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Posted: **Sun Jul 18, 2021 10:00 am**

Yogurt with mango and chamoy.

Posted: **Sun Jul 18, 2021 11:19 am**

enframed wrote: Sun Jul 18, 2021 10:00 am chamoy.

I had to google that.

Posted: **Sun Jul 18, 2021 1:03 pm**

Vibracobra wrote: Sun Jul 18, 2021 11:19 am
enframed wrote: Sun Jul 18, 2021 10:00 am chamoy.
I had to google that.

I just learned about it last week. Gonna make some from scratch soon. I guess a lot of it in the market is mostly corn syrup.

Posted: **Tue Jul 20, 2021 2:41 pm**

Chicken wings marinated in lemon juice, salt, ras el hanout and sumac. There were about 20, had them with lambs leaf lettuce and grilled aubergine. Would recommend.

Posted: **Tue Jul 20, 2021 2:58 pm**

Big fan of chicken wings. So many ways to cook'em. Those had to be terrific.

Tonight my significant other boiled small cauliflower bits, then dip'em in egg mixture, roll'em on bread crumbs and fried them on pure olive oil. Then added a bit of salt and allowed to cool for 10 minutes.

Posted: **Sun Jul 25, 2021 7:50 pm**

First go at a low country boil. Wish I used bigger shrimp. Shramp shrunk.

Posted: **Sun Aug 08, 2021 11:38 pm**

Celery leaf pesto on trofiette.
That cucumber soup someone posted up thread.
2019 Reale "Aliseo", Amalfi Coast DOC (biancolella/falanghina/pepella)
2018 Franz Gojer Weissburgunder, Sudtirol

(partial bottles of both, we're not alcoholics, fuxache)

If I can ever figure out how to post pics on this new website, I will. It was fantastic.

: pesto1 copy.jpg (164.78 KiB) Viewed 789 times

: pesto1 copy.jpg (164.78 KiB) Viewed 789 times

Dunno why that one is in there twice...

Posted: **Mon Aug 09, 2021 11:55 am**

enframed wrote: Celery leaf pesto on trofiette.

Yep, that looks incredible. We've made excellent, satisfying pesto (i.e. does not taste like hippie crap or like simply trying to reduce food waste) from parsley and carrot tops, but never tried celery leaves. What kind of nuts did you use? Pignoli, walnuts, pistachios?

Posted: **Mon Aug 09, 2021 12:17 pm**

enframed wrote: Sun Aug 08, 2021 11:38 pm Celery leaf pesto on trofiette.
That cucumber soup someone posted up thread.
2019 Reale "Aliseo", Amalfi Coast DOC (biancolella/falanghina/pepella)
2018 Franz Gojer Weissburgunder, Sudtirol

(partial bottles of both, we're not alcoholics, fuxache)

If I can ever figure out how to post pics on this new website, I will. It was fantastic.

pesto1 copy.jpg

pesto1 copy.jpg

Dunno why that one is in there twice...

Beautiful looking plates of food, hope you enjoyed the soup!

I’m making some sort of lasagna/moussaka/Oreilles d'âne/timballo hybrid tonight, it’s just gone in the oven and I’m very much looking forward to it.

Edit - here she is:

Posted: **Mon Aug 09, 2021 1:07 pm**

OrthodoxEaster wrote: Mon Aug 09, 2021 11:55 am
enframed wrote: Celery leaf pesto on trofiette.
Yep, that looks incredible. We've made excellent, satisfying pesto (i.e. does not taste like hippie crap or like simply trying to reduce food waste) from parsley and carrot tops, but never tried celery leaves. What kind of nuts did you use? Pignoli, walnuts, pistachios?

Did not use nuts this go around. It was a last minute decision to make it and I live in a bit of a food desert. Next time we are gonna use walnuts or pistachios. The recipe was adapted from a fennel frond pesto recipe that did not call for nuts. I also need a new mortar and pestle before we do the nut thing. Parsley would be great as well. I've subbed celery leaf for parsley as a garnish, it works.

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