heidih

I appreciate the consistency of your husband's bread as usual. Recipe does sound appealing esp with the dark meat chicken.

I'll just add that I have nothing against a mayo based one - it can be comforting (w/o the cheese!). I used to get delightful fried zucchini at a little place that served it with the perfect homemade ranch dressing. Nothing like the drivel out of a Kraft bottle If I found a similar dressing I'd try that in a broccoli salad. https://www.allmenus.com/ca/harbor-city/350657-three-brothers/menu/

i'd never cooked anything other than chicken or turkey from the poultry realm. But we found ourselves in Vancouver, BC for a few days and indulged in some ecellent eals. My husbad was taken with a pheasant dish in the style of Coq au Vin. i was in resrtaurant recreation mode so I used Julia's Vol1 C au V recipe. Wher to get pheasant? Of course they had it at the Original Farmers Market. A place I have loved since childhood. https://farmersmarketla.com/ It was quite good. A one-off as I prefer duck or goose but I did bask a bit in his glowing appreciation. Hey I was 22!

Bravo @Darienne Not recent but some of my firsts that surprised me were first souflee from Julia. Spinach cheese. Total success. That woman could write a guided recipe. I think that gave me courage to try other new to me things. First whole big rock cod. It was gutted but not cleaned. I've shared this beofre - scales like clear discs all over my apartment but stuffed with herbs and roasted - success. Another fish - trout. I was afraid of the bones as I did not grow up with fish. So easy to eat one side, pull upp and peel away bones and enjoy second side. Back in the pre-internet days with no videos to guide you. I'll be back

I should have realized yours was more Mac Gyver https://www.merriam-webster.com/dictionary/MacGyver

The chocolate looks mousse-like and he cookie spacing more of a contrast element versus the classic tight version but I think I'd enjoy yours more

That fragged rock remover looks like a post hole digger? I have found then effective for their intended use. Yours - good thinking

@SLB I like that same general process with brussells sprouts- larger halved, and little nugget ones whole. I m not overly fond of the shaved raw trend but if you are... Have fun.

PS: sometimes some chopped toasted nuts for crunch to offset cranberry chew.

@SLB Miy favorite way is not traditional. No mayo and no cold creepy grated cheese. I roast half a big head (broken to florets) with olive oil until just starting to char. Rather than salt sprinkle I do fish sauce sprinkle. Other half lightly cooked or raw - cut up smallish so does not take forever to chew. Mix together with dried cranberries, good amount of raw garlic, lots of cracked black pepper, touch of Dijon, and sprinkle with balsamic. The mustard is a personal favorite with cruciferous vegetables. The balsamic lends a sweetness. The olive oil from the roasted half is usually enough for whole bowl. Let sit a while to allow happy flavor mingling. In green garlic season i like that white and green instead of mature cloves.

Good fences make good neighbrs?

@chromedome nice vibrant producing plants. On the pumpkin my clear visual flash was growing milk fed pumpkins for State Fair competition in Laura Ingall's Wilder series. I really look forward to your harvest of the 'Pepita' and how the seeds turn out for roasting and munching.

Thanks I had no idea of the scope of the culling. I also naively thought the males were used for meat.

Per the great Walter's sign-off "and that's the way it is"

We are laughing with you NOT at you;)

Dumb question - was the tsp measure different - maybe it balances out?

Got a gift bag today that incl ded various herbal tea sachets, caramels, and the attached dried persimmons. I've seen them in pretty packaging at asisn mrkets but never tasted

@blue_dolphin you may remember Molly Chappellett's first book. She discussed starting their vineyard. A difficult task of love for the land, the vines, and wine. That is what I respect. https://chappellet.com/our-story/ The aerial tram at Sterling in Napa!?

I cringe just at the "wine and tourism". I've been to a good number of wonderful California vineyards and a handful in Mexico. As a person who despises "best of" I should just button up my babber.

I've been watching too much Sue Thomas FBI. You will have fun also with the fig leaves. They have a coconut smell - great for wrapped streamed or grilled. And yes squirrels, raccoons, possums - and the oh so colorful fig beetle in my area https://nhm.org/stories/when-fig-beetles-attack. Good to know no explosives Still watch .your back - don't overdo.

Well at least you will have a big hole. What makes that spot fig appropriate? The couple in my life have not been picky. Be careful! Tell me I am not looking at explosives

That Reservation work can be parlayed Into offsetting student loan debt! So do you enjoy the challenge of multiple dinners or does it wear on you?

I think the farmers of America appreciate your honesty and care -pestations are a huge problem. So no adorable USDA sniffer beagles in their green vests vetting your luggage at arrivals? I live in an agricutural state and crossing California border is an inspection situation. Looking forward to seeing you use your bounty.

Not lazy. I see Latinos buying them in bulk from Diana's where they DO sell excellent fresh masa. Same in Mexico. http://www.dianas.net/

As usual - I;d enjoy them. Your tortillas have that homemade appeaal. Do you make them in bulk your'elf or buy them ?