heidih

Well then somewhere we need the full on view of your tiles - I am a huge fan of Mexican tiles. I worked in a building that used it extensively and visited some houses in my area where the builders sourced from there.

Grocery chains are already gearing for US Thanksgiving? Flour, sugar and...Jiffy mix (2 for $1) - bit early- maybe anticipating the shortage fear purchasing. Did today as I've described with zuke and yogurt, pus poultry seasoning and torn fresh basil. Very fluffy - I like a gritty cornbread but this is good. The woman packing my groceries is usually a cashier but it was so slow early morning she was bagging. She held the box up to to me and said "the best". I think based on her "accent" she is a GRITS. Cute. Told her the yogurt twist.

Who needs the stress of color bleed on a holiday I refer the regular red tossed with a nut oil if no allergies, olive if allergies. Tart orange juice as the acid. Toasted nuts are nice but I'd avoid the onion (you mean the canned fried?) as they will sog out on you. Toasted pepitas are also seasonal for crunch/contrast. Dress while warm for best absorption. As for beet cooking - I roast by preference, but nuked works. Just a touch of water lends a beet that is nicely of itself and not waterlogged at all. Covered. We like garlic but maybe not for a gathering.

I see them. The directions for the Walmart ones say not to poke holes or remove wrap. The scream would alarm me too. Bottom line - why?!? I microwave whole ones w/ poked holes. Occasional slight screech but never an explosion. I usually turn off for a second to get the spud to calm down.

Per website Sfoglini pasta is made and packaged with a lot of care in New York’s Hudson Valley. It's quality you can taste from the field to the bowl.

Your interesting plate far outshines the pastry. Sure it was tasty esp w/ the orange liquor steeped prunes

Occasionally the frequent Flyer, in responding to complaints about discontinuances and shortages, will explain their bulk purchasing. Allowing for the deals but no guarantee of steady supply.

With all the wonderful food gifting you do - there will be a line to help

Ha! Just found the old topic I started https://forums.egullet.org/topic/134993-a-plethora-of-pears/ A couple ideas

When I had 2 giant old trees my neighbor who shared in the wealth, introduced me to halving, coring, dotting with butter, sprinkles of sugar and cardamom. and baking. Many times it was dinner with some whipped or vanilla ice cream. I also did them as a chutney.

And doesn't natural found fruit like that always seem to taste better? When we got huge pit ones like that as kids we'd keep the pit in out=r mouths and and keep sort of sucking on them - we looked like juvenile delinquents with wads of chewing tobacco in cheeks.

In a Marlena de Blasi book about Umbria she brings up a woman's "time of month" remedy and skincare routine. Soak 2 trenchers of bread in ass's milk and lay between breasts and stay in bed for 24 hours. Seriously! So that cheese seemed in line.

But it was considered "ladies luncheon" sophisticated/chic

This probably seems old school but I suggest getting a copy of the Time Life Foods of the World Series "India" - super cheap. esp w/o recipe booklet., It gives, to me, an outstanding glimpse of the various regions and how their geography affects the culture & cuisine. Then when you read recipes you feel more a part of. (sounding a bit woo woo I know). @David Rosswas a big fan of the series for that reason. https://www.amazon.com/Cooking-India-Foods-World/dp/0809400693

We drove past most local FM on way back from a way less than memorable breakfast. I was twitching but my ride had an appointment. We are hoping for next Sunday. Open 8 to 1 and was jammed at 11:30. Lots of vendors. Can't wait. Last time there was beginning of Pandemic and they were really good about distancing even then, and masking, and letting them (gloved) pick instead of folks rifling thru stuff.

Ya they are kinda more friendly when they are in a bin and reach out and touch someone (cue Pac Bell jingle) Sad about the eco impact of the "new" method.

I actually prefer the free-form fritters/cakes. I find you get a more varied crispy edge. The boys did one year try to use those sneaky hidden bats as bats with tennis balls - said too unwieldly and heavy. Things are dense. Segued to Martha Stewart - hollow and punch holes and other patterns all over, lit with tea lights. Great on doorstep for Halloween.

Thanks for that salsa idea. I think a firm kiwi with the bit of seed contrast would be interesting.

well that must have set you up deliciously for the day. Was that one egg a double yolker?

Ouch you pitchforked them? What is your aging, storage process? Have not grown any since I was a little kid.

Not much new stuff being posted. Maybe we all have our "go to" preps by now. My newish favorite which is not photogenic but I enjoy - Diagonal 16th inch slices, olive oil & salt - broiled till golden one side. Settled over pressed garlic, torn basil and a sprinkle of mustard powder. Then a bit of whole milk tangy yogurt. Comfort food. Snarfling now.

I ran into a wine sales rep at Ralphs (Kroger) yesterday. After teasing him that a few of his labels were not forward facing, I asked about his supply chain. No worries he assured me. He was putting up a big display. Don't recall the vineyard selections - glasses/mask/stem issue.

Oh yup - ex used to quick chill his diet pepsi cans in freezer - then forget. At least they were diet so no sugar mess. I put the gardener's cokes in freezer the other day - but did set an alarm

This pre-supposes that you can get the dang packet open even after using your teeth and cutting your lip. Cursing optional. My nemesis are the Sriracha packets which can squirt you in the eye - painful - after you go agro on them.

All looks wonderful. The dark dimpled bread cut in squares looks interesting. Can you describe? And the caper paste! A friend acquired some seed and hoped with our Med climate and being near ocean it would go well. They can be finicky about germinating. They sprouted - she was terribly disappointed when I told her the plant was cardoon. On the quake - odd feeling because unlike fire or flood you can't evacuate; totally at mother nature's mercy.