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And in the original silver chest, with the original brochure!💕

Thanks - nice video. Love those coconut graters. When I first started using coconut the only option was cracking a whole one, So after prying meat out I used a blender and warmish water doing succisive hand squeezing for first rich, second, last. I'd no idea about the more traditional graters. The knife techniques - always interesting to see the chopping, slicing, paring in hand. I grew up that way and in videos most often see women globally doing it. Sharp knife and practice =- second nature. Drives my father the butcher crazy when he catches me.

28 days of traveling and I might get this by Monday.... so 30 days to get to me

This video popped up on my YouTube feed. Not only is it interesting, but I found it really relaxing to watch in a kind of meditative way... how she doesn't cut her hands prepping the vegetables like that is beyond me.

There are a few things that can succeed in getting my digestive juices flowing quite as well as a meal such as this. Looks as if you have nailed it.

From the comments to a story about food costs pleading for budget tips: Anything for king crab crotches? The legs are gone for good.

There was a spat of "lickers" filming themselves in Walmarts in Texas 2019/2020 ish. The "lufkin licker" and Port Arthur licker got jail time from what googling shows.

This is the chicken that I've now tried for the 2nd time... Roasted with some potatoes, onions, carrots. It's the Heritage chicken, from Trader Joe's, which they sell for $4/lb. Not a bad bird.

its possible there was a query re : My TJ's had it I brought one home.

Nice looking partial set of Lady Frances silverplate listed on eBay It is a very pretty pattern.

I want a Thumbs Up emoji.

I like "small sardines" better = "sardinillas" in tomato chili sauce, on a sandwich.

It's an Art Deco design that is pictured in at least two books on Art Deco design in the flatware, hollowware sections. Considered a "classic."

I never saw any need to go to MAPP Pro based on the temp ratings. If I was using this thing all the time, every day - maybe. But the bottom line is burn temp. MAPP burns a bit hotter than propane. I used to have a MAPP (yep the real stuff) tank and used it for sweating/soldering during plumbing work. It was great in that it got things (pipe fittings) hot quicker than propane, but I was working all day at it. 5300 degrees vs 3600. But MAPP is dead. We just have MAPP PRO now. So at 3600 (propane) degrees vs 3730 deg (MAPP Pro) It would be silly to see any advantage. If I had access to true MAPP I would definitely give it a thought 🙂

Can we blame sociall media and all of that "look at me punking people" crud. Bothe ends - content creators and viewer likers + advert money

I never liked them nor did my son, but they were the harbinger of the Spring/Easter treat season. Visually cute to me but taste - bottom of list. One has to admire the creator of such a trend - w/o social media etc. The expansion to other hoidays - well good marketing but lost the thjread.

Any thoughts on propane vs. Mapp gas? They seem to be pushing the latter, but it's more expensive and harder to find.

A bouncer should slap the shit out of him.

I disagree: the worst candy concoction ever is Tootsie Rolls. When I lived in US I would buy 4 or 5 packs of Easter Peeps and poke the cellophane several times with a pencil. I'd let each pack sit a minimum of 2 weeks up to 6 weeks Try it and maybe you'll agree that Peeps are best when aged and a tad dry around the edges.

It's 3°F and blowing 20 knot wind, so we made <drumroll> Cassoulet!

Admire your self imposed non FM asparagus ban. I understand. Is your swordfish loclly ourchsed or amil order. I have not had any in too long. I see the lovely fish many herenare orderingand am tempted.

A riff on the recipe for Swordfish with Asparagus and Little Beans from I Dream of Dinner. The recipe is available online at this link. I have banned myself from buying asparagus unless it's at the farmers market so I used green beans, without thinking that turned it into Swordfish with Beans and Beans 🙃. No matter, the little beans are RG's alubia blanca, a bean that just loves the lemony dressing in this dish. The green beans were tender-crisp and contrasted nicely with the creamy alubia blancas. This is a great, quick dish and would work with all sorts of green veg like broccoli, sugar snaps, etc and proteins like shrimp or even seared scallops.

I checked my order history from Misfits. January 2nd and jan 27th, a week ago today. Every three weeks-ish. Two boxes. Shipping charge is both boxes. I do cross check prices and it is still much cheaper than any local market and fresh. A dozen Nellie brand eggs are 2.59. Pete and Gerrys, 3.79. Locally they are more than twice that $. My 'Every day' Colavita red wine vinegar was more than 1/2 off. No front label but the product is the same. ('Colavita' is stamped in the glass). DH stopped for eggs early last week and just the inferior commercial brands were 7 and 8$. Everything across the board are 50cents to 3-4$ for higher priced items less than local groceries. My typical Misfit orders this time of year seem to be consistently a dozen pantry staples and 18-20 vegetable items. So, thirty items is easily 30$ less than a grocery. With 'perk points' I added ChosenFoods avocado oil and a good Spanish EVOlive oil. 24$ free. Distribution centers are the future. Produce in my crisper days before it hits grocery shelves. Groceries are designed for the consumer. Produce at wrong temperatures. Years past I always purchased produce in person. DH always frustrated shopping the 12 and under item list Thursdays or Friday nights for the weekend. "get a good green that looks good". Often none. With Misfits I have cilantro, rainbow chard, lacinato kale, fennel, zucchini/yellow squash, Brussels, cabbage, leeks, celery, green onions, red and yellow onions, avocados, Persian cucumbers, golden beets, baby and russet potatoes...arugula, crispy romaine, a nice head of radicchio, and celeriac root. Every other order I get a cold pack. Butter, eggs, cheeses, prosciutto, lamb. And just noticed a package of lamb tamales made with a breed that does not produce wool so less lanolin and different flavor. (who knew?) Production lines have human error issues all the time. Labels missing. expiration dates not visible....like the pasta that had two different shapes in one box. (same cooking time) I'm making humus tonight. A week old bunch of cilantro?. really?. As fresh as a daisy from Misfits. So sad years past picking out that slimy brown shit. Avocados sent east coast nasty. I stopped buying them but Misfits are firm and ripen over two/three weeks.

Not technically today, but recently; do not drink often anymore; but it should be good to have on standby for the times that I do!

Thanks so much for this. I am going to look into whether or not a Kindle version is available. When for any reason one's ability to engage in serious cooking activities is compromised then the ability to add some pizzazz to a limited menu can be, I want to say a lifesaver, but I mean something different. Perhaps I mean something like rai·son d'ê·tre. Giving one a sense of still belonging to a cooking community.