Porthos

I couldn't find anything on shrimp Bolivar Googling it. I'm curious what it is.

Though Taylor & Ng's style is quite different it reminded of the existence of Kliban cats. Sadly, none of my Kliban mugs made it into old age. Sigh ... eta: it's not like I suffer from a lack of mugs.

I've not tried any of the Kinder's Sauces. You've inspired me to try one, but not the Hot BBQ.

@Smithy we're now living about 3 1/2 hours north of your campsite. We're just in the process of ordering blinds for our windows. The master bedroom faces north. When I wake up in the middle of the night I've been enjoying seeing those planets in the western sky, and how they shift as I wake up again.

The Sweet Visalia Onion was made for pork IMHO.

After 69 years in California I mistook CA for the state instead of our northern neighbors. 😄

We had no energy to cook a meal for the two of us. We were only 4 days into living in our new home and the kitchen wasn't ready for cooking. So our Christmas dinner was a relatively nice dinner out.

COVID-19 absolutely flatened me. Forget eating. So weak I had to use a walker to get the 10 feet to the bathroom. I'm grateful that you are weathering it so much better.

Nope, our liquor cabinet. The other 3 bedrooms are designated as the office, the guest bedroom, and my Sweetie's sewing room. Here's the aforementioned cat, Sassy.

Dek work station?

In this case cat bowls. 😉

A new kitchen to cook in. We've finally moved into our new house.

I am making some cookies and the recipe says "margarine or butter." As I read it I heard Ed Harris' voice from Apollo 13, "Margarine is not an option."

Yes, ma'am.

For me a stack, as in an entire stack, of saltines and a glass of milk is a sublime treat. I had to give it up when I found out what it did to my triglycerides(?). Now Wheat Thins and hummus serves that purpose.

If you should change your mind and want to get another RevereWare pan, don't buy new. When mfg went off-shore the quality disappeared. They warp quickly. Because I'm a thrift shopping nut I always check for RevereWare that shows that they're old and made in the U.S. I have several pieces in my pots and pans that came from thrift stores. I can certainly afford other new pans, but RevereWare holds a special place in my heart. When my mother emptied out her kitchen to move into assisted living I claimed the 3 qt that I grew up with. I won't say I'm old but I was born during Eisenhower's 1st administration.

How many people do you cook for?

I intensely disliked avocados as a kid, and had to eat them anyway. Sometime in my early adulthood they got a bit better. Then I discovered guacamole, and that I do LOVE.

Oysters. Tried they as a teenager in San Francisco, didn't care for them. Tried them once more as an adult while in Houston at a restaurant known for seafood, still didn't care for them. Some day in the future my best friend is going to make his fried oysters and I give them another try then.

One person's trash is another person's treasure. By far my favorite fries. The rest of the menu - meh.

My Sweetie decided to buy some several years ago. It was much sweeter than she thought it would be, which means she didn't care for it. I can't remember if I tried. The jar sat around for a while. Not sure if we gave it away or tossed it.

Yay for your new travels and adventures.

We must be brothers from different mothers!

I'm not a fan of traditional scrambled eggs, fluffy and a bit separated, and not as dry as I like my eggs to be. I'm also a tad lazy when making something for breakfast just for me. I do like omelets but generally don't want to break out a bigger pan and a bowl to beat the eggs in. My solution is my "scromelet." I break the eggs into the pan, break them up with a spatula, maybe add some cheese, stir it around for a few seconds then bring it together in one mass. I flip it to get both sides "set" to my preference and it's done. What do my friends here do to adapt simple foods to your preferences?