I believe it’s Cœur de bœuf in France. I think I’ve tried to plant once, but the region isn’t sunny enough, I think I had only 1 fruit but of nearly 1kg.
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Looks really good, I’m dying for those flavors now; maybe something on that order for dinner @shrinkrap. We’re down to the last of our stash of Hatch green chiles, so maybe get those used in anticipation of this year’s load. I typically buy about 40 lbs and have them roasted outside the store. I’ll have to find a store that’s doing it nearby, because we lost the market that was hoster of the roaster.
Still miss that gone store 3 or so years later…
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No chopped liver? I’m surprised too. A turkey, cole slaw and chopped liver sandwich on good rye is a classic. I make a mean chopped liver if ever we can get together it will be on the menu.
I am also an offal fan, probably a result of my Jewish immigrant upbringing. Gizzards, hearts, and chicken feet were critical to making the perfect chicken soup. Love deli pickled tongue as well as tacos de lengua. I’ve never had kidneys though. Not sure why but hopefully that will change some day.
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I would buy this red wine for the label alone. Yeah, I’m one of those wine buyers at times. LOL
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I too love the label, and have been known to let my love of label art help me choose wine . DD2 had a friend whose mom’s career was designing wine labels, thought it was pretty interesting.
A year or so ago, we were drinking a wine selected by H, and the label was so beautiful I kept the bottle. As it turns out, the artist shares my quite unusual maiden last name, so we are no doubt related somewhat. I’m going to get in touch with her to take a look at some of her gallery stuff @LindaWhit. I’ll send you a pic (pm) of that particular wine label if you’re interested.
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I learned from one if the recipes to throw it in right at the end so it doesn’t get stringy and tough.
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interesting, i’ve never noticed stringy/toughness with cooked basil…
I remember the old posts about this! And you’re probably right about kids having it cooked correctly… for me, the only time I actually enjoy liver is when my mom makes chopped liver for Passover.
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As usual, I hadn’t seen your responses when I replied… but this is something I’ve never had. As we say, “What could be bad??” 
I often do that with you too. It all depends who’s sitting closer to their devise.
Turkey, chopped liver and cole slaw is my go-to sandwich.
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Yes, the culture particularly in Spain and Italy, is the same culinary philosophy is to use the whole animal.
Some of the best tapas are prepared with Ofal Meats.
“Callos” in spicy peppery tomato sauce for example (Tripe) is divine !
Another is Riñones (Kidneys) in Fino Sherry.
One, which I do not care for is: Orejas ( the ears of a piglet).
Mañitas which are the hooves of pig in a stew …
Rabo de Toro ( ox tail ) …
There are others but at moment these are the most common.
Of course, those in low income earning households, and these meats have always been cheaper, they were commonplace on tables years ago.
They have made a come back and they are not so cheap any more.
Very popular in classic Spanish tapas bars … especially in Madrid Capital and in Andalusia and in rural towns …
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What an appropriate name for a Prosser winery. I spent 5 year in Kennewick, wind blew over mobile homes and sand seeped in my windows. I see Freddy’s has it, I’m always looking for a good red wine, I think I’ll give it a try.
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First off, a shout out to @bcc for recommending The Botanist gin. I’m enjoying gin and seltzer with a splash of rose right now and it is truly lovely. Dinner courtesy of Maesri Prik King paste - pork and long beans Prik King. Super fast and better than any Thai restaurant nearby!
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Great, if you do, let me know how you like it. Our neighbor, and late good friend was born and raised in Kennewick. Her dad was a wheat farmer.
My favorite gone store had a wonderful wine person who always gave me her best recs. This is one of them, and we’re able to get it at Costco usually, and if not, then at Fred Meyer’s @BeefeaterRocks.
Something new and something leftover for dinner tonight. Corn pudding spiked with hatch chiles was the new. Usually I’ll make that in cooler weather, but I had ears of corn to use before the kernels turned starchy.
Reverse seared steak was the leftover. Beautiful sliced tomato is neither because it’s a star without any need for cooking or fuss.
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What was going to be a simple oooey-gooey casserole for dinner tonight turned into something like a 90 minute prep, and 45 minute cook. But, it was totally worth the effort. From the freezer came four slices of a terrific bakery bread, a half pound of 73/27 ground beef, and a quarter pound of ground pork. From the reefer came a cup of Mozzarella Cheese, six slices of Sargento’s Provelone, a pint of button mushrooms, and a healthy cup of Barilla Spaghetti Sauce. Plus a few slices of diced Vidalia onions. We’ll have left overs for dinner tomorrow. 
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I felt like having something spicy yesterday and remembered I had some jerk seasoning I bought back from Barbados. Since I already had some chicken thighs already defrosting tonight’s dinner was a given. Jerk chicken thighs with sautéed carrots and swiss chard, sweet plantains and Caribbean style rice and beans.
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i took the BF’s leftover basil coconut sauce from my bday mussels last week, simmered it down, added fatty homemade chicken stock, and simmered with shredded chicken thighs, sauteed shitakes, thai bird chilis, and more basil. The sauce was just killer. Also, a salad of green mango, cukes, shallots, basil/cilantro and nuoc cham. Pic of the whole thing with the crispy fried shallots i almost forgot!
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We had a big taco lunch out, so dinner was catch as catch can. I had a couple chicken nuggets after making the kiddo a Parm sandwich. Later I made a quickie soup with boxed chicken broth, marinara sauce, a palmful of elbow noodles, bay leaf, and a big handful of spinach (needed veg.)
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House cleaner was here today; on those days I lobby for takeout or, before current, going out. Like to keep the kitchen pristine one day. So we ordered takeout from fav teriyaki place. I had shrimp tempura combo w/chicken, H had chicken teriyaki, and we shared gyoza. I have the full salad, half the chicken and a scoop of rice for lunch tomorrow. 7 oz Diet Coke for me.
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