Has anyone out here ever grown lupine from seed?

If so, I’d love to hear all about it.

I love Lupine but I went to the nursery yesterday and they were pretty expensive and I’d like to have about 60 in my perennial garden.

I know that I’ll have to wait a year, but this is the right time to be planning next year’s gardens.

Thanks!

If you haven’t seen this morning’s Face the Nation on CBS, Margaret Brennan interviews the Republican governor of South Dakota, Kristi Noem, whose memoir, “No Going Back,” will be released this Tuesday.

It is well worth watching.

Margaret Brennan is great.

The governor is not so great, but seems to have been pretty well coached in advance of this interview.

Her style of obfuscation is reminiscent of interviews with Kellyanne Conway.

Margaret Brennan also asks her about killing her 14-month-old dog, Cricket—and also a goat.

She’s a real piece of work.

The Joni Mitchell thread reminded me of one of my favorite Judy Collins songs, “The Blizzard.”

I heard this song for the first time in the 1990s when Judy Collins performed at Boston’s Symphony Hall, and I loved it.

If you listen, be sure you pay attention to the lyrics. They tell a pretty moving (at least for me) story.

I don’t know if I feel worse for the children or the ducklings and their mother.

Last night I watched the first two episodes of this three-part National Geographic series on the octopus.

I highly recommend it.

They are fascinating and intelligent creatures.

What has happened to these two lovebirds?

I’m concerned.

+++

[quote] “The other day I saw my hubby’s attache case sitting in the hallway. I picked it up the wrong way by accident and everything fell out on the floor, including a pipe and dried, shredded kelp, which I knew nothing about previously. My lover is doing something selfish and destructive, and more importantly he's hiding it from me. What should I do?”

Monday is Patriots' Day and Boston is gearing up for the 128th running of the Boston Marathon—the world's oldest annual long-distance race.

30,000 participants are arriving in Boston from 129 countries and all 50 states—many to fulfill a personal goal and many to raise money for charity. This historic event brings such an exciting energy to Boston and embodies the spirit of community that defines our beloved city.

This year's race occurs on the same day as One Boston Day—a day set aside to honor the "resiliency, generosity, and strength demonstrated by the people of Boston and those around the world in response to the tragedy of April 15, 2013."

Is anyone on DL running?

Who has run the marathon in the past?

Marathon Monday is such a wonderful day in Boston!

I'd love to hear what people are growing in their gardens now.

What is coming up? What are you most enthusiastic about?

Our crocuses have come and gone—early this year.

The foliage of the grape hyacinth (muscari) is up but has not yet bloomed.

We have lots of tulips and daffodils coming up now and also expect to see Oriental poppies, alliums, and peonies.

And the bleeding hearts are coming up, the Siberian irises are poking out of the ground, the lavender is growing, and the hydrangea is preparing to bloom.

Soon the porch will be draped in sweetly-fragrant honeysuckle and the pathways will be lined with trailing nasturtiums.

I love spring in the garden. Summer will then bring with it all sorts of other flowers and plants.

Let us know what you're planting this year.

Of course they are not!

But there are some (perhaps just one person) who are in disbelief that we would adopt two kittens.

I'm not sure why kitten adoption seems so extraordinary that I would make it up. I can think of far more interesting things to make up.

I am not posting photos of our kittens because of the small but vocal percentage of jerks out here.

But I did say that I'd share a photo of our very fancy litter box: [bold] The PETKIT PuraX Self-Cleaning Litter Box. [/bold]

Now why would we have nearly $600 litter box if we did not have kittens?

I have just started preparing dinner and will be serving:

Pollo al Mattone (Grilled Chicken Under a Brick)

Creamy Rosemary-Flavored Grits

Roasted Mushrooms & Sautéed Green Beans

What are you all having to eat tonight?

Tonight I think I’ll make pasta all’amatriciana with some pork tenderloin.

Any fans of l’amatriciana?

Tonight I think I’ll make pasta all’Amatriciana with some pork tenderloin.

Any fans of Amatriciana?

Has anyone eaten here?

We are going to see “Dune: Part Two” on Monday afternoon and I’m thinking of making reservations for lunch at Jiang Nan beforehand.

If anyone has eaten at any of their locations, I’d love to hear what you think.

Thanks!

Has anyone had a Zeppole di San Giuseppe today?

If you have an appreciation for the sublime voice of Karen Carpenter, listen to this remarkable impressionist who appeared on the British talent television series, "Stars in Their Eyes."

We are planning to curl up on the sofa with the kittens and watch a movie tonight and I’m looking for recommendations.

Has anyone seen any of the following films:

Perfect Days

The Teachers' Lounge

Poor Things

Wonka

Or any other movies that you would recommend.

Thanks!

Who like s crab cakes?

Served with a simple salad, crab cakes make the perfect holiday lunch.

Does anyone else love this song performed here in 1964 by France Gall?

I will also share another version that you might recognize from the film, “A Simple Favor.”

My husband surprised me yesterday (Valentine’s Day) with a homemade dark chocolate cake with raspberry jam filling, and dark chocolate frosting.

So good!

To elevate your Super Bowl LVIII pigs in a blanket, once they are assembled and on a sheet pan, brush them lightly with a beaten egg and sprinkle with poppy seeds.

It’s makes all the difference in the world.

They are delicious served with Honeycup “Uniquely Sharp” Mustard.

Not only can Massachusetts residents purchase cannabis and even have it delivered, but the prices are dropping.

There’s even a dispensary on Newbury Street that is open 24/7.

She was overheard saying, “You bet your ass I did.”

I am happy to report that my husband and I are adopting two beautiful Bengal kittens!

We will take delivery of them early next month.

Any tips, suggestions, or advice will be welcomed.

What is your favorite brand of coffee?

How do you prepare it?

And how do you take it?

This is hard to believe.

Today was just over 20° on Cape Cod.

A good day to make homemade bread and soup.

How was your day today?

Tomorrow is a holiday. Are you making something nice for dinner tonight to celebrate?

I am making Ethiopian food—a favorite cuisine.

On tonight’s menu:

Doro Wat

Miser Wat

Atakilt Wat

Injerra

And yes, I make my own niter kibbeh, berbere, and injerra.

It’s always helpful to have a variety of sauces in the freezer. In a pinch one can prepare a delicious meal in no time at all.

Here I simply roasted some chicken thighs in a very hot oven and served them with some cacciatore sauce I made and froze months ago. I prepared some creamy polenta and there’s dinner—with hardly any effort.

In honor of Philip from Formaggio Kitchen.

Have you put up your Christmas tree yet?

Does anyone have more than one tree?

Tell us about your tree or trees.

Does anyone make Christmas pudding?

Or do you make a particularly delicious fruitcake?

Last night I prepared the most delicious pan roasted chicken thighs.

They were marinated in buttermilk for several hours then brushed with a combination of Dijon mustard and white wine and sprinkled with fresh thyme leaves and a touch of sweet Hungarian paprika.

Then they are pan roasted in a cast iron skillet atop slices of Yukon gold potatoes tossed in some minced garlic.

After everything is cooked and delicious, everything is sprinkled with fresh chopped parsley and chives, and finished with Maldon flaky sea salt.

I served it with braised carrots.

Truly delicious.

For dessert I made profiteroles, filled with coffee ice cream and topped with a generous pour of semi-sweet Ghirardelli chocolate ganache.

And no, I’m not fat.

What is everyone making for dinner tonight?

I am making a delicious pork sirloin roast.

I covered it in a dry brine for several hours. Then I roasted it at a high temperature (475°) for 35 minutes. It then rests on the counter for 35 minutes and then goes into a 325° oven for 60 to 90 minutes, or until the internal temperature reaches 135°.

The pork needs to rest for 20 minutes and should climb to an internal temperature of 145°.

Delicious!

I often have wet brined my turkey before roasting it, but this year decided to give it a dry brine, and I’ll never go back.

A dry brine is so much easier, doesn’t require figuring out how to refrigerate the large container holding the turkey, and my turkey was the best one ever—very moist, tender, and flavorful dark and white turkey meat.

A dry brine two days in advance is definitely the way to go. I covered my turkey with the dry brine mixture on Tuesday morning—but you could begin the brine as much as three days in advance.

After applying the brine, place the turkey on a rack inside a sheet pan and refrigerate it uncovered until three hours prior to roasting it, at which point you want to remove it from the refrigerator to allow it to come to room temperature.

Stuff the cavity with what you like. I stuffed it with a large quartered onion (skin on), a lot of fresh thyme and sage, some fresh rosemary, some cut up apple, a quartered orange, and a quarter of a head of garlic (again, no need to peel it). This will all perfume the turkey and will also flavor the juices that will be made into gravy.

Then I roast it at 350° the entire time. I baste it before it goes in the oven and then every hour with a combination of 1.5 sticks of melted butter, to which I add 1.5 teaspoons of chopped fresh thyme leaves, and the zest and juice of 1.5 lemons. These proportions work for an 18 to 20 pound bird.

Trust me on this—the turkey was so incredibly delicious.

I bought some delicious cheddar that I urge everyone to try.

Tillamook English-style Sweet Cheddar.

It’s delicious and available in supermarkets.

Made by the same Oregon creamery that makes that delicious ice cream.

How are your preparations coming?

Things here are already in full swing.

Dry-brined turkey coming to room temperature on the counter. All ready for the pre-roast butter rubdown.

Chowder is made and crispy chopped pancetta garnish is done.

Potato purée is cooked and will be reheated with the addition of even more hot heavy cream.

Cornbread dressing is done.

Carrots & haricots verts are all prepped and ready to cook. Creamed onions have been braised in chicken stock and are just awaiting their blanket of heavy cream.

Cranberry sauce is made.

Pear chutney is made.

Spiced pecans are made, as are the cheese sticks, and the cream cheese filling for the celery.

Pies are made.

Table is set. Music is chosen. Tea towels are ironed and presentable for any guest who wants to dry something.

Wine is chilling and the bar is set up.

Cocktail glasses are in the freezer.

Dishwasher is entirely empty and kitchen is clean.

I need to prepare the picnic hamper for our visit to the beach.

What am I forgetting?

This is an invitation to be creative …

Is anyone else planting bulbs?

Do you have a favorite purveyor of bulbs?

I planted lots of Don Quichotte Triumph tulip bulbs the other day (around 200) and might order some more.

I also planted Allium Giganteum and Elodie Asiatic lily bulbs.

Next I have to plant muscari (grape hyacinths) and crocus bulbs.

Please share what you're planting these days.

Who is preparing Thanksgiving dinner this year?

If you'd like, please share what you'll be making and what time your guests will arrive.

This year’s theme is "Be Kind Wherever Possible".

This theme highlights the significance of the kindness and consideration that must be practiced on each side of the globe and in each part of our lives.

We certainly could use it.

What good news this Saturday morning.

The pope has removed Bishop Joseph Strickland from governing the Diocese of Tyler, Texas.

It’s about time.

Let it be known that the search function has been fixed.

Resurrexit Sicut Dixit.

Today was beautiful and unseasonably warm in both Boston and on the Cape. This morning in Boston it was sunny and 50°.

This morning I went to the baptism of a friend’s baby, had a lovely lunch afterwards, visited some antique shops, and am now about to make a cocktail and go to the kitchen to begin tonight’s dinner—roast chicken, of course.

What have you all been up to today?

Cute little girl.

I know many of you have been lying awake, wondering what I prepared for dinner this Friday night.

Pork chop, baked potato, & braised carrots.

Delicious!

Who else cooked tonight?

Do you ever make mussels for dinner?

Farm raised mussels are inexpensive, easy and quick to prepare, and are packed with essential vitamins and minerals.

They make for a delicious weekday meal. Give them a try!

It’s a dreary, rainy day on Cape Cod. Perfect weather for doing some cleaning, shopping, and cooking.

I am baking a ham, which will be used for tonight’s dinner and will be eaten over the next few weeks at breakfast and also used in sandwiches for lunch.

A baked ham is a useful, delicious, and inexpensive item to have in one’s refrigerator.

Here’s my ham prior to being glazed.

Watch the queen of boogie-woogie piano.

The Lennon Sisters (three of them) do a pretty wonderful job on this.

With roasted potatoes, onion, and carrots.

Served with a nice Dijon mustard.

Anyone else roast a chicken today?

Has anyone ever had a NDE?

Serious question. If so, tell us about it.

Happy Friday, everyone!

What is everyone eating tonight or doing tonight?

I am making a delicious dinner:

Seared Porterhouse Pork Chops with Mustard & Calvados Sauce

with Creamy Polenta, Collard Greens with Louisiana Sausage, and Caramelized Apples

This house belonged to dear friends of mine.

The Lawrence House built by Amos A. Lawrence in 1860.

This is not everyone’s taste, but it was decorated with lighting and art from the family’s collection.

This is pretty fascinating.

It is wet and chilly on the Cape today—62° and drizzly—a perfect night for Pasta e Ceci (Pasta With Chickpeas).

What’s everyone else having for dinner tonight?

R44 in the below link needs to go.

I am being constantly harassed by this person.

He goes or there will be consequences.

Who else is watching “The Great?”

Elle Fanning and Nicholas Hoult are wonderful. It’s very amusing and I recommend it.

Sadly, it will not be returning to Hulu for a fourth season.

Huzzah!

Does anyone have a recommended purveyor of allium bulbs?

I am going to place an order with Colorblends, but am interested in other online places to order allium and other bulbs.

I almost always roast a chicken on Sunday.

Roast chicken is delicious the day it’s roasted, and it also provides food for subsequent lunches or dinners.

Chicken salad is delicious, but so are chicken enchiladas or tacos.

What’s on your Sunday night menu?

I’m looking for ideas for tonight’s dinner.

Last night was vegetarian/Indian food. I made chana saag (curried chickpeas & spinach, to which I added some paneer) with jasmine rice and naan.

On Sunday I made a roast chicken with roasted potatoes, green beans, and braised carrots.

Any good ideas for tonight?

The other night I had a delicious baked potato and wondered how many Dataloungers know how to make a proper baked potato (no aluminum foil!).

Here is my way of making that simple yet delicious accompaniment to a grilled steak:

[bold] GREG’S METHOD FOR MAKING THE MOST DELICIOUS BAKED POTATO IMAGINABLE [/bold]

[bold] INGREDIENTS [/bold] for two

-2 large and perfect looking Russet potatoes (purchase them loose not out of a bag)

-Light olive oil (or whatever oil you prefer)

-Sea salt

+++

[bold] PROCEDURE [/bold]

1. Preheat oven to 350°

2. Scrub potatoes under cold running water.

3. Dry potatoes well with paper toweling.

4. Prick each potato with a fork all over the exterior. About 12 pricks.

5. Place potatoes in a large bowl and drizzle with oil and sprinkle heavily with sea salt. Rub the oil and salt all over the potatoes.

6. Place potatoes directly on the middle rack and bake for one hour. You might want to place a baking sheet on the rack beneath the rack on which the potatoes are sitting in order to catch any drips from the potatoes.

7. After one hour check to see if the potatoes are nice and soft by piercing with a small paring knife.

8. When the potatoes are done and you are ready to serve, remove a potato from the oven and, while holding it, gently slam it onto the counter. This step is very important—as it help create a soft and fluffy interior.

9. Using a sharp knife, cut a big ‘X’ on the top of the potato and then, using two hands on both ends of the potato, push the inside of the potato up through the ‘X’.

10. The interior of the potato should appear high and fluffy now.

11. Add some butter, sea salt, and freshly ground pepper to the interior of the potato.

12. Top potato with a big spoonful of sour cream and lightly pepper if desired.

13. Garnish potato with some finely chopped chives or some scallion (green onion), sliced thinly on the bias.

14. Enjoy!

I guarantee that these baked potatoes will be the best you’ve ever made…maybe even the best you’re ever had!

Be sure to eat the potato skin. The skin of the Russet potato can have up to 12 times more antioxidants and nutrients than the flesh. Baked potato skin is also a great source of potassium and magnesium. And the skin has lots of fiber. Nearly half of a medium potato's fiber is from the skin.

Enjoy.

I’m running out to the fish monger to pick up some haddock for tonight’s dinner:

[bold] Haddock & Corn Chowder [/bold]

Does anyone need anything while I’m out?

The weather on the Cape is so lovely today. September in the Boston area really has some of the nicest weather we ever see.

Great gardening weather. I’m pulling weeds, moving plants around, and feeding them. I’m determined this year to get the perennial beds cleaned and mulched before winter. I will plant lots of bulbs in late October.

My Sweet Autumn Clematis is blooming and I have astors and cosmos in bloom. The limelight hydrangeas are gradually turning from white to pink.

And I picked apples from my trees this morning and am turning a portion of them into apple butter right now. The house is filled with the fragrance of apples bubbling away slowly and I have all the windows open to air out the house.

I hope everyone out here is also able to enjoy this beautiful early September day.

Tonight I have some friends coming over and I’m making:

[bold] Shrimp Po’Boys with French Fries

What about you?

In response to several requests, I am pleased to share my recipe for stuffed peppers. These are so good and are easy to prepare, and are superior to what many think of when they imagine stuffed peppers (boring bell peppers stuffed with hamburger and rice). So now I give you,

[bold] GREG'S SOON-TO-BE WORLD FAMOUS DELICIOUSLY FANTASTIC, DIVINE, SUPERB, BEST ON PLANET EARTH STUFFED PEPPERS [/bold]

[bold] INGREDIENTS [/bold]

–8 Cubanelle or Italian Frying Peppers

–2-1/2 Pounds of equal parts ground beef, ground pork, and ground veal. You can often find this labeled "Meat Loaf Mix." If you would prefer, simply use all ground beef.

–4 Slices of White Bread (torn into pieces)

–1 Yellow Onion, peeled and cut into eighths

–2 Cloves of Garlic

–2 Stalks of Celery, cut into 2-inch pieces

–2 Carrots, peeled and cut into 2-inch pieces

–1/2 Cup of Italian Parsley Leaves

–1 Large Egg

–1/2 Cup of Ketchup

–2 Teaspoons of Dry Mustard

–1 Tablespoon of Kosher Salt

–2 Teaspoons of Ground Black Pepper

–1 Cup of Raisins or Dried Currants

–1/4 Cup or Light Olive Oil

–1 Recipe of Marcella Hazan's Marinara Sauce (the canned tomatoes, butter, onion recipe)

–Freshly Grated Parmigiano Reggiano

+++

[bold] PROCEDURE [/bold]

1. Prepare Marcella's marinara sauce according to the recipe. After the 45 minutes of simmering, remove it from the heat and let it sit.

2. Preheat oven to 375 degrees.

3. Place the torn-up bread in the bowl of a food processor and pulse until you have fine bread crumbs. Transfer crumbs to a medium bowl and add the ground meat.

4. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor and pulse until finely chopped. Add this to the meat and bread crumb mixture. Mix well with your impeccably clean hands.

5. Add the egg, 1/2 cup of ketchup, dry mustard, raisins, salt, and pepper. Again, using your hands, mix well to combine.

6. Wash the peppers, dry the peppers, and cut their tops off.

7. Carefully using a teaspoon, remove the seeds and ribs/membranes from the peppers. Take care not to break the pepper or this won't work.

8. Carefully stuff each pepper with the meat mixture. Start off by putting a small amount in, so you can work it into the bottom of the pepper. Fill the peppers right to the top.

9. Heat the 1/4 cup of olive oil over medium heat. I like to use a cast iron skillet for this. *Make sure that the outside of the peppers is dry.

10. Once the oil is hot, cook the peppers in the hot oil in two or three batches. Turn gently and cook until each batch is browned, about 10–12 minutes for each batch.

11. Once the peppers are lightly browned, very carefully lift them out of the pan (I use a spatula) and place them in an oven-proof baking dish. Add about 1/4 cup of water to the dish, cover tightly with aluminum foil (I use a layer of parchment topped with a layer of aluminum foil).

12. Bake for one hour. The peppers should be very soft and the beef mixture should be cooked to 160 degrees. You might want to peek and check the internal temperature after they've been in the oven for 45 minutes. Take care to not cook the beef beyond 160 degrees or it might become dry. And you do want the peppers nice and soft.

13. I like to serve these with either pasta or mashed potatoes, though they would also be good with soft polenta. If you decide on pasta, you will have Marcella's marinara sauce ready to use. In either case, when plating, put a couple of tablespoons of Marcella's sauce over each plated pepper and generously grate some Parmigiano Reggiano over the stuffed peppers, the pasta (or the mashed potatoes or polenta).

These are delicious. Just be sure to use the correct peppers.

Let us know if you decide to make these!

Tonight I made the most delicious stuffed peppers.

They are often so boring and lackluster, but these were pretty wonderful.

I will post my recipe tomorrow, but I hope some of you will give it a try.

It’s true.

I love having guests and welcome overnight guests.

If I didn’t enjoy someone’s company, they wouldn’t be invited.

Love her!

“Right Back Where We Started From” is blaring as I water and deadhead the house plants.

Hello friends!

I’m in the kitchen on this rainy and dreary evening making some comfort food for dinner:

[bold] Chicken Parmesan with Spaghetti and Caesar Salad [/bold]

What’s on your menu tonight?

What happened to the post from the person asking for advice for walking the Camino de Santiago?

And what are you having for dinner?

I am about to make drinks now.

A Bombay martini with a twist for me and a Cape Cod with a splash of Cointreau for my partner.

For dinner we’re making grilled rack of pork with semolina-crusted roasted potatoes, braised carrots, and pear & ginger chutney.

I am making some garden paths and, rather than using antique brick, am considering using crushed limestone for the paths.

Any suggestions or advice? Is 1/8" a good size?

Thanks!

Great news!

I finally caught the large groundhog that has been eating and digging in my perennial border.

Now to relocate her.

Navy Dave offers this advice for our consideration.

Lately, I've been purchasing the nicest mixed field greens at a local farmer's market and this is the salad dressing that I've been making.

It's really delicious, garlicky, and umami-rich.

I recently had guests over for dinner and served this salad dressing over mixed greens alongside roast chicken. To the salad, I added just a few slices of pickled red onion; some grape tomatoes that I cut in half and slowly roasted with olive oil, flaky sea salt, ground pepper, and fennel seed (200 degrees for an hour); and fresh mozzarella ciliegine or "pearls."

So without further ado, here is a recipe for my current favorite salad dressing:

[bold] GREG'S GARLIC, ANCHOVY, & PARMIGIANO VINAIGRETTE [/BOLD]

[bold] INGREDIENTS [/bold]

– 1 Heaping Teaspoon of Dijon Mustard

– 2 Large Egg Yolks

– 2 Tablespoons of Red Wine Vinegar

– 1/2 to 3/4 Cup of Light Extra Virgin Olive Oil

– 4 Anchovy Fillets (packed in oil & drained)

– 1 Large Garlic Clove – or 2 smaller cloves

– 1/4 Cup of Grated Parmigiano Reggiano

– A Squeeze of Half a Lemon

– Sea Salt & Freshly Ground Black Pepper

+++

[bold] PROCEDURE [/bold]

1. In a bowl, whisk the egg yolks, Dijon mustard, & red wine vinegar until smooth and pale yellow in color.

2. Slowly whisk in the olive oil (be sure to incorporate the olive oil slowly!) until emulsified. You will use between 1/2 and 3/4 cup of olive oil and the emulsification should be thick (not as thick as mayonnaise, but close).

3. On a cutting board, finely chop the garlic and anchovy fillets. Start chopping with a chef's knife, then add pinch of salt and using two forks, mash the garlic and anchovy fillets into a paste. Chop some more with the chef's knife until you have a relatively smooth paste. Add this to your egg yolk/Dijon/red wine vinegar emulsification and whisk in.

4. Whisk in the grated Parmigiano Reggiano and add a squeeze of fresh lemon and a few grindings of black pepper.

5. This is very important: [bold] TASTE IT. [/bold] Does it need any more salt? Pepper? Garlic? Anchovies?

You want to have a thickened vinaigrette that tastes of lemon, garlic, anchovies, and Parmigiano Reggiano.

Trust me on this—it is delicious. Even if you don't normally like anchovies, please try this. Be sure to dress your salad a carefully. You don't want to have limp, weighed-down greens. Keep tasting.

Enjoy!

Tonight I am preparing country-style pork spare ribs.

They are not, in fact, ribs at all.

Country-style ribs are cut from where the loin and shoulder meet. This is the same pork shoulder that one uses to prepare pulled pork. And like all pork shoulder, they benefit from being cooked low and slow.

Mine have been brined (1 quart of water and 1/4 cup of table salt—or 1/2 cup of kosher salt—for 30 minutes) and are now in a 300° oven for two hours (on a rack on a sheet pan covered tightly with parchment paper and heavy duty aluminum foil).

After two hours, I will remove them from the oven, reduce the oven temperature to 275°, remove the aluminum foil and parchment paper, and return the ribs to the oven for one more hour.

Then they will be finished either under the broiler or, using the reverse-sear method, seared in a screaming hot cast iron skillet.

Give these a try. When prepared properly, they come out fork tender and delicious. I think you’ll like them!

Today marks the two-year anniversary of the attached post.

Time sure does fly.

To commemorate this milestone, I will be preparing this dish tonight and will try to remember to take a photo to share with all of you out here.

Thanks for two years of crazy comments and good times.

Today Martha Stewart turned 82.

Happy Birthday, Martha!

And thanks for sharing such an amazing recipe with all of us.

Your friends at DL love it and love you!

Here’s a recommendation: if you like steak and ever see the flat iron cut, give it a try.

The flat iron (so named because it looks like an old-fashioned metal flat iron) is uniform in thickness and rectangular in shape. It is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of rich, beefy flavors. When cooked properly, a flat iron steak turns out extremely tender and juicy.

Give it a try!

Should I plant nasturtium seeds in the front of my blackberry bed early next spring?

And I’m thinking of planting nasturtium seeds along the walkways of my perennial beds.

Thoughts?

Has anyone watched the British–French crime drama television series, “The Tunnel?”

It’s very good.

Boston’s South Station is buzzing with members of the BeyHive right now.

🐝

On another thread, someone said:

[quote] Contraction’s [sic] indicate deception.

Does anyone agree with this statement?

The person who made this claim seems pretty dumb, so don’t think twice about it

Today’s Lesson:

[bold] Restaurateur [/bold]

There is no ‘n’ in this word.

Please do not spell or pronounce it ‘restauranter’or ‘restauranteur.’

This is fun — especially the last number from “Presenting Lily Mars.”

Has anyone watched any of this show?

I just watched the first three out of six episodes and like it very much.

Just a suggestion!

A dear friend has a birthday coming up and I am inviting him and his new boyfriend to dinner to celebrate in a couple of weeks.

Many Dataloungers have good advice when planning a menu, so here's my first rough version of a menu:

[bold] GREG'S BIRTHDAY DINNER FOR A FRIEND [/bold]

[bold] HORS d'OEUVRES [/bold]

Brandade with Radish, Red Onion, and Olive Salad

Gougeres

Warm Spiced Nuts

+++

[bold] ENTREE [/bold]

Angel Hair Pasta with Lobster, Tomatoes, Garlic, and Parsley

+++

[bold] DESSERT [/bold]

Blueberry Pie with Homemade Vanilla Ice Cream

All suggestions are welcome.

I think I’m going to go to Lenox this Thursday for an overnight.

Does anyone have any recommendations for places to stay and/or places to eat?

Thanks.

Tonight we are having one of my favorite things to eat: Ethiopian food.

Here’s what’s on the menu:

Grilled Chicken Thighs Berberé

Misir Wat (Ethiopian Spiced Red Lentils)

Fossolia (Ethiopian-style Green Beans)

Injera (Ethiopian Sour Pancake-like Flatbread) with Shiro (ground mildly spiced chickpeas cooked with chopped onion)

St. George’s Beer

And that favorite Ethiopian dessert: blueberry pie and vanilla ice cream.

If you like chicken thighs, you must give this method a try. They come out moist with skin that is super crispy and delicious.

[bold] GREG'S TRIED & TRUE METHOD FOR GRILLING THE BEST CHICKEN THIGHS EVER [/bold]

[bold] INGREDIENTS [/bold]

–Bone-in chicken thighs, trimmed of excess fat

–Kosher salt

+++

[bold] PROCEDURE [/bold]

1. Turn all grill burners to high, cover, and heat grill until hot, about 20 minutes.

2. Leave primary burner on high and turn off other burner(s). You are looking to maintain a grill temperature of about 350 degrees.

3. Clean and oil cooking grate. To oil the grill, I use a piece of paper toweling dipped into some oil and rubbed on the grill with a pair of tongs.

4. Be sure that the chicken is dry and sprinkle both sides with kosher salt.

5. Place chicken, skin side down, on cooler side of grill. Cover and cook for 20 minutes. After 20 minutes, rearrange chicken, keeping skin side down, so that pieces that were positioned closest to edge of grill are now closer to heat source and vice versa. Cover and continue to cook until chicken registers 185 to 190 degrees, 15 to 20 minutes longer.

4. Move all chicken, skin side down, to the hotter side of grill and cook until skin is lightly charred, about 3 to 5 minutes. Flip chicken and cook until flesh side is lightly browned, 1 to 2 minutes. Transfer to platter, tent with aluminum foil, and let rest for 10 minutes. Serve.

This is a really good way to grill chicken thighs. I hope you like it.

Happy Independence Day!

What is everyone making for breakfast this morning?

I have houseguests and have been up since 5:30, getting ready for the day and preparing for our 7:30 breakfast, followed by an outing to the July Fourth parade.

I’m making softly scrambled eggs, sausage, and toast made with my Pullman loaf and served with homemade jams. I also have fruit salad.

[bold] GREG'S TRULY DELICIOUS FRICASSEED CHICKEN with ROSEMARY & LEMON [/bold]

[bold] INGREDIENTS [/bold]

–4 chicken thighs (trimmed of any excess fat)

–2 Tablespoons of EVOO

–1 Tablespoon of unsalted butter

–4 2-inch sprigs of fresh rosemary

–2 garlic cloves, peeled and lightly smashed

–Kosher salt

–Freshly ground black pepper

–1/3 cup dry white wine

–3/4 cup of good chicken stock

–4 Tablespoons of freshly squeezed lemon juice

–Grated zest of 1 lemon

–1 Tablespoon of unsalted butter (optional)

+++

[bold] PROCEDURE [/bold]

1. Wash chicken with cold water and thoroughly dry it.

2. Choose a lidded sauté pan large enough to eventually accommodate the chicken in a single layer without overlapping.

3. Season the chicken thighs well on BOTH sides, with kosher salt and black pepper.

4. Place oil and butter in the pan over medium-high heat. When the butter foam subsides, put in the chicken, skin-side down. Brown the chicken well on both sides. This might take a while on the fat side, but you really want to render the fat and get the skin to be a nice crispy, dark golden brown.

5. Once the chicken is a lovely dark golden brown, remove it from the pan.

6. Add the rosemary sprigs and the smashed garlic cloves (be very careful to not burn the garlic!). Stir it around for 2 to 3 minutes while scraping the bottom of the pan with a wooden spoon. Don't walk away from the pan at this point. If the pan is too hot, turn it down.

7. Return the chicken thighs to the pan and turn them around in the oil, rosemary, and garlic to get those nice flavors all over the chicken.

8. Add the wine and bring and bring it to a brisk simmer, making sure that there is no fond stuck to the bottom of the pan. Simmer for about 20 seconds then lower the heat so that the liquid is at a very low simmer (be sure it is a very low simmer).

9. Place the lid on the pan, leaving it slightly ajar and cook for 50 minutes, occasionally turning the pieces of chicken to ensure even cooking. While the chicken is cooking, occasionally check the liquid in the pan. If it ever gets too low, just add a few tablespoons of chicken stock.

10. After 50 minutes of cooking at a very low simmer, transfer the chicken thighs to a warm serving platter, using a slotted spoon. Tent lightly with foil.

11. Tip the pan and spoon off all but a little bit of the fat (or you could use a fat separator if you have one).

12. Add the lemon juice and zest to the pan and place over medium-low heat to deglaze the pan, using a wooden spoon to scrape loose any brown bits on the bottom and sides of the pan. If you want to increase the yield of sauce, add some homemade chicken stock to the pan. Taste it and see what it needs (salt, pepper, lemon juice/zest). You can incorporate a tablespoon of butter, if you like to enrich the sauce and give it a richer flavor. Make sure the sauce tastes delicious and lemony!

13. Now—you can either just pour the pan sauce over the chicken and serve at once—or, if you want to re-crisp the chicken skin, place the chicken on a sheet pan under the broiler until the chicken skins gets crisp again. If you do this, watch it carefully so that it does not burn or dry out.

I like to garnish this with some chopped fresh Italian parsley leaves.

And I love serving this with white rice which will absorb the pan sauce and make you very happy.

This is so good—you and whomever you serve it to will love it. Let us know!

[bold] GREG’S RECIPE FOR THE MOST DELICIOUS BASIL PESTO [/bold]

This is my favorite way to make pesto. I use a mortar and pestle and suggest that you do the same.

[bold] INGREDIENTS [/bold]

-2 Tablespoons of pine nuts

- 1 teaspoon of kosher salt

- 2 cloves of garlic

- 2 cups of packed basil leaves

1/2 cup extra-virgin olive oil

1/4 cup of finely grated Parmigiano-Reggiano

- 1/4 cup finely grated Pecorino Romano

+++

[bold] PROCEDURE [/bold]

1. Pound the pine nuts, salt, and garlic into a very smooth paste, using a mortar and pestle. This should take 7 minutes.

2. Add the basil, 1/2 cup at a time, working it into the mixture after each addition, until the mixture is smooth and creamy. This should take 20 minutes.

3. While stirring with the pestle, gradually add the oil until it is fully incorporated. This should take about 3 minutes more.

4. Stir in the Parmigiano and the Pecorino Romano.

You may also stir in one or two Tablespoons of cooked pasta water to make the pesto a bit creamier. Be sure the water isn’t very hot.

This is delicious—but be prepared to spend 30 minutes using the mortar and pestle.

I hope you like it.

Very sad.

I would like to plant hollyhocks in the back of my perennial border. Has anyone ever done this?

I’m thinking that I will grow them by seed and will plant seeds indoors in December.

I welcome all suggestions and advice.

Thanks!

Someone posted this but it seems to be deleted.

Does anyone have any advice or recommendations about growing roses?

Specifically I am wondering which roses are better:

—David Austin

—Knock Out Roses

—Easy Elegance Roses

I am leaning towards David Austin for some shrub roses I want to order for my garden.

Thanks!

This is crazy.

Lately, I've gone back to making the classic pullman loaf—a loaf that one would use for sandwiches or toast. I love this recipe. It's easy and it makes one of the most delicious loaves of bread you'll ever have. This is also really nice to use for French toast. Even if you are not a bread maker, give this a try. I really am certain you will love it.

[bold] GREG'S POSITIVELY DELICIOUS SANDWICH BREAD [/bold]

[bold] INGREDIENTS [/bold]

–4 cups of white bread flour

–2½ teaspoons of fast-acting yeast

–2 teaspoons of granulated sugar

–2 teaspoons of fine sea salt

–½ cup sour milk (or sour cream) straight from the refrigerator

–3 Tablespoons of soft unsalted butter (omit if using sour cream)

–vegetable oil for kneading

+++

[bold] PROCEDURE [/bold]

You will need a loaf pan — dimensions vary, but as a guide, mine has internal measurements of 24 x 12 x 8 cm / 9.5 x 5 x 3 in.

1. Mix the flour, yeast, sugar and salt in a large bowl.

2. Pour the sour milk (or sour cream) into a measuring cup, add ⅔ cup of cold water (which will take you to the 1½ cups mark) then add 7 Tablespoons (this is 1/4 cup + 3 Tablespoons) of boiling water. Stir the soft butter into the measuring cup (it won’t melt entirely, but that’s fine).

3. Pour the cup of wet ingredients into the bowl of dry ingredients, stirring as you go, using either with a wooden spoon or your hands. Stir until all the flour—apart from a little that’s clinging to the sides of the bowl—is absorbed into the dough; this should take less than a minute.

4. Form the dough into a rough ball, cover the bowl with plastic wrap, and leave to rest for 10 minutes.

5. Pour a little oil onto your spotlessly-clean counter and spread it with your hand to give a light sheen to an area big enough to knead on. Take the dough out of its bowl and knead it for 10 seconds. I like to push the dough away with the heel of my hand and bring it back with my fingers. Form the dough back into a ball, return it to its bowl, cover it again, and leave for 10 more minutes.

6. Repeat this process twice, and after the third 10-second knead, form the dough into a ball again, put it back in the bowl, cover, and leave to rest and rise for an hour.

7. Line the bottom of your loaf pan with parchment paper and very lightly grease the sides.

8. Take the beautifully risen dough out of the bowl, and pat it out on your oiled counter so that you have a soft, puffy ball of dough about 3/4" thick, with one edge about 1-1/2" shorter than the length of your tin. Starting with this edge, and using both hands, tightly roll the dough into a scroll (like rolling a swiss roll), and gently place it seam side down in your prepared loaf pan; you may have to press the short sides gently to fit it in, as the scroll can get longer as you roll.

9. Leave to rise in a warm, draft-free place for 1–1½ hours, until it’s peeking out just above the top of the tin. Preheat the oven to 400 degrees when it looks like it’s nearly there.

10. Dust the top of the dough with flour and bake for 45 minutes, by which time the bread will be risen and will have a golden top.

11. Quickly take the bread out of the tin, and place it on a wire rack to cool before slicing into it.

To keep the loaf fresh for as long as possible, store in a bread box or wrap it in a kitchen towel.

I promise you, this bread is absolutely delicious and easy. I hope you'll give it a try.

I love scrambled eggs and have two ways that I like to prepare them. One way results in traditional fluffy American scrambled eggs, the other produces more of a French version of scrambled eggs that are custardy and soft—eggs that Luann de Lesseps often referred to as "Eggs à la Francaise."

How do you make your scrambled eggs?

[bold] GREG'S FLUFFY AND FAST SCRAMBLED EGG RECIPE [/bold]

[bold] INGREDIENTS [/bold]

–2 Tablespoons of Extra Virgin Olive Oil

–4 Large Eggs

–Kosher Salt

–Freshly Ground Black Pepper

–Chopped Chives (optional)

+++

[bold] PROCEDURE [/BOLD]

1. Heat a nonstick or seasoned carbon-steel skillet with olive oil over medium-high heat for about 3 minutes or until the oil jus begins to smoke.

2. While you're heating the skillet, scramble the eggs in a bowl using a fork (not a whisk). Add a good pinch of kosher salt to the eggs and continue scrambling until it is foamy on top.

3. Pour the eggs into the center of the skillet. Using a rubber spatula, keep stirring the eggs, pushing them toward the middle as they begin to set around the edges and folding the cooked egg over on itself. This should take only 60 seconds. Do not allow the eggs to color at all! The curds should be shiny and soft; wet, but not runny.

4. As soon as the eggs look [bold] ALMOST DONE [/bold], remove from the heat and serve them on warmed plates (not too hot or you'll continue cooking the eggs on the plate). Season with freshly ground black pepper. Top with finely chopped chives if you like.

These eggs are delicious and can be prepared in just a couple of minutes. I hope you'll give this method a try!

+++

[bold] GREG'S SUBLIME SOFTLY SCRAMBLED EGGS—THE FRENCH WAY [/bold]

[bold] INGREDIENTS [/bold]

–4 Large Eggs

–Kosher Salt

–Freshly Ground Pepper

–Softened Butter

–1 teaspoon of Crème Fraîche or Sour Cream (optional)

–Chopped Chives (optional)

+++

[bold] PROCEDURE [/bold]

1. Crack the eggs directly into a deep saucepan — [bold] NOT [/bold] a skillet.

2. Add 1 Tablespoon of softened butter to the eggs.

3. Put the pan on medium-high heat.

4. Stir continuously and vigorously with a rubber spatula, making sure to scrape the bottom of the pan. Do not use a whisk and do not allow the eggs to stick to the bottom of the pan.

5. After 30 seconds of stirring, take the pan off the heat. Keep stirring. After about 10 seconds, return the saucepan the heat. Repeat this back-and-forth between stirring on heat and stirring off heat, until the eggs are custardy and creamy and look just a little bit underdone. You do not want to overcook the eggs.

[bold] *Note: these will NOT look like American scrambled eggs. They should be very creamy and custardy. This should take about 5 to 7 minutes. [/bold]

6. At this point, season the eggs lightly with kosher salt and black pepper. If using, add 1 teaspoon of crème fraîche or sour cream to stop the cooking.

7. Transfer onto warm (not hot) plates and garnish with chopped chives.

Because these eggs are so custardy and creamy, they are wonderful served atop a nice piece of thick toast, or on a toasted English muffin, or on a warmed croissant. I encourage you to give these a try. People often think there is cheese in these eggs or a lot of heavy cream.

Enjoy!

n the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche. Plate and garnish with chopped chives.

Here is an article for those of you who think washing your sheets weekly is unnecessary.

Dutchie, take note.