I’ve loved this tree since I was a kid. Still one of the most impressive trees I’ve ever seen. The trunk is about 5 feet in diameter and the breadth of its leaves takes up nearly the whole yard
Near the flume gorge, Franconia Notch state park
Near the flume gorge, Franconia Notch state park
In my parents back yard, eastern MA. My mom thought they were weeds, I just wanted to confirm here before telling her.
From far away I thought it was dead, but then I saw it just laying out in the open. It appeared to have labored breathing, or maybe it was retching? Was it poisoned? Sick or injured? NYC
It’s herb roasted chicken with a quick mustard+cream+peppercorn pan sauce, a non-traditional take on carrottes rapeés, and uhh, potato salad.
I brined the chicken with some aromatics in a 5% salt brine for 2 hours, then spatchcocked it and rubbed it with a garlic lemon herb butter, roasted on a bed of mirepoix and garlic, pulled at around 150 F in the breast and let it rest up.
The carrots have a dressing of ginger, garlic, Dijon, tangerine zest and juice, white wine vinegar and evoo. It also has some pickled golden raisins, red onion rinsed in ice water and mint.
The potato salad is the least French thing on the plate, it’s more classicAmerican potluck style. There is some Dijon in there too.
Honestly pretty proud of this one. The quick and strong brine makes a huge difference with not too much foresight. It came out perfectly moist.
Please only if you’re similar skill level, not trying to get blown out of the water (or trounce somebody else) Send me a message for my username
He also had an enormous yellow python and a baby crocodile. OC
My iphone plant id said it was either princess tree or foxglove but it doesn’t really look like either. The biggest leaves are at least a foot wide
She’s got mushrooms, some lightly caramelized onions, asparagus, Gruyère, and summer truffle. Forgot to get a cross section pic so take my word on the fillings. Garnished with some mache salad. Please don’t call the chive police on me, I swear they’re usually much better
This is my second round of homemade hot sauces, finally got around to making labels for them. They’re both vinegar based, I’m thinking about fermenting the next ones.
I’m really happy with both of them. The mango habanero is very fruity and tangy, with a substantial amount of heat. The green guy has a very well rounded flavor, lots of cilantro and garlic, tomatillo, and a nice kick from some fresh green chile de arbol I sourced.
I have no website, no real plan for selling online, just small batches for the locals/friends and family for now.
Cannellini beans with white mirepoix (onion, leek, fennel, celery, garlic), a little bit of tomato, smoked turkey necks, parm rind, chicken stock, some toasted black pepper, fennel seed and coriander seed, and a big sachet of rosemary and thyme.