I made Vaughn Vreeland’s Triple Chocolate Brownie. Unsurprisingly, they were very chocolate-y!
Lol 
It was a genuine question I was wondering what you were drinking. Answer me in the drink thread 
just a regular full fat coke. my wife had one and i gave in to the america dream of coke with a cheeseburger
I made Dan Pelosi’s Creamy Tortellini Soup.
Sadly I didn’t get enough of my kids into it to make it a staple. The wife and I liked it though so who knows. I’m working on a little family cookbook and this will make it in regardless.
made a spatchcocked chicken again and I also roasted some carrots! I actually think the carrots could have also benefitted from a wire rack as I was hoping they would have a crispy exterior and a soft interior like a french fry, but they, like the chicken i did before right on the baking sheet, were sitting in the juices they were cooked in and as Sohla says “wet is the enemy of brown”.
the chicken on the other hand came out very juicy, but I did have to bake it for longer. I think my oven just runs cold.
Gonna go to a fancy farm to table resturant for dinner (hopefully). Will update later with pictures.
So uh…i fogot my phone…so no picutres. But it was good! Probably get added to our regular resturant rotation.
Fresh lemonade with fruit puree (peach for me, strawberry for her)
I had a french onion burger, lettuce, tomato, onion, swauce on brioche, fries and garlic aoili.
My girlfriend had a “farm philly” which was braised beef, cheese from a local dairy, peppers i cant remember the name of, and super fluffy bread.
We got apple cinnamon cake for dessert, with a chai sauce and vanilla ice cream.
The resturant is part of a volunteer farm actually, and so they grow eveeything they can, source the rest locally (the only thing not from this area was a couple wines) and most of the profits go to helping women and children in need.
made some bread with my oldest
it didnt get much of a rise (think thats because i used old yeast), but it was tasty and it sparked an excitement in my kids for making bread so maybe we’ll make more later this month.
I recommend finding an amish cinnamon bread recipe. Ive tried a couple and theyre always a hit. Pretty sure i still have my favorite tucked in our recipie box at home.
sometimes you just try stuff out just as a learning experience. like maybe this sounds nuts to do with good, but like we’ve all tried this out with a sandwich, right? like oh what the heck, let’s mix and match some provolone with ham and just see what happens.
Basic ingredients for salsa are tomato, pepper, onion. but the kinds you use and thr proportions you use impact the final result. i 1) overdid it on the onion and 2) underestimated how much of an impact using a red onion instead of a white or yellow was going to have.
what i have is salsa in consistency and spice, but a lot more of that savory onion. next time i would use a white or yellow onion, probably cut the onion i’m using in half, and maybe even up the tomato. i went light on tomato attempting to avoid the overly l
aqueous salsa (i prefer something with some heft that can sit on a chip), but i want some of that tomato flavor to come through.
making mistakes is fun and can still be tasty!
Is this supposed to be a strange combination?
I use red onions in some salsa prep, but it may just about balance if you find it overpowering. You can soften the intensity of it by either sweating it in salt and then rinsing it, or by pickling it. I quite like a pickled red onion in a salsa. If you add habanero to the pickling mixture you can also incorporate a nice heat. However if this is a salsa you are heating through, just sweat the onions over low heat and they will lose their intensity and mellow out.
What kind of tomato are you using? If you use Romano/plum tomatoes you drastically cut down on water content. If you don’t you can alternatively reduce your moisture by only using the outside flesh.
It is when you’ve only started sandwich 101. it’s one of the most basic sandwich explorations taught, but an exploration nonetheless
i did use a roma. that’s my standard mater purchase. i did just buy some heirloom tomatoes for the first time. unsure what i’m doing with them beyond BLTs and salads.
made Crispy Gnocchi With Spinach and Feta by Hetty Lui McKinnon
Really fresh! My spinach and feta were frozen, but i can tell this is gunna be an amazing late spring lunch when i got all the ingredients ripe and ready to go.
I initially read that as creepy gnocchi
In a separate note, it looks tasty.
What’s your brine recipe!
I wanted to start very basic since it is my first time. that being said, the impetus for making these at all is I had so much extra dill from that gnocchi salad so I did toss a dill in both jars. thats what is at the bottom of my sandwich slice jar and in the middle of my spears jars.
