@Dazercat I’d never heard of calamari before I worked at a restaurant that served them.
@RosaCanDo Overcooked salmon is sad. It’s such a great fish. As for chicken, once when I worked at a restaurant, I brought this guy out his food and he ate all of it but around parts of the chicken and I asked him if he didn’t like it and he said that parts of the chicken were under done but he just ate around them. I was like 
inside. I wished he would have said something. I’m horrified to this day.
@Hailstrom I’ve never been good at cooking pumpkin beyond baking and roasting the seads. That looks great, though I’m not a fan of okra. It’s not something we eat here for the most part so I’ve only had it a few times.
@Alisa That looks great. Do you sweat your eggplant before making this?
Back when I was younger I did all kinds of strange things to eggplant for whatever the reasons were. Salting it, I guess sweating it, pressing it, on and on. Maybe some of that was particular for eggplant parmigiana or something else. Now, I just cut it into rough chunks and saute/ stir fry in olive oil, with the mushrooms, adding the seasoning at the end. I want the eggplant thoroughly cooked because the skin is on. Pic is of it finished.
That makes sense. Eggplant was one of those foods I was never introduced to until I was in my 30s, so I’ve had a few adventures trying to figure out how to prepare it best for myself. 
Do you leave the skin on your poblanos? Every recipe I see says to blacken and peel the skin off but I cooked a small one with the skin on one time chopped and it seemed fine to me.
Cambozola black label 
I love it! With some aged balsamic vinegar 
@Runningfree You are crushing them yourself? WOW you did a pretty good job!
Reminds me of wen I needed 22 perfectly cracked walnuts for some fancy dinner. It took me more than 100 nuts to crack 
Well done!
All those great looking food dishes… 
make me hungry. 
I will start cooking soon!
We have a tree in our back yard 
I am not peeling the poblanos. I am using gloves when I wash and chop them. As you can see, I am not even cooking them that much. They are not bothering me. If I do not cook the eggplant skin enough it has in the past given me a stomach ache. I quit buying bell peppers because they were quickly going bad and are so expensive. To me the poblanos are tastier, cheaper and last longer. I have been putting them in most stir fries, soups etcetera the last few (pandemic) years. For years before I had used them in meat loaves etcetera. It seems like years ago there used to be a big range in their hotness, some quite mild and other times very hot, but lately all in a mid range. I guess I should google about peeling them. ( I won’t peel, but can see why they say I should) .
@Chiron I used to always feel kind of intimidated by the eggplant and all the “to do” around it, which made me not want to buy or cook it, and then just started doing what I do and am happy with the results.
Leftover steel cut oats with thawed blueberries, raspberries, blackberries & cherries. Topped with toasted pumpkin seeds
working on my spice tolerance 
El Cholo for lunch.
They do the best guacamole around here. So light and creamy.
Fish tacos
Shredded cabbage and crema fresca
And for inquiring minds @Salty
Mahi Mahi 
That soup of yours looks delicious.
Great looking choice.
@Hailstrom I picked up Halloumi to try! Although it says it has mint in it 
curious to make one day soon!
Okra is an odd one isn’t it, it took me a while to like it. I have learnt that the less you do to it the less slimy it is. So if you just cut the tops off, leave it whole pretty much and cook it lightly it’s much better. But it is still a bit slimy, no avoiding it. With pumpkin I tend to roast it first and then add it to things at the end just to warm back through. The flavour is much better that way I think. So with the curry I cooked the shallots, garlic, ginger and spices, then added the roasted pumpkin and okra for a few minutes to heat through 
Yum! Most of the halloumi I buy has a bit of mint in as well, but I don’t think you can really taste it. My favourite is the one with chili flakes in it. I’m looking forward to hearing what you think
I’m excited! 
Do you think it would cook ok in a cast iron grill pan with ridges? Or better in a flat pan? Wasn’t sure if it would melt down in between the ridges but I’m guessing not