Kerry Beal

Here is another - Anna and I got talking at lunch yesterday about kids with various foreign bodies in various orifaces (I had a child in ER who had choked on a little hair barrette the day before) - and she mentioned that when she did her first blog her grand daughter was taken to ER for swallowing something. Time I read about it myself.

My hubby also has issues with the perception of meat being done - for him I put things in the microwave, covered, for just a few seconds at a time until all that 'awful pink colour' is gone - meat remains moist if I don't overdo it - hubby is happy.

eGullet has been online for quite a few years. A fair number of well known food writers and food folks have passed through - and a lot of information has been posted on these pages. There have been Q&A's with famous and celebrity chef's, the Daily Gullet, the eG Culinary Academy, the foodblogs, as well as the day to day interactions. Last night I was looking for some information on places to eat in Atlantic City - and I came across this thread by Fat Guy Atlantic City Then and Now and down the rabbit hole I went. I was taken by one statement in particular 'You can judge a buffet by its bacon. At least in the case of a breakfast or brunch buffet the bacon is always the first thing I check.' - so true! And back down the rabbit hole I went again. I'd like to propose that we find some of these jewels from the past and post a link to them here so we can laugh, cry and learn together. So dig them up - threads, posts, and articles that moved, amused or taught you and lets go down the rabbit hole together.

Made a couple of bottles of these last night - some round, some slices (essentially lazy late at night). Not enough white vinegar so part was cider, didn't have pickling spices so threw in some coriander, mustard powder (know I have seed around here somewhere) freeze dried ginger bits. Used prepared horseradish as well. How long should I leave them before I taste do you think?

Nah - bet he doesn't! He's got a thing about steam and his ceiling.

Of course Kerry does have a CSO here now thanks to the Amazon Prime sale - but it might be a matter of setting it up in the chocolate room where hubby is unaware of it's existence and running down there to make toast, and custard and...

Funny - just found the same one and was going to post it - great minds and all that!

Sounds like you've scored well at the dump! Noticed your mention of a DLC-7 needing only a new bowl.

Here's some exciting news about Lisabeth, with whom I met for lunch the other day - Ultimate Chocolate Blog recipes

Darianne - is the Note yours or Evelyns?

So I heard rattling around in the back of the car - asked Anna to check what rug rat was up to. She had picked up one of the bags with the baskets of blueberries in it and dumped the whole thing! Blueberries everywhere - Anna's daughter got a whole lot of them up when we arrived, hubby will blow the rest out of the various crevices in the van tomorrow. We decided to move Anna's chef's knife out of her reach.

Hope so!

GPS apparently didn't see the sign. She wants me to make a U-turn for some reason

Breakfast on the road - rug rat fed before leaving

Yup - just topped up the previous two - Negroni with a bit of wood in there with it and Brother's Perryman.

Got a little spookier - a tiny bit of rain came down - though you could see sheets if it on the other side of the channel. Had a little visit from new friends here a few minutes ago - they have an older girl and a couple of younger boys - we ran into them at the grocery store (would be unfair to call it the supermarket) the other day and realized that the boys would be needing dragons and we have a couple of spares. They grow garlic and hops (among many other things) - and I wanted them to try the black garlic. I think we may have converted someone to sous vide - we shall see! They gifted us with a nice little bottle of maple syrup.

That's what the nurses said today too - they will miss the baking!

A break from packing the house and car for some bread, cheese and whatever else is not packed away to go with it.

Sky looking a little evil right now for the regatta for trailerable sailboats. SpiderBay Marina is overrun with them.

Intro to Aperol mason jar version

It's her name basakwards.

Just custom size - no logo.

Custom cello bags are usually quite reasonable too - no fancy tooling required to make different sizes. I get a place close to me to make them for me - between $40 and $60/1000. A bit more with sealing ends I'm sure.

Papermart Uline Nashville wraps has them - look for cello bags.

Indeed - no cocktail!