Baconless and chickenless variation on a Cobb. I used Irish Cashel Blue Cheese.
Warmed leftover duck confit and ribeye from Saturday night. Cinnamon Cardamom roasted acorn squash, beets, braised beet greens, and baked beans with maple and ginger.
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I’m on the hunt for morels and fava beans. Usually I can get them and fresh asparagus at some point for my favorite spring pasta!
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Fantastic
Do you soak in water first then how to dry?
My daughter got me this for my birthday, she bought it from her artist friend.
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I don’t soak them I cut them in half lengthwise to check for extra protein 
, and brush them with a soft brush.
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Since they were picked today . They will be put in the vegetable crisper in the fridge. In the paper bag . As far as moisture . I’ll reintroduce this when sautéing in butter.
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Italian wedding soup. Meatballs from the freezer, carrots, celery, onion, garlic, cauliflower instead of pasta, Italian seasoning, chicken broth, spinach, rpf, parm. Tomato, cucumber, red onion, oo&v, dried basil salad.
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BF made gyudon for dinner at my request, with thinly cut American wagyu beef from 99 Ranch. Delish flavors, but i’m not sure why he didn’t put the meat/egg/broth over the rice, as it’s supposed to seep in and flavor it. But no complaints here.
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that reminds me, i have a bunch of dried morels that need to be put to good use!
but fresh - what a treat!
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Wowza!
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I made bourbon-glazed salmon (reduced the brown sugar), broccoli-cheese rice pilaf from a packet, and steamed broccoli. I liked the salmon a lot.
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Love gyudon and oyakodon but somehow never think to make them at home!
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Are there edible flowers on the salmon?
Looks delicious, I bookmarked the recipe, it will be appearing soon on my dinner table.
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I much prefer dried and reconstituted morels to fresh — but that might have to do with the millions of ants I had to rid a bunch off that I got at the FM a few years back. Flavor was also much milder than dried/reconstituted.
Yep – chive blossoms
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I suggest squeezing some OJ into the pan sauce, too. I would next time.
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