Dunno. But in checking their store locator, all of the MBs seem to be listed, along with several smaller specialty stores. Just did a search in Wyckoff, NJ, where I lived as a kid…all over NJ and the Bronx as well. And in Rochester, NY.
So maybe it’s the conglomeration of small American farms selling under the Marcho name?
On top of his GI flareup, my poor PIC’s has come down with a cold — perhaps no surprise 3 days after being on a plane with a bunch of people and lots of kids 
, so a fiery curry was in order: Thai red curry with black tiger shrimp, Chinese eggplant, and more silken tofu since I just rediscovered my love for it. The base was a can of Maesri, finely chopped ginger & garlic, 5 or 6 bird peppers, BTB chicken broth, and one can of coconut milk. Makrut lime leaves a friend from my local cooking group gifted me from her own tree, a healthy splash of fish sauce & a generous squeeze of lime, plus a handful of cilantro and scallions, all served over rice.
Hit the spot, and enough left over for tomorrow’s lunch or dinner.
I love a French dip, and haven’t had one recently. Adding to WMP.
Sounds intriguing, looks gorgeous! - tell us more! Also, all your rainbow veggies look enticingly delicious, I want them all.
Sadly, not in Maine.
Good job, Chef!
That’ll send that cold away! I hope the flare up settles soon. No fun!
Extremely simple – just soaked the chicken overnight in about 1 c of feta brine leftover from feta packed in water, along with some good grindings of black pepper. Sprayed with avo oil, sprinkled with a bit of Greek seasoning all over, and roasted till crispy (400° for about 30-35min then blasted at 450° for ~5-10 min at the end). (ETA: cautious about any additional salt.)
I cannot remember where I first heard about it, but I found similar recipes on New York Times cooking and several cooking blogs. I’m guessing now that the whey from making yogurt could also be used, adding salt. 
Ah the brine. I was envisioning buttermilk brine type thing with pureed feta 
I saw that too! I think it’s more used when cooks don’t have enough brine.
Had Sunshine all day today. Watched the chiplets play tag on the front deck while waiting their turn at the feeder.
For the first time in years I didn’t make corned beef for St. Patrick’s Day. I will miss Reubens and hash but I do have leftover colcannon to play with. Irish garlic sausage and Colcannon Mash. Red cabbage, carrot, broccoli, red onion, cherry tomato salad, peppercorn ranch dressing. A glass of Guinness. Everything was delish, watched Dish with Kish while I ate.
I made Thai sausage meatballs inspired by Mr. Happy’s sausage making, but using the shortcut of ready curry paste. Couldn’t find my paniyaram /aebleskiver pan, so I baked them in a mini muffin tin.
Really delicious! I’ll make these again with ground turkey or chicken thighs.
Eaten with garlic snow pea leaves and quinoa-rice blend. Also made roasted cauliflower, but ate that while waiting on the rest 
I used up the last of a tub of cottage cheese to make a chocolate cake, so a slice of that for dessert.
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Irish whiskey Manhattan (with a splash of Chartreuse), green candle, and faux pub atmosphere.
App was zucchini “Boxty”, which I’m sure isn’t a thing but I wanted to make use of a lone zucchini that was left in the fridge.
Annual bangers and mash with Guinness onion gravy. As always, Trader Joe’s garlic chicken sausages. Mashed potatoes have chives and white cheddar.
Love everything about this! Good idea with the Chartreuse.
There’s a cocktail that I make on Burns Night called the “Bobby Burns”, which uses Scotch, so I figured this wouldn’t be bad!
In an effort to have some FUN on St. Patrick’s Day, I broke out the green food coloring. So tonight’s dinner was (ground turkey) Hamburger Steak with country fried steak gravy (tinted green), mashed potatoes (tinted green) and peas. Sunshine had a good laugh and asked if I were channeling my inner “Dr. Seuss”.
Roasted Cauliflower Salad - cauliflower, mixed with curry powder, cumin and olive oil, gets roasted in the oven. Afterwards when still warm, mixed with pan-roasted chicken breast, baby spinach, pomegranate seeds, smoked almonds and a vinaigrette of olive oil, apple cider vinegar and maple syrup
