heidih

Oh my! Yu are admirable and we are your cheerleaders. Take care of yourself.

The cranberries surprised me! The barley rusks inspired me in a panzanella way. The chickpeas as well as I have some waiting for inspiration. It is heating up here so mezze type variety appeals. Thanks as always.

I love reusing glass jars but am OCD about labels - they must come completely off or I just can't - in a makes me twitch way.

@Ann_T My fresh fish envy continues. The cod looks wonderful. What is your favorite halibut cheek prep? i've only had the pleasure a few times. When my friend did his annual fishing in Alaska he only brought fillets back thinking nobody (except me silly boy) wanted fish heads!

Well if she is posting she fights on

The caper like seed pods?

Well then Austria is red neck Personally I like the plain old breaded with an almost crisp coating. I do not understand sauces on breaded fried things so Chicken Parm baffles me but that is a very personal quirk.

Pretty plump berries. Ya gotta work for them but the taste is worth it. No shot of your blue/purple pickin hands ?

Natur Schnitzel and Jaeger in my experience are floured but not breaded - but perhaps a regional thing . Like Natur being kinda nekkid

But are you still wedding etc cake crazy busy?

As we've discussed before - tomato tomawto in Schnitzel topic. I think of it as the thin breaded Viennese hanging over the plate but there are unbreaded sauced ones like JaegerSchnitzel. I don't sweat nomenclature for such generic items.

Lily incongruous to me but the pup- what a teat and I can almost feel the relaxing water though I'd have floated

The deviled ham and the additions seem ok to me; kinda "fancy" for the era. The doughnuts may not have been the mainly air and sugar concoctions we see alot now. Perfect county fair offering?

Confused when you say flour/water proportion. These were standard purchased ones and you are referring to the saucing ? I love the texture and the various shapes. There was a recent article on making them commercially - small batch. will look.

So at the point before they get hairy/prickly or does the cook fix that. Unfortunately none growing now in my life. But I do see pumpkin greens for sale in Asian markets but they are more smooth.

Looks fun. Takes me mentally back to the various Mrs. Dash blends. Oh the early 70's.

When we remodeled the kitchen we put in a Bosch oven with a large Bosch MW on top - built into cabinetry. The MW pooped out after 2 or 3 years so we got a cheapo from Home Depot - counter top. Under $100.00. it gets used many times a day for heat or re-heat. Once you have the technique down the leftovers are quick and fresh tasting. A tiny example: my dad likes milky coffee but wants the milk hot. Years of scorched pans- no longer. Every morning into a Pyrex measuring cup and he is happy. Having the right vessel makes a difference. Stepmother recently got one they use for leftovers that has a nice vented lid and handles that don't overheat. BB&Beyond for a pittance. Don't hate me: 'Its a good thing"

I think it is what I call a sexy fruit - lightly perfumed almost custardy. I had a neighbor who loved them so I let him pick all the white ones on my half (hanging over fence) of tree. Tree owner was not a fig fan. This neighbor also adored the sapote fruit off the tree down the street. Similar notes. I had more fun watching the insane fig beetles.

Since I cook and eat to what suits me that is what I tend to do. I get lectured about it when the 99 year old is around. My solution - never eat at table with him. He seems to have forgotten that I had an eating disorder of traumatic severity. @mizducky took us through her changed food plan and cooked up some very flavorful, def not boring things. https://forums.egullet.org/topic/88713-eg-foodblog-mizducky-the-tightwad-gourmand-shapes-up/

My sister and her hubby did that for a while. She is a walker and he normally is active but awaiting knee surgery so even with physio he put on a few. It worked for them because it set limits that were clear and they could fit it into work schedule. The biggest change for my sister was cutting out the lattes she drinks all day. The owner of the coffee bar in her office building was even bringing them up to her and handing her the 1st of morn as she walked to elevators.

That has been on my mind. Only made it once for FIL with lamb.. The price of ground lamb in regular market is stoopid. I may cave or go beef. Also have been plotting Melissa Clark's Turkish style eggplant, lamb, pasta, yogurt dish https://cooking.nytimes.com/recipes/1018641-pasta-with-turkish-style-lamb-eggplant-and-yogurt-sauce

My girl! Oh and scissors allow creative slices.

Wooden spoon here - same idea

I like it. Here it is milder than regular garlic, so easy to peel, and wildly expensive. Lucky you!

I am not a chocolate cake fan but I am a chocolate covered pretzel fan so I am in for leftovers