heidih

Yes that was 70's traditional dip. Mom and bestie took cooking classes through Southern California Edison (ya know the All Electric Home era). We were on a deck overlooking the island and thought - channelling @Kim Shook "What fresh hell is this?" - but it was fun and great. These days I go more gussied up mayo.

Cornbread croutons are under-rated. I love the taste nd the texture :)Will admit they are often an "oops" rescue

They are cute! Love the raven and cat on the mantel. They all play well together. Check your PMs

Living in a Hawaiian Japanese area these are always on offer. I just find the nuts too one note buttery. But they ARE popular. Glad you enjoy them. I prefer the in tact nuts in a bowl as visual art and the cockie loved the challenge of cracking as they do not really have a "seam".

Kinda dooling over that re-crisped skin and I can smell the duck broth.

I think our boy needs a field trip intervention

It is not baptism by vinegar but a subtle inclusion during the fanning process as others have noted. As always there are variations. Mixing around is not "it" in my experience.

Wow - I can not eat when I am upset. Lately so much to be upset about - but food is connection and play and joy. I move it in that direction. I just learned that a business nemesis died at 64 10 days ago. I called his mom. What did she bring up: are you still doing that wonderful holiday baking. I was not gonna this year - but I will.

Gaaawd I just want my kitchen back! Oct 4 can not come soon enough. The Pinterest sheet pan on Food52 with artichoke, fennel, cabbage, eggplant had me twitching with lust. Sorry y'all are "mojo-less" - it will return. Eat some Lean Cuisine or Chef BoyR D and you will be propelled back to your cooking selves

I must be missing something. Is not the very joy of a cast iron skillet its non-stick quality if properly seasoned and maintained??? Plus who needs arm weigt when moving them round

It is a subtle seasoning addition along with sugar and salt. As you "fan" : the rice you incorporate the add ins. Without it is just short grain kinda sticky rice. https://www.justonecookbook.com/how-to-make-sushi-rice/

Wow a feast. I was most drawn to the 2 ceramic? sauce bowls .

No! The "ponies" are the calm ones that settle the hot bloods. They have a strong purpose. Seriously - I have never had a mint juel - maybe next year.

Why I like Trader Joes IQF ones - use as many as you like without the "box issue"

Looking forward to your posts. I put on FB that I am adopting the customs this year as reflection and re-start can not wait until Jan 1 Perhaps more reflective than usual as today is 9/11 See also Honey Cake posts in the Fruitcake topic https://forums.egullet.org/topic/11367-the-fruitcake-topic/?do=findComment&comment=2263885

I have lived in California all my life. We are artichoke capital of the US. https://artichokefestival.org/about-festival/

Hey we all have our unique skill sets. Thanks!

Oh you must! Even more profound than the difference between canned asparagus (run!!!) and fresh.

Isn't that the general comic strip identifier for fruit cake? But do you have a better version as some of us have done with FC above?

Those "noodles" look like dumplings?

This could be your year to cross over to fruit cake as an adventure. Love to see an image if you make or receive a honey cake. Interesting on the booze and the sort of Seinfeld muffin top scramble.

Comfort food huh? I did not know they made the stuff anymore. ETA: I always thought it referred to Catalina Island which I can see off shore - not Catalonia as Wiki says!

Up at 4am as fire smell and crud was making me crazy so I pre-cooked pasta and made sauce while kitchen my own for a brief period. I read this https://www.seriouseats.com/2020/09/italian-passata-gives-you-fresh-tomato-flavor-all-year-long.html but for many years generic tomato paste with a spike of balsamic works for me. Saute onion, garlic in decent olive oil with oregano to lift - add paste, black pepper, red pepper flakes, and water. No fish sauce as a boost not needed. When I have kitchen access again will combine with some parm and call it comfort food. Needed. Oh a few remnant slices wandered in torn up for a cured meat boost.

Def not usual texture it appears - oh but pretty! Chihuly like.

PS: Leaving Humpty Dumpty on the side of the road. He does not fit classical stereotypes.