heidih

Yes what I do is slice off sides and put leavings in mouth as cooks treat. We used to do same with tight to pit plums.

And thank you also @Shelby for the reality of the food chain

Facilitates convivial sharing. Family meal style works for me

Maybe culprit in cabbage. I look at preserving sometimes like alchemy rather than perfect science. You’re not in a clean room in the science way. What I love about doing bread yeast from what is in your environment

Oh I managed to break all my heavy beautiful Waterford goblets- and that was with Formica counters and VCT floor. It’s a talent I tell ya

They know how to dominate their territory

I remember there were always these finger condoms in our medicine drawer- thick but flexible. As a kid I was afraid to ask use. Must have been a butcher thing to protect cuts and allow work to continue. Seems a useful thing for the klutzy among us like me. They did use those steel mesh gloves but not always.

Yes I felt like that with my Gourmet and Saveur. I did keep all of the late Laurie Colwin articles and Nancy Silverton’s extensive bread article which describes how she collects her yeast

I buy them when cheaper option and use in sweet savory apps, Marketing goofiness but that is consumer life

Or if you waited tables the joy of filling them along with the salt and pepper shakers.I do have a fondness for the mini ones you get from room service- glass and classic shape

From a different vantage point how satisfying is it to have good stuff on hand to gift. Gardeners just blew roof inundated with pine needles . They will get extra cash but giving them a packet of orange cake made for big smiles .

@weinoo I’ll trust you on Hannah- you’re the native. Hope healing underway

Poor sweetie. Forefinger is tuf Ambi to an extent as well but hard to tuck in. I just stick the ouchie out and lamely cut. You have great take out ops. Did ya see Hannah’s write up on Peter Luger take out?

Sister I had same thought

Oh your monk tail - it has been too long. Intrigued by the no alcohol beer as others in Germany also mention. In US we think that would not be a thing there. Can you comment.

I admire the amount of effort, time and money as well as the thought they are putting in. My concerns are the current state of our oceans, human greed as seen in many fisheries,, and ecosystem issues. https://www.fisheries.noaa.gov/west-coast/habitat-conservation/seagrass-west-coast

Not so much here in big Chinese markets. Biggest draw is you buy - we fry fish. Chinatown is different story.

Is the white some kind of water kimchi - moolie ?

I love those blue rimmed glasses. Managed to break every one I ever bought in Mexico but did get pitcher at Home Goods here. Then I poured hot jamaica aka hibiscus tea in it - brilliant, It broke in this bizarrely beautiful way. Those multi colored glasses I would want to drop a tea light in and see how it glows. Your husband's delight in his edible bowl is sweet. Always the decision - when do you start breaking it up...

Right this is more sweet/sourish but the blocks I thought are this. Anywho - what we get here. Good on seed roast - did not know

Tamarind postscript - when too hard, soak whole - peeled - and them remove strings ands seeds. Easy.

As shown above this is what I get in Mexican market or dedicated area in supermarket. Easy to pull strings and slide seeds out. I put the pulp in a bit of warm water to make tamarind liquid for cooking and save the seeds as they delight me. Had quite a collection in a bowl. Always makes me think of julia Andrews and Omar Sharif in The Tamarind Seed.

Yes the height and lightness are so enticing

Ah those old seltzer bottles and the wooden crates - big collector item

Chromedome - that is very cool that your long term honors your dad's dream. Oh and the magazine - for some reason we had a bunch and I devoured them. Wish they had not been trashed.