BeeZee

Greetings, for dining on the Cape, you should check out numerous posts from @liamsaunt, she has provided a lot of great intel (with many photos) in the regional threads.

I have a couple of Calphalon hard anodized skillets and saucepans that I've used sporadically for probably 20-25 years. Always hand washed and used non-metal utensils so they aren't scratched. They are still non-stick, but the cooking surface looks a bit dull. The quality is good, handles are solid formed aluminum and riveted through the sides of the pans. Calphalon had something they recommended in the past, their "Dormond Cleanser", for restoration of the finish, but it looks like it was discontinued. I think Barkeepers Friend is too abrasive for this purpose. Does anyone have experience with this?

@JoNorvelleWalker, you can get small tomato plants at Shoprite or Home Depot, if you aren’t too fixed on a particular variety.

Pati Jinich's and Rick Bayless's recipes use an egg white leavened sponge cake as a base. I trust their recipes.

@Smithy, this is matzoh farfel, little broken up bits of matzoh used in lieu of oatmeal for the topping. It was delicious with some vanilla ice cream.

Mixed berry Passover crisp, topping is farfel mixed with cinnamon/sugar/butter. I have to resist picking those crispy bits off.

Lousy commute to the office this morning, but a breakfast I was looking forward to made up for it - avocado toast (Dave's Killer bread) with salmon candy.

I can't say that food, per se, gave me comfort. It was the heartfelt effort of loved ones/friends making the effort more than anything. However, Mom's homemade chicken soup with noodles is good for the soul, and easy on a stomach that isn't really asking to do any heavy lifting.

no photo...but it was definitely a spring-inspired dinner. Baked haddock with panko crust, roasted asparagus and tiny new potatoes. Strawberries for dessert. Sadly none of the items were locally grown, though.

Nevermind crying over spilled milk, this looks like $5 worth of eggs in the parking lot at the supermarket😆

Someone in my office is active in a hunting/fishing club and I think they were looking to batter/fry a whole lotta something...they found an egg farm that sells broken eggs (that is, they take the cracked eggs and dump the contents into containers) and sell at a large discount. Obviously you need to use them rather quickly, but it sounded like a great way to not "cry over spilled milk"😁

I’ve also noticed that the pit to fruit ratio tends to be better, so I agree that overall, they are a good value. Plus I haven’t gotten as many rotten ones as the single large ones.

I'm guessing that cost is a huge premium over the cost of a whole chicken (are "free range" chickens a thing in China)?

We are fortunate to have several excellent family-owned pizza joints nearby. Dinner last night was a Grandma style pie with crushed tomatoes/mozz/basil and a drizzle of olive oil.

Email from our town for upcoming Spring activities and they now have a community garden which costs $50 for a plot. No mention of the plot size, but I appreciate the effort to provide it, as there are a fair number of townhomes and condos in town whose owners would benefit.

On the other hand...as an egg-avoiding person...today I ordered a breakfast grain bowl that was supposed to include egg and I asked them to omit them, got $1. discount 😁

As noted above, brussel sprouts “cacio e pepe” style (non-stick alum foil is awesome). Cook’s treat were the loose leaves that were crispy like chips.

We sometimes get mice in the office when it gets cold, they come in via the warehouse which has poorly fitting doors (and those aren’t getting fixed any time soon). I soak cotton balls in peppermint oil and put them in little plastic cups lying down along the floor. Side benefit of having a minty fresh smelling office!

Stepson and his wife were in Portugal last month, so they brought this back for me

holy cow...I love the idea of a CSA subscription but something like this is really going to discourage people from continuing...unless you are preparing meals for foodservice! Given the choice of 40 lbs of carrots or 40 lbs of potatoes, I guess carrots at least give you more options for sweet or savory.

Comfort food, lasagne made a little healthier, used ground turkey and Barilla whole grain noodles. I use their no-boil noodles, which are a lot thinner, the chew was nice for a change. Some broccoli which needed to be used was steamed and tucked into one of the layers, and finely chopped mushrooms were sauteed with the turkey.

I glanced at the refrigerated case with eggs at Shop Rite yesterday, there appeared to be plenty. As I never purchase eggs, can’t comment on the pricing, only supply. Store brand large white eggs $6.69/dozen.

I had never been to this bagel shop before, apparently they went "all in" on Social Media Ready bagels. I didn't take a photo of some of the insane varieties of bagels (Dorito flavor bagel with it's dark brick red/orange coloration caught my eye), but here's a shot of the flavored cream cheeses and butters. Check out the blue "Cookie Monster" flavor cream cheese😬 I got a whole wheat bagel, which was quite acceptable. I did try a taste of the cannoli flavor cream cheese, which was lightly sweetened, a little vanilla, and mini chocolate chips.

There is a "Malaysian" restaurant near where I live (not outstanding, but there are a few dishes we like), but you can see there is very little authentic Malaysian food on the menu (similarly as noted by @liuzhou they seem to go for the easily recognized Americanized Chinese and Thai dishes).https://www.pasarmalamprinceton.com/menu.php

That does look like (as he notes in the video) a perfect biscuit to have with tea - my first thought is if a bit of almond extract would help with punching up the flavor?