Dublin Coddle (late, yes, but didn't have the bangers)

Directions are good, the ingredients, good stuffs.  It came together well.  Need bangers?  Contact the Story City Locker, or The Iowa Food Coop, or the farmer directly, Lucky George.  A hearty dinner, to be sure.

Open Face Steak Sandwich with Parmesan Dressing

Simple, came together quick, everything was all fine and dandy until I set the plate down and it rolled a bit to the side, and dumped a lot of the toppings on to the floor.  So treat that as a warning.  This would of been a lot better with fresh, grown in the ground nearby arugula.  Farmers market is almost 27 days away...though with the weather being as variable as it is being, who knows if we'll be able to get anything in that first few markets...

I used a Ciabatta from Wild Yeast Bakery to be the basis of this.

Thai Larb

Reading can be hard sometimes.  I basically combined all of it together, instead of making a dressing to go on it after.  Even so it turned out ok...maybe a bit dry.  Oh well, I still like Larb, this one was clearly on me.

Apple-Fennel Chicken Salad

Pretty good, even cut small, raw fennel can be pretty tough.  Maybe if there was a bit of a softening of fennel first, it would've ended up better.  That being said, I had it for a lunch or two and maybe a snack or two for a bit.

Celery with Meat Sauce

So this would be a fridge clearer for family meal at a restaurant.  Which makes sense and what I did.  I had leftover meats and then one pound of new meat, to make the combination.  I did have a problem with how they specify the amount of celery.  Stalk vs Rib.  Stalk is a unclear definition where it could refer to the whole stalk of celery or a single rib of celery.  So it seems like a bad thing to refer to something as.  It has to be ribs, because the other way around makes no god damn sense.

That being said, this was pretty good, low in the carbs (though we had it with some ciabatta garlic toast).  I'd make it again, though maybe this time I'd add a different set of meats.