Groan! Microgreens, but they're not green.
Microgreens sometimes aren't green, and
sometimes it's even intentional.
And they're usually a macro cost for a micro amount.
Little things cost more by weight, and trendy
little things are even more so.
It's surprising how the fruiting bodies
can appear in profusion after a rain.
Probably not until it warms up again next spring tho.
At any thaw they might pop up.
Nope, don't want a face full of whatever's in the air above.
That's not precisely sky, though.
No, not technically...............
Reminds me of the kids' schtick from long ago
[looking up] It's a bird ... it's a plane ...
[makes wiping face motion] It's a bird.
(G) I remember that. Don't know if it's from my childhood or when our
girls were small tho.
If we looked up the original slogan we could
make a more educated guess.
Losartan is cheaper by a factor of 3 to 5 and
hasn't been given that big black eye.
And easily available for you.
The fact that it costs me 8 1/2c a day makes it
less likely that the high-priced spread will get
my business back even when it's certified safe.
Depends on the shade/hue of each for me. I won't wear certain
hues > ML> of > either one, but others, I will.
You must be more of a "spring" than I am.
No, not a "spring", an "autumn". Steve is a "winter'.
I thought springs wore greens. Autumns were
yellow and brown and such. I forget what I am.
I did have a favorite yellow Madras shirt once,
but it had black and red and white in it as well.
Wore it pure out?
Outgrew it, though I'd fit into it now.
Been there, done that.
Now with my weight fluctuating because of
fluid management, I have to keep more sizes
of clothes around. The day after Thanksgiving,
my 34 pants were falling off.
The leg we got was boneless, tied. It was falling apart tender
enough > that we didn't try to crisp it up, just enjoyed it as is.
The shoulder we got at Cucina was fall-apart tender
and had its charm, but generally I go with undercooked
rather than overcooked.
Ours was just done nicely. Chops, we'll grill to a rare for Steve, not
quite medium for me. He will just put his on the grill a minute or two
after he puts mine on. (G)
Leg does well rare as well.
some but decrease it for others. A pointless gift.
Probably increase it more than decrease for most people.
Truth.
That's my thoughts; somebody else might want to know what's going on
in > the future and not be concerned.
Luckily, it's all hypothetical.
It'll get here..........tomorrow. (G)
I hope it'll not get here at all.
I've been told that mine are ripening nicely.
Going to do something about it or not?
Eventually, when I can't cope any more
without the surgery.
Probably the same here. When I'm having trouble distinguishing colors,
it's probably past time to get the job done.
Waterfall pork
categories: Thai, salad, main
servings: 4
h - pork and marinade
6 garlic cloves, thinly sliced
1/2 c sugar
1/2 c vegetable oil
1/4 c toasted sesame oil
1/4 c oyster sauce
1/4 c finely chopped cilantro stems
3 Tb distilled white vinegar
3 Tb mushroom soy sauce or regular soy sauce
2 Tb fish sauce (such as nam pla or nuoc nam)
1 Tb garlic powder
2 ts ground coriander
2 ts kosher salt
1 ts coarsely ground black pepper
1 ts coarsely ground white pepper
4 bone-in pork shoulder steaks or chops (12 oz ea)
h - pickled cabbage
1/2 hd green cabbage, tough or leaves removed
- cut into 1" pieces
1 c distilled white vinegar
1 c sugar
1 ts kosher salt
h - tiger cry sauce and assembly
1 dried bird chile
1/2 c fish sauce
1/2 c fresh lime juice
3 Tb palm sugar or light brown sugar
1 Tb tamarind paste
2 red Thai chiles, thinly sliced
1 clove garlic finely grated
2 Tb finely chopped cilantro stems
Vegetable oil (for grilling)
1/2 md red onion, thinly sliced
4 oz cherry or teardrop tomatoes, halved
h - garnish
Cilantro sprigs, mint sprigs, toasted rice powder (opt)
h - to serve
steamed white rice, preferably sticky
pork and marinade
Combine garlic, sugar, vegetable oil, sesame oil,
oyster sauce, cilantro, vinegar, soy sauce, fish
sauce, garlic powder, coriander, salt, black pepper,
and white pepper in a large resealable plastic bag.
Add pork, seal bag, and turn pork to coat. Chill at
least 4 hr. Pork can be marinated up to 8 hr ahead.
Keep chilled.
pickled cabbage
Place cabbage in a large resealable plastic bag.
Heat vinegar, sugar, and salt in a small saucepan
over medium heat, stirring until sugar is dissolved.
Let cool, then pour into bag. Seal bag, pressing out
as much air as possible, and chill at least 4 hr.
Cabbage can be pickled 1 week ahead. Keep chilled.
tiger cry sauce and assembly
Cook bird chile in a dry small skillet over medium-
low heat, turning often, until darkened in color,
1 min. Let cool, then finely grind in spice mill.
Whisk fish sauce, lime juice, sugar, and tamarind
paste in a small bowl until sugar and tamarind are
dissolved. Stir in ground bird chile, Thai chiles,
garlic, and cilantro; set sauce aside.
Prepare grill for medium-high heat and lightly oil
grill grates. Remove pork from marinade, scraping
off excess, and grill, turning occasionally, until
fatty bits are lightly charred and pork is cooked
through, about 4 min per side. Transfer to a cutting
board and let rest 5 min. Cut pork off the bone and
then into bite-size pieces; discard bones. Toss pork,
onion, tomatoes, and half of tiger cry sauce in a
medium bowl to combine. Serve pork, topped with
cilantro, mint, and rice powder (if using) with
rice, drained cabbage, and remaining tiger cry
sauce alongside.
Thai Changthong, Thai-Kun food truck, Austin, TX,
Bon Appetit, September 2014
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