lperry

That was me. I did a great deal of research when Mr. lperry was diagnosed with celiac - here's one article. He's gotten sick at a couple of Chinese restaurants, so now avoids soy sauce unless it's at home where I have rice-based soy sauce products. The bread is an interesting one. I used to buy the sourdough from a couple of local bakeries before diagnosis, and he had less "issue" with it than other breads. I would be very careful and make certain she has been tested by her doctor for the antibodies, though. One friend with celiac is asymptomatic, and she only found out about her disease after her son was diagnosed. She had terrible intestinal damage, and her brother had lymphoma before they got it all figured out. I've tried to convince Mr. lperry to tell servers that he has celiac and not a "wheat allergy" or "I need gluten-free" simply because of the increasing occurrence of restaurant employees and chefs who believe their customers are mentally deficient and aren't as qualified as the restaurant to understand what they should eat. He's had both TTP and lymphoma from the untreated celiac, and damage is cumulative, so we could face those diseases again or colon cancer in the future if he is not careful. He's already lost an estimated 8 years of life from the chemo treatments. It's not a joke.

^ Do you think? I would veer to the side of home cooking as a fun escape and/or hobby, and a cluttered pantry as a sign of passion rather than snobbery. I enjoy cooking, and people give me food gifts because "it looked interesting," Mr. lperry buys all sorts of things because I "always find some way to use it," and I typically buy food items while traveling because I don't need more things, and food gets used up. Then there's the fascination with interesting plants. As a result, I've got loads of this and that in the pantry, and once or twice a year I'll make a genuine effort to clear everything down to the bare shelves (thank you, Mark Bittman, for the push), and that particular exercise always increases my creativity in the kitchen. Cooking is fun, and having lots of items in the pantry is no different from a painter having racks of paints, or a ceramicist having numbers of slips and glazes, or a photographer having different lenses and filters. Or even, perhaps, a wine lover having racks and racks of wine.

I've used bitters in place of various extracts in baked goods and in fruit desserts with success. It lends the fruit base with a little complexity.

I have read on more than one occasion that squash plants produce "male" flowers first to insure a good supply of pollinators before investing in "female" flowers that will result in fruit. Evolution and whatnot. It looks like our biggest crop this year will be the eggplants.

You can put whole strawberries on end, pointy side up with others filling in the spaces between, pointy side down, between layers, then fill in any spaces with whipped cream. The strawberries will support the next layer of cake.

Summer rolls to use up the overgrown kaenip from the garden. FIlled with bean threads, yellow squash stir-fried in sesame oil, and loads of Thai basil and mint, all wrapped in the kaenip leaf before rolling. Nuoc cham on the side. Daiquiris.

Rice noodles and julienned carrots tossed with Thai basil pesto. This is an amazing recipe. I subbed Vietnamese soy sauce for the fish sauce, but otherwise made it as written and will be making this one again with the mass of kaenip that is overgrowing my garden. Next time I'm going to try Chinese toasted sesame paste instead of the peanuts, and I will cut or even omit the sugar.

No zucchini yet, but I grew plants from seeds in the cold frame, so had to wait pretty late. I do have a few flowers.

Fairy tale and Japanese eggplants (garden) in a Thai green curry (homemade paste) with lots of Thai sweet basil Jasmine rice Peaches in cognac

In the text below the video, he indicates a couple of hours can work, but the day before use is best.

Here's another take on it. Put them in the fridge in water is the "trick" in this one. The problem I have with that trick is I never plan that far in advance. How are you guys embedding the videos? I tried and failed miserably.

Add fennel to the list of vegetables that are so much more amazing when home-grown that they deserve the space in a small garden. I planted more seeds of Zefa Fino Florence after dinner last night, and I hope there's enough time before first frost to get a few more bulbs. Just wonderful.

Shaved fennel (from the garden) with lemon, a little olive oil, salt, pepper, and shaved pecorino Romano cheese New potatoes in a tarragon vinaigrette, tossed with minced chives and fresh tarragon Peaches with cognac

Many thanks for the suggestion upthread of shaved fennel, lemon, olive oil, s&p, and shavings of cheese. Wonderful.

Eastern Shore farmers' market zucchini with penne, goats' milk feta, mint, and red pepper flakes Peaches doused with cognac and stirred periodically while I cooked the pasta dish

Yep. Loads of wait time for the "View New Content" link as well.

The first eggplant came out of the garden, so eggplant and tofu kaprow over jasmine rice. The holy basil loves this heat and is cranking out there. I wish I could preserve it decently, but there's just nothing quite like fresh.

Hmmm. I posted something this morning in the Dinner thread, and now it's in the Early Summer Farmer's Market thread. It took ages to load when posting, too.

^ I can't help but think Homer SImpson is behind that video.

If Villaware is still making them, my Belgian waffle iron has been going strong for about fifteen years now.

To the guys who came out today to fix a giant, gaping hole in our house that was caused by and hidden from us by other contractors installing gutters. I have an amazing recommendation for a contractor if anyone is looking.

This black bean and corn salad is marinating in the fridge. I used Rick Bayless' salsa negra instead of the canned chipotles, and I left out the raw onion. Now off to make a daiquiri.

I just saw this recipe over the weekend and am now going to make it sooner rather than later. Thanks for the recommendation!

It will set if you cook to 20 degrees above the boiling point. I think you will have to add powdered pectin to berries to get them to set when cooked to a lower temperature.

Broccoli and slice-able tofu (super firm? ultra firm? it sounds too much like a fitness video) in homemade green curry Daiquiris with Barbancourt blanc