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@rotuts thanks!

Proofreading and copy-editing are almost nonexistent. I even found a couple errors in a recent New Yorker. Maybe one day AI will be up to it.

I had the good fortune to have a couple of meals out this week. We have a new place in my little area. I met friends at Osteria Bianchi for Happy Hour the other night. I had their Pizza Finnochio and it was fantastic. Took home half, which I had for another night. Yesterday after we decorated family graves, we had a late lunch in Independence at Ophelia's. I did not take photos but had a delicious brunch item It was a thyme and cheddar biscuit that was topped with cheese, coconut chicken, thick crispy bacon, an over easy egg and drizzle of hot honey. It was delicious and enormous. I'll be having the rest for a supper. We followed lunch with cocktails at a little place on the Independence Square. The Sentinel Room is a very small intimate bar in the old newspaper building. Delightful people and delicious cocktails. Did not take many photos but here are my BIL's smoked old-fashioned and my sister's champagne cocktail of some sort. That is my older sister in the photo who would be horrified that I put that photo of her on the internet.

A few more.

Couple more from Bob

I agree with palo. I'm a bit confused by your measurements in inches and millimeters, and I wonder whether that i.d. will really be 1/4". (I can see you wonder also.) The flexible 7mm tubing I found on Amazon has an i.d. of 5 mm (13/64"), slightly smaller than 1/4". Is the Polyscience tubing stretchy enough to fit over a 14" adapter?

We are in the Berkshires in Western MA visiting my nephew.and family. They live in the middle of nowhere and it's lovely. Despite the odds there is a wonderful place called the Dream Away Lodge ten minutes from their house.. It's in an old traditional reconverted farmhouse. We all had Porch Swings. I've never had one before, mainly because I thought they were always made with bourbon, which I don't really like, but these were made with gin and they were fantastic. Summer in a glass. And it is hot weather here in MA. The place was packed. We sat outdoors where the kids could run up and down a grassy slope. We all could have had several more Porch Swings but the kids were getting hungry and there were no available tables for food service. Sadly the place was all booked up tonight for dinner, or we would have made a reservation. The Porch Swing is going to replace my G & T this summer if I can figure out how to make one.

Our traditional Sunday dinner ( when it’s not a curry !! ) A roast, this time roast belly pork with lots of vegetables including pumpkin , rough apple sauce and gravy. Belly pork in its baking dish

@YvetteMT reheat in the bag ( or an ew bag 130 F an hour or two ? won't cook the meat further.

Woke up to 5 C. and a blue sunrise and it looks like we're in for a high of 17 C. with sun and cloud so a great day to get some garden construction done and a walk in the woods. Egg with a sprinkling of green onion tops, blood sausage, toasted WW bagel, beans, tomatoes, mushrooms and house peameal bacon. It'll probably be 8-9 hours before I get hungry.

"Restauranter"? I know she didn't write the publisher's blurb, but how does a publisher not proofread its own promo copy?

If you're not talking a lot of money (I shouldn't think so) give it a go p

My chamber vacuum sealer is a PolyScience 300. It came with a length of vacuum tubing to connect to the PolyScience vacuum canister, which I also have. Each end of the tubing is terminated in a plastic plug. The setup is a very poor design in that one has to hold the plug in the port on the vacuum sealer with one hand while manipulating the valve on the canister with the other, and operating the controls with the third. Now, ten years later, I have a vacuum pump. I would like to connect the vacuum pump to the PolyScience canister. To do so I need to reduce the 5/16" ID vacuum tubing from the pump to the PolyScience tubing. I'm guessing the ID of the PolyScience tubing is 1/4" but I can't be sure until I cut an end off. From product pictures it appears PolyScience reengineered the external vacuum port since ten years ago, so the diameter may have changed since I got mine. The OD of the PolyScience tubing is 7mm. Should I just get a 5/16" to 1/4" reducer to see if the setup works?

Some meals this week- some quick with flower planting taking most of my attention: Picked up a piece of marinated Sterling Silver sirloin roast. It looked well marbled when I cut it into chunks, but I think all the marbling melted off. Haven't learned my lesson yet to only use beef short ribs for stew. LOL! Made in the IP, and was ok. But I hate shredded meat in stew! Chicken stir fried in black bean garlic sauce with bell peppers that needed using up MaPo Tofu with ground pork and eggplant. Or Spicy tofu, ground pork, eggplant in Toban sauce 😉 We've been getting beautiful asparagus from a nearby Hutterite colony. We've been steaming them mainly. Made my first feed of Morels, dipped in egg and milk, and coated with cracker meal. These were deep-fried and was great! Sauteed some shrimp with Montreal Steak Spice, and cooked up Jasmine rice. Had Mango Chili dip for the morels, but was best eaten nekkid;-) Drizzled Maple Coffee Balsamic on the asparagus. Had company for supper tonight. Citrus Marinated Roast Chicken was on the menu, with mixed veg and roasted baby taters. The juice from the pan was delicious! Dessert was Canadian Cheddar Cheese Apple Crisp with a dollop of vanilla ice cream!

Here is a bunch of ideas to make use of your grapefruit.

I googled and the paloma recipes I saw called for grapefruit soda. Were you thinking to swap carbonated fresh grapefruit juice for grapefruit soda? I have seven more grapefruit to use up! As we speak I am enjoying tonight's Golden Barnacle. Edit: Just noticed a paloma recipe that calls for fresh grapefruit juice and sparkling water. Seems easier just to carbonate the juice.

Steak salad with lemongrass, mint, basil, garden tomatoes, cucumber, shallot, long red chiles, and butter lettuce. Sauce was sauteed garlic mixed with lemon and lime juice, fish sauce, black pepper, and sugar. Strip steak was marinated with garlic and soy sauce, grilled rare, sliced, and then finished in the warm sauce. Topped with crushed mixed nuts after picture time. I would happily eat Asian meat salads every warm summer day.

Pizza Night. Baked in the Ooni. Dough was started using a sourdough biga and had been in the fridge since Wednesday morning.

I haven't cooked in a while but my herb garden has gone crazy so... Yunnan style elk with herbs (mint, Thai basil, rau ram, sawtooth coriander from the garden plus some green onion) with sticky rice (which probably could have soaked a little longer) and Cucumber salad

Your ribs and salad look great. I can't fathom rice and potatoes, although the lemon potatoes at a local place make my heart sing and my husband will happily eat both

If you have fresh squeezed grapefruit juice - a paloma is wonderful.

Just as in an automobile tire, the sidewall is the weakest point. If the temperature varies there, then possibly that could affect the measurement criteria p

@lemniscate Amen! Dinner plans diverted. Anyone have tips for reheating the Elk roast? Went the full time in the bath, hasn't been seared or cut yet. (Had to go to town and ended up having a very late lunch and neither of us want dinner now)

Yesterday I was evaluating a grapefruit juicer for review, so I made a Jet Pilot from Shannon Mustipher's book TIKI. The Jet pilot is rather like a baby Zombie. Still having grapefruit juice to use up I think tonight's libation may be her Golden Barnacle. Oh, and I clarified the juice.

Had planned on making Greek for dinner last night, but postponed it until this morning. Had planned on making Greek for dinner last night, but postponed it until this morning. Moe had grilled Greek baby back ribs with a Greek salad rice and Greek potatoes. All the traditional sides served in the Greek Restaurants in Toronto's Greek Town. Love double carb meals. I'm taking the same to work for lunch.