BeeZee

Pasta salad using some leftover grilled chicken (small dice), skinny asparagus cooked in the boiling water before the pasta (about 2 min), radiatore shape is my favorite for pasta salad.

Zimt, nelken, muskatnuss, ingwer, rosenblutenblatter. The rose petals are very intriguing.

Stepson and his wife picked up a few things while traveling around Europe (Germany, Austria, Switzerland, Italy). I have already tried the chocolate (tasty), using the porcini flavored olive oil on some roasted potatoes tonite, and the tin is a spice mix “good for apple strudel” with warm spices.

FYI, Wild Fork Foods currently shows a whole rabbit fryer (U.S. farmed) at $35.70 ($12.98/Lb).

We don't mow the grass every week, so we have tiny wild strawberries that will pop up in our back yard (property behind us previously had grown strawberries, I guess) and the wild rabbits definitely enjoy those. The description of the method of dispatch (to put it clinically) certainly sound humane, more so than a wild rabbit torn apart by a feral cat or raptor, and they live well prior to that. I respect your consideration of the rabbits "quality of life" and good health.

I don't know if it is foolproof, but when I'm buying chicken breasts at the supermarket, I'm closely examining the package because those "wooden chicken" breasts are usually lighter in color. I'll select a package that has all pieces similarly colored and I do poke at it through the plastic to see if any of them feel different. So far it has worked for me, and I do think if one piece is overly large, best to steer clear.

@lindag, I had subscribed to Factor last year for a short time, my husband needed to eat dinner early a couple of days during the week when he played softball. They ship refrigerated, heat in the microwave, and the quality was pretty good, but it was just too expensive once the promotional discounts ended. Plus I hated dealing with the packaging material, some kind of weird frozen gel block.

Might want to see if you have a location of A&S near you. The various locations go by A&S Pork Store, Italian Specialties, etc. in North Jersey.

My sister and I are making brunch at Mom’s. Dad is buying lox and providing sliced tomato/lettuce. I am making chicken salad and chopped Greek salad and bringing bagels, Sis is making a blueberry loaf cake and cut up fresh fruit. Since BIL will be involved, I suspect Aperol spritzes will appear.

when I was a kid (Dad was the designated pancake maker), we called them "teenies" and they were cherished!

The mahi mahi looks delicious, but I wonder about the "tofu puree"...since tofu is basically flavorless, what did this add to the dish (other than textured puree)? was the tofu flavored in some way?

Desk breakfast...whole wheat Portuguese roll, spreadable goat cheese, cherry tomatoes

Since there was a recent discussion about eating raw cookie dough and the problem being the flour...recall for Gold Medal flours (snippet of affected batches, check online for more details ref SKU's) The recalled flour includes both bleached and unbleached products with "Better If Used By" dates of March 27, 2024, and March 28, 2024.

For me, "mac and cheese" conjures the image of macaroni (or a short pasta) with a (primarily, but not exclusively) cheddar-based sauce. I'd bet that those who are from Southern states in the U.S., where mac and cheese are staples, will agree that certain expectations come with using that name for a dish, rather than "pasta with a cheese sauce", which leaves open the many creative possibilities which are also delicious (cacio e pepe, Alfredo, Lockshen mit Kaese, and others).

I’ve read that you can pre-cook flour if you want to kill the bacteria, microwave or spread on a baking pan and cook in oven for a few minutes. I am not a food scientist or medical professional😉

But of course...when I give the list to my Admin, I always include a couple of selections that I'd be happy to eat, to make sure!

In my business, I have to provide “boxed lunches” for Architects when we come in to present an educational program (“lunch and learn”). There are usually extra boxes because of no-shows, I will take one “to go” for myself, assuming nothing too perishable, since it was sitting out at room temp for well over an hour. In my office, I bought ziploc bags for the kitchen area, so that when we have food leftover from an event, I can encourage people to take some home.

My Mother definitely had the iceberg lettuce holder, the spike in the bottom, the lid was domed. And I still whack iceberg lettuce on the counter to get the core out. We had a cabinet for the Tupperware and there was even a flat plastic rod that was attached to the inside of the door that had a rounded bottom...you slid or snapped the lids on to it for hanging storage (the lids had a little tab with sort of a keyhole slot).

Do you think it would work best with veg that are less fibrous (mushrooms are an excellent example) since the cellulose (or whatever the fibers are comprised of) is flavorless and would dilute the overall flavor?

This is all that was leftover from last night’s Passover dinner with the family, apple crisp. The topping was whole wheat matzoh farfel that I pulverized in the mini processor, mixed with chopped walnuts, brown sugar, butter, and a little nutmeg. Thick apple slices sprinkled with cinnamon.

Sounds about right for a seder.

Second breakfast, as it were...early for a meeting and it was a beautiful day to walk around and find a nice little bakery...almond croissant eaten out of the bag

I use Andrea Nguyen as a resource for Vietnamese cooking, but she has some good general info on condiments and Shaoxing on her website https://www.vietworldkitchen.com/blog/2021/06/vietnamese-condiment-cheat-sheet.html

Making my grocery list, we are having a delayed seder dinner on Friday with the family due to work/geography challenges. My mother is preparing/bringing brisket (she brings it in her slow cooker, so we just need to plug it in to reheat). Stepson's wife is making roasted vegetables. Uncle probably bringing wine (he didn't ask, but that's his usual). Sis is bringing fresh fruit for dessert and wine (since she often no-shows at the last minute, I've learned not to depend on her for any critical items). I'm making chicken soup/matzoh balls, basic apple/walnut charoset, chicken marbella (although I may swap out apricots for the prunes), roasted Yukon Gold potatoes, and apple crisp which uses matzoh meal in lieu of oat/flour topping. Store-bought macaroons.

Right, the library’s copy already had a food stain on one page (ew).