I’m not going to lie. I made 8 matzoh balls last night with lotsa chicken fat, nutmeg and parsley. They are all gone now. Pics? X-ray or ct scan. 
dinner was served right down the hatch.
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Thank you!
I grew the favas! I like Berton seeds that are carried at Fiesta Farms and other Italian grocers, as well as at some indie garden centres. I’ve also bought other brands of fava seeds.
They turn black so quickly, so I pick them right before dinner and submerge in water with a little salt until I’m ready to cook them or peel them.
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I fried a t -bone steak seasoned with this local BBQ spice packet that was part of a gift basket I bought at an online silent auction last month.
Potato salad made with Lakeside brand bread and butter pickles (from Harrow, Ontario in Essex County, between London and Windsor, ON), parsley, fresh oregano, cilantro, mayo and balsamic.
Corn on the cob, baked beans.
Pecan tart for my DCs from my favourite baker at the farmers’ market.Alchemy Bake Shoppe, at the London, ON Masonville Market on Fridays, at the Komoka Market on Saturdays, and at the Stratford Sunday Market.
Me- I’ve gone around 4 days with no dessert or candy apart from a couple late-night handfuls of chocolate-covered peanuts last night.
Back on the no candy wagon today.
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Phoenikia the farmer. What a beautiful success! Apart from a couple of balcony planters, this year has been a no garden one for me. I’m hoping next year will be better. 
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I’ve been spending 2 hours most days, with the vegetables or the flowers, this year.
Hope you’re able to grow more next year!
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Beautiful!
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Thank you . Next week upping the hydration 1 % . Increasing the heat 50 degrees. This is so much fun .
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Looks great.
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Someone here mentioned fried gnocchi and my ears perked up. I got some and sauteed them in evoo until brown and a little crispy. With Greek gigantes beans (canned, from Greece) and mushrooms.
TBH, they were a little dry. I’ll try boiling them briefly before sauteeing next time.
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There are refrigerated skillet gnocchi available, that are quite delicious, and ready to fry. No boiling needed. Lighter dough than most commercial gnocchi. I’m assuming something similar is available in the Bay Area, since the Bay Area grocery stores usually have more products than Canadian stores!
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Home as in home-cooked as @ChristinaM correctly surmised — I am lucky to call many places home 
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I’d go for the dessert alone, pistachio lover that I am 
I do have a question about the in-house charcuterie… can they call their prosciutto “di Parma” if it’s not from Parma? Not sure whether it’s more of a method than provenance, but I always assumed it was like the the “di Modena” designation for balsamic vinegar.
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Ganked from MasterClass:
Prosciutto di Parma : Prosciutto di Parma, or Parma ham, can only be produced in the Parma region under the authority of the Consorzio del Prosciutto di Parma, and its packaging features the stamp of the Ducal Crown with the word “Parma” in the middle. The pigs raised for Parma ham are fed whey from Parmigiano-Reggiano cheese.
So you’re right that it’s an imported PDO food, the only problem would be if the restaurant was listing it as “our house-made prosciutto di Parma” or the like which doesn’t seem to be the case.
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Yes, that’s what I was thinking, too — therefore my question @honkman. It’s either house-made prosciutto, or imported prosciutto di Parma.
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Glorious!
First corn of the summer! Also ribs from Hubba’s Real Pit BBQ truck (Westford, MA), because I neither have a wood smoker nor the barbeque skills. That dark color you see on the ribs is the bark created by their dry rub and slow cooking. Leftover roasted zucchini too.
We’ll also get another meal from that rack of ribs. I’m thinking tacos this week using the meat from the remaining ribs.
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I still need to get to Hubba’s. And this is a good idea…get a rack as takeaway and use in tacos or something similar for a later meal!
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Also just posted about Hubba’s on the Boston-area openings/closing thread. They’re now taking vacation until July 10.
Hubba’s beef brisket repurposes beautifully too. The brisket they pack densely into a small container so I separate the slices into a baking dish as soon as I get home so it doesn’t stay clumped. The wood smoke flavor and the bark are pretty assertive, so I love using their ‘cue along with summer’s bounty of CSA vegetables.
Tacos, pizza, pasta sauce are all ways I’ve reused their BBQ. More time to focus on cleaning and prepping the veg because the meat is done for me.
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I cooked after seemingly ages (which I know is not true because I cooked 55 things for two dinner parties last week 
but still).
Gambas al ajillo with crostini from leftover bread from one of the parties, roasted cabbage, and garlic bechamel for mom’s spinach and ricotta manicotti from the freezer.
The manicotti was a bit of a fail, because it took forever to cook and was still on the wrong side of al dente. I realized too late that I had a similar problem with ravioli from the same brand a while back. Poor mom soldiered through it good naturedly — and later suggested that I pressure cook the leftovers
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