heidih

@liamsaunt can you clarify chickpea rice - maybe you have described before and I missed. Thanks

I love the variety and combination but had to giggle at the word "siimple" anywhere in the description

@shain Your doughnuts are really nice combo. I like the chocolate/cherry interplay and had not thought of the liquor and with the orange zest in the dough

Yes - maybe more than you want to know but well and succinctly described https://awaytogarden.com/an-up-close-look-at-flowers-florapedia-with-carol-gracie/

Both the lime flowers and lemongrass make a nice tisane, and as weather heats are good iced as well. Had to laugh the lemonGRASS in my experience is like a goldfish who grow to the size of its container.

California might serve it in avocado halves Goes well with the style that incudes curry powder

@kayb Elderly celeriac perhaps? Your nose may be your best guide.

Those Euro hinges have been the thing for years but they do have a tendency to get looser and wiggle. Gotta take care to pull th pull straight out and not inadvertently pull down ---- unless you have the skills to tighten them yurself.

I meant the beautiful grass yiu see the pampered athletes running on in the paddock

Shredded for Asian style like "Chinese shicken salad" or Goi ga, diced for old fashioned American tearoom style.

Make that Bluegrass country

One of the microwave's talents-damp paper tol, just a few secs = pliable.

Yup have not encountered strings in years. Just top and tail or I sometimes simmer whole so they absorb less water and dip in soy/m,ayo. Shared by a farmers market vendor.

Welcome. Your breakfast is not so uncommon on this forum. Everyone finds the spot that satisfies For me it is more protein- maybe eggs, vegetables, and toasted homemade bread with a light smear of citrus marmalade. I like sweet & savory together.

Whenever you sh0w a seaweed heavy dish it reminds me of a bit in the Time Life Foods of the World about Alaska and kelp pickled. I think they showed the bladders and some rings Must dig up my book.

I'd not been to that market in years but ended up there today and he was on duty. He smiled with his eyes (masked) when I told him I mentioned him on an international food site.. We talked about the rattlesnake potato smell. He associates it with the cooked meat and more funky than taters. Can't have those kinda conversations every day

All over the iternet but this one had some interesting ideas and the KD site bourbon pickled peaches on sound like a plan for peach season. https://www.countryliving.com/food-drinks/g2348/kentucky-derby-recipes/ https://www.kentuckyderby.com/party/recipes/dishes

Do you have mint coming up? I find like having a Margarita fir Cinco de Mayo - somehow it hits the spot. I was born next to Hollywood Park and nearish to Santa Anita so racing culture ticks boxes. https://en.wikipedia.org/wiki/Hollywood_Park_Racetrack https://www.santaanita.com/

No! My mind just settles on Mint Juleps, hats and finger sandwiches . Preferred MJ recipe and glass? Donl' have one of those silver mudding things. https://www.finecooking.com/recipe/the-greenbriers-mint-julep

Oh pooh on rules I do not think you could find them in L.A. if you tried. To me it is an enchilada style prep with Swiss cheese sauce. We've discussed them. Not in my personal top 10 but they are comforting

So the unaged, never seen a wooden barrel precursor to rum?

I had the hilarious conversation at grocery store the other day. Man South Asian is asked by Caucasian female partner what Cinco de Mayo is. Unable to keep my mouth shut I said it was called MX Independence day but is really more of a fake drinking holiday like St. Pats. Avocados and tortilla chips on sale along with beer & tequila.

I am like a truffle pig/dog regarding potatoes and oranges. The produce guy at Albertsons already knows I will alert him to a rotter in the bin

Having massive craving for the poppyseed cake on the Solo can. MUST source next time I am out.

Currenttly like @rotuts it is Fritos scoops - yesterday with homemade hummus