My wife or I cook dinner most nights, we cook a lot. Both of us have many years of culinary experience and interest. I am originally from south Louisiana and really enjoy cooking a big pot of chicken & sausage gumbo for friends. This is gumbo season, after all, and bone broths, many many bone broths made with beef knuckles. Phò, egg drop soup, etc.
Last night we made these ‘tacos’ with lamb chorizo, onions and potatoes. and this green sauce we have used for many years now, made with avocado, cilantro, lime, tomatillos… (that is good on everything) and steamed freshly made corn tortillas.
We have a baby kale ‘salad’ that marinates in the dressing for ~30 minutes and softens and loses the kaley bitter edge that I had trouble with for a while.
It was my gateway to being able to actually enjoy kale.
Fungi filled days of fall are the best.
Parsnips ARE underrated.
Since we live in the city, we do container gardening , usually a hand full of determinant tomato plants, various herbage, and jalapeños and serranos.
All I ‘read’ when you said orchard, @jasonw22, was hard cider. --> = … Technically closer to wine than beer (re: emoji choice)
My wife likes to explore new recipes all the time. (she loves the NYT food section, it really is top notch)
I like to find a recipe or start with an idea and then tweak it / play / test / refine until a recipe is down to its essence in techniques and ingredients to maximize a finished result. (Rozanne Gold has been a big influence)
No doubt, @shellfritsch, only buckwheat for soba!
dammit, @abalone, I want to make a carrot cake now.