Chef GooGoo:
Roasted Chickpeas Dos:
I have a weakness for pretty eggs, dill and salmon. 
Very pretty and I am sure delicious.
I did the second one. It was paper tissue in tupperware. Last time it was in glass but stupid me put them inside still warm so they ‘sweated’ and soaked all the ‘sweat’ up 
I put mine in glass container and covered with parchment but they still lost their crispness. I have humidifiers running in my house so I understand why. I might try putting them in the basement next time where I have a dehumidifier 
but I think you’re right, best to eat them right away!
Mine are a product of Mexico so they don’t travel quite as far. But Chilean berries are common here, too. I’m sure there is some science or information about why they are better sometimes than others, but right now we are seeing really nice ones. I will say we have never had, from what I can tell, berries like you describe, underripe and so on. I also buy frozen blueberries and use them sometimes because they are far cheaper, but I use them mostly in cooked or smoothie applications.
Different topic: @EarnIt the best way I’ve been able to make perfect poached eggs has been to crack the egg into a small fine mesh sieve and let the most watery egg white drain out, put it in a big spoon or other container, then set it in the low boil water and tip it out. Perfect every time.
Got to try out my new kitchen device last night! I’ve toasted bread in it but I tried the air fry function on some shrimp and it worked like a charm. I posted about my new counter top oven plus air fryer (convection oven, I guess, technically) in @Salty’s thread here
We worked together (my favorite!) to make shrimp tostadas. So good.
Green Asian dish
Broccoli, Zucchini, vegetable-fish-balls,
tofu and basmati.
Asian love doesn’t stop!
I managed last hour by cooking and eating.
Had thoughts to go and buy wine to celebrate my zero-contact strength I made this morning.
I cooked instead and listened to the 24h meeting.
So i am extra proud for now.
Let’s go to the next hour… With a nap!
I love that cup. 
And carrot cake in a cup.
Tamales de pollo y tamales rajas. Bought from some illegally run operation in an apartment. They were OK. We prefer to buy them from the lady near our zoo. They don’t make the rajas, though.
I would have taken the pic of them open and on my plate but they lasted about 20 seconds.
I miss my tamal lady something fierce. There is one in the Quad Cities an hour and a half south of me but that’s a long way to go for tamales.
Yeah, a lot of people sell “the best” tamales here. My favorite come off the back of a truck in Cabo. Here, church lady at the zoo can’t be beat. I should flash freeze some and send 'em over!
Some people just have the knack. It’s more about the connection, isn’t it. Tamales = drugs…not a huge leap.
Wow!
May i be member of that top secret tamal club?
What is it???
Your comments are interesting 
Never heard. 
I do want to try making them. I have been at making parties, but not invited to participate. Right? The people who make the tamal, make the tamal!!!
It’s pretty exclusive @Juli1 
Woup 
Okay i need to have this… you mystical tamal gang in here @RosaCanDo and @EarnIt
Need to find some connection in my area 
Might be challenging.
In the Bacon makin’ buisness…The joys of having one of the best butchers in the state a mile from home…fresh pork belly
