小鱼头
很是感慨各位网友慷慨地分享各自的故事，故而记录一下看到的，学到的，共勉
葱烤鲫鱼by弄堂宝贝 - 哪里买到那么大的鲫鱼啊？？？宝贝说这是三条鱼拆了骨头后拼成的king size,好细心。
鸡丝凉面 by 吹泡泡的蚂蚁
海鲜绿咖喱 by 丑天使 - 没吃到几口，看到某同学打包一罐子，牙痒滴很哪。被打包同学们最为推崇的泰式风味
材料：
罐头椰酱, 绿咖喱酱，泰国圆茄子（可以用长茄子，Zucchini ，花菜等代替），海鲜，疯柑叶，九层塔，高汤，椰糖，鱼露，盐，辣椒
做法：
罐头椰酱不要摇晃，静置后打开后取上面的椰油，在中火里"咕嘟”几分钟挥发水分，加绿咖喱酱炒匀，继续咕嘟几分钟，一直到混合酱起泡泡，加余下的椰酱，椰糖，高汤，茄子，鱼露，盐，和海鲜，烧开后加九层塔，疯柑叶，和辣椒，再烧一下就可以了。
辣豆花 by bdyy - MM从豆子磨豆浆开始，点石膏，一步步学来多有体会。多谢游走四方的鱼MM耐心指点！
糖饺子by momchef - 非常漂亮的养颜点心，醇而不腻
凉拌海带丝by joyous - 夏天的健康食品
高汤百叶包 by弄堂宝贝
凑近点哦
辣凉粉 by做妖也要有点人性MM
糯米滋 by joyous
腐竹西芹白果 by 大月亮
香糟带鱼 by 宝哥 - 小酒一杯，看着窗外怡人的景色，陶醉啊！
腌黄瓜小菜 by吹泡泡的蚂蚁
菜够了吧，还有---
免揉面包by 丑天使 - 发酵很有劲道的
再看看
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works.
Yield: one 1 lb loaf
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)
银耳枸杞羹 by booooo 
最后奉上蛋糕谢谢大家读帖
草莓摩丝蛋糕 by littlefishhead - 勤练兵，算给游走四方的鱼MM交作业啦。谢谢你的各种tips
接下来团员们都忙忙碌碌地打包装菜，
看看这个巨无霸的盆子，那谁谁谁，有没有在大家凌厉的眼神下少装一点？（=
团员b回家后厨房里的悄悄话，：
吃了凉粉和凉面一盘后，
团员b还想吃兔丁了，于是启发性地问她家LD：”够不够啊，要不要再来点其它的菜？“。
LD摸了两下肚子：”好，来两三块“。马上吃完了。
很不过瘾：”要不，再来两块？不是你还抢到了宝贝的粽子吗？拿出来吃嘛！“
看这人，还惦记着粽子啦。干脆把打包的第二盘也拿出来吃，又拿出粽子。
b ：”你不是不饿吗？“
老公：”这凉皮，凉面不是开胃嘛，现在开胃啦。“
那么大一盘才刚开胃？我倒。。。。。
老公边吃边问：”你还打包哪些？“
b ：”就两盘啊。“
老公：”还有一盘是啥？“
b ：“那不是刚被你吃完了吗？凉面，凉皮啊。”
老公：”不是吧，这就已经快吃完啦！你怎么打包这么少，这次尤其少！那么好吃的东西，怎么能不 打包呢？有谁能不打包啊？“
b：”好象不知道有谁没打包。。。。。。“
老公一脸的遗憾，连忙安慰他：”不少啦，还有宝哥的一大块闷肉。“这才安慰了某人受伤的心。
谢谢宝哥给每家做的焖肉，入口即化的酥软
团员C家的已经上桌了
也有人细水长流的，团员J说
“今天切闷肉，香味扑鼻，我忍，分了3包，两包冻起来，一包放冷藏室，明天吃，我要细嚼慢咽，哪天觉得嘴馋了，拿出一包。。。”
这样，我们更加期待下一次聚会了。
我们在大啖美食的时候，小猴子发来的hiking摘录：
“We did a 19-mile (4000ft elevation, up and down, up and down:) hike today in Marin County. We mainly hiked at Mt. Tamalpais state park but we didn't go to the beach. Because of its intensity, I didn't take many pics ... (We finished 19 miles in 8 hrs including lunch/break). It's very beautiful when we overlooked Stinson beach. ”
崇拜一下，景仰一下！四大的主题就是，picnic,在大自然的怀抱里，甩肉，再美食。。。呵呵
谢谢宝哥，蚂蚁家的LD，我家LD以及momchef家LD辛苦的摄影忙碌，也谢谢momchef精心制作的菜名卡。
写得饿了，记得冰箱里还冻的焖肉，我满足地笑了。。。
