We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I have the perfect method of producing boiled, peelable eggs.
Steam them. Put them in a vegetable steamer basket and bring the water to a boil. Top on the pan, reduce heat to where steam is barely escaping the pan. If you have four eggs cook 12 minutes. Add 1 minute for every 2 extra eggs.
Don’t do more than 8 eggs at a time. Do them in batches. Drain the pan at the timer’s chime and fill with cold water.
Then change water and add some ice cubes to the water to bring down the temp fast and avoid the dreaded grey mantle of sulfur.
My Mom called me The Little Lemon-eater. I still like to eat lemons, whether slices or quarters, skin and all. Apparently some people like to put some salt on the pieces too. I need to try that.
The best lemons I have ever had were in Sicily, just off the tree. Larger than supermarket lemons, but thinner pith.
After they have been cooked with something they are good too, maybe even better. With some fish of course, roast chicken, and also veal scallopini or, back to Sicilian food, roast piglet. Piglet + lemon is a good combo. Try it sometime if you have a spare piglet around.
Best way to eat this grain. I like to grill it with the husk on until the husk is burnt, but the Central Americans tend to grill it with husk off. Done right, no butter needed - but salt always.
This grain was genetically-engineered in Central American centuries ago. Agronomists have made it sweeter now.
Cod is perhaps my favorite fish (besides Grouper). Sadly, their populations on George's Bank, the Grand Banks, and around England have been overfished. Tragedy of the Commons. You can no longer be confident that you can catch one off the Maine coast.
I found a few Cockle shells on the bay beaches of Cape Cod. I have no idea about how plentiful they are, but they are not a commercial shellfish despite tasting the same as clams.
I am in a life phase when I prefer steamers to oysters or littlenecks. Who knows why tastes change? Mrs. BD and I used to love digging them up in the salt marshes. You can get happily covered with good marsh mud.
I think maybe I have had enough lobsters and oysters for one life. God knows, I have tried to. Photo at Pearl, on Wellfleet Harbor. Fun place. Great live music, excellent seafood, good people-watching.
Mussels were not commonly considered food in the US until after the war. It's a shame they were overlooked for so long. The Indians ate them, as do crabs and diving ducks.
Mussels have a remarkable capacity for holding on to things. Photo shows mussel farming, on ropes, in deep New Hampshire waters.
Our Atlantic Blue Mussel is the edible variety - not the deeply-striated Horse Mussel. I can eat pounds of them, steamed in white wine and shallots, but Mussel Soup is good too. In my experience, kids love mussels.
Try cookin' up some mussels this weekend, with some good bread fried in olive oil to sponge up the juices.
Not new, just new to me. We've posted about all of the varieties of Italian pestos (?pesti) in the past but this one is worth trying: Olive Pesto. Marcella says it's best with grilled or fried vegetables.
Chop one hard-boiled egg roughly in blender. Add to blender 6or 7 pitted green Italian olives, 2 tablespoons capers, 2 tablespoons chopped parsley, 1 tablespoon wine vinegar, 2 tablespoons olive oil, and plenty of ground pepper. Blend briefly - it should have some chewiness and some creaminess.
While I will confess that I do kinda like that overly sweet "mint" jelly they have at the supermarket, I have grown to prefer the much more interesting taste of homemade Mint Sauce with legga lamb.
We bought two big ribeyes at Costco a few weeks ago. They were Top Choice, not Prime. I measured them - 3 1/2 inches thick. I forget the weight, but I have never cooked a steak that thick. (I should have put the ruler next to the photo.) For us, that's 4 meals.
Readers know that pan-seared is the only way to go with good steak, especially ribeye. Chefs agree. Here's a good discussion of the topic.
Thing is, you can't really pan-sear a piece over 2 inches thick. My chef consultant suggested pan-searing the heck out of it in butter + olive oil, then finish in the oven. She said 130 (F) in the center with the meat thermometer, which I could not find. I thought we had two.
So I seared all sides of it in the cast iron pan (very smokey), and put the pan in the oven at 400 degrees. Winging it. After 20 minutes, I checked the inside and the meat was not even rare yet. It took a while to get medium-rare. When I checked it again it was perfect. I do remember that meat keeps cooking for a while after you remove it from heat.
I like Black Beans. Goya, from the can. I always add jalapenos to any Black Bean recipe.
Black Bean soup is traditionally served with a scoop of mashed taters, but I like it on top of a pile of white rice. I hate brown rice. To my mind, rice, like pasta, is supposed to be a vehicle for flavor and not a source.
While cleaning out some piles of paper, I found a menu from a nice place where we had lunch a couple of years ago in Modica, Sicily. Go there sometime. I know two couples who have done biking tours of Sicily but, for me, a nice car.
I had their Gorgonzola pizza (gorgonzola, pears, and honey), but I like the look of this one with sliced eggs, pancetta, and olives:
No, Eve did not eat an apple. It's called poetic license by the translator.
A pal sent me this:
"Trash fish"? No. Sea Robins are 
My Mom called me The Little Lemon-eater. I still like to eat lemons, whether slices or quarters, skin and all. Apparently some people like to put some salt on the pieces too. I need to try that.
Grilled Corn on the Cob
Aren't 
Mussels were not commonly considered food in the US until after the war. It's a shame they were overlooked for so long. The Indians ate them, as do crabs and diving ducks.
The Gin Martini. It's the best. These days, I only indulge in this treat about twice yearly. I can't handle alcohol the way I used to.
A Sicilian classic
Yes, a Grilled Cheese Sandwich is great, especially with some ketchup for dipping. The bread ought to be almost burnt and crunchy.
While I will confess that I do kinda like that overly sweet "mint" jelly they have at the supermarket, I have grown to prefer the much more interesting taste of homemade Mint Sauce with legga lamb.
We bought two big ribeyes at Costco a few weeks ago. They were Top Choice, not Prime. I measured them - 3 1/2 inches thick. I forget the weight, but I have never cooked a steak that thick. (I should have put the ruler next to the photo.) For us, that's 4 meals.
A Primo which is new to me:
Salt Cod has been an important export of the northeastern US for centuries. I think most of it went to Spain, Portugal, and Italy.