heidih

Is that a green mallow like a zucchini? I don't stuff enough. Must remedy. I also tend to associate dill with beets but mint sound really nice. Edit to note I looked it up and it is the green mallow lustily thriving in my front open areas after the rains! Always willing to try a new use for it. Where I got squash-like from I have no clue. My mind leapt to squash - something to stuff...

It seems the buyers for the markets are having their "usual trends" twisted by the Pandemic. Normally this time of year I see the whole "New Years resolution" marketing of alleged healthy food. Instead I see marked down salad kits about to expire. I never see marrow bones at Kroger but yesterday a generous amount of nice ones - must have been requested. Mangoes for smoothies - the display was piled so high I held my breath getting a nice one out. Nobody else buying @$1/each. The large snack tomato section decimated. The sweet potato bin overflowing with truly oddly shaped ones. The chips/snacks section barren. Adaptation is required of us all I guess.

Like @weinoo I add more mustard and am generous with the parsley. https://www.davidlebovitz.com/carottes-rapee/ The other I think is his celeriac which he has got us scouring our under-supplied produce sections for. https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/ Sure Mitch is more than capable of answering for himself but I had the links up anyway as I am craving raw salads that keep for a few days.

Living in a place with little seasonality I can appreciate that emotion. My seasons tend to be water or drought. Will wander out tomorrow and see what the recent long steady rains accomplished. Too cool for much mint revival but hoping for lemon verbena push. Silly rosemary just scoffs and keeps growing.

Ha1 as I recall the ones from Smart & Final in the frozen section came with a packet of raspberry sauce. Must have been a "thing" Yes I also only see the frozen wild Argentine shrimp except in season Santa Barbara live local spot prawns if we drive up the coast. A rare pricey treat.

Weight Watchers. They do a lot of recipe testing that is more than decent. As to spokespeople think Jennifer Hudson, Oprah, Tina Fey, Jessica Simpson, Cat Cora, Charles Barkley and many others.

Perhaps - but it is a taste memory, nostalgia thing. We did the Carvel ice cream cakes and the Baskin Robbins ones for the kids. Vienetta was more adult oriented I think.

Physics is my weak point but I'd guess potato as it could smoosh (note my scientific descriptor). . A friend has the counter version of juicer like that. It is so lovely I convinced her to keep it out on a side table like a piece of art. Wonderful for poms. Also rescued from a bin!

Wel that pup wanted to rise for sure. The beauty of bread baking - never a dull moment as it truly is a living thing.

My tradition is more the Fastnacht fried donuts with the coin but I enjoy the King cake tradition and look forward to those you all make and show. A friend whose family is in a major Krewe is a tall gorgeous model who swears King cake has no calories

@Objective Foodie did a lovely rendition yesterday https://forums.egullet.org/topic/155794-baking-with-myhrvolds-modernist-bread-the-art-and-science/?do=findComment&comment=2280495

Did anyone do one for yesterday Jan 6 (bizarre as the day was) or plan on one as Carnaval heads towards Mardi Gras? Some of my locals https://momsla.com/kings-cake-los-angeles/

Oh we loved this stuff. I never buy ice cream or related desserts but I may have to give it a nostalgic go.

Thank you - I'd been forgetting the day lilies.

WCK is at every crisis point. A remarkable extraordinary organization with very special volunteers and benefactors.

My distillation of prior discussion is more along the lines of "do not experiment on your customers" https://forums.egullet.org/topic/90426-canning-uncannable-foods/

Your little one continues to demonstrate his excellent palate. I like his method as I find one tastes the cranberry more and the dumplings seem to enjoy the twist.

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Did you get one of them? Here in US many are more familiar with the tradition from New Orleans that starts at Carnaval beginning 6 Jan to Mardi Gras. You might find this older topic amusing. Picture of a slice would be nice - of yours. https://forums.egullet.org/topic/37261-kingcakes/page/2/

I like the chestnut/orange pairing. Baby or bean inside?

Interesting. I meant why Billy Connolly specifically uses it in the movie. I also love the expression he uses which is probably common "well dip me in vinegar and call me a fish supper".

Are the pork rinds a low carb nod or do they add flavor as well as crunch? Also the flax - how does that play? Certainly sounds good to this shrimp lover.

@liuzhou Thanks for that. I accidentally clicked on the Toblerone one. Now I get the reference in the movie "What we did on our Holiday" as he hands his grand-daughter a Toblerone bar and refers to it as a model of the Swiss Alps.

Did you use the bulb within chowder? Pre sauteed or? We have "wild" fennelin the fields and I love the fronds with fish but they do not bulb like cultivated.

Beautiful desirable food as always Can you elaborate on shrimp roe noodles?Or is it just a missing comma Intrigued.