As long as it tastes good, that’s all that counts.
3 Likes
Any more snow??
Is this the one?
(Gift Link)
5 Likes
Stone oven pizza? I’ve had a few come out like that. The good bits are still better than any of the local pizza places. Btw, the other ones you posted look gorgeous!
Oh, I hear you. Sometimes you just have to vent.
Do you have any angry cooking songs to add to your repertoire? (Btw, you sound great!)
1 Like
No snow .
3 Likes
Glad to hear the phyllo listens to you when you bring out the big guns. 
No, but I’m always looking for inspiration Although of course our newest song No More Ice Cream Sundaes already deals with food (somewhat), so I probz should find something slightly more… deep? I get angry at all kinds of non-cooperating inanimate objects stuff, too 
And thank you so much for your kind words 
1 Like
On Friday, I made a big pot of stock from roasted chicken backs and the bag of mixed bones I had saved up. Liquid gold in the freezer!
Last night I used some of it to make my favorite comfort food, yorvarlakia.
17 Likes
Whit Monday is a YUGE holiday here. Well, not exactly huge … but all the stores are freaking closed 
So for dinner I had to do a pantry / window sill / freezer raid bc we’ve not been able to buy any groceries since we got back from Købnhavn Saturday evening: the last of the pappardelle tossed with olive oil, that weird-ass mega-garlic & a shallot each sliced very thinly, quartered baby plum tomatoes, ‘nduja, a splash of Primitivo, a tiny pat of butter & fresh basil I managed to revive coming home from CPH. Basil’s such a drama queen
Shrimp cocktail for starters bc my PIC loves it, and I loves my PIC 
. The cocktail sauce was about 80% sharp horseradish 
15 Likes
You asked where our white asparagus is grown. In the stores there are piles of white asparagus that are labeled as coming from Germany. Some of them are enormous, close to 2 inches in diameter. Then there are the smaller ones in packages with the store’s name on them. I had assumed that the ones with the store name were from Swtizerland. But I looked carefully at the packaging of the organic asparagus I had bought, and saw that they are also from Germany. Produced by Gesellschaft für Bodenkultur, located in Geiselhöring, Bayern. Next time I’ll try green again.
1 Like
Tried the white asparagus with butter and lemon juice. Not bad at all.
1 Like
That’s great! Do I remember correctly that you live in the Philly area?
We live near Zurich, Switzerland.
1 Like
Oh, sorry. Then you have great access to good asparagus 
Popeyes 4 piece with mashed potatoes and spicy gravy for dinner, cause cooking wasn’t an option tonight
17 Likes
Tonight I made bola-bola (not so “bola,” more puck-ish) served with Sichuan steamed butternut squash with black bean and chili paste sauce (Fuchsia Dunlop), smacked cucumbers (same), and steamed jasmine rice. Really good but destroyed the kitchen, and a bit labor-intensive for a Monday. Still, I love cooking and eating East Asian food.
17 Likes
Have no idea what it is, but it looks good.
1 Like
I am SOOOOO far behind on this thread. Like entry number 35 in my reading. And it’s one of my favorites! Sorry, life intrudes.
But here’s my entry for tonight - I’m calling it “Incidental Dinner”. I got a whole fresh/green ham (about 21 pounds) and no clue what to do with it (mentioned in this thread), but decided to brine it then smoke it for 12 hours or so.
The “Incidental Dinner” part is that I decided to pull out the ham hock (not entirely sure what this is) from the whole ham before I brined it, and cooked it braise style with roast-style veggies (a bit of leftover cherry toms, onions/garlic/mushrooms/taters/carrots) and see how it turned out.
It’s really surprisingly good! Now I’m thinking that I need to find someone selling fresh ham hocks, just to make this again.
19 Likes
Ham hocks also make a tasty split pea soup.
2 Likes
