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Ooh are those the soup filled ones?

I feel Anna's absence here very often. Not just in this topic though it very much belongs to her and Kerry. I also miss her when I submit a post about a new cookbook and realize it won’t initiate an entertaining discussion with Anna. When I was lucky, I might enable her into getting the book, too, and the discussion could continue even longer! I miss her reactions to my sometimes offbeat breakfast choices and admit to baiting her a little by including beans in something she would otherwise love and waiting for her witty response. Curious how much I miss someone I never met!

Home made 小笼包 (xiǎo lóng bāo), Xiaolongbao. Served with a soy sauce and Zhenjiang black vinegar dip. Usually served in eights, that being Chinese culture's luckiest number.

I too, often think of Anna. I was fortunate enough to have met her in person and she was a wonderful, warm human being.

I miss Anna too. My heart skipped a beat momentarily when I saw the "Ladies Who Lunch" post come up.

Leoparding refers to small dots of char over the outside of the crust (Cornicione). Like leopard spots. It is a desirable trait in a Neapolitan pizza, but a big spot of char would not be. (as I understand it)

I respect them for trying to protect Neapolitan Pizza, but not Pizza in general. Looking at the menu Weinoo posted, I suspect that many Italians would object to them claiming that their pizza represents the whole of Italy based on the toppings (e.g. speck in the north, nduja in the south). I think proponents of Roman pizza would have quite a bit to say about the idea of adding guanciale and pecorino and calling it a Roman pizza.

I’ll have to give the Chiles Rellenos another try. I tried them a couple of months ago and, although the flavor was good, I found the coating to be overpowering (as in 75% coating, 25% pepper and cheese). Maybe I’ll use the air fryer on them as well.

I often miss Anna. I looked at the Saving Thyme menu and saw the first item Breakfast Sandwich • 9.5 soft poached, bacon, aged white cheddar, cayenne aioli • add avocado 3.5 My old eyes missed the comma after 'poached' and I thought for a moment they were offering 'soft poached bacon'! I was just about to ask what the hell that is when the fog cleared and it clicked. The joys of decrepitude!

For some reason, a lot of the dried pasta here comes from Turkey. Not bad; not great. I do look for Italian but it's not always clear.

If you've been thinking "Gee, aren't we overdue for another enoki mushroom recall?", well, you're right. Affects Ontario, Quebec and Nova Scotia. https://recalls-rappels.canada.ca/en/alert-recall/enoki-mushroom-recalled-due-listeria-monocytogenes-4?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

Bacon and scrambled eggs for breakfast

All around the world the male octopuses ( or octopi ) are breathing a big sigh of relief..

That's interesting. I've never had phở served that way in a restaurant in Vietnam, but for delivery or take away it certainly makes sense. Perhaps, it's because in Vietnam phở is always made to order.

I bought a book called The Little Book of Takoyaki" Kindle Edition. Some recipes from that book that I want to try include Shrimp and Scallion takoyaki, Pancake and Sausage Pops, Blueberry Muffin Balls, Arancini and Lingonberry Aebleskiver. Should be fun.

I managed to hold 3 to 4 lined up in my palm at a time to skewer. Didn't take that long, but worth the effort.

@JeanneCake just to review a bit : Patience . it's a bit Older School . way before Clicks . worked wonderfully back then still works that way now . Just dont forget the fresh broccoli . Makes the gift.

Italian prune plums are my favourite. We had a big tree - probably 50 years old that produced more than we could deal with and give away. Then a couple of years ago, it got some disease and sadly we had to get rid of it. I still crave those plums of my childhood. Fortunately we have neighbours that have lots and offer them to us frequently.

@Smithy, glad we inspired you! @BeeZee, I forgot that we also tried the chicken mole (I didn't take a picture, so it slipped my mind). We had it over rice, and it was good, but I think it would be much better in a taco with something crunchy -- maybe pickled vegetables, or lettuce and radish slices.

@Smithy, please post (if you remember) when you try the beef birria and chicken mole. I need to find easy to reheat proteins for DH, who is most comfortable using the microwave when I'm not home.

Used to be able to get vol au vents by the box load when I was a kid. They were de riguer for entertaining guests. I can't remember the last time I saw them for sale

My mother used to make a chicken a la king mixture - peas and mushrooms as I recall - in purchased ‘patty shells’ from Weil’s bakery in Hamilton - a favourite meal!

@Kerry Beal nothing like , puff pastry , that some one else bakes , perfectly for tasty filling , so , why not them do that too ? while you enjoy , a young , but amusing . Chablis ? Ice cold ? it warms up , belive me for me , the filling would be Scallops , a la https://theculinarytravelguide.com/the-jc100-coquilles-st-jacques-a-la-provencale/ https://www.seriouseats.com/coquilles-saint-jacques-recipe-8723608 and the like . Mine had mushrooms , in the creamy mix

uhmmm, defining the acceptable / per-determined 'parameters' is rather a really bad / totally inane approach to finding anything 'original'

Line them up between a pair of chopsticks, little bit of pressure to hold them in place and gently pop the skewer through them