Salad of butter lettuce with tomatoes from our garden (red and and yellow cherry) and avocado

Blogged

Chicken saltimbocca with sautéed carrots, celeriac, sunchokes, and baby black kale

I can thank Ilga for that title since I made these myself, but I agree with her totally. My mum gave me the recipe. These mince pies have a delicious macaroon topping.

Blogged

Continuing the Keto way of eating. It is NOT a starvation type diet.

This was my first meal of the day about noon today. Feeling no pain :-)

Home cooking during the COVID-19 pandemic, starting in March 2020.

food for thought miami

twitter: @frodnesor

instagram: @frodnesor

Basically followed Emeril's "persimmon glazed duck breast with steamed three color cauliflower" - minus the persimmons and cauliflower.

Instead of 1 c. blood orange juice, it was 1/2 c. blood orange juice (1 blood orange) and 1/2 cup Minneola tangelo juice (1.5 tangelos), with the remaining tangelo half split into slices and cooked in place of the persimmons.

Next time: Simmer the duck in the glaze more.

taco night

Not sure I hit it out of the park with this one.

It turned out pretty good considering the long beans were slightly overcooked and I forgot about the jicama (bung guang) lol :) ...and I didn't add carrots 'coz Bruce dislikes them... so much for soyur lodeh lol!

Homecooking

forkd.com/recipe/slow-cooked-lamb-shanks-in-red-390

I wanted to make breakfast but my fridge was practically empty. All I could make was a bacon, tomato and avocado sandwich. foodforfel.com/2010/05/a-nostalgic-bacon-sandwich/

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Bacon cooking in a cast iron skillet.

Broad Channel, NY

Large baking sheet brimming with chopped fennel and celeriac

Linda took time off from painting to make us many scrumptious meals.

made by iron chef dirtherder

Even the noodles in this are homemade. Lunch is the big meal here, and it always starts with a homemade soup. Matilda's mama is Transyvanian Hungarian (ie an ethnic Hungarian in Romania) and this is how she makes chicken soup. No meat, just broth and noodles.

041309M3:51PM TODAY'S LUNCH-

BLACK PEPPERED LEMON HONEY CHICKEN OVER CAPELLINI NOODLES TOPPED WITH CILANTRO AND A DOLLOP OF SOUR CREAM WITH SIDE OF STEAMED CARROTS AND KOREAN PEARS. it was a little spicy, but overall was very delicious! i like using lemon juice instead of salt and honey instead of granulated or brown sugar. the honey seemed to make the chicken taste better. if you don't own a steamer, you could always do the bowl and pot method - that's what i did (for them smaller quantity steaming).

~BON APPETIT!

From "Ad Hoc at Home"

Main course - couldn't resist taking a picture

Shrimp with garlic scape pesto.

Latest attempt at slow cooking, this time with a Dutch oven instead of crockpot. I made “cholent”, a traditional Jewish dish I read about. Potatoes, onions, chunks of beef, pinto beans, buckwheat, cooked for 12 hours in seasoned broth. (Traditionally would be barley, but I went for #glutenfree buckwheat.) I thought it was a hearty stew with a warm flavor (turmeric and cumin), but my husband thought it was bland gruel. Ah well.

Jac cooked honey mustard quail, her first time ever cooking quail. See the blog post: bit.ly/gamefarm-quail

Farm-fresh salad with baked goat cheese and homemade croutons.

oxtail vegetable soup

made myself some lunch at 4pm

ingredients :

oxtail

carrots

tomatoes

mixed dried herbs

mushrooms

celery

location:

shanghai, china

Kraut from Baroo.