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Brief derail- I love the word Shrove, So fun. It follows this old English conjugation structure that feels really unusual in modern English. Like stove. (Smashed/broken up) being the past tense for to stave. Or Rove as past Tense of reeve. Anyone have more fun old timey past tense verbs that...

That's how I've had em and liked em. Sure there's lots to try though

Delicious. Pan blister and eat as is or with a little soft cheese

Not eaten whole, but French canadians/ Acadians of Canada and Maine eat buckwheat flour cakes called ployes. How do you cook whole buckwheat?

Homemade veg fried rice, my fave

Semolina gnocchi with fresh basil mozzarella and tomato

Rainy day pizza, good thing we don't run a three person show, 8 doesn't divide well that way

Crusty focaccia topped with sauteed black trumpet mushrooms, crispy potato, summer squash, a little ground beef and a poached duck egg. V good

Grapes got a haircut, I got some dolmas

Duck confit with roast potatoes and green salad, fresh strawberry shortcake for after. Good to have classy friends!

Looks nice. What are the green things above the garlic. Some type of pickled vegetable?

Mmm those smelt sound amazing! I made a "sausage" pepper and onion sub tonight, kinda like being at a fair. Beyond Meat hot Italian sausage, totally works for this application

Tacos, from a nice little food truck outside of LA. Al pastor and my favorite, lengua!

Austin, your variety and consistently delicious looking meals are impressive! Do they catch much shrimp in Alaska?

Eliot Coleman, http://fourseasonfarm.com/portfolio/the-winter-harvest-handbook/

My friend made boneless beef short rib ragu. I whipped up some semolina gnocchi to go with. Delicious, but that's a heavy meal. https://www.theguardian.com/food/2020/nov/02/rachel-roddy-recipe-semolina-gnocchi-butter-parmesan-sage

Homemade Bao filed with duck confit, picked carrots and daikon radish. Basically Asian tacos, bao was nice and fluffy

That's really clever!

Kimchi Bokkeumbap from this month's cook's illustrated. Tasty rice+whatever dish, with delicious gochujang sauce

I've had half a sheep head before. It was sliced right down the middle, brains and all. Not something I would seek out again. Tasted alright but the texture was kinda like lumpy custard