Pork shoulder and chickpeas braised with tomatoes and thyme #foodsky #BlueskySupperClub

Steve made two kinds of homemade German-style pumpernickel rolls as well as a full loaf not seen. The ones on the left use golden syrup as the sweetener. The ones on the right have cocoa powder in the dough as well as honey and raisins. #Foodsky #BlueskySupperClub

Tuna and white bean salad on a dish in a 1920s pattern, Maddock’s “Madras.” #foodsky #BlueskySupperClub

Follow-up: another soup based on Sunday’s turkey stock, geared for even colder weather: butternut squash, onion and rosemary with a roasted sweet potato mashed in for body. Garnish is pan-fried apple slices and a little grated Parmesan doesn’t hurt. #foodsky #BlueskySupperClub

Mushroom and spinach soup using turkey stock as a base. The chopped mushrooms are part oyster mushrooms and part button. #foodsky #BlueskySupperClub

Braised meatballs with leeks and celery adapted from Diane Kochilas, The Glorious Foods of Greece (2001). #BlueskySupperClub #foodsky

Pasta e ceci (pasta with chickpeas) adapted from the @ranchogordo.bsky.social Bean Book with rosemary from the garden; home cured bacon on side. #BlueskySupperClub #foodsky

Apples stuffed with ground lamb and rice, an Armenian dish from Sonia Uvezian, Cooking from the Caucasus (1976). The apples were big local Ida Reds and the stuffing included dried apricots and prunes as well as plenty of tarragon from the garden. #BlueskySupperClub #foodsky

Penne rigate with sautéed bell peppers, tuna and anchovies #BlueskySupperClub #WhatsCooking #foodsky

Bulgur pilaf with roasted cauliflower and pine nuts #BlueskySupperClub #foodsky #vegan

I made (just me this time) what a recipe bills as Vermont Cheddar Cheese Soup. Toward the end you add grated carrots and finely diced celery plunged into boiling water for 30 secs only, then into an ice bath, taking off the raw edge but leaving crunch. Recipe link in comments. /1 #BlueskySupperClub

Steve used the last of the bulk local tomatoes to make this year’s batch of tomato jam, a preserve that’s found in many old cookbooks including more than one of Elizabeth David’s. Lemon juice livens up the flavor as does Steve’s secret ingredient, cloves. #BlueskySupperClub #foodsky #WhatsCooking

Until last week’s Great British Baking we had no idea that “flapjack“ in Britain means something akin to a granola bar made of four ingredients: rolled oats, melted butter, golden syrup and brown sugar. Steve’s first attempt was irregular (no even cuts) but tasted fine. #BlueskySupperClub #foodsky

The pawpaw patch is yielding! It’s been ten years since it went in. #gardening #gardensky #foodsky #BlueskySupperClub

Misspelled #BlueskySupperClub there.

Chicken with apples, raisins, onions and white wine, served with saffron rice, from Penelope Casas, 1,000 Spanish Recipes. #BlueskySupperClub #foodsky

Food to get well by: beef soup with mushrooms and sauerkraut. #BlueskySupperClub #WhatsCooking #foodsky

Spaghetti with quite a nice sauce Steve invented of sautéed fennel and leeks, chicken stock, white pepper, anchovies and butter. #BlueskySupperClub #WhatsCooking #foodsky

Swordfish baked in parchment with lentils, pine nuts, capers, and grape tomatoes. This method results in very tender and moist fish. #BlueskySupperClub #WhatsCooking #foodsky

Farmstand produce lunch at desk: dry-fried okra with cumin and garlic served with grilled tomato salad. #FoodSky #BlueSkySupperClub