Plus those pills are horse size, man.
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Thanks, Gretchen. I had a histamine reaction to my soup. It’s in the freezer in containers so my husband can have it when he feels like it. Hmmmph. Just one hour in the InstantPot, rinsed off amines, but wasn’t months from expiration like the chicken I have shipped from a farm in GA, flash frozen immediately after slaughter.
I want the uber spicy coriander soup from my favorite Hakka style place.
We’ve been getting lots of hake from the Gloucester CSF, Gretchen, and we have used it just like cod/haddock/pollock in a variety of recipes. I love sound of your chowder, especially good for this time of year. .
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I took the summer off from the CSF Gio, and glad to get back into the routine. To me, hake has less flavor than those you mention but it sure was good in the chowda!
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bummer on the soup reaction!
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Well that’s no bueno. I hope you feel better soon! P.S. You may have plate envy, but I have AC envy.
Oh, thank you for saying so! Now I don’t feel like a total loser, lol!
Any more details on the white bean gratin? Or recipe? I’m always looking for new ways to prepare beans…
Ugh. Feel better soon!
The only thing that sucks more than making your own soup when sick is paying five times as much for crummy bad soup that someone else made… (ahem! wholefoodswhydoesyoursoupsucksobad)
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Today was really out of whack. So was yesterday for that matter. Maybe that lunar eclipse did something. Got home today much later than expected - soggy, cold and exhausted. But delivery in the rain here takes an hour easy so my ethiopian dinner fantasy was sidelined.
Miso soup with stuff, used a combo dk brown mystery miso (who knows how long i’ve had that one) with some creamy mellow miso. Added in some mushrooms, green onion, lots of tofu, sliced radishes, shredded carrot, and poured into a bowl with some fresh spinach. Why don’t i have soba noodles?
Ginger tea and a big honeycrisp will be dessert
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After a long week in Nor-Cal for work/vacation, I finally stopped at the market tonight. Dinner was smashed Italian sausage meatball sliders on toasted brioche buns, with melted mozzarella, and a few leaves of basil from the garden. Portalupi red table wine to drink. 
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Ttr: I freeze cooked from dry beans (in this case Italian butter beans) with their cooking water in 2 cup portions. For this gratin I sautéed one chopped onion in OO, chopped one slightly-overripe garden tomato and added it with all of its juices, added a few sprigs of thyme, S&P and one ziplock of thawed beans and all their cooking water. Brought to a simmer and then dumped into a shallow casserole (one of those Corning oval ones). Then mixed some panko with a bit of OO and sprinkled over. It was extremely soupy but 30 minutes in a 375 convection oven caused the beans to absorb all the juices and get super creamy. I haven’t decided what to use when garden tomatoes are no longer available. Thoughts?
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Thanks.
So, my sick and it’s cold and rainy soup is spicy coriander soup from our favorite Hakka place. I ordered the heat of the meal and soup 911 and the soup came in 911 on turbo… It didn’t look right, tasted like (good) hot and sour soup with some cilantro and uber hot chilis tossed in. For me to find something too hot, it has to reach paint stripper or napalm level. I think we found a winner last night. It became a second reason to cough.
The malai kebab and baigan bharta were great, though.
My food travails during this stupid, inexplicably miserable more than usual cold have become a running joke by now.
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Kumatos… taste like real tomatoes. Or camparis. Both from Sunset growers, I think.
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And we’ll take the Winter off when the time comes. Pick it up again in the Spring. We’ve been loving it, though, for many years.
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Last night’s dinner: a vegetarian mezze plate with spiced chickpeas, eggplant-less “baba ghanoush,” 
spicy Israeli cuke salad, carrot salad, broccolini, tzatziki, and homemade GF “pita” chips.
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I notice one thing very clearly. You guys have much better cameras than I do. Clearly.
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Yeah, go with that. 
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iPhone6. My fancy, complicated digital camera is still packed in the box it came in when I bought it back in July because I haven’t yet read the book on how to use it.
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Quite a nice day today so I’m hanging on to summer dishes as long as I can.
Spaghetti with scallops, pancetta , red pepper ans parsley. Nice Viogner to deglaze the pan and to drink with the meal.
For pudding salted caramel mille feuille. Shop bought of course, no way I’m attempting those especially with my pastry skills.
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