chromedome

Not nearly as exciting, where I am. My "garden tour" would show the last couple inches of melting snow, with mud and a few green shoots beneath. Here where I live (my garden is outside the city, about 40 minutes by hwy and ferry) the snow is gone and grass is starting to grow. Saw my first caterpillar and a couple of flies yesterday. It's rare that "real" spring arrives in close conjunction with "calendar" spring (usually March feels more like "late winter") but this year that's how it worked out.

I buy the compressed "brick" of frozen, chopped spinach, which is something of a staple at our house. There are two small blocks in each package, each of which is roughly the equivalent of a bag of fresh spinach and suitable for a meal for the two of us. They sell for $2 at Superstore or $1 at No Frills, so I usually keep 3 or 4 in my freezer. I buy other frozen veg as circumstances suggest (I won't say "dictate"). I like some better than others, but regardless...they're good backup for when the fresh stuff is in short supply or when external factors mean I can't reliably use up fresh stuff in a timely fashion.

The logistics are often hard to organize, but I always try to find a spot where my lettuce gets morning sun and afternoon shade. It seems to help (though NB certainly doesn't get as hot as Kansas, I'm sure...). Also planting at frequent intervals, so you always have some coming along when the earlier batch bolts, is helpful.

Doesn't have to be either/or. I'd totally eat eggplant and blood sausage together. In fact, now that it's in my head, I can pretty much guarantee it's going to happen at some point.

I've seen that complaint a lot on sports sites...

Can't answer for masks, but gloves (once they've left the box) are exactly as clean as one's hand. You have to wash hands or put on fresh gloves, with equal frequency. Sobey's is having everyone wash every 15 minutes, which is probably as good as or better than providing gloves (which, of course, the immunocompromised and healthcare workers have greater need of). Presumably, they'll also open some Lubriderm in the staff room so everyone's hands won't crack and fall off.

At my local Sobey's just now, they had a portable hand-washing station (the kind you see at festivals and farmer's markets) set up in the foyer, where a young staffer was energetically sanitizing cart handles. The large self-serve hand sanitizer dispenser was also well-filled, and prominently displayed.

..and let's not forget "ethical." Apparently Wired took a look at those questions a few days ago: https://www.wired.com/story/coronavirus-food-delivery-gig-economy/

Well, it's almost enough for a nice pot of garlic soup...

We may have arrived at a point where it makes sense to revive this concept. Pandemic or no pandemic, delivery services are now so commonplace that there's a case to be made.

If it wasn't "washed rind" before...

Goji berries are a variety of wolfberry, if I understand correctly.

I assume the opposite, but am admittedly a cynic in some respects.

I missed this article last spring, but tripped across it in a "Best of 2019" list. https://longreads.com/2019/04/23/the-man-whos-going-to-save-your-grocery-store/

I have the same one. It's actually meant as a pastry cutter (and is the best I've ever owned), but certainly works well for mashing too.

I have my great-grandmother's pastry wheel (cutter & crimper) which is certainly still usable, but I'm reluctant to actually employ it. I can't help but feel that use and washing would do it no favors, because of its vintage (WW1 era...I also have my great-grandfather's regimental tobacco pouch from the same time frame).

Sadly, that doesn't happen here. It's more readily available, to be sure, but still at the typical $14/lb or so. Meant to make my own this year, but time did not permit.

https://www.atlasobscura.com/articles/native-american-ingredients

I riffed on that idea once to make soup-filled ravioli, which I served as an appetizer ("inside-out chicken noodle soup"). We had a few casualties, but it was a small enough batch that I could get away with it.

Well played, sir!

EcoIdeas chocolate cake mix and pancake mixes, possible salmonella. This one's national. https://www.vqronline.org/reporting-articles/2020/03/no-end-sight

It's a great career if you really wanna make money...

The Sierra Club's environmental-impact burger throwdown: https://www.sierraclub.org/sierra/2020-2-march-april/taste-test/which-greenest-burger-land?mostpopular=true

Oh, and the shelf life of the raw materials is measured in days or sometimes hours. Ditto the finished product.

That's basically the way it's done in the restaurant business as well (the article goes into some detail) but because labor and COGS (ie, food cost) are so high and so variable in the restaurant business, they're usually treated separately. In manufacturing you might have to rapidly tool and staff up/down at some point in a quarter to meet unexpected spikes or lapses in demand, but in a restaurant you'll do that daily or even hourly. It can (he says, mildly) be a challenge.