Jaymes

Thanks for the compliment! I try to save Christmas tins everytime I see them because my family has gotten to where they expect that caramel corn and whine if they don't get it. Different family members request their favorite nuts in it - cashews, spiced pecans, chili peanuts, etc.

Such a great deal to thank you for, Maggie. Hard to sum it all up.... But, thanks.

Yeah, Rancho. When are the new calendars coming out? This might be a good time since, as we all know, you've got nothing else on your plate in your beanpot.

Yep, I've sure "tried Kalamansi"! I lived in the PI for about four years (probably before you were born - late 60's) and ever since have been the proud owner of a Calamondin/Kalamansi tree/bush. I've moved around a lot, so when I was living somewhere where they would grow outside (like southern California, NM, Texas, Florida and Arizona) planted them in my yard. When I've lived in more northern climes, had them as houseplants. I'm sure that as a Filipino, you're more than familiar with "Kalamansi-aide," but I also love Kalamansi Marmalade. And I'm sure I'm not sharing any "bright ideas" with you regarding using them to squeeze over your papaya, or marinate your ceviche, or use them every other way in which you would use a bitter citrus like lemons and limes, but you might not have thought to use them in several Mexican dishes that call for sour oranges - like Cochinita Pibil. As for being surprised to find them at Lowe's... Like I said, in the US they're a fairly popular "ornamental" houseplant and I've not had difficulty finding them. BTW, I'm always amused when I read an article saying that the fruit is "pretty but not edible." Good luck to you and I hope you find your tree soon.

Yes, and if one belonged to that 'tea' culture, one also remembers that it was a great honor to be chosen 'to pour.' Usually the most senior and revered member of the group was asked. The thinking was that everyone would at some time stop by the tea table for a cup and that way, everyone would get a moment, but just a moment, with the grandest and most honored of the guests.

I cooked for my mother until her death from Alzheimer's at age 90. One of the few things she would eat was that Seafoam Salad so popular at luncheons from the same era. It has pineapple and cottage cheese in it, so she was getting a little nutrition along with her flashbacks.

Or you can do a search right there where you live in New York for Calamondin Oranges. I just googled New York City and Calamondin Oranges and it turns out the New York Times has done several articles on them. I'd think that would be easier than looking all the way across the country. Google Search for New York City & Calamondin Oranges

Looks like the Amazon site is back up. Heirloom beans.

Well, I tried to add the Amazon link, but something seems to have happened. I'll monitor it, and put in the link if the info comes back up.

Lovely, Maggie.

I'd suggest that in order to gage the amount of sweetness, you pop a few into your mouth.

Thanks for letting me know! It's been a favorite in my kitchen for many, many years. It's what I often give out for gifts in the neighborhood at Christmastime, and it's now a "regular" at our yearly church bakesale. We love the stuff.

I thought we'd discussed this somewhere previously on eG.... That's the way I first learned to cook bacon some 50 years ago in my grandmother's kitchen. She used to own a restaurant, so she was accustomed to cooking in large batches. But as has been pointed out, cooking bacon in the oven works just great for smaller amounts as well. The only caveat is that I do want to cook a large enough amount to make it worthwhile to heat up that big oven.

You should have no trouble finding one in most good, large nurseries. I've grown them in the States for years, after encountering them in the PI when we lived there in the late 60's. But in the US, they're called Calamondin Oranges.

That's a great idea. Thanks.

Actually, speaking as a proud member of the "older contingent" and the "gray set," I strongly doubt we're the problem. It's probably more the unadventuresome younger contingent raised on the familiar taste of fast food and that ol' cottony white bread and Kraft singles and the pedestrian flavors of chain restaurants that didn't like the vinegary and spicy taste of hot and sour soup, my personal favorite. ETA: And I doubt that the "gray set" makes up a large enough percentage of their customer base to affect their menu choices. Next time you're in the mall at the food court, why don't you estimate the average age of the consumers lining up for pizza and burgers and ginormous chocolate chip cookies and subs and orange chicken and get back with me?

Let me add my kudos for such a well-written and enjoyable piece. Your images are evocative and memorable. I, too, was just in Vietnam and absolutely loved it. Am hoping to return for a much longer stay.

Not sure if you're joking, but actually, traditional German/Austrian/Swiss meat salads can be very delicious. Unlike the green salads they serve, meat salads are main dish meals and usually have no greens (at least in the ones I've had). Other common add in besides the wurst and onions are tomatoes, fresh peppers, slices of hard boiled egg. If only meat and onion are used, sometimes cubes of swiss or gruyere cheese are added in. The salads are usually served with some good country or rye bread. They are salads in the sense that they are served with a vinaigrette. In Austria they often use pumpkin seed oil in the vinagirette which is very tasty. Last summer when we were in Vienna during a two week heat wave (97-100 deg F) we had Wurstsalat often. I also make it here in the states often in the summer on a hot day when I don't want to turn on the stove or eat warm food used cold, sliced beef or cubes of good bologna. ← I'm with you. I love the meat salads for which the Germans are justly famous.

And Jerome. If you're going to Sedona, you MUST also go to Jerome.

I've noticed that after retirement, many older folks settle into a two-meal schedule. They have a large, late breakfast that one could call brunch if one wished, and an early dinner, around 4pm (in time for the early-bird senior special at Golden Corral). Sometimes they'll have a small, late snack before bedtime - similar to the Mexican 'merienda' or 'cena.' Probably the same amount of overall caloric intake as the typical three-meal schedule of working people, just arranged differently.

I absolutely adore rising late on a Sunday, lazing in bed perusing the newspaper over coffee and a small roll, and then going to a lovely Sunday brunch complete with Eggs Benedict, smoked salmon, fresh fruits and pastries and bubbly tangerine-colored Mimosas. Sublime.

I've known several folks with two dishwashers and they don't worry about what is and isn't handy for putting the dishes into the cupboards because they don't. They just leave the clean dishes in one and use the dishes directly from it until it's empty, while putting the dirty dishes directly into the other one. As my friend once said, "I wish I could figure out a way to have ALL of my cupboards wash the dishes."

I've been to PFChang's many times and in several cities, but absolutely never by myself. It's always a place where "the group" wants to go. So, okay, fine. I go and enjoy it, but first, I have to drop the mindset that I'm actually going for Chinese food. And as for what to order, I find the appetizers much better than the main courses. We always get the lettuce wraps to share for the appetizer. And then I make it clear that I'm going to order some of the appetizer dumplings (potstickers) and a bowl of steamed rice for my dinner. Most of the dumplings are quite good and you can order an assortment. I've never found a main there that I much care for, though. PFChang's is never my suggestion, but hey, fun is where you find it, eh? I'd rather go to PFChang's with my friends than not go at all. And that's about all I can say for it. ETA: There used to be a very popular Polynesian-themed chain of restaurants called Trader Vic's. It was just a kind of fun Disneyesque atmosphere. Nobody was under any illusion that you were eating the same sort of food you might get were you in the actual Polynesia, but it was harmless amusement. I consider PFChang's to be similar. A sort of 'Trader Chang's' if you will.

Yes, certainly if he has pawpaws. Since, as everyone knows, you're supposed to have your pawpaw patch way down yonder.

And as far as I'm concerned, there is no other way to get good fig preserves, my very favorite. I've tried many commerical varieties, but they don't seem to have the same texture and flavor as homemade. You have to make them yourself, or have a neighbor, friend or relative that makes them. In my family, it was my Aunt Melcina from Baton Rouge. The best fig preserves you've ever tasted. Her husband, Uncle John, pruned the fig tree every year and every year Aunt Melcina fussed at him about it. "John, you've cut it too much this time. I don't think it's going to come back. I just wish you'd leave that tree alone." And every year Uncle John told Aunt Melcina she didn't know what she was talking about and that she should stay out of the gardening shed and he'd stay out of the kitchen. But sure enough, one year he pruned it so hard it died. Aunt Melcina's friends and neighbors offered to give her figs from their own trees so she could keep making the preserves, but she refused. She wouldn't buy figs from the fruit stands or plant another tree or do anything else to get figs. And she wouldn't give anybody her exact recipe, either. I think it was just out of pure-D-meanness, because she was so het up about that tree. A couple of years later, John died. And not long after that, Aunt Melcina died, too. The few jars that folks still had left became as precious as though they were filled with gold. Everybody squirreled them away and lied about having them. Once I found FOUR jars hidden down under a bag of rice in my Aunt Stella Mae's pantry and I ratted her out to the rest of the family. She never forgave me.