that sounds so exquisite!
i am so jelly! enjoy your lovely trip (sounds like you really are!)
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Thanks! Yeah, definitely trying to make the most of it while still squeezing in a little part time work.
You’d definitely be able to make way more of all the seafood than we have. The first place had a grill so we did some super fresh Dorado and another night some fruits de mer, and a paella a different night with some of the giant tiger shrimp they seem to have everywhere over here. But there’s so much at the markets that we don’t even know what to do with.
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Oh for pity’s sake, it’s just plain old Grünkohl.
Something of a national wintertime dish in the coastal regions.
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Yeah. Even just the regular supermarkets in France and Italy have much better selection of meats, seafood, cheese, bread, and produce than most in the US. I miss it!
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I have learned that generic puffed rice cereal doesn’t make good crispy treats. I made two big pans of fancy treats for a party and they didn’t have the proper texture at all-kind of soft and gummy. The flavors were good; cardamom, cashew and golden raisin for one and cranberry orange for the other, but people were disappointed in the chew. Grrr. Never occurred to me to check for that.
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Oh no! And of course it was while making a couple BIG pans. For a party. 
Thanks for passing the lesson along?
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@DukeTrout , I know you don’t salt your beer, but do you salt your ice cream?
I was fortunate to get some free ice cream today! Well, it’s actually gelato. I chose Belgian Chocolate flavor. I’m eating some of it right now with a light sprinkle of salt—YUM!!!
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Not that I can think of. Most ice cream already has plenty.
And don’t get me wrong - I love salt. I wasn’t joking about having several kinds of fancy sea salt around. Jacobsens is on regular rotation in the Trout household!
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I’m surprised to see that my gelato doesn’t list salt as an ingredient, though it does say that a serving has 3% DV of sodium (60mg). Is there that much sodium naturally in the ingredients? (Which are: Milk, sugar, cream, egg and egg yolk, dextrose, chocolate, cocoa processed with alkali, cocoa butter, carob bean gum, soy lecithin, natural flavor).
I recommend vanilla ice cream with homemade chocolate sauce, and a sprinkle of good salt. If you have homemade chocolate-cardamom sauce, all the better. I do usually stint a bit on the salt in my homemade chocolate sauce, so maybe that’s why it tastes so extra-good to me with a bit of salt on top.
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And now I’m looking at the milk and yogurt in my fridge. The whole milk has 5%DV sodium in an 1-cup (236mL) serving, and the lowfat yogurt (made only with milk and cultures) has 7%DV in a 1-cup (245g) serving, so I guess that’s the answer to my question—yes, there really is that much sodium naturally in milk.
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And possibly the chocolate, cocoa (alkali can mean basic sodium salts), and the soy lecithin.
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Lasagna, made with mandolined sweet potato in place of lasagna noodles.
An apple pie, also made without lasagna noodles.
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I love this streaming show about a clumsy girl who wanted to be a geisha because her talented friend enrolled in a geish house/school. As she isn´t tailored for the geisha life, she discovers some hidden talents, specially a good hand for cooking delicious japanese comfort food.
Here are some dishes she makes throughout the episodes:
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Made this for the second time last night, came out really well. Easy and tasty.
Stick with the weights (9 oz flour / 185 g water), do the half hour rest and olive oil brush.
Pic from first time:
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Frittata, with asparagus and “sun dried tomatoes”, fresh mozzarella and parmesan. Tomatoes were grape tomatoes that were partially starting to become raisins in the fridge, so I stuck them in the toaster oven for hours at 200 or so.
I remember some quote that cooking in Spring is basically an excuse to present asparagus in different forms.
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I can’t wait, literally a five minute drive from here there’s an asparagus farm… so good on the BBQ, or oven roasted, etc.
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What do you fill your flask with!
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Bourbon, generally. I don’t use a flask often, though. Mardi Gras, a few outdoor celebratory events. A nearby town has a “Dickens Night” street fair, for example.
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Irish whiskey. i have only ever used it at funerals and family gatherings.
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I just had the most delicious thing for lunch, made from almost nothing. To start with I had some leftover cooked spaghetti noodles, and an unused portion of a can of pumpkin puree. Could that be lunch?
To the pumpkin I added a spoonful of chicken soup base, a shake of dried garlic granules, pinch of dried rubbed sage, small pinch ground black pepper, and a splash of milk to thin it to make a sauce. Put that over the noodles and warmed it together in the microwave, added some butter and tossed it. I could hardly believe how good it was! I’m still swooning! Soooo satisfying.
Well, that used up the pumpkin, now I still have to do something with the rest of the noodles…
Anyone have a favorite quick way you like to dress up leftover plain noodles with stuff you have around in the fridge or pantry?
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