heidih

Nice mix of flavors and great char on the corn. I started using coconut oil when grilling it - the jar in the fridge was giving me the evil eye. Your color palette, as always,delights and the flavors surely pleasing to the palate. (I think the smoke is making me loopy...)

My problem is "raisin bagel" huh??? A conflation of what? THAT is wrong. Cross that line well do whatever.

No no no halos are usually cock-eyed in most images- makes them real. Just like aprons have stains. And like my favorite quite from Velveteen Rabbit about being real. https://www.etsy.com/listing/815057702/the-velveteen-rabbit-you-become-hand?

Shall we put up jiggly pink SPAM pics to take your mind off of scrapple?

Oh I went through the chopstick phase at about 14. Drove the Euro parents batty. They were cheap green plastic ones from a tourist shop at a place called Ports O' Call. The only rice my mom cooked was Uncle Ben's Converted which she did pilaf style - so very individual grains. Maybe it was a subversive dieting attempt. I did lose weight I could not afford to...The rebellious anorexic years - just had to explain that to a friend with a teen. And I can't bring myself to eat my soup with a regular metal soup spoon anymore. Has to be one of these cheapos

I skew to normal. My only oddity, and my dad has it too, is preferring a wide bowl versus flat plate where things can go flying off the edge or have to be chased around. I think it comes from growing up with dishes that had a slight bowl shape and a wide rim. You could set your bread on the rim. Doubled as soup bowls. "She who shall not be named" pitched them so no images. She thinks we are barbarians - "you eat like a dog"... Sorta like this https://www.amazon.com/Dauerhaft-Dinnerware-Porcelain-Serving-Restaurant/dp/B0732QZNPS My husband and I also tended to do a tart salad after entree which some find wierd.

Oh what a guy! The hippo episode!!! Fan girl here. But our world's fisheries are a bit of a mess so management is essential and there are political issues.

@Shelby I envy the bounty of Ronnie's hunting (aided by pups of course). Are the birds like the teal, doves, and quail very lean yet stand up to roasting? A family friend (Texan) used to hunt a lot and offered my mom birds but she "ran for the hills"!

I am always "Debbie Downer" - have you consulted realtors to see what makes economic sense? People want a bit of brightness so maybe paint - but the rest - hhmmm buyers want what THEY want. Free advice from the realtor sharks - - weigh it as one does. Surfaces and flooring can be very personal taste driven. 1980's So Cal tract is probably pretty neutral already - at least not avocado and barf mustard of prior era. I have always preferred slightly lower price than "oh yuck new but a flipper look". The sharks do not charge for that advice Ask around for a few good ones. My 2 cents.

Oh Lor - now I have to hit the book storage in the morning. Between the natural gas smell in here and the book avalanche - I may expire. Gas Co. has been notified and sniffer coming out. If you get a free hour watch East Side sushi. Some great scenes I think @liuzhou may have mentioned it.

Thanks you reminded me of a good thing I tell parents who lament about kids and vegetables. Sometimes just think color wheel. Mine had a phase of no cooked veg. Colorful fruit like cantaloupe worked for us. "Rules" - meant to be massaged.

Oh land locked is not a problem. Some of the best fish I had several years ago was in McCall, Idaho. Cash, sourcing and demand = the marketing trifecta. Ski all day and indulge in excellent seafood at night.

Right. I live in Hawaiian Japanese land. The grocery store stuff is puke-worthy. We have excellent raw fish in many styles including Korean. My niece (the Aussie) always chats up the sushi chef and we get fun stuff as well as pristine fish where he explains catch location and how cut (off menu treats) . This is her favorite close by if we are playing around. Otherwise - off to the big fish market and simple raw fish. https://fisherman.gumlet.com/public/okaneumi/ilovepdf_merged.pdf?width=500

My mind now has Ron Popeil's image imprinted. I am quite visual. Off to watch something ridiculous to eradicate it. Not his product but the immediate thoughts went his way.

Isnt the white interior coating standard for acidic canned goods now?

The glass is thicker than a greenish Mexican Coca Cola bottle!

Interesting. Farmers in my experience are tenacious, hard working, innovative, and under appreciated. My local legacy. We CAN learn from the past.. https://maureenmegowan.com/last-palos-verdes-peninsula-japanese-farmer/ I am not talking about AgriBz

Oh I think people need the distraction whether driving or walking past. Do post your yard in the Holiday Decorating topic. I think leaving front lights off on the 31st is the universal - no no no goodies signal - at least around here.

I had a room mate that practically kissed my feet when I showed her that one could in fact put food directly on the gas grills like eggplant and tortillas.nAhe adopted your dog method as well.

I get the "willies" every time I see cold grated generic "cheese" on a taco or salad here - BUT - many would cringe at some of my stuff.

@DiggingDogFarm 4 acres and 4,000 s.f. - there is room for ya Tremors not an issue - maple kitchen floor, granite counters, linoleum at computer station. marble hallways mostly. I hate carpet so avoid those areas - allergy nests. You Are Golden!

No I never liked dogs on the grill. We'd get the veal ones and they kinda "pop" their skins when you steam or lightly simmer. Bread always toasty. Once in a while King;s Hawaiian (locasl homies) but even those prefer toasted to squish. Again the beauty and freedom of cooking for yourself

Honestly - overthinking wastes brain energy. If I want a touch of brightness - couple drops of generic "balsamic" or even a tart orange off tree. I use what people have on hand when cooking in other kitchens and for your application or similar - never noticed a difference in can or contents.

There is a certain freedom I relish in just cooking for me. And speaking of relish I have a craving for cheap nuked/steamed hot dogs in toasted generic buns with sweet pickle relish, onions and ballpark mustard. As soon as the food police depart - it is on! One or two will do - freezer is a friend at times.

Great stories. The image below hangs in our garage. Dad managed a wholesale meat packing plant. Gone now. Transit authority eminent domained them for a new freeway (they made out). Aside from occasional visits he kept my sister and I away. We were expected to become "professionals". He had apprenticed in Croatia (pre Tito) and was a sought out sausage maker in Austria. He knows nothing of my butcher relations. When husband and I moved out of our apartment to another distant part of LA my hardest good-bye was to the butcher at my local Safeway. Fairly young, shy, gentle eyes -- always willing to special order me what I needed in my early cooking life. Like breast of veal. I think I amused him. I ran into one of the former owners of the packing plant in a retail outlet they still had open. I was going to do veal shank at nearby friend's house. Lloyd was working behind the counter catering to the little old ladies from the Fairfax district who had him turning pieces of meat over for inspection, setting it on butcher paper for the to closer inspect/sniff/poke. They had no clue he was a retired businessman from Beverly Hills. He did it for fun because he enjoyed the interaction. The fishmongers at Grand Central in downtown were on my day off Friday route. They taught me how to pick fish, bone and fillet - very missed, the place is hyper gentrified now - think EggSlut et al. The fish and meat guys at my local upscale market are wonderful. They take time, they explain, they save carcasses and bones for me (!) as they still break down meat in store. My list is much longer in history but will stop. Oh and we have all probably read about this guy https://www.finedininglovers.com/article/italian-butcher-dario-cecchini-serving-steak-and-poetry