#dill pickle vinaigrette

[simmeringstarfruit]

Tangy Dill Pickle Dressing: Creamy or Vinaigrette-Style

Dill pickle dressing, the perfect tangy dressing recipe for summer salads, stir fries, roasted vegetables, or baked fish. You can even use it as a sandwich spread! This dill pickle dressing can be made creamy with yogurt or mayo, or dairy-free with olive oil as a vinaigrette. It’s full of flavour and easy to whip up in just a few minutes. Jump to Recipe Printable Recipe This dill pickle…

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

��𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈���-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ ����ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[cavamenus]

A Comprehensive Guide to Cava Menus: A Flavorful Mediterranean Experience

Cava, a fast-casual Mediterranean restaurant chain, has rapidly grown in popularity across the United States due to its fresh, healthy, and flavorful menu offerings. With its roots in Washington, D.C., Cava offers a modern twist on traditional Mediterranean cuisine, delivering a customizable dining experience that caters to a wide range of dietary preferences. Whether you're looking for vegan, vegetarian, gluten-free, or protein-packed meals, Cava’s menu is both flexible and diverse. Let’s dive into what makes Cava's menu special.

The Build-Your-Own Bowl Experience

At the heart of Cava’s appeal is its build-your-own bowl system, which allows diners to craft a personalized meal from a variety of bases, proteins, toppings, and sauces. This approach not only gives customers control over their meal but also ensures they can meet specific dietary needs or flavor preferences. Here's a step-by-step breakdown of how to create the perfect Cava bowl:

1. Choose a Base

The base of your bowl sets the foundation for your meal. Cava offers a variety of options to suit different tastes and nutritional goals, including:

Greens: Choices like SuperGreens (a mix of nutrient-rich greens) or Romaine lettuce are ideal for those seeking a light, veggie-filled base.

Grain Bowls: Warm grains like saffron-infused basmati rice, brown rice, or the more protein-rich lentils provide a heartier option.

Grain and Green Mix: For the indecisive, a mix of greens and grains provides the best of both worlds.

2. Select a Protein

Cava’s protein options feature bold Mediterranean flavors and high-quality ingredients. Some popular choices include:

Grilled Chicken: Marinated with Mediterranean herbs and spices, this is a lean yet flavorful option.

Spicy Lamb Meatballs: Perfect for those who enjoy bold flavors and a hint of spice.

Braised Lamb: A tender, savory choice for lamb lovers.

Falafel: A vegan and gluten-free option, made from ground chickpeas and herbs.

Roasted Vegetables: For a lighter, plant-based protein option, the seasonal roasted vegetables add both texture and flavor.

3. Add Spreads and Dips

Cava’s spreads are the key to infusing your bowl with authentic Mediterranean flavor. You can select up to three spreads, with favorites including:

Hummus: Creamy and smooth, made from chickpeas, tahini, and lemon.

Harissa: A spicy, red pepper-based spread for a kick of heat.

Tzatziki: A cool, refreshing yogurt-based spread with cucumber and dill.

Crazy Feta: A spicy and tangy mix of feta cheese with jalapeños.

Roasted Red Pepper Hummus: Another variation of hummus with a smoky, sweet flavor.

4. Top It Off

Now it’s time to add your toppings, which include a vibrant selection of fresh vegetables, pickled options, and crunch elements. Here are a few standouts:

Tomato + Onion Salad: A refreshing, classic Mediterranean mix.

Cabbage Slaw: Adds a crunchy, tangy element to balance the richness of other ingredients.

Kalamata Olives: Briny, salty olives that add a true Mediterranean flair.

Pickled Onions: A tangy and slightly sweet topping to brighten up any bowl.

Persian Cucumber: Light and crisp, offering a refreshing contrast to richer components.

5. Drizzle with Dressings

Finally, choose one of Cava’s house-made dressings to tie your bowl together. Some top choices include:

Lemon Herb Tahini: A creamy and zesty dressing that pairs well with nearly everything.

Greek Vinaigrette: A lighter, olive oil-based dressing with oregano and a hint of garlic.

Skhug: A spicy herb-based sauce for those who love heat.

Garlic Dressing: Bold and garlicky, perfect for adding a punch of flavor.

Specialty Bowls

If you’re not in the mood to customize your own meal, Cava offers a selection of Specialty Bowls—pre-designed combinations crafted to highlight some of the best flavor profiles on the menu. These bowls are perfect for those new to Cava or for anyone looking to experience a perfectly balanced meal. Some popular options include:

Greens + Grains Bowl: A blend of SuperGreens and brown rice with chicken, hummus, and a mix of fresh and pickled vegetables.

Spicy Lamb Meatball Bowl: Served with saffron rice, spicy harissa, and tangy tzatziki for a fiery yet balanced meal.

Falafel Bowl: A plant-based option that pairs crispy falafel with greens, hummus, and a host of fresh, colorful toppings.

Drinks and Sides

Cava’s menu extends beyond bowls, offering a range of unique drinks and sides. For beverages, you’ll find seasonal lemonades, house-made teas, and even curated wine and beer selections at some locations. Popular drinks include:

Cucumber Mint Limeade: A refreshing blend of cucumber, mint, and lime that’s both hydrating and flavorful.

Strawberry Citrus: A sweet, fruity lemonade that complements the bold flavors of the food.

As for sides, consider trying their warm Pita Chips served with hummus or the seasonal Roasted Vegetables for a nutrient-rich addition to your meal.

Dietary Accommodations

One of Cava’s greatest strengths is its inclusivity of different dietary needs. Whether you're following a gluten-free, dairy-free, vegan, vegetarian, or keto diet, Cava has options clearly marked and easy to navigate. The ability to customize every aspect of your meal means you can create something that fits your personal lifestyle without sacrificing flavor.

Conclusion

Cava’s menu delivers on its promise of fresh, flavorful Mediterranean cuisine, offering a delightful balance of health-conscious and indulgent options. The ability to fully customize your meal ensures that every visit feels like a new culinary adventure. Whether you’re in the mood for a hearty grain bowl, a fresh salad, or something in between, Cava’s vibrant menu will satisfy your cravings.

[bethestaryouareradio]

Growing Dinner

“I farm the soil which yields my food, I share creation. Kings can do no more.” Chinese Proverb

Last week I hosted “Nonie Camp” for my granddaughter. We spent four days and nights of uninterrupted, farm-inspired outdoor time together, chez moi. First thing every morning she happily began her chores: feeding the animals, watering the patio plants, and filling the fountains. After multiple activities including climbing trees, building forts, shooting hoops, skipping rope, swinging, swimming, and playing, our stomachs growled with hunger. Into the potager, we trekked. As we tended the garden and picked fruits and vegetables, she exclaimed. “This is amazing, Nonie. We are growing dinner!”

As an advocate for sustainability and cultivating our food, I was thrilled that she recognized the wonder of being able to step just beyond our doorstep into nature to harvest a healthy meal. With the hot weather and lengthened daylight, tomatoes, peppers, zucchini, corn, and a multitude of other crops are ripe and ready for consumption. I wait all year to eat fresh tomatoes, make tomato sandwiches, and toss up salads of tomato, cucumber, onions, and basil.

Our warm and sunny summer also offers numerous delicious herbs to be clipped for our cookouts.

Basil: Harvest the leaves of basil regularly to encourage new growth. Mixed with olive oil and garlic, basil makes a scrumptious pesto.

Cilantro: Cilantro can also be made into a pesto sauce, and is an essential ingredient in Mexican, Indian, and many Asian dishes. It bolts when it gets hot. Use the seeds, known as coriander, as a spice.

Dill: The leaves, flowers, and seeds add flavor to pickles, salads, seafood, dips, and sauces.

Basil, cilantro, and dill are summer-season herbs in Northern California.

Perennial herbs that can be snipped year-round include:

Society Garlic: Many people aren’t aware that the deer-resistant flowers and leaves of society garlic are edible. I use them as garnish on baked potatoes as well as in sandwiches.

Chives: To keep the plant producing, snip this onion-flavored herb regularly.

Mint: Mint adds an energizing flavor to iced beverages, and of course, is delectable with lamb and many desserts. Grow mint in a container as it is an aggressive spreader.

Thyme: For the best flavor, harvest thyme before flowering and use the fresh leaves in soups, stews, roasts, and marinades. Thyme is a key component in bouquet garni and herbes de Provence.

Rosemary: Rosemary is a favorite of mine to add flavor to BBQ. Use the woody stems as a skewer for grilling. One plant of rosemary is all you need.

Oregano and Sage: Both are essential in Mediterranean cuisines and as garnishes for savory dishes. Use the leaves as needed and avoid cutting back more than a third of the plant at a time.

At the end of June every year, I harvest my cherry plums. This year a strange thing transpired with one of my trees. My twenty-year-old plum tree no longer bore purple plums, but large orange plums that ripened in August. We picked a basket, which had a sweet apricot taste. Since I grow so many roses and continue to deadhead the spent blooms every few days, I have spectacular roses constantly in bloom. For a special summer salad, try scattering a few rose petals on a platter of peaches, plums, and melon dressed with a homemade lemon and herb vinaigrette. Cool, refreshing, and delectable.

The benefits of growing our dinners are immense. Fresh, organic produce is nutritious. When we are cognizant of the composition of our soil, growing our food is the healthier option. We save money on buying groceries, with homegrown being more economical. We can be more sustainable and reduce our carbon footprint by minimizing packaging. One of my favorite reasons is the satisfaction of connecting to the earth and watching the growing process.

Every day of “Nonie Camp” my granddaughter collected the chicken eggs and then went into the garden to pull a few weeds and gather our dinner. She reaped the rewards of organic homegrown and delighted me with her words, “Hmmm, this is so yummy!” Hopefully, she will pass on her love of nature to a future generation and host her version of “Nonie Camp”.

Kings and Queens can do no more!

Read Lamorinda Weekly https://lamorindaweekly.com/archive/issue1813/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-Growing-Dinner.html

For more gardening advice for all seasons, check out Growing with the Goddess Gardenerat https://www.CynthiaBrian.com/books. Raised in the vineyards of Napa County, Cynthia Brian is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach as well as the Founder and Executive Director of Be the Star You Are!® 501 c3 which was just honored as the 2024 Nonprofit of the Year by the Moraga Chamber of Commerce. Tune into Cynthia’s StarStyle® Radio Broadcast at www.StarStyleRadio.com. Her newest children’s picture book, Books in the Barnyard: Oh Deer!, from the series, Stella Bella’s Barnyard Adventures is available for discounted pre-sales at https://www.CynthiaBrian.com/online-store. Hire Cynthia for writing projects, garden consults, and inspirational lectures. Cynthia@GoddessGardener.com  

Thanks for reading StarStyle® Empowerment! This post is public so feel free to share it.

Growing Dinner: https://lamorindaweekly.com/archive/issue1813/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-Growing-Dinner.html

Substack: https://cynthiabrian.substack.com/p/growing-dinner?

[brambleandbrush]

2023.11.01

I’m not ready for November. The rain and cold weather is back. Today is the first day of the teachers strike here in Portland. Basically the end of my vacation. At least I have a few days to get some sort of routine in place before I go back to work. With how far apart they are in the negotiations, I think this may be a long one.

I managed to squeeze in a walk this afternoon but haven’t hit my step goal for the day yet. Breakfast was coffee and a slice of my sausage, egg and veggie bake. Lunch was a bowl of tomato basil soup and some rosemary bread. Has a couple of dill pickle spears in the afternoon. Dinner was the last of the leftover lasagna and a romaine and spinach salad with champagne vinaigrette and fresh parm. After dinner I was still feeling a little hungry after so I had some herbal tea and later some Greek yogurt with lemon curd.

[michaelcdockery]

Recipe for Ukrainian Salat Vinaigrette Beet Salad In this salad with minimal seasoning, the mild flavor of the beets really stands out. 1 onion minced, 1/2 teaspoon ground black pepper, 1 tablespoon chopped fresh parsley, 1 can peas drained, 2 tablespoons olive oil, 1 pound carrots, 1/2 teaspoon salt, 1 pound beets, 1 pound potatoes, 2 large dill pickles diced

[tidydeath]

breakfast was strawberry overnight oats (328 cals) which were so good and going to get chipotle salad for din (530 cals; wholesome bowl w/o vinaigrette + corn salsa)

probably won’t eat after that but if i do it will be a serving of veggie straws w/ dill pickle seasoning

[finediningwithrichard]

Another fabulous lunch @neimanmarcus the Rotunda classic margarita and TUNA TARTARE

poke vinaigrette, asian pear, avocado, puffed rice cracker. Then we shared the SEARED KING SALMON slow roasted beets, dill pickled apples, chablis sauce with horseradish and the SOLE ALMONDINE petrale sole, cauliflower purée, spinach, lemon, toasted almond. 🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠🐠The perfect lunch!🍸🍸🍸🍸🍸🍸🍸🍽����🧊🍹🍾🥂 we shared the bread pudding with a cherries jubilee glaze yummy and the fresh baked chocolate chip cookie 🍪🍪🍪🍪🍪thank you @pendervision ❤️❤️❤️❤️❤️❤️

[dezithinks]

Roundup Rodeo BBQ Menu

Roundup Rodeo BBQ is opening March 23, 2023 at Disney’s Hollywood Studio. Here is what you can expect at Roundup Rodeo BBQ! Starter: Prospector’s Homemade Cheddar Biscuits served with sweet pepper jelly Fresh, delicious salads for all to enjoy! Tomato Salad: Tomatoes, cucumbers, and pickled red onions tossed in a white balsamic vinaigrette and garnished with fresh dill (plant-based) Rex’s…

[unproduciblesmackdown]

frogluv123 replied to your post “anyone know of any good ways to eat a grapefruit? i know of sugaring...”

personally I like to sugar mine but you could also put it in a salad w/ vinaigrette (how do people spell that) dressing and t would be mega tasty!

ohh worm.........yknow there is some catalina dressing rn and like. that’s sweet....innovation

[diamondpaintingworld]

Dill Pickles and their All-Purpose Use

Dill Pickles are a versatile condiment that can be used in many different ways. Whether you’re looking to add flavor to your salads, sandwiches, or just eat them by themselves as an appetizer, dill pickles are a perfect addition!

Dill Pickles are a Delicious Condiment

Dill Pickles are a delicious condiment that are used in salads, sandwiches, and other dishes. DillPickles are a member of the cucurbitaceae family, which is made up of vegetables. Dill Pickles have a sour taste and are often used as an essential ingredient in best spicy pickles, salsa, and other food items.

What are the Uses of Dill Pickles?

Dill Pickles can be used in a variety of dishes, including salads, sandwiches, potlucks, and other gatherings. They can also be used as part of a healthy diet by adding them to your meals or using them as part of side dishes. Additionally, they make great ingredients for pickling projects or preserving foods.

How to Make Dill Pickles.

To make Dill Pickles, you first need fresh dill leaves and chopped onions. Then you need water and salt to bring the mixture to a boil over high heat. Once boiling, reduce heat to low and simmer for about 20 minutes or until picked up by the end of a spoon (it should easily float). Once pickled, allow it to cool slightly before transferring it to an airtight container or jar for storage.

How to Make Dill Pickles

To make Dill Pickles, you will need:

1 cup dill pickles

2 cups vegetable broth or chicken broth

1 onion, diced

1 carrot, diced

3 cloves garlic, minced

3 tablespoons honey

salt and pepper to taste

can of crushed tomatoes (undrained)

vinaigrette (homemade or store-bought)

In a large jar, combine the dill pickles and vegetable broth. Mix well and cover with plastic wrap. Let the spicy pickles sit at room temperature for 30 minutes.

Remove the plastic wrap and let the mixture sit for an additional 10 minutes before using.

Usage:

To enjoy Dill Pickles as a salad, mix together 1/4 cup of vinaigrette with 1/4 cup of water in a bowl and toss with desired ingredients.

How to Make Dill Pickles.

For the pickles, you will need:

2 cups of dill weed

1 cup of cucumbers, peeled and diced

1/4 cup of vinegar

salt and pepper to taste

3 cloves of garlic, minced

2 tablespoons of extra-virgin olive oil or butter

1/2 teaspoon of cayenne pepper (or more to taste)

To make the pickles, mix together all the ingredients in a jar. Cover and store in a cool place for up to two weeks. Once stored, give the jars a good shake before using.

On a Plate.

Dill Pickles should be served cold or at room temperature. To serve them cold, put them in a bowl and top with yogurt or sour cream. To serve them at room temperature, put them in a serving dish and top with bread crumbs or chopped fresh parsley or chives.

In a Sandwich.

If you are making Dill Pickles as part of a sandwich filling, start by slicing your cucumbers into thin strips about 1 inch wide by 2 inches long. Spread each strip out on one side of an open-faced sandwich baguette or other flatbread piece that has been cut into slices about 1/8 inch thick by 1/8 inch wide by 1/8 inch deep. Spread each piece with some dill weed and cucumber mixture; close the baguette with another slice of bread and press down gently to seal everything shut. Top with some hummus if desired and enjoy!

Homemade sweet pickles

Dill pickles are a delicious condiment that can be enjoyed in salads, sandwiches, and as an all-purpose sauce. Here are five easy steps to making your own Dill Pickles:

1. In a medium bowl, combine dill weed, vinegar, sugar, salt, and pepper to taste.

2. Pour the mixture into a jar or pot and cover with plastic wrap.

3.marinate for at least two days or up to four weeks in the refrigerator.

4. When ready to use, remove the plastic wrap and enjoy!

The natural sweet pickles

Dill pickles are a delicious and nutritious condiment that can be found in many forms, including salads, sandwiches, and even as an all-purpose sauce. Not only is Dill pickles delicious, but they also have a wide variety of uses. For example, Dill pickles can be used as a natural Sweetener in baking or for adding flavor to food. Dill pickles are also great for adding crunch to foods and can help increase the nutritional value of meals.

The natural gourmet pickles

Dill pickles are a delicious condiment that can be used in salads, sandwiches, and more. Here are some of the best ways to enjoy them!

Salad: Add a healthy amount of dill pickles to your salad for an extra boost of flavor.

Sandwich: Try a Dill Pickles-Thai peanut butter sandwich for an easy and delicious way to enjoy this natural condiment!

Salad: Add a healthy amount of dill pickles to your salad for an extra boost of flavor.

Sandwich: Try a Dill Pickles-Thai peanut butter sandwich for an easy and delicious way to enjoy this natural condiment!

The natural sweet gourmet pickles

Dill pickles are a perfect addition to your salads, sandwiches, or other dishes. Not only are they delicious and nutritious, but they're also an easy way to get your daily recommended intake of vegetables and fruits. Plus, they're a fun side dish or snack! Here's how to enjoy Dill Pickles:

1. Start with a small amount of pickles on top of each dish for flavor and crunch.

2. Serve Dill Pickles as part of a healthy salad or sandwich.

3. Use them as an ingredient in recipes that call for Dill Pickles.

4. Enjoy Dill Pickles as part of a fun and healthy lifestyle!

Old fashioned dill pickles

Dill pickles are a perfect condiment for salads, sandwiches, and other dishes. In fact, they can be used in just about any food! Just make sure to use fresh dill instead of dried dill, as the latter will have some of the undesirable flavors that make Dill Pickles so popular.

Why should I eat dill pickles?

Dill pickles are a delicious condiment that can be enjoyed in salads, sandwiches, and other dishes. They are a great source of dietary fiber and vitamin C, and they are also a good source of antioxidants.

Conclusion

Dill pickles are a delicious condiment that can be used in many different ways. They are also a great addition to any dish. If you're interested in trying Dill Pickles, be sure to try making them yourself! By following the simple steps above, you can make your own sweet and gourmet pickles that will be enjoyed by all.

[charnelhouse]

Let’s change the subject also because I have no idea what to make for lunch when I go to uni. What’s a sweet green salad? Do you have any good salad recipes? I keep spending money buying shit when I don’t make enough to really justify it 😭.

It's this salad shop so kind of like chipotle but with fresher ingredients imo. I love it.

For salads? I'm a big believer in the trough salad where you just put everything you got on hand into a giant salad bowl and have a time. I love jarred or pickled beets, hearts of palm, chopped almonds, avocado, minced red onion and turkey or chicken. You're vinaigrette is usually olive oil base with dijon, champagne vinegar, minced shallot, honey, salt and pep. I am a big fan of the spice blends at Trader Joes. Also, adding minced herbs like dill, chives, basil, cilantro, etc literally take a salad to the next level.

Kale should be massaged fyi. I love arugula.

i bought a mandoline slicer late night and have been doing a shaved cucumber, red onion salad with cilantro, salt, pepper, lime juice, and avocado.

[rgr-pop]

chopped up a bunch of mustard green stems and stored them overnight in a lemon vinaigrette then used it as a dressing on an arugula salad with pickled onions, pickled onion pickle juice, crumbled boiled egg and dill. ideal passover salad. do more stuff with stems. i almost poisoned atulya though i forgot his mustard allergy yet again

[thessalian]

Thess vs Herb Garden Day 49 - In Pictures

I was going on about my (mostly) indoor herb and veggie garden the other day but didn’t have pictures. Now I have pictures, so here’s the kitchen:

Parsley still doing well post-haircut. Note the massive sprouting in the beetroot and to a lesser extent the carrot.

Green onions and three of my potato plants, all grown from stuff I bought but didn’t use all of. Now, I did originally have six of these, so here’s where the rest went:

Grow-bag on the balcony! I really want to get a sort of tiered shelf to make the most of the light in that corner, and there are some nails embedded in the walls where I’m going to hang some plant pots later, but I only had enough potting soil to transplant three of my potato babies. Payday next week. Anyway, on to the study:

My one lone lemon balm plant, dill flanked by strawberry and rosemary, and healthy growing basil with some sprouting oregano. (The rest of my basil is in a bigger pot on the other windowsill; I’ve already shown that off with the chives, so we move on.)

Mint is growing like a maniac, and one of my cucumber plants has sprouted. Huzzah! And now, the bedroom:

On the left, spinach (needs a harvest again). On the right ... well, remember when I said I was worried my coriander hadn’t survived the cold snap? Well. That is my coriander, growing like a maniac. Probably needs repotting. I will have to buy so much dirt, and maybe some herb fertiliser.

Lettuce. I actually harvested some of that the other day, and had a nice little leafy salad with home-made vinaigrette. Also more strawberry, leftover chives, and some coriander getting in on the act because seriously, it is growing like a maniac. Still no love from any of the peppers, though. Nor the garlic. Nor the lavender. I should try planting different seeds; I might have just got unlucky.

(Please see also: my bunny slippers and “skinned a polka-dotted Muppet” bathrobe. I am not getting dressed today if I don’t absolutely have to.)

These guys, though... You can probably see the labels, but everything’s sprouting. That onion far in the back is not entirely my doing, though; I had a leftover onion that had started to sprout so I used what I could of the onion in a bolognaise and planted the sprouting bit in the centre. It’s doing well and will also need repotting soon. But everything else - the other onions, the various tomatoes, the courgettes and the peas (DAMN look at the peas) ... that’s all me.

So that’s the garden at the moment. I have plans. These plans involve saving a lot of my jars, actually. Home-made pickled beetroot. Home-made dill pickles. Mint sauce. I intend to get a jam pan and start making preserves - not just out of my strawberries, either. My entire neighbourhood is covered in blackberry bushes (particularly around the perimeter of the local cemetery, which winds up with a lot of blackberry creeper leaning out into pedestrian areas, just ready for the picking), so who am I to let something like that go to waste?

I know a lot of this started because of stress about food scarcity, but I am having fun with it. Sorry for the picture spam; I’m just really proud. This is all in under three months!