chromedome

I'd guess you're envisioning sea otters.

Could also be the proximity to Easter, I suppose. People wanting to make sure they *can* get one.

LOL Yup, many old-timers (including some in my own family) insist that the only *real* use of a lobster is in potato beds, as mulch. (Research at universities in Maine and Prince Edward Island, hotbeds of lobster-fishing and potato-growing alike, has confirmed this. Aside from bringing nutrients to the soil, the chitin in lobster shells apparently has a protective effect against scab.)

A bit of inspiration for those who might want to up their gardening game in response to the current situation: http://urbanhomestead.org/about/

I typically buy them for jerky, but the characteristics that make them ideal for that also make them excellent for sandwich-ing.

I can attest that in some parts of the Canadian Prairies, at least among those of a certain generation, the same holds true for turnips.

That's good to know. One of my local supermarkets frequently has eye of round on for a pretty good price, and I'd actually thought it would be a viable option for corning. Nice to have confirmation.

My son shared this last night, with a comment that he hears these terms in the voices of Pippin and Merry...

At three pizzas for three people, and none of you high school linebackers, one would hope so!

My ex-wife's grandmother grew lupine in her garden at the farm in northern BC (just outside Fort St. John), though it was always a struggle. I vividly remember my ex's shock after we moved to NS, and she saw them growing wild along the highway embankments for several km at a stretch. They do so here in NB as well, though not as lavishly.

Meme: "The devil whispered in my ear 'You are not strong enough to withstand the storm." I answered, "Six feet back, motherf*****!"

Looks simple enough...and I just happen to have a few rinds kicking around.

https://arstechnica.com/science/2020/03/whiskey-webs-serve-as-fingerprints-to-distinguish-between-american-whiskeys/

Floyd Cardoz, chef of NYC's Tabla, has reportedly succumbed to COVID-19. https://ny.eater.com/2020/3/25/21193746/floyd-cardoz-chef-dies-covid-19

In Nova Scotia, one artisan raw-milk cheese producer has a blue called "Dragon's Breath" in honor of its funk. It's very good.

So...I'm hoping/assuming the name doesn't mean it smells like an old pair of clogs...

I was at Superstore this evening, and every available staffer - including the resident Registered Dietician - was filling orders for pickup.

Those are always on hand.

That's one of my childhood treats, right there. Mom used plain ol' white bread, either her own or locally-baked Busy Bee (now defunct) or Ben's Holsum (like Farmer's Dairy milk, it was a source of nostalgia while I lived out west) and either Cheez Whiz or processed slices (the former was the default IIRC, probably because it was more economical).

I made that at the place I used to be chef in Edmonton. I had to work a bit to get people to try it the first time, but by then I had built a pretty good level of trust with the regulars (and after long years in retail, I'd gotten pretty persuasive). It rapidly became a staple on our soup-of-the-day rotation, which frequently made for a (pleasurable) surprise for African students/immigrants in the area. Hmmm. I haven't had that in years, but I do have both thighs and sweet potato on hand at the moment. I could probably manage fufu if I really wanted to, but somehow seldom do...

It gets plenty of mentions in Homer, IIRC.

All this talk of barley reminds me that I have a truly absurd quantity of it to use up...perhaps 10 lbs (don't ask, it was a gift). I'll have to give this some thought. (ETA: Having said that, I suddenly NEEDED TO KNOW...so I got out the bag and weighed it, and it's just past 9 1/2 pounds left. So I was pretty close.)

https://www.atlasobscura.com/articles/alcohol-made-from-milk

It's a good feeling when the young 'uns develop a passion for something that's also good for them. One of our granddaughters insists on me making Brussels sprouts when she's here for a visit. Another is a fiend for kale, chard and any other kind of cooked greens. She loves to help me pick them from my garden (conveniently situated at their home out in the country).

I love the cover. My apartment block is on a hillside that once would have been homesteaded; among the apple trees growing untended all around me is one that produces small, beautiful apples with a bright pink interior like those. They're slightly tannic for eating out of hand (I suspect they were originally intended as cider apples) but lent a delicate rose hue to my applesauce this past fall.