What's cooking?

Speaking of that yam dish... I used Pink Lady apples, from New Zealand, mixed with the yams, cashews, butter, sugar, etc. That's one mighty tough (and big) apple! Peeling it was like peeling a bowling ball. It did not turn into mush, either, which is good.

Fresh cod baked with a parmesan crust and whole grain penne and brocolli al olio. Smells really good.

[Robin Garr]

Okra gumbo! With some locavore beef "bratwurst" added as a not-too-offbeat alternative to andouille.

Left over pot roast!

[Robin Garr]

Marcella Hazan's filetti farci di pesce turchino (oven-roasted bluefish stuffed with anchovies, garlic, capers, parsley, breadcrumbs and Parmigiano), and a Columbia Valley Revelry Chardonnay.

A local butcher shop makes up a good bread stuffing for pork chops. I stopped after work for two chops, stuffed. Just came out of the oven.

We have kind of a citrus-y thing going on here tonight. A whole, split chicken that marinated since yesterday with fresh garlic and meyer lemons is on the grill right now. We'll have it with a romaine salad with blood oranges, sweet onion, English cuke and Champaigne vinaigrette and some local corn on the cob.

Last night featured my first-ever foray into paella. Results were mixed. First issues was that the recipe I used (supposedly for 4 - 6 people) overwhelmed my pan by the time most of the stuff was in there, so the mussels were cooked separately and the halibut never made it in at all. Second issue was timing. I put the shrimp in when the recipe indicated but they overcooked significantly by the time the rice was ready. Otherwise, though, it was excellent. Not bad for a first effort.

[Robin Garr]

Simple, quick omelets with free-range eggs, pastured local ham and, erm, Kraft sharp cheddar.

The third, and final, turkey dinner. Which were, in order: the original roast, Tetrazzini, soup. (I think there was one extra bowl of a different turkey soup in there, too.)

Thai stir-fried chicken with chiles and holy basil (pad prik kai bai grapaow). served with jasmine rice and salad.

-Paul W.

The third, and final, turkey dinner. Which were, in order: the original roast, Tetrazzini, soup. (I think there was one extra bowl of a different turkey soup in there, too.)

I must've missed something. Are you guys celebrating Thanksgiving early or something?

The third, and final, turkey dinner. Which were, in order: the original roast, Tetrazzini, soup. (I think there was one extra bowl of a different turkey soup in there, too.)

I must've missed something. Are you guys celebrating Thanksgiving early or something?

Just practicing...!

The third, and final, turkey dinner. Which were, in order: the original roast, Tetrazzini, soup. (I think there was one extra bowl of a different turkey soup in there, too.)

I must've missed something. Are you guys celebrating Thanksgiving early or something?

Don't knock it Carrie. Whenever our kids invite themselves over to celebrate an occasion for moi such as Father's day or birthday. I put a turkey in the smoker and forget it for five hours (no prep except for soaking chips), and let them bring the rest. Works great.

Tonight we had arancini made with leftover paella.



And Kraft Mac'n'Cheese with chorizo and peas. What can I say?

Apple pie is in the oven.

I've got 2# of ground bison that's soon to become 4 pan-seared burgers to feed us and the boys.

The third, and final, turkey dinner. Which were, in order: the original roast, Tetrazzini, soup. (I think there was one extra bowl of a different turkey soup in there, too.)

I must've missed something. Are you guys celebrating Thanksgiving early or something?

Don't knock it Carrie. Whenever our kids invite themselves over to celebrate an occasion for moi such as Father's day or birthday. I put a turkey in the smoker and forget it for five hours (no prep except for soaking chips), and let them bring the rest. Works great.

Oh, I wouldn't ever knock it. We love turkey here. I usually make one during the summer-time too, as it's Len's favorite dinner of all time. I guess I just didn't know other people did that.

Last night it was Lemon Pasta with Roasted Shrimp, Summer Gold salad with basil, and Chateau el la Ragotiere Muscadet Sevre et Maine.

[Robin Garr]

We loaded up at our nearest farmers' market this morning, and are enjoying the results of that trip tonight. Pan-sear and oven-finish a Dreamcatcher Farm pork chop. Blanch, then saute fresh collard greens in olive oil with garlic, Italian-style.

I was going to grill a pork tenderloin, but the ever-changing schedule around here wrecked that idea. With little time to cook, I threw together some quesadillas made with duck confit, caramelized onions, and a little sharp cheddar. They came out very nicely (although next time I'll go for gruyere).

[Jenise]

I was going to grill a pork tenderloin, but the ever-changing schedule around here wrecked that idea. With little time to cook, I threw together some quesadillas made with duck confit, caramelized onions, and a little sharp cheddar. They came out very nicely (although next time I'll go for gruyere).

Or maybe Monterey Jack? Just thinking the gruyere might be a bit sweet whereas the onions are too--though maybe that's actually the accent you want.


Meanwhile, I have a pot of albondigas soup on the stove to take to a rather novel pot luck party: all soup! That is, all the guests bring a crock pot of soup as well as a muffin tin to use as a six-at-a-time-sampler soup(s) bowl.

That is, all the guests bring a crock pot of soup as well as a muffin tin to use as a six-at-a-time-sampler soup(s) bowl.

What a fun notion!

[Jenise]

That is, all the guests bring a crock pot of soup as well as a muffin tin to use as a six-at-a-time-sampler soup(s) bowl.

What a fun notion!

To be honest, I thought it was a bit strange when I first heard about it but I've warmed to the idea (pun intended). I'll let y'all know how it goes!