly chicken backs left over from spatchcocking.
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spatchcocking
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BtW spatchcocking did not originally come from roadkill. 
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Chicken stock with ginger.
Leftover pasta warmed in water and stock added with green onions, jalapeño and pork belly.
Yes pork belly sliced into small strips first cooked a few nights ago.
Leftovers and reruns.
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And a little pepper!
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Spent the day mostly baking- sandwich rye, English muffins, buckwheat cardamom chocolate chunk cookies and lemon pudding cakes.
Finished off by making fajitas and guacamole for dinner.
Now to tackle dish mountain!
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I do add Sriracha to both sometimes. 
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Good one. BtW, I ‘try’ to clean as I cook. At least wipe off and rinse. ( did I say ‘try’?) Cheers!
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my neighbors across the street have this tree in their yard that makes these curious fruit along the limbs and branches, turning green to red, before it leafs out. i thought (from across the way), it was figs. last night they were out with bags and a lacrosse stick, pulling them down. so i asked “what are those? figs?”
no. don’t know what they are, but they are delicious, look like tomatoes and taste like plums.
they insisted i take a bag (they had several):
totally delicious!
asked another neighbor (who i shared half the bag with) if he knew them. “barbados cherries” or more precisely, acerola cherries! ding! ding! superduper loaded with vitamin c! did i mention super delicious?!
going to find a jelly recipe and work up a real treat!
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Wow! That’s a new on on me. Nice neighbors too.
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Okay! I have a coffee problem!
I love all methods of making it.
20 years ago I collected many from the local flea market.
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Went out camping this weekend and decided to make some spruce tip tea for the first time. Delicious! And allegedly very nutritious.
I usually sweeten my coffee and tea slightly, but this stuff didn’t even need any. Though, for the evening cuppa, a splash of bourbon made a very nice addition.
We also went clamming for the first time, and that was great. We got enough for a good meal. Let them “clean” in a pot of seawater with some rock weed overnight, then steamed them and dipped them in butter. A real bounty.
Have I mentioned how much I enjoy foraging?
Oh, and we also met a Korean woman out foraging a leaf I hadn’t known before. She called it “chi.” We ended up finding a bunch more and added it to our pasta dinner one night, and then fresh to our sandwiches. If anyone has any idea what it might be, let me know. I did a sketch but couldn’t ID it just from the leaves.
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