Ooo! Oooo! I know this one! (Raising hand).
We just did this! I remember the difference being cornstarch vs corn flour!
Oh. You took my answer. 
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that looks phenomenal!
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I spotted the BMW fob. Swear on your children right here that you use your turn signals! 
(Actually the wife’s car, and no she doesn’t)
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Here in Massachusetts, someone would be yelling “use yah blinkah!” Especially with the out-of-state plates.
(That was a real Mass DOT sign used on RT95 or RT93 from a few years ago…loved it!)
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The color in this dish of roasted vegetables is too pretty not to share. Asian eggplant is my very favorite type to roast because the texture is less likely to be spongy.
This, a chunk of feta, a couple of whole wheat pitas from our freezer stash and dinner was served.
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I have not tried freezer jam, but I’ve tried almost everything else unsuccessfully. You lose the flavor nuances and the texture is off. Ice cream, custard, cheesecake, pawpaw bread, milkshake, etc. Please let me know if you try something and how it turns out. I’ve seen it featured on restaurant menus here.
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I’m sure that’s what my fake injera recipe is requesting, rather than cornstarch.
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This is what’s for dinner over the next month or so
Two sides of steelhead trout, skinned, portioned, vac bagged for individual meals and went into the freezer. The tails and bellies are heading to the smoker
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Ok, you know I’m going to ask for the recipe, since I’ve just been talking about doing injera but something easier than the traditional teff flour path. Especially if you liked everything except the texture was kind of thin.
It very much resembles the color of fall foliage. Beautiful.
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Exactly what I was thinking of when I read @NotJrvedivici 's post. Of course there’d probably be a few swears added in there for good measure. 
(And when I used to live and drive in NJ in the 70s/80s, I used my blinkah even then!)
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Yet another riff on the roasted tomato/chickpea/feta dish. This time (last night) with farm stand tomatoes/chickpeas/broccolini/local delicious feta/TJ’s Italian soy sausage/copious amounts of mint and parsley because I need more green things in my life. Lots of olive oil and liberal shakes of Penzeys Szechuan Roasted Salt and Pepper at various stages. Served over Barilla protein+ spaghetti. B ate nearly 3/4 of the entire dish…glad my vintage Dansk roasting dish is getting a workout. Tzatziki potato salad on the side just because.
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Yum. Do you include cucumbers? Or is it that you use tzatziki-style dressing on the potatoes?
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Didn’t use cukes last night. But I may trying adding them to the leftovers. I wonder if it would taste weird with potatoes. Alternatively, we still have more tubs of Ken’s tartar sauce, which I may add.
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Trying to gain some traction with WFD. Grilled Beyond burgers and buns (I looked away and I had to scrape the buns a bit but I salvaged them…I think in a restaurant, they’d be described as charred), tzatziki potato salad supplemented with some Ken’s tartar sauce, local pickles, simple salad of gorgeous local arugula/tomato/cukes/red onion in my everyday vinaigrette (TJs whole grain mustard, rice vinegar, garlic, good olive oil/salt&pepper). We’re clinging onto summer, people!
ETA: and because it’s me, we’re clinging on, sideways! (Durn these photo issues!)
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Guess what I had for dinner tonight;
((I’m back!!!))
Lol happy weekend peeps! Wonderful outdoor dinner on the first full day of autumn here in NJ. This is compliments of the Witherspoon Grill in historic downtown town Princeton NJ.
Happy weekend peeps! (Stoli martini no photo)
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Please share your collards recipe please! That is something my father loves and I enjoy but I cannot make it for anything!! My broccoli rabe I’ll put up against anyone, my collards, sub par.
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