heidih

But those Spanish olives he showed looked pretty ghastly too. Like the ubiquitous Lindsay pitted black olives some kids enjoyed wearing on their fingers. Put me off olives for a long time until I tasted a variety of pit-in green ones from Middle Eastern markets. I'd try the Chinese ones at least once and the vegetable paste as well.

If you google you will see snails and slugs like both plants. If they were babes carried in (often on underside of container) they may figure "hey good snacking here - why move on.

You like French cuisine, Think of those snails feasting on fennel before harvest. Dill in a pinch good enough for slugs. If you can, get rid of mulch like debris around plants where they like to hide till night.

Your can source easily fresh wasabi root? Nice fish selection.

Wow on prices - tourist season I guess. Blew me away with peacocks on beach?!? Thought the vain cocks would not let those long tail feathers get sullied in the sand or wet in the rocks since it may still be breeding season. They are still strutting al over the courtyards at my friend's building.

Similar to the Look Alike Cousins in Patty Duke - they work a lot texture wise and companion wise like dill. My access in this area is the wild in canyons - like them as a bed for baked fish or stuffed in the cavity of whole fish. Also as bed for roasted potatoes. Look forward to your experiments.

Cherries looked great and $2.99/pound hand picked. But minimum 2lbs so I did 2 small jars of pickled ones that I enjoyed so my on my first attempt. The liquid adds a lovely something to salads. Did the balsamic one again and a ginger apple cider vinegar one. Not heated. Kept really well last time.

Stunning. Cute tortoise too

Nice. Yes the one I get at the Alpine market is not exactly Spam colored but headed in that direction. I think they do theirs in a loaf pan too so you get a bit of barely crust especially on top. Personally I wouldn't go beef esp with your hyper lean beef plus I prefer pork to beef .

Nice efforts. I wonder if the mushrooms would have been more enjoyable with no oil as we have discussed "dry-frying" them on the forum in the past

Miso and salmon always seem like a happy couple to me. Like your potato 2 step prep. Will have to let stepmom know. So no drizzle of balsamic on you avocado?

Oh yes though someone taught my mom the version with a slice of American cheese in the slit but no parsley though we grew and used plenty of it.. Maybe more 60's. A comforting meal in itself. She always made it for the young man she took under her wing so we really looked forward to Carl's weekly dinner visit. (plus he played the piano and sang)

@TicTac One of my favorites alongside fried oregano blossoms. Are yours done neckid or a light coating. And my usual questions - do leave the innards in? I do- like the contrast and the flavor.

Lovely crust on your rice

think of you every time I do not peel one

We are very real and I think mostly truthful about how the Pandemic has impacted us. After my first in person meal with friends on Sunday I felt compelled to write one of the ladies that I appreciated both her positives and negatives about her isolation. Sometimes on FB for example it seems like we see sugar coated lives. I find eG quite honestly open. I think we are lucky to be here.

I am clueless but my curiosity makes me ask "what do you use them for?

@Kim Shook I love the dish in a typical all courses on the table at once meal with the a la minute crepes by the skilled host. My friend Kym makes a mean crispy greaseless one. Her nuoc mam is my go to crave. Menus here use term Bánh xèo

My stepmother has the little TastiCrisp air fryer ($25 @ BB&) We don't usually share food but she offered me 2 wedges of zucchini that were excellent. She did an egg wash, salt, garlic powder, and panko. Crispy and delicious. She knows now not to crown the little basket. 400F approx 15 min but shake a bit & check after 10

Surely you jest. Mexico or Ecuador maybe

In the US we are often fond of graham cracker crusts that add both flavor and crunch depending on the style.

I like the more rustic pastry for he spinach pie. Planning one this week and will play

It shows in Chrome but only once. Oh well I saw her nice bags

I have not seen any bi-color corn this year. Looks great. Being a Cali native tri-tip to me is always grill and more done