heidih

Came out well and smells so so good. Pandemic ingredient scarcity veered me to nasturtium "capers" from last year - no olives. Ants invaded the supposedly sealed sugar so orange/lemon/prune/craisin marmalade stood in. Adaptation measures can bring pleasant results.

Like those french glass yogurt pots https://myretiredlifeontheprairie.typepad.com/my-blog/2017/08/my-entry.html

Nice mushrooms assortment. What are your favorite chicory preps for those you received?

Memories! After church on Sunday we'd head over to the Jewish bakery, inhale deeply with goofy grins and pick up a loaf for the week. My favorite take to school lunch -smooshed avocado on rye. The kids making fun had no idea what they were missing. Turned brown but tasted comforting and good. That playground could be tough. Alas they departed after Watts '65 as we did.

@kayb posted her preserved caponata https://forums.egullet.org/topic/153585-what-are-you-preserving-and-how-are-you-doing-it-2016–/?do=findComment&comment=2265566 and got me thinking about the plump eggplant in my fridge. Unfortunately kitchen feud keeping me to garage - toaster oven and crock pot. I was thinking roasting the eggplant, pepper, and and onion separately in TO, roasting the garlic to squeezability , and then finishing in crock pot tomorrow with the other ingredients. Ridiculous? Any caponata ventures to report recently?

Here I saw that mor for subsidized lunches versus kids who paid. So unfortunate.

Nice selection. When I did baskets for business clients I went with cheese that is ok to sit out in case it has to wait on a desk or doorstep if they are not around when you deliver. Is the caponata on the sweet side because your tomatoes were awesomely sweet or?

Nice fixture. Clean lines show well.

Those things are fun and the kitchen smells great. Did you prick the chicken at all to facilitate flavoring the potatoes or did it naturally "drip"? We one years ago that also had flat metal skewers for kebabs. No idea where it disappeared to. I found one at a yard sale fr super cheap once but it was enclosed with a glass window. The top got so hot I had scarring for a few years. Pitched it so kids would not burn themselves since if the adult manages to bump it -- . I did a fatty pork roast (skin on) once - now that was good.

Childhood favorite at both "the Mall" and Disneyland

Lamb appeals to be enormously. I like done, not pink, but juicy. That is some spread! How big was the group?

Looks perfect to me. Just would not want to be on dish duty.

Good looking bread. Are those regular or garlic chives or?

Had my only at Cedars Sinai (Beverly Hill adjacent location - yes Hard Rock Cafe across street) . The new parents could opt for champagne and lobster I think dinner. No - just get me home! Don't remember eating a thing but sure it was nice- beautiful hospital.

You are driving me mad with the spiny guys. Our recreational season does not open til October and there is tiny overlap with commercial but it all ends in March. There is a whole poaching scenario. Very aggressive due to demand and $. My favorite crustacean.

Not my general experience. My mother in law was the head dietician at a large hospital and my husband dragged me to visit 2 of the retired cooks cuz he wanted me to get their recipes for a few of his favorites when he worked at the hospital as a teen. They were adorable and spent hours with me. When I had a few projects at UCLA I looked forward to certain of the preps in the cafeteria. Their collard greens were so good. When my son was in high school they did away with cooking on site. Did surveys of local providers that were in budget (pubic school) - the top choice was a tiny local sandwich shop that made beautiful sandwiches. They were minutes away and delivered them freshly made in time for lunch at a reasonable cost. Elementary school was a different story back in the day with some antiquated government regs on what was "healthy . Channeling his buddies we went the bento box route from home. In college (UCLA) my sister and her sorority sisters went to the House for decent meals where they were able to give lots of feedback. Oh and there was the whole "create your own extravaganza at the salad bar" in college. I still fondly remember the Linzer cookies at USC. The other food must have been decent as the Persian engineering students who were kinda picky about food never complained.

Not a contract in this country (USA). The concept of offer & acceptance has spun law student's heads for a long time. The food and labor, and rnt - hello?! I have never refused to pay. Getting pissy with a server just turns my stomach so if another diner does it, I try to mediate. On one occasion I was served something so raw in a prep where it should have been fully cooked. Kitchen tried to fix and bungled it. I said "forget it" - they took it off the bill on their own. My experience in higher end restaurants is that a well trained server will notice your unhappiness and usually see what can be done. Usually just a diner educational experience.

Yes I've read about that in the trade magazines. But before the law changed on cannabis the power company would rat out the illegal indoor growers as they saw a big spike in usage for a warehouse!

h no - you are a breath of fresh green! We can grow year round outdoors here but have been told again to further reduce water consumption.

Oh beautiful - I am jealous. Our water and weather situation kinda sucks. They are telling us to limit water as it uses electricity at pumping stations.

I like to leave the skins as well. So much flavor. We had several varieties in the lower orchard. Night critters have ended harvesting possibilities. Just looking at yours brings back intense flavor memory. I have used farmers market ones in last couple years. So so - oh that tart sweet and fragrant mix. I think I need a fan

Is that the poppy filling from the Solo can? Possibly my favorite cake is the one from the back of the can. Like the combo you show.

Have you ever had it with the little adorable fresh water salted crabs? I watched the ladies pounding som tum in thosewooden deep mortars at the Thai Temple. Took a deep breath and tasted - liked it better than dried shrimp We had beach rental once north of here. The bats were hunting the sand crabs and making a mess at night on the patio. There were tons at waters edge. My Vietnamese friend I and seriously considered using them in a similar fashion. The men rebelled.

I love matzoh balls but prefer the chew of the kreplach. I am also the goof that volunteers to take leftover tzimmes home, reheat gently in MW and top with soft egg and hot sauce for breakfast. Enjoy! This coming year will hopefully be better.

@David Ross Beautiful. Taste? The Herbes de Provence did not overpower the peaches? I always think of that blend as the smell of Le Maquis which I associate with cheese - on the strong side of oily herbs like our coastal sagebrush. http://www.fleurdecorse.com/Corse_Plants.html