Send them to me? 
We won’t get them at the farmer’s markets here until July, nor can I swing a trip to WI to pick my own this year.
I oven-dry them sometimes and then use them on salads.
Tart cherry jam is good too.
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One time, N. from MMM sent me a black forest sauce she had made as a thank you gift for hosting her and her kids for night when they were in town. I guess it was like cherry preserves with chocolate? I remember is was super delicious! If that sounds good to you, I can ask her for her recipe.
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Oh! And, clafoutis!
It says to use sweet cherries in this but I always use tart:
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Oooohhh… I make something similar but with sweet cherries. I bet it would work with tart too though. Might have to up the sugar a bit. It is SO GOOD, I call it sex in a jar.
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What do you then do with the sauce?
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I put mine in oatmeal, usually. It’s also good on ice cream or in plain yogurt.
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Put on top of vanilla ice cream!
pork belly skin. I had a slab of pork belly, and I cut off the skin for my two cooking approaches (one braised, one to be roasted).
What should I do with the skin? The pork is from the good butcher, but I didn’t notice if it was from a specific heritage breed.
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Fried rice?
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how would I use the skin that way? thin lardons fried up and then rice? or something else?
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Yes! I’d crisp up the skin in large pieces and then slice it in thin strands. I think it’d be good tossed in at the end with fried rice, fish sauce, scallions, ginger, garlic, galangal powder, egg, maybe a bit of carrot and daikon? Oh and Woksoflife has my favorite fried rice recipes.
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Chicharones with fresh lime juice, always and forever 
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do you have a recommended recipe?
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Have your tía make it 
Sorry, I’m no help there!
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answer - make sure to salt the pork belly first before trying to fry it up. Shadowy One said it was fine anyways. I have another 3 quarters in the freezer to experiment with.
Earlier this week I had some leftover oil from a can of tuna, which I extended to a paprika/cumin/sumac dressing. Today I extended that dressing by mixing in some tahini and turning it into a dip for an evening snack of sliced up chicken tenders.
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Anyone want to help me come up with snack ideas?
Every day at work I have a snack to tide me over between lunch and dinner. My go-to has been cashew yogurt with fruit. Unfortunately, it seems like every week I drop some on my shirt/lanyard at least once, so I’m looking for less messy options.
I do have some chia pudding, which should be less messy if not mess-free. Need to get more chia seeds. I also thought of hummus and veggies, but I try to avoid eating anything strongly garlicky at work!
Muffins are good, but it’s too hot to want to bake muffins. Nuts are always an option when I haven’t prepared anything, but they take so much chewing that I often stop eating when I’m still hungry.
My snack should be:
- Vegan
- Easy to make and eat
- Including some protein
- Portable
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How about taking your usual yogurt in something like this:
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Rice cake and nut butter?
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Do you like polenta? I eat it for breakfast a lot and make savory toppings like mushrooms and tomatoes and garlic. Also, if you pour polenta into a baking sheet and let it cool it will solidify so you can cut it into squares.
Another good idea is onigiri! So portable and you could fill it with a high protein vegan something.
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I haven’t had polenta in years but I was just thinking I should try it again! And onigiri is also a brilliant idea. I already have sushi rice, though I don’t have any nori and I will have to think about fillings… or figure out how to buy/make red bean paste, yum.
Rice cake and nut butter is also a good idea @Elle! Thank you both!
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