turkey

I was tempted yesterday by frozen 12-15s at 69c/lb but settled
for chicken breasts for 99c

Those are both most excellent prices. Where were you that day? I was

Massachusetts, and pretty good prices for even
there. Turkeys can be even lower when they have
just trucked in semiloads for the holidays.

very happy to pay $1.89 ($1.39 USD) per lb. for turkey when chickens
were $2.99, skin-on, bone-in chick breasts $4.99 and skinless,
boneless breast $6.99.

Interestingly, these chicken parts actually
tasted like something, but careful enrichment
certainly helped.

JW> In Italy, you're not eating Italian food, just food.
ML> in Bologna and asked "what do you people call Bolognese
ML> sauce," and the answer was "sauce."
And yet Denverites will eat Denver omelettes and not just
omelettes.

And Rocky Mountain oysters, not just oysters... .

pesto [...] when making it I used nuts and basil and olive oil
and pepper and omitted the cheese. Now I omit the basil and use
parsley if any green.

Pesto alla Genovese is strictly garlic, pine nuts, salt, basil
leave, Parmigiano-Reggiano and olive oil.

I always used a grind of pepper.

But pestos in general can be made with garlic, salt, any oily nut or
seed, any green flavourful leaves, any hard cheese and just about

Well, pesto just means mashed up, though as
we know etymology is not necessarily an
accurate reflection of a dish in either its
current or its classic state.

any vegetable oil. I often use sunflower seeds in place of pine nuts
as an economy. Also aged Asiago. Last summer when Roslind's flower

Walnuts or almonds I believe are sometimes
allowed.

pot gardens were thriving I made a nice one with mostly fresh
parsley and just a little mint.

I've seen recipes for it using mint. I'm not
a fan.

Speaking of Roslind's herbs, when I harvested all that remained of
them just before the first frost and I stripped off the leaves to
dry and store, I stuck all the coarse woody stems of everything into
a quart of vinegar and let them infuse for several weeks. The
resulting flavoured vinegar is yellowy-green in colour and mildly
herbal overall with no single flavour predominating. I used some
today in a coleslaw vinaigrette. We are not fond of mayo based
dressings on cabbage salads.

Waste not, as they say. I've become inured
to sweetened egg dressings on slaws, because
that's what most often comes with fried seafood
in these parts.

As well when I bought a whole kilo of garlic last summer, we ate
about a third, let a third sprout and planted it to grow our own
scapes and shoots and pickled the last third in vinegar. We still
have some of that vinegar too. The garlic cloves are very mild
(they're good nibbled on raw as a pickle} and the vinegar pretty
pungent.

Do you have luck growing new heads of garlic
from single cloves? And do you really have to
save the big cloves for the next generation?

Coleslaw with tarragon garlic vinaigrette

Well, okay, if you say so.

Asian Sesame dressing
categories: salad, alternative
yield: 1 batch

2 Tb cider vinegar
1 Tb brown sugar
1 1/2 ts grated peeled ginger
3 Tb sesame oil
1/3 c hemp seed oil
1/2 ts salt
pepper to taste

Whisk together all ingredients.

hempfarm.co.nz - inspired by The Food Network
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