Spam fritters, peas and roast red potatoes.

Heh, the kids had indoor recess this week, and dragged me over to play with them. I was dreading Barbies or something, but no, it was a huge vat of Legos. I made a railroad crossing with a guard station.

For dinner we had pork chops and onions baked in homemade chicken stock with mustard. And spinach salad with Japanese dressing. It was pretty awesome, but probably not as awesome as duck and mashed potato tacos.

We're always away during too much of the year to do the CSA's (although I'm happy to hear about everybody's!) but this year I discovered that my favorite farmer at the farmers' market does this thing where you can pay at the beginning of the season, and then just get your veggies off your account all season, at a discount. I think that would be fabulous for me, both because it's cheaper, but also because it would be a good way to budget for produce.

I just looked it up online but this looks exactly like the recipe she was talking about:

*****

ORANGE AND RADISH SALAD

SERVES 4 TO 6

2 to 3 bunches, long or round red radishes

2 tablespoons, granulated sugar

juice of 1 lemon

1 tablespoon, orange flower water

salt

2 navel oranges

cinnamon

Wash and trim the radishes. Place in the blender jar and “grate” by turning the machine on and off. Do not puree. Remove and drain off the excess liquid. Place in the serving dish and sprinkle with the sugar, lemon juice, perfumed water, and salt to taste. Toss lightly and chill. Peel and section the oranges. (Save the juice for some other dish.) Just before serving, mix the orange sections with the grated radishes. Dust lightly with cinnamon and serve at once.

1 tablespoon, orange flower water

I'm always looking for more uses for the bottle of orange flower water I have.

Dinner tonight was a turkey meatloaf mom made and froze, steamed green beans, and pastina with butter and parmigiano reggiano.

Mmm, I like the idea of that. I like sliced radishes with salt and lime, but a whole bunch is kind of a lot for just me. This grating idea should be versatile.

That's how my egg farmer did it, Liese, and it was great! Buying stuff on account is good old-fashioned fun.

Soufflé is seriously delicious, though I forgot the bits of pepperoni. Next time.

Do you think corn chowder would freeze and reheat? What with the milk and potatoes? I'm kind of afraid not, but simultaneously think I did it last year.

I'd freeze it. If the milk separates, stirring it up should take care of that, and if the potatoes disintegrate, it's still soup.

Right? That's how I figured it, but didn't want to just wreck it somehow.

I'm pretty sure I've frozen soup with potatoes in it before and had it reheat fine. I don't have a track record with milky stuff, though, so I can only theorize about that.