Kouign Aman

There must be an i-phone app for that.....

Here its sort of split between: whatever the parents are eating, cooked soft, and cut into 'safe' shapes (no round things) and whatever the parents are eating, smashed. (Often, with extra made, pureed, and frozen in blobs or icecube trays, for those meals the parents dont cook. my baby ate many more meals a day than I did). Changing textures seems to have been a bigger problem for my friends and I, than flavors, so I think the first option is awesome, if it works for your kid. If it doesnt, the stuff can always go in a foodmill.

If you do the Shalmanese experiment, you may want to do it at three temps - low, med, hot oven, and check if the adjustment is constant. Also consider baking a tray of cookies to see if it heats evenly front to back, side to side. If not, and you can tolerate notably increased preheat and cool-down times, a pizza stone or tiles in the bottom helps even out the temp. And then there's careful selection of forgiving recipes - ratatouille instead of roast beef, etc. Happy house hunting!

I know people buy coffee yogurt, but it tastes to me like someone poured gone-off milk into my cup. shudder. Drain yogurt, add herbs, salt, pepper, shape, serve w crackers and smoked oysters.

Good to hear!

yogurt w mint = yes yogurt w coffee = no.

I suspect most of the melons at my store do too, but since the melon was bought before the listeria source was identified, I neither read it nor remember it. And sometimes, a melon is naked, having lost its sticker along the way. I just found it an amusing turn-about.

Love the new title. Does anyone's grocery tell them where the melon came from? Mine does not say 'cantaloupe from Mexico', or Colorado, or other point of definable origin. If I tried your method, andie, I'd be feeding much bigger critters than I already am. The squirrels, chipmunks, possums and raccoons would have a field day. The dog would look on in mild interest.

It is to laugh (if it werent so bad). A few months back we had a discussion of whether we thought our sinks were clean enough to wash produce in. Now it seems that because I washed produce in my sink, it may not be clean enough to wash my dishes in. Yes, I washed a cantaloupe of unknown origin this past weekend. Anyone else in this boat?

Even meat will react with the foil and get those little holes, if left in contact long enough. Protein = linked amino acids. I've only seen it happen where the keelbone of the turkey is in contact with the foil for several days. I think the folks who wrote those recipes didnt think it through.

Thank you!

So, you prefer uranium and lead to melamine? Doesnt everybody? Weren't the old ways always better? I dunno, EatNopales, about leaves. Be careful which ones you choose. Those lovely broad rhubarb leaves will hold a lot of food, but they arent as pretty as the little trio of red leaves so common around here in spring. <editted to correct typo>

Tho not my favorites, red delicious are crisp, juicy, tasty and good right after harvest. Its a month or two down the line that the flavor and texture start to go. Golden Delicious also good for a few weeks in the fall before they start going icky. Fujis seem to be all sugar and no flavor. I too miss pippins. Galas are pretty good. So Cal.

Sriracha isnt good salsa, but it does a nice job of adding heat and its stable at room temp even after being opened. I dont know if its really vietnamese or inspired by something asian. Its made in CA. So, if you are forced to cook bland for others, I'm just saying keep something around for yourself, to compensate.

Lets go back to the tried and true made in america old style dinner ware - orange Fiestaware!

Nothing but eggs and angel hair pasta cooks 'at a moments notice'.

Beautiful gnocchi. When you are in the Berkeley Bowl produce section, is there a strong wonderful smell of fresh ripe fruit? It looks like there would be.

On what? She can't eat gluten...and that is completely legit. On rice crackers. My point being that after a while, I would have given up. You could learn moo goo gai pan. White sauce ( sue cornstarch), chicken, vegetables. Sort of chinese chicken ala king. With steamed rice (20 min while you do the rest), you are gluten free.

Such a pretty picture. Good choice of the blue plate to contrast the yellow and red roe.

Well, there you go. Two who were disappointed and detailed why, and two who were not, and simply state it. Lively discussion that.

Gorgeous food. Thanks for blogging. Does anyone else find it interesting that Louisiana is local to Berkeley, per this sign?

You are forbearing. By the time I get that many 'I cant/ I wont eat that', I'd be inclined to serve pb&js.

People who eat chicken and vegetables without any spices get chicken w lemon and garlic, and steamed whatever. Remember, its the conversation, right???? And keep some good salsa around, to put on your plate. This may explain the ever present sriracha sauce on this forum.

The spousal unit makes his omelettes a lovely golden brown on the outside, and tender as anything the rest of the way thru, so the initial Q made no sense at all to me.

I say be cautious. I like the idea of protecting the contents of suitcase as well as the bottle. I too have packed many a bottle in just clothes and had it come thru safely. But, I've also had a bottle of kahlua break, not only messing up my clothes etc, but dissolving the glue holding the lining to the suitcase, and ruining the suitcase. Getting away with it isnt a good reason not to take better precautions. Thanks for the info re the wine diaper. That, a sheet of bubble wrap (to protect for bouncing) and a sealed bag (food saver?) sound ideal.