heidih

Castaneda is @Chris Amirault's wife's family name Here https://forums.egullet.org/topic/128577-castañeda-posole/

Well the we expect photos, details for inspiration I really really hope this is not behind a paywall. This posole article is embedded in my brain from 1994 By Patricia Quintana (yes I am odd) https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

And my only thought was chives as cloves plural made little sense and olives - in the day - over the phone = did not seem the conveying word.

It s actually raining here in Los Angeles so on my weekly grocery run tomorrow I will go the canned route, grab chiles and pork and play around. @operaflute have you seen this topic? https://forums.egullet.org/topic/97935-posolepozole-cook-off-29/

At the grocery store on my weekly visit I have taken to asking the produce guy to open a few plastic bags for me Really hard for me. The guys are usually sweet, happy for break and a chat, and I tell them they can check off "good deed for the day"

My favorite stock. Made a mini batch yesterday from the last of the saved bones

Oh my - I saw them initially as crabs!

I like your pantry

A dear friend had a hip replacement young (56). I happened to be at St. Johns in Santa Monica the next day and went to visit, Already up. 6 months later we were buying plants for an event after a rain and she leapt over a big puddle at the nursery. I tearily laughed. Knees bit tougher but I know many success stories. I am still eyeing the oven mitts and the gloves as I plan a large sheet pan of broiled zucchini tomorrow. or day after. Another small adjustment with pans from stove I have begun is using 2 hands to move the pan - gives more stability for me. 2 hands multi tasking not so wise anymore.

I can't enlarge to read but as a contractor I am probably pre-offended

ops it was not a TED talk it was a Hsrvard cooking series lecture

Can we cue the Cheese Nun - Mother Noella She has a good TED talk too

The only one i grew up with was from the local church. Big parish. The recipes that made me chuckle were the ones so so reaching to be exotic; especially using canned water chesnuts and canned! bean sprouts and soy (soya) sauce to be oriental/exotic. Also a lot of cocktail part and "easy entertaining" recipes. (now ya got me with David Ross loss on the mind https://forums.egullet.org/topic/161599-vintage-cooking-booklets-and-pamphlets/

A workhorse in my kitchen, with my challenges, is my Pyrex 1 cup measuring cup. The handle is easily gripable for me and it does not get hot at all when I microwave it. I often do that to reheat soups or leftovers for part of a meal. I can carry it to table easily without fear of dropping or spilling. I also found some wide shallow pasta bowls by Dowan that I can easily carry, are a lovely shape and color, and don't get burn hot in MW. I also ask for help to open something or with whatever is styming me if there is a helpful agreeable person around. My moment of clarity came when I saw a lovely young woman at Starbucks negotiating the stairs in an unusual way. Her issue was cerebral palsy. She did what worked for her. We are not our disabilities - and we keep on cooking

Yes that is how the Se article starts out.

You might want to take note of @mgaretz's posts in Dinner. Usually simple but tasty looking low carb. People define low carb in different ways but seems like your opening post style food.

Coincidentally today regarding oven gloves and such - a Serious Eats review https://www.seriouseats.com/best-oven-mitts-pot-holders-5208401

On airtight - in a proper environment let the living thing breathe if it is worthy of breathing. Age - well my ex thinking more expensive is better always... ordered very expensive older cheddars for me to assemble in gift bags along with crackers, baguettes and wine for client gifts. I tasted. Not everyone's first choice with the intensity and salt crystals.

@MaryIsobel Makes sense. My only exposure was through a temporary room mate. The sister, a nurse with husband who needed full time caregiver was stressed. Had packed on a few extra pounds. She enjoyed the portion control aspect and did like the exposure to different flavor combinations. The carer liked the leftovers to supplement her patient's meals and the dietary info was helpful to her. She bought a short subscription for my room mate who disliked the environmentally excessive packaging at the time but enjoyed being able to try something new without searching out items she might not use again. She did not renew but it was a nice kickstarter. I think it was Hello Fresh.

Of course! It is your comfort need, your tradition. That it does not appeal to me with catsup is my quirk. Not that it matters but I don't particularly like the catsup style cocktail sauce near my shrimp either

@Duvel Nice coating on the fish though ya lost me at the catsup - but yours with tartar sauce - heavenly.

Good point! My last big oven drop was about 20 years ago,- sheet pan pizza. Her + hot cheese. The scars have finally faded almost completely...

My dad and his wife may be here a very long time as his doctors are all here. She is difficult and the countertop oven would not fly. I even keep my pots, pans, dishes etc in my room. Tons of cabinet/closet space but packed to the gills with stuff - not my stuff. I got a reference for gloves that would fit from @blue_dolphin Just need to pull the trigger while I have Amazon Prime. That bottle/tab opener looks more efficient than my pliers and screwdriver I know and have seen tomato paste in tubes and bagged coconut milk - just not accessible to now though, like everyone else, I could order online. Good to hear others struggles as makes one feel less burdened; it is just life. Oh! justt saw @Margaret Pilgrim's reply on the double potholder. Ordering in a sec. Thanks!!!

Looks great especially the green beans. Did they get a slight char somehow or do I finally have to throw in the towel and hit Costco for new lenses?

My issues are my dominant hand thumb (poorly healed tendon tear years ago) and neuropathy in my hands. I don't open many cans except coconut milk and tomato paste. but an electric opener may be in my future. It is tricky because I either feel nothing or feel pressure so intensely that I scream. So opening up a can with a tab is torture. I pushed the tab of the top of a plastic distilled vinegar jug into my hand the other day and it took 20 minutes to settle down the pain, so I need to be more conscious of what I am doing. Pliers and flat screw driver are in the kitchen. Gripping/holding items for cutting is also a problem as is dexterity with knives. I may not feel the cut right away until I see the blood. I find letting go of expectation along with realizing I am usually only cooking for my self so "get over yourself Heidi". Counterintuitively perhaps I do better with my 2 serrated knives. The El Cheapo ones with black plastic handles - one like a bread knife and one thinner with a tapered blade. I keep the holding hand well back from the knife. Clumsily gripping those knives gets things cut up enough to work. Burns are my weekly oops as the nanosecond between touching something too hot to handle and my feeling it is enough for damage. My right hand between thumb and pointer finger is blotched with little surface burn scars. Control is an issue with getting pans in and out of the oven as well as the heat feeling disconnect. I clear space on the island right across from oven door or on the burners adjacent to the oven so it is a quick shot to set down with BOTH hands. I've procrastinated on buying really good oven gloves that actually fit my smallish hands - not smart on my part. Since I cook every day I need to heed my own advice