Dinner tonight - or last night.

Good stuff if it didn't list anchovies as an ingrediant.

I am guessing it is unusual to be able to try fresh anchovies - I was lucky in that.
The seafood distributor was in our neighborhood.

I'd didn't like sardines either, and still probably would not just eat one out of the tin.
Am fine eating my own sardine fish cakes,
but wait, I've an odd nose and taste buds.

Ok, I'll work on that.

I bought a small bottle of that recently re some recipe. So,
there it sits, waiting for some prince to bring me a steak.

I'd put that wooster in your canned chili.

I throw wooster into all kinds of things - sometimes places that soy sauce (or oyster sauce) might properly go.

I've put a dot or two into cheese sauce for cauliflower.

Roasted, mashed root veggies ... yogurt ... wooster. I'd do it.

thinking thinking

chicken and anchovies doesn't seem weird to me, but I've had a hard time coming around to anything combining fish with cheese - really fish with dairy other than butter is a push for me

whereas, I'd just add anchovies.

Oh, wait, I wouldn't with chicken, maybe that is next year.

Im not a fish with cheese person.

The only time I have ever had fish with cheese is when I had mahi tacos at LuLu's down in Gulf Shores. They have blackened chicken caesar salad too.

http://www.lulubuffett.com/Menu-Dinner.pdf

I think some ital chefs break that rule now, but my take is just personal, haven't eaten that, that I remember.

My fish experience is odd - midwestern upbringing for a while (fish?? well, codfish cakes), and then living near fresh fish and still not interested, years going by, until later on.

I am likely to like Lulu's.

http://www.lulubuffett.com/

I think you would love LuLu's Osso. Open air and lots of fun things to do. It is sited next to a marina. They have great live music - very beachy. It is Jimmy Buffet's sister's place.

I have so many pictures of the boys playing there. They had a barrel full of sand that says "Butts go here" for cigarette butts and G put his little hiny in it. They have a tower for the kids to climb, horse shoes, beach volley ball. All kinds of things to do while you wait and you will always wait.

But the food is fresh and delicious. Which is why you will wait.

I think I would too, at least once and maybe more, if I could go there on a slow day.

Made a terrific corn crab chowder today. Just topped my bowl with a grind of black pepper.

Beyond delicious.

Sound good. (I don't trust crab here).

A need for good baby back ribs. Lately the store purchased pork has been below par. I will pick up a slab this afternoon.
Summer fresh accompaniment corn replacement toss up between potato or garlic bread,or,..or,...usually something that can be dipped in the worlds best my own thank you worlds best barbeque sauce.

4 onions, olive oil and 2 turkey legs are in the big red pot

roasted red pepper and garlic seasoning is in there too

now I need to figure out what I'm making

I bought some of this today



wondering if it will fit into the flavour palate that's in the pot already

added small chunks of potato
wafers of turnip
diced tomato
garlic
more onion
the balance of a bottle of vegetable cocktail

now it will simmer while I consider some more

I remember that Farmerman likes Sandia peppers, not sure those are the same ones.

My last excursion into pepperville was earlier this week. Here you can easily buy sack of dried peppers, of many many many (as my friend Bonnie would say) kinds of peppers. This time I made my pork adovada with the mild ancho dried peppers - those are basically dried poblanos. Way less heat than the original recipe I didn't fully follow from Saveur, which probably would have made my esophagus clutch and spasm if I had. That worked, I'll be buying more of those. I'd mail you some if you wanted, not sure re sending across border.

Pantry sprouting onions planted in todays thaw. Leftover gems made worlds best french onion soup. Gruyere will bubble in hour.
All I need is an entree now.