小魚頭
很是感慨各位網友慷慨地分享各自的故事，故而記錄一下看到的，學到的，共勉
蔥烤鯽魚by弄堂寶貝 - 哪裏買到那麽大的鯽魚啊？？？寶貝說這是三條魚拆了骨頭後拚成的king size,好細心。
雞絲涼麵 by 吹泡泡的螞蟻
海鮮綠咖喱 by 醜天使 - 沒吃到幾口，看到某同學打包一罐子，牙癢滴很哪。被打包同學們最為推崇的泰式風味
材料：
罐頭椰醬, 綠咖喱醬，泰國圓茄子（可以用長茄子，Zucchini ，花菜等代替），海鮮，瘋柑葉，九層塔，高湯，椰糖，魚露，鹽，辣椒
做法：
罐頭椰醬不要搖晃，靜置後打開後取上麵的椰油，在中火裏"咕嘟”幾分鍾揮發水分，加綠咖喱醬炒勻，繼續咕嘟幾分鍾，一直到混合醬起泡泡，加餘下的椰醬，椰糖，高湯，茄子，魚露，鹽，和海鮮，燒開後加九層塔，瘋柑葉，和辣椒，再燒一下就可以了。
辣豆花 by bdyy - MM從豆子磨豆漿開始，點石膏，一步步學來多有體會。多謝遊走四方的魚MM耐心指點！
糖餃子by momchef - 非常漂亮的養顏點心，醇而不膩
涼拌海帶絲by joyous - 夏天的健康食品
高湯百葉包 by弄堂寶貝
湊近點哦
辣涼粉 by做妖也要有點人性MM
糯米滋 by joyous
腐竹西芹白果 by 大月亮
香糟帶魚 by 寶哥 - 小酒一杯，看著窗外怡人的景色，陶醉啊！
醃黃瓜小菜 by吹泡泡的螞蟻
菜夠了吧，還有---
免揉麵包by 醜天使 - 發酵很有勁道的
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)
銀耳枸杞羹 by booooo 
最後奉上蛋糕謝謝大家讀帖
草莓摩絲蛋糕 by littlefishhead - 勤練兵，算給遊走四方的魚MM交作業啦。謝謝你的各種tips
接下來團員們都忙忙碌碌地打包裝菜，
看看這個巨無霸的盆子，那誰誰誰，有沒有在大家淩厲的眼神下少裝一點？（=
團員b回家後廚房裏的悄悄話，：
吃了涼粉和涼麵一盤後，
團員b還想吃兔丁了，於是啟發性地問她家LD：”夠不夠啊，要不要再來點其它的菜？“。
LD摸了兩下肚子：”好，來兩三塊“。馬上吃完了。
很不過癮：”要不，再來兩塊？不是你還搶到了寶貝的粽子嗎？拿出來吃嘛！“
看這人，還惦記著粽子啦。幹脆把打包的第二盤也拿出來吃，又拿出粽子。
b ：”你不是不餓嗎？“
老公：”這涼皮，涼麵不是開胃嘛，現在開胃啦。“
那麽大一盤才剛開胃？我倒。。。。。
老公邊吃邊問：”你還打包哪些？“
b ：”就兩盤啊。“
老公：”還有一盤是啥？“
b ：“那不是剛被你吃完了嗎？涼麵，涼皮啊。”
老公：”不是吧，這就已經快吃完啦！你怎麽打包這麽少，這次尤其少！那麽好吃的東西，怎麽能不 打包呢？有誰能不打包啊？“
b：”好象不知道有誰沒打包。。。。。。“
老公一臉的遺憾，連忙安慰他：”不少啦，還有寶哥的一大塊悶肉。“這才安慰了某人受傷的心。
謝謝寶哥給每家做的燜肉，入口即化的酥軟
團員C家的已經上桌了
也有人細水長流的，團員J說
“今天切悶肉，香味撲鼻，我忍，分了3包，兩包凍起來，一包放冷藏室，明天吃，我要細嚼慢咽，哪天覺得嘴饞了，拿出一包。。。”
這樣，我們更加期待下一次聚會了。
我們在大啖美食的時候，小猴子發來的hiking摘錄：
“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！四大的主題就是，picnic,在大自然的懷抱裏，甩肉，再美食。。。嗬嗬
謝謝寶哥，螞蟻家的LD，我家LD以及momchef家LD辛苦的攝影忙碌，也謝謝momchef精心製作的菜名卡。
寫得餓了，記得冰箱裏還凍的燜肉，我滿足地笑了。。。
