heidih

I don't buy things, they just tend to be gifted, and then donated if useless. However I share my garage shelving with an "As seen on TV" addict who then never uses them - thus depriving me of accessible storage. Ggrrr. I do use the crockpot when she hogs the stove. Really ya need all 4 burners AND the oven, but your food all tastes the same... The stick blender gets used all the time for veg soups that I like as snacks or breakfast. Acquired from sis who got as wedding gift but she lives in a different voltage zone. Braun going strong at 35 and there is a dupe on gadget woman's shelf space should it expire.

Pandemic indoor curfew times - hey - play

Oh and David Lebovitz mentined this class series in his recent newsletter https://seasonsofmyheart.com/cooking-school/

The 3 sisters of Hispanic cuisine are beans/corn/squash https://www.nativeseeds.org/blogs/blog-news/how-to-grow-a-three-sisters-garden#:~:text=Who are the three sisters,garden as well as nutritionally. So many resources and authenticity whatever that is is nice but one adapts. We love Diana - not a Mexico nativ but an ambassador for sure (as was her diplomt hubby) https://forums.egullet.org/topic/135118-cooking-with-diana-kennedys-oaxaca-al-gusto/page/2/

Thanks for the review bits. I think of it as reflective of the African Diaspora more than American Soul. I was discussing this with my trash pick up guy who is Ethiopian - he was tickled to learn of Marcus and Red Rooster. Sounds like the kind of book that opens a cook up to ideas and combinations rather than formula. Looking forward to more. Oh and Julia's puff pastry - I have done her tradituonal and the quicker - never had fail!

Ok so I googled grilling bag. Cheap - how re-usable and cleanable? used to have one of those wok kinda pans with holes for grilling smaller bits of vegetable. But had to keep moving it around to avoid hot spots/burn.

As always - interesting vistas. Have you seen the adverts that the major hotels collaborated on? Show family (theoretically in a pod/tested) checking into a luxury hotel and having a version of "staycation" - the RV surge you mention brought it to mind.

Don't forget the symbolic greens to go with!

Oh I have several but not used. Full size in basement - only used for college parties (back in the day) . Safely latched. Freezer stand alone in garage - again safely disabled. One in house is regular size but I keep it low. My personal quirk. Currently housing lots of frozen greens

Not my issue. I am happy to get up and prep at daybreak - just a different current outlook. Always happy to experiment - more so when product is available. If it would ever freaking rain here I'd have wild greens to play with. My citrus are pathetic as not enough water during critical time.. Not frustrated at all.

Pretty pasta that looks like it has nice texture

@shain As I get older I have pared down my busyness of food combinations to concentrate on elemental flavors BUT you continue to inspire experimentation with your multilayered pairings. Always look forward to your ideas.

Along those lines somewhere the other day saw the sweet potato cut side down in hot pan on the cut side down.to carmelize a bit. Similar flavoring as you mention. Bought one yesterday to give it a spin. Kind of like this. https://food52.com/recipes/84388-baked-sweet-potatoes-with-maple-crme-frache-recipe

Cold and overcast so for first meal of day a simple broccoli soup with a touch of onion & browned butter (so not the pristine Gordon Ramsey but hey Rebel Rebel) and my 1/2 whole wheat and half white bread with a bit of melted brie. Very happy.

Sometimes we forget that the cuisines we think of as chili spicy did not get chiles until brought over from the Americas.

Wow interesting on the nuts. Do they impart a pine element or? I have only managed to harvest less than a tablespoon over years - squirrels beat me to them. Nasty beasts throw the empty ones at me when I walk under the trees. I may have said earlier that I only did a full on version once - where you whip the egg whites, 40 years later I still get comments. We did not drive home - slept oh so comfortably in the back of the Karmann Ghia... being passed out helped

People do exhibit humanity. They need hugs. Not all me me me

I was shocked at Kroger (Ralphs) today - parking lot full despite California - do NOT do this warning. People buying multiple turkeys (how big is your freezer?) A clerk said many buy for feeding their dogs. The canned goods like cranberry and pumpkin, and cream of shroom were dirt cheap and piled high enough to be dangerous. I did fall prey to these guys - not the classic French's in the can but at $2 a good add in for salads and such. My son and his clan are missing the turkey roasting to feed the food scarce community though they are dong some in safe ways like WCK does.

Ouch - tapped it in the cold case at Ralphs (Kroger) today - it IS plastic. I liked the old school return glass bottle tradition!

I think those handwarmer things you squeeze to activate will sell well with the outdoor seating cuz it is really as much about conversation as food Oh and hats at lunch!

That is great. Giggles are good in troubled times. The bay leaf thing reminds me of a bit in one of Marlena de Blasi's wonderful books where she saw the locals alternately threading bay leaves and figs to dry. Similar flavor band? Maybe in Umbria?

Well? U.S. Thanksgiving is next week. Anyone ready to bust out/show their efforts? The best I did this year was olive oil spice cake - no fruit. Maybe I'll try one with craisins and call it Pandemic fcake?

So? Came to mind as I was searching for a stray Broguiere's glass bottle to use as a vase. Course now, if they re-open, will be plastic!

Those cardboard things out of the cardboard box! Good tortillas freshly fried and including melted cheese -I can enjoy. But i have the luxury of many choices. Spoiled brat here Why my first cat was named Fratz (brat in my dialect)

Oh well - but it is a classic here at our most famous old school taco stand. The lines are legendary https://www.titostacos.com/