-=> Quoting Michael Loo to Jim Weller <=-

 ML> wax beans are kind of the potato of the leguminous community.

I am very fond of them, but with a couple of caveats. First of all
the canned ones suck and the fresh ones in supermarkets are usually
far from fresh. The only way to truly enjoy them is right from the
garden during that brief season after the peas are over and before
the green beans come in. They should be cooked quickly after picking
and briefly. If they get overcooked they will degrade down to canned
quality.

 ML> Wauwinet lobster roll
 ML> luxe
 ML> 1 1/2 lb lobster meat, cooked and diced
 ML> 1/4 c mayonnaise

I'm fine with mayo if doctored the way I described here recently. 

 ML> 1/4 c celery, finely diced

Celery is good in most meat salads: chicken, ground ham, shrimp, tuna,
whitefish or what have you.

 ML> 3 Tb shallots, finely diced

Shallots are wonderful but onion will do.

 ML> 3 Tb chives, chopped
 ML> 2 ts yuzu juice

People who can afford to summer on Nantucket Island will expect
exotic upgrades to justify the prices they pay but lemon juice is
just fine.

 ML> 2 ts white truffle oil

Wouldn't people who can afford to summer on Nantucket Island
expect real truffles?

 ML> salt and white pepper to taste 
 ML> 4 lobster rolls*
 ML> * He means those New England hot dog buns

Wouldn't people who can afford to summer on Nantucket Island
expect better buns?

Recent tastes around here:

baby greens - Roslind's pot gardens are doing well. She recently
thinned out her radishes, turnips and beets so we got to enjoy some
lovely greens. We ate the whole plant from tops to roots. The
smallest ones were used raw in salads and the larger ones were
chopped up for soup garnishes.

Her herbs are all ready too: cayenne peppers, garlic chives,
scallions, rosemary, marjoram, savory, tarragon, thyme and basil.

I mock kale for being a trendy fad flogged at inflated prices and
hyped as some sort of miracle superfood but it is in fact a
reasonably tasty crucifer and for some reason it was cheaper at the
supermarket last week than any of the lettuces and way cheaper than
chard, escarole, arugula and spinach so I bought some. The stem and
tough ribs were cooked of course but I made a few salads with some
of the leaves. A particularly nice one was chopped kale and shredded
white cabbage about half and half with dried cranberries, walnuts
and a honey mustard vinaigrette. That's not my usual style but it
was nice for a change of pace.

Roslind bought a bag of chia seeds for her smoothies but decided she
doesn't like them so I am now researching what to do with them
besides smoothies and goofy new age puddings. My puddings and
custards will continue to be based on corn starch and eggs. More to
follow only if anything worthwhile transpires.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 100% Crunch (Village Bakery)
 Categories: Bread, ABM, Seeds
      Yield: 1 Loaf

  1 1/4 c  + 1 tbls water
      3 c  Wheat bread flour
  1 1/2 ts Salt
      2 tb Honey
      2 tb Molasses
      2 tb Olive oil
    2/3 c  Seeds; (pumpkin, flax,
           -sunflower, etc.)
      3 ts Active dry yeast
 
  Use the "extra kneed" process and add seed near end of the first
  kneed or use the whole wheat setting and ad seeds at the beep.
  
  NOTE: I used a combination of equal portions of sunflower,
  flaxseed, & sesame seeds. Any combination of whatever you like
  will do.
  
  Posted to EAT-L by Diane Johnson on Jan 4, 1998
 
MMMMM

Cheers

Jim


... I planted some bird seed.  But no birds came up.

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