heidih

Nicely laid out. Strawberries! - I had an older Japanese farmer (local within couple miles) who picked in the morning. Her hands were perma stained - those cracks working hands get. Miss her so. Love the decorative sunflowers as well. I saw a guy at grocery store buying generic lily etc bunch and said look see those sunnies they will make her smile He did both . Men!

Great the meat was to your liking. Maybe peel off the skin and finish separately at high heat. Slack duck skin - not fun.

@rotuts the options you describe are what I experience. The picture is nice - you left it where!? Some harried delivery person left the parcel on the ground (dirt) at foot of my mailbox inches from the only busy street in my 3 square mile city where idiots are zooming downhill at breakneck speed, and maybe 8th mile from my house. Looking forward to @liuzhou's mango report.

I am in halibut deprivation hell

My favorite panna cotta description from Marlena de Blasi "1000 Days in Tuscany" : edited --- " made from the milk of his blue eyed cow Assunta: "So after I milked her this morning I brought it directly up here to Bice. All the rest goes to coo=op to get pasteurized and ruined...from her teats to my spoon with only Pioggia's jar and Bice's pot in between"

I guess I put it poorly - Marseilles also that kind of port town. I grew up near a port town (Port of Los Angeles) Oh those sailors, bars and cheap (fleabag) hotels Gentrified now.

Thanks. In my Western experience the kids pick it up right away because they do not overthink chopstick technique. When I lost the use of my dominant hand for months my goal was to pick up something small with chopsticks. Doctor laughed but I got there

You with the thick phyllo again! So looks like you made it - can you put recipe/method in Recipe Gullett? Must try once I can work in this kitchen again.

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"Bad rep' as in evil North Africans about like Marseilles? Looks less rustic than your other spots but lovely. Interesting ice cream. Looking forward to more meals.

I do enjoy the pork, chive, cabbage but the smell in the office can be on the list for some with burnt microwave popcorn. Do you use head cabbage or something more akin to Napa? I agree that the group gathering to make them makes it more special like tamale making at Christmas or Banh Tet for Vietnamese Lunar New Year.

Well who knows you might get lucky What are your intentions with the slicer?

Perhaps I am being overly simplistic but why not contact the parent company. I was gonna ask dad but he is more familiar with Laska. . Berkel is covered by fellow ITW Food Equipment Group division Hobart Service. With more than 100 locations and a whopping 1,500 factory-trained service technicians throughout both the US and Canada, Hobart Service offers invaluable, world-class assistance in keeping your food equipment in optimal running condition.

I am liking the rustic phyllo and the generous spinach filling, I may have to try my hand at making the dough.

Agreed - they look brown and I use them in soup, dal that sort of prep. I enjoy their earthy (to me) taste.,I like them pretty wel cooked - not chewy.

I like bitter (fan of Seville orange marmalade) and like the combination with the crispy coated feta. Sometimes interesting is the best you can hope for

Gorgeous lusty plant. I am a huge shiso fan. What woud you say your top uses are. My rut is as a wrapper for grilled meats in Korean and Vietnamese applications.

This has been my understanding. Not from God but various sources https://www.gonnawantseconds.com/italian-sunday-gravy-recipe/

My general understanding. The heavy garlic and oregano I think of a Italian-American - but I'm in the U.S. Never ate a meatball in Italy or even Corsica which is Genoa influenced.

Thank God for bread. On a horrifying day I got the no knead (1/2 whole wheat, 1/2 white) baked before hell arrived. Thanks also still to @JeanneCake for the yeast. Bread keeps one in touch with what matters. Simplicity and nurturing life.

@Norm Matthews the smoked corn looks great. Does it get kinda chewy or you just have it inlong enough to flavor?

Curious about the cassava cake. Did they crisp it up or was it more soft potato like, Have not cooked with it in years but I like it. Of course the other dishes are enviable as always.

Looks good to me. Any true farmers marker touches my heart and those ornamental sunflowers are so joyful.

The carrot "tortilla" made by you? - no familiarity. Definitely cucumber with aguachile! Nice scallops.

Saw the image before the caption and expected seaweed noodles. Nests are beautiful creations that do not always work out, but they usually try again