What Are You Eating?

A bowl of carbonara, made by my son just before he heads back to college. So good and to me being an old softy dad, so proud of my son as he realises and enjoys making very good food in a simple way. He gets that the way to all hearts and health is with good, simple food. Can’t give him any better advice for life.

Dave

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Yeah I know, another mushroom post…
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Went to one of my old white chanterelle spots and went 1-1 on good quality vs. total slug devastation. Pretty standard for this location.

A garden tomato BLT salad of sorts with blue cheese dressing.
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Pork tenderloin seared in bacon fat. Cheesy grits with my somewhat failed but delicious Golden Bantam corn and roasted green chiles. White chanterelles, Lobster mushrooms and roasted tromboncino squash.
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My corn game needs some improvement 🤣
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Season of local harvest (except the mozzarella) catch of the day coho (collars and backbones on a hot cast iron, oh so good...) and caprese salad (garden brandywne and other heirloom tomatoes with mozzarella and basil, olive and balsamic), simple and delicious farewell to Summer.

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Pork chili verde from @troutpocket ‘s very solid recipe as a base. One thing that was different was I subbed green tomatoes for about a third of the tomatillos. If there was a difference it was a slightly bitter back note, not unpleasant. Another thing was I tossed cilantro stems into the roasted pepper/tomatillo puree. A glug each of fish sauce and soy sauce also went in. Super bitchin’ for sure.
 
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