What are you cooking for dinner this weekend?

[j44ke]

We lost our pepper grinder. Like...it's just gone, and I don't know where it could be. We've looked everywhere in the kitchen, every cabinet, every drawer - even in the fridge and pantry. It's nowhere to be found.

How do you lose a pepper grinder???

We ordered another one (this one, same as the old one). I'm sure the old one will show up about the time the new one gets here.

I found an (open) quart of milk in the (unrefrigerated) cabinet with the muesli once. Coffee before muesli thereafter.

[fastupslowdown]

Red Chard, and Arctic Char with garlic, ginger and chiles


char.jpg


-Mike G

[fastupslowdown]

We lost our pepper grinder. Like...it's just gone, and I don't know where it could be. We've looked everywhere in the kitchen, every cabinet, every drawer - even in the fridge and pantry. It's nowhere to be found.

How do you lose a pepper grinder???

We ordered another one (this one, same as the old one). I'm sure the old one will show up about the time the new one gets here.

Maybe I'm not doing it right, but I kinda like buying the pepper with the built in grinder from Trader Joes.
-Mike G

[echappist]

Maybe I'm not doing it right, but I kinda like buying the pepper with the built in grinder from Trader Joes.
-Mike G

That's how I've always done it. Then I realized that the grinding mechanism is made of plastic, and that wans't a particularly nice realization. Though i probably ingest oodles more plastic from other sources...

[Tom]

Celebrating the first Sunday after the first full moon after the spring equinox.

Porchetta, curried mashed sweet potatoes and brussels sprout slaw. Pouding chomeur* with mode** for dessert. Currently the porchetta is resting comfortably in the downstairs fridge loaded up with a fennel, rosemary, thyme and garlic paste getting all infused before it goes in the oven after I get back from tomorrow morning's ride.

* Quebecois maple syrup cake made with some end of season syrup I got from my brother.
** French for 'vanilla ice cream'

[fastupslowdown]

Black Radish salad with cucumbers and scallions and cedar plank sockeye with a dry rub. Nothing like the taste of Fresh Sockeye early in the season.


sockeye.jpgblack radish.jpg

[jbartmc]

No photos, baked cod with lemon, butter, garlic, shallots, capers and sun dried tomato over rice and asparagus.

[echappist]

Sounds wonderfully summer-y. Do you have a recipe?

[jbartmc]

Sounds wonderfully summer-y. Do you have a recipe?

https://healthyrecipesblogs.com/baked-cod-recipe/ I use half the garlic from trial and error, added sun dried tomato for taste and color.

[fastupslowdown]

Made cerviche with fluke


cerviche.jpg

[robin3mj]

For you NoVA folk…
We’ve been going to the McLean butcher forever for nice meats- TG turkeys, holidays, big bbqs etc. And the Dominion Wine folks have opened a butcher two blocks from my house. Inventory is definitely more limited but they seem eager to please and have a nice selection. Apparently they’re breaking down one cow and one pig each week. Whereas the McLean butcher will bring out a brisket that’s already been cut, weighed, and shrink wrapped, these guys hauled in an eighth of a cow to the back counter and cut it up as I ordered it.

Not sure that in itself made it leaps and bounds better than the alternative but the proximity (to my house) and immediacy are certainly nice factors. I did nail the cook; (not just a Jersey boy bragging.) Our guests included plenty with southern bona fides. After all, it’s time and effort rather than talent.