Serious Eats - seriouseats.com

Well, it has been a year, but I got one more. I bet even Marvin from Burnt Lumpia doesn't know about this. When I get my hands on some green (unripe) mango (traditional craving for pregnant Filipinas), we get some which start to get soft but still green. We (our family) scrapes it with a fork/chops it very fine and serves it with sardines and tomato sauce and rice. Sometimes we saute it a bit, but mostly we don't bother.

I know it's a year since you posted that, but I just stumbled across it today. Lunch was the question, and the bumper crop of fair size heirloom tomatoes growing in the upside-down contraption as well as the latest crop of micro greens... enter YOUR BLT....

we loved it.... I use no-flour squirrely bread slices, smoked pork jowl in lieu of bacon (yumm that flavor), and said micro greens... husband devoured 2. I stuck with one, but had the tiniest bit of Stilton left. So I smeared that on half the sandwich. O M G.... heaven

and you know, I'll tweet this recipe again today

All our dairy is organic, I wouldn't have anything else in the house. If it is not available we do without. I make our yogurt and buttermilk which saves a bit. . I try to purchase Organic Valley exclusively, but when not available resort to other brands. I realize with a large family it is much more expensive and becomes a tough choice. Thirty years ago you were lucky to get organic milk in a health food store. Now all sorts of products are available and it is wonderful to have them. I would hate to see them disappear again. Please support organics and local farmer's markets as much as you can. It really matters! I am living proof of the difference it makes to one's health.

I bought some green plums from the Hollywood Farmers' Market recently and am in the process of turning them into umeshu (Japanese plum wine). Yum!

As a family, we are trying to eat more homemade froyo rather than ice cream (sigh!). This is an excellent recipe - use really good chocolate.
Thanks for helping us get over missing the creeeaaammm :).

Cha Lua is the bologna-type of meat most commonly stuffing Vietnamese sandwiches. For those with access to a Chinatown, cha lua is found in the grocer's freezer -- usually wrapped in a combination of banana leaves, saran, and/or aluminum foil. The freshest cha lua can be purchased at an actual banh mi shop ... though if you're there to buy the log, you might as well pick up a sandwich, too ;).

I love Flour! The chocolate chip cookies, the raspberry seltzer (when they don't skimp on the homemade raspberry syrup) and the roasted chicken sandwich... and the veggie sandwich. *sigh* I miss this place.

Also, the lemon pound cake somethingorother is amazing.

Started with guo tie and xi jiang tiao before the main meal. As an antipasto, there was a spicy mound of thinly shaved fuqi feipian followed by the pasta course of liang pi. Gluttonous, I snacked on zi ran chao yang rou jia mo on the side. In lieu of turkey, I had a bit of Peking Duck, finishing up the meal with samples of fruit-flavored jerky, red bean cake and scallion pancakes. Thanksgiving doesn't end after the first meal, of course, so I ended up having seconds of besan and kaju barfi followed by cocktails and vegetarian sushi. Thanks to Serious Eats, I was able to turn what was to be a solitary Thanksgiving into a culinary adventure in Flushing.

I made:
2 sweet potato pies
2 pecan pies
1 derby pie
1 large pumpkin cake
1 large cornbread
2 whole wheat challahs
1 almond poppy seed loaf

My mother made:
More turkey than I could have imagined (1 20-some lb turkey and two large breasts) and gravy
Massive amounts of stuffing
Roasted root vegetables
Green salad with apples and fennel
Mashed potatoes with carrots

We shared duty on:
sauteed zucchini, mushrooms, and onions
carmelized brussels sprouts

With drinks: raw almonds roasted with e.v. olive oil, sprinkled with fleur de sel; gougeres (from Roses Bakery); tiny empanadas filled with ground beef and apple chutney and celery with creamed cheese (Janis).
At the table: Naragansett turkey, salted the day before, 10 minutes after FedEx dropped him off, brought from the fridge about 2 hours before going into a 400' preheated oven, slathered in Delittia buttered cheese cloth, oven temp. reduced to 350' after an hour (thanks Alice W. & Julia C). A dressing made with cubed, stale rustic bread, sauteed onions & celery, thyme and parsley from the garden, and sausage (I made J. C. recipe). Make-ahead mashed potatoes (Pioneer Woman, potatoes from our CSA farmer). Gravy made from the drippings of a previously roasted free-range turkey, using turkey stock and stock from a roasted capon (wow, what a flavor boost, and thanks to Brooke29 for the post that inspired me to buy slow cooker!). Riced yams and a molded salad with raw cranberries & vegetables (Anna). Roasted vegetables (Beth). Creamed onions (Janis). There were bowls of cranberry-currant-walnut sauce (M. Stewart) with Gran Marnier added, cranberry, shallot, dried cherry compote, cranberry, quince chutney (SE, Lidia B), and pickled peaches. There were a number of bottles of white and red wine brought by our eight guests.
After a pause, there were pies from Roses: Bramley apple, pumpkin, and pecan along with the pint of cream mentioned elsewhere (almost ran out!). There was Billecart-Salmon Rose and coffee, later.

I would die to have a decent farmer's market in my podunk town in central CA. But, brussels sprouts will always be my favorite veg. Price be damned. Steamed, braised, roasted, NEVER boiled...always fresh. With bacon, shallots, in a gratin, or simply roasted with olive oil and sea salt. They are cheaper here, .99 a pound in season, or 3.99 for a huge stalk.

I was going to make brussell sprouts for Thanksgiving but for some reason they were SO expensive. For 1 or 2 people ok but for 15 people no way. $2.99 for a small pack of them, I wonder why???