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Another question is how to spread the word. Is there a local online forum (like Nextdoor, for instance) that would be useful for spreading the word? Or put up flyers at strategic locations?

That's funny. When I spent a summer and autumn in England (and other parts of the British Isles) I stayed at my share of B&B's and never encountered it. It was always buttered toast at those lovely breakfasts. But I agree that it's exactly the sort of thing that would ring my chimes after a long night!

Apparently not necessarily*deep* fried.

Yes, the young woman was confused. Definitely nothing French about that bread.

@Smithy Fried bread is literally deep-fried sliced white bread. Conventionally it would be deep-fried in lard. It's a very traditional part of a cooked breakfast in the UK, but deeply unfashionable. Nowadays it's usually replaced by buttered toast. I've only had it a very few times in my life, on trekking holidays etc. Funny seeing it on an NHS hospital breakfast menu, but that breakfast would be deeply tempting after an overnight on-call.

Ive been working w filled pasta , and , very late in my cooking life realized i cook the filled pasta in water , then add that to a sauce Ive made separately . them plate the sauced filled pasta in various ways . Ive been starting w fresh spinach // Campari tomatoes easy and I like both add some cooked rice , and then the finished ravioli , in this case I do start w a condensed ' cream of ' soup , as making 1 or 1/2 cup of bechamel isnt go9ng to happen this time I reduced a cup of white wine first , then added the CoMushroom soup , and so0me CkJell ( home made ) though about a variation , so added some spanish smoked paprika , thus the orange-ish color . and a little hot rice as a topping this now had a bit of a layered effect very easy to make , and quite delicious . now I have to figure out what I might do w a pint or more of bechamel , as its a favorite sauce I use to make all the time : Lasagna w/o bechamel , is , well , not quite the same thing as with it.

Yesterday, I was checking a recipe in How to Cook the Finest Things in the Sea and the book flipped open to a photo of an open-faced avocado sandwich with tomato-marinated sardines. I thought it would make a good breakfast. Alas, I didn’t have any tomato-marinated sardines so I made due with these French “sardines à la Camarguaise” made with with chorizo.

You bet . built like a tank and worth your time to maintain . looks brand new ! good work.

What an amazing transformation!

Wow! That's a great job you did on your smoker. It does indeed look like it's brand new.

Not strictly cooking on a pellet grill but I finally but the bullet this weekend and gave mine some (much needed) end of summer care. Id been a bit slack at tackling a couple of rust spots and managed to leave the cover off during some pretty bad weather. End result was I had some quite nasty rusting to the lid, chimney and back panel. What I know now, and what will hopefully teach me a valuable lesson, is that that spending 10-15 minutes doing this every now and again would have saved me a days hard labour. I ended up having to sand large parts of the Yoder back to the metal and respraying it… The good news is it’s come up like new! as happened when I first got it home that extended time cleaning and reconditioning it has given me a great respect for just how well made these things are. It really is a tank of a machine. Before pics (warning for those with a nervous disposition): During: And after the job was done (much better!):

@Kerala: it's better to be visitor than victim, but crossness with the universe is justified either way. I hope the situation is quickly resolved. That said, the food doesn't look bad. I have my doubts about that top photo containing "French toast" but maybe that person was a bit confused. The bread was fried and had, what? sugar added? Any cinnamon? My mother used to do something like that and call it "cinnamon toast". It didn't cross into "French toast" territory until egg and milk were included.

Tinga de calabacitas: Roast garlic, broil cherry tomatoes, and blend with chipotles in adobo. Sear yellow squash (gift from a friend's garden) and remove. Saute chorizo and onion, add sauce and cook down, mix in Mexican oregano and squash, and top with crumbled feta. I do love tinga.

Hospital cafeteria food, as a visitor. It's never good to be in a position to eat here. Breakfast of champions. Scrambled eggs, sausage, bacon, baked beans, fried bread. The standard is strictly mediocre, like a railway caff or a roadside van. You could say it is as it should be. One of the customers kept calling it French toast. Lunch: (chicken) katsu sando. That's what they called it! Chips were my addition. Salt and lots of pepper. I'm rather cross with the universe at the moment, so I'm somewhat in the mood for self-sabotage.

I assume the food collected will go to a local food bank or community pantry, perhaps one where he already volunteers. Has he sought guidance from that recipient organization? If he hasn’t already done so, have him Google “food drive ideas” for schools or gyms or kids or wherever he wants to focus. Lots of good theme ideas there for Halloween and other holidays.

He might want to contact the local Senior Center, Library, and/or Municipal Building to see if he can set them up as donation locations. I've seen local kids do something similar and our town puts out a weekly email with various notices/events that include the info.

Maybe the wrong format/forum. My oldest son wants to organize a food drive as part of his public service project. Anybody here have experience or ideas in making one of these work? His current idea is putting out donation boxes at the rock climbing gym (aka his second home) and his school. I’d sort of like to see him take an extra step/make it bigger. Thank you for any ideas

I made sourdough early yesterday morning that was ready for Matt to make pizza starting early afternoon. He made a 17" Bacon Cheeseburger deluxe pizza (vegetarian) and with the extra dough a 14" Margherita pizza.

I tried to replicate a sauce I had liked recently to go over chicken thighs. I sauteed white onion, diced eggplant and garlic, added a tin of diced tomatoes, S&P and a small branch of rosemary. Tasted and added some balsamic vinegar and a teaspoon of brandy. We were pleased with it. Served with scalloped potatoes.

Frisée Soup with Royal Corona Beans and Country Ham from the “Bean Book” by Steve Sando - made with Rancho Gordo royal corona beans, country ham, leeks, frisée, garlic, thyme, red wine vinegar, bean cooking broth and finished with some parmesan

Chicken and ginger conger with century eggs, Chinese cruellers, and a new ingredient for me: crispy ikan bilis. What a punch of umami! My friends who winter in Malaysia brought back a big bag as we loved the crispy chili ikan bilis when we stayed with them.

Great job of documenting your adventures. Thanks for bringing us along.

You seem to be doing fine without 200 quid of stolen counter/cupboard space To make spatzle. Looks great 👍

I was gifted a couple of different types of Hungarian paprika so I decided to make Chicken Paprikash. I served it with spätzle and steamed cabbage. One of the recipes that I was looking at had an affiliates link to the Kull spätzle maker. The price on Amazon was $199.00! I guess it's time for me to move mine to the safety deposit box.

At least 10 days and counting since the last grocery store run. I do enjoy figuring out meals with what is on hand. Palak paneer, with turmeric shrimp and cubed sweet potatoes substituting for the cheese. Frozen spinach, dried fenugreek, onion, garlic, serrano chile, and turmeric, finished with yogurt and fried ginger matchsticks (forgotten for the picture, sadly).