I have the Phillips dedicated extruder, we love it.
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‘Tis the season for freezer clean-out. Fishing and gardening season is only a few months away.
Minestrone with all the usual suspects plus one - spuds! I never tried that one here before. Served with freshly baked focaccia.
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Chili beans, avocado toast. For dessert, Craisins and hazelnut blondies, decaf with hazelnut creamer.
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Salad Inn. Half of a kale salad kit with dried cranberries, pepita seeds, and poppyseed dressing. Added broccoli, cauliflower, cucumber, avocado, egg salad, cottage cheese, and croutons.
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Tonight’s dinner was Tuna Cakes, Mashed Potatoes and Carrots. I think it was @LindaWhit that gave me the recipe for a Garlic Lemon Aioli – it was used as a sauce for the tuna cakes and a gravy for the potatoes. And it worked great.
Thanks @LindaWhit 
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Kimchi Jjigae from “Umma” by Saran Ahn - rather “classical” preparation with pork belly, beef franks, seared spam, cabbage kimchi, fish sauce, beef broth and some sugar. Served over rice
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Excellent - glad it worked out!
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Looks legit! 
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Dinner’s the last few nights (sorry only one not-terribly relevant photo). We had my daughter & family over for her requested birthday dinner of gozleme. I used Nagi’s at Recipe Tin Eats.
I did 7 inch squares for the meat mix pies, then 7 by 3-ish inch rectangles for the spinach-cheese pies, and the same for dessert pies using guava paste, apricot paste, thin slices of cream cheese and Monterrey Jack. I have no clue if the dessert pies are traditional. I just copied the filling of some empanadas I’ve bought on occasion from a Brazilian food truck. Proprietor is a really sweet guy who moved to the US in his 20s and has a German surname. Interesting family history - his grandparents fled Nazi Germany to Brazil.
So overall I rolled out 12 pies for 4 adults, with the 2yo grandson getting cuts from ours. Next time she asks I’ll tell her we’re doing the meat and pick one of the spinach pie or dessert pie. I’m not a very patient roller of dough, don’t really enjoy it the way I do other bready tasks, and there’s already a bunch of spinach in the meat pies, anyway.
Hers was a special case because she’s been eating gluten free for about 6 months. I had to consult daughter #3 on how to turn cracking, pasty, nearly unrollable non-browning KA GF flour dough into something supple and workable. She had me soak about 1.5 Tbs psyllium husks in water, and add some xanthan gum to the flour. Worked great:
Tuesday night was clam-garlic sauce linguine with mixed tossed salad and some crusty bread. I don’t really have a recipe written down or a go-to online, but maybe should. OTOH, there’s not much variation recipe-to-recipe in what I have read over the years.
And last night was chicken leg meat white chili, mostly based on Tastes Better From Scratch but with some pretty heavy editing. I got a bunch of legs at half price and I love munching on fried or roasted chicken legs, but eating them as drumsticks is not my wife’s preference. So they usually end up baked and stripped and turned into soups, chili, enchiladas, chicken salad.
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Made a pan of baked pork and orzo stew today, had some for dinner tonight with a splash of hot sauce.
My photos look very different and anemic on here compared to the photos on my iPhone ,why?
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Maybe it’s your monitor? They look fine to me.
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Dumpling soup with local gingery pork and chive dumplings (freezer) in spicy chicken broth (chili garlic sauce, soy, Red Boat) with snow peas. Hit the spot.
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Breakfast for dinner: cream cheese scrambled eggs, toast, and the other piece of bacon from Monday’s burger.
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My dear fellow epicures,
The wheel of time has whisked me off again to the end of the 18th century, this time a smaller grouping of fellow travelers, at a site a half a days’ drive from the last one. Because this foray was further away and shorter, Ive packed my smaller tent kept specially for cosier and more distant events.
The threat of rain showed itself to be an empty threat, save for about 10 minutes in mid-afternoon. It’s a lovely evening, and I’m sat outside my tiny canvas home barefoot and in just my shirtsleeves. Its hard to believe that we saw the chill of frost just 48 hours ago.
Supper tonight was a wonderful treat, as the entire camp (about 50) gathered to enjoy a low country boil. Fresh local shrimp cooked with corn and potatoes and accompanied by tart lemonade made for many full and happy bellies.
With all of the activity of the drive and setting camp, I’m enjoying the weariness of working in the sunshine and fresh air all day, so am feeling myself being drawn into the embrace of Lethe
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A bit of a date night here. We finally made the time to watch the latest Knives Out movie (as good as #1 and light years better than #2). Followed by making a batch of pork and cabbage potstickers together, which we thoroughly enjoyed for dinner. Life is good.
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Seared and roasted pork tenderloin, red sweet potato hash, garlic, onion, red & orange baby bells, parsley. Mixed baby greens, green onion, cara cara orange, pickles beets, avocado salad, blue cheese and honey mustard dressing. Boulevardier and wine because.
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Aww 
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