heidih

Looks good. I am always the do it the harder way girl. No idea why. Even my body won't process hard core pain relievers like morphine. Like sugar water. We'll just bite the side of our hand until it stops.... Sure you will keep us in the loop.

@Franci Moving - never fun but you will survive the drama. BUT now you have me searching for Corsican cheese to order. Those ewes grazing on the maquis! - the flavor and aroma from those wild herbs

Channel new mothers - sleep -what is that? Ya just get up every few hours and ....

@andiesenji I am completely in love with your jadeite mugs And the history is fascinating. I would love to see your brain in one of those test situations where you can see the neurons firIng - a true fount of information

Children need a gentle intro at times. Oy you. They are snarfing up uni now - it is a process.(yes typical processed food scary ingredient list) Cracked fresh -not treated on the cute pine tray.

We even used this. My boys liked it. https://caesarcardinis.com/products/cardinis-the-original-caesar-dressing-12-oz/

Help me. There is a Euro cookie - rectangular, sandwich with a thin layer of chocolate filling. The cookie itself is dry (a dunker I guess) - maybe more cocoa than chocolate per nse. It is dimpled. Used to come in a variety pack.

agreed with @gfweb it is a tossed salad not homogenized dressing thing. Plus tableside you are in a convivial mood, possibly cocktailed, and everything tastes special ;

Why I prefer the up and close twist method

We have one of those puckers but it makes a mess in a dense tree messing with next season's greenies. A ladder would work but my balance is impaired. Ya go with the seasonal flow.

@Kim Shook My guys liked the flavor of Stove Top but yes hyper salty. I simmered some diced potato and then added the mix. It tamed the saltiness and gave a textural contrast. Even I liked it as comfort food.

Clever imaginative kids. Eggs - a theme. Bravo!

@pastameshugana Good save on your wife's watch with the French Toast. What we do as cooks (and parents) - adapt! My sister at age 4 did that in Yugoslavia (Tito time) - She has completely blocked it from her memory now at age 56. All relatives present, doctorates and engineering degrees up the wazoo but no medical peeps. Never a dull moment.

I do those all the time with tasteless mini tomatoes and can not get to Farmers Market now. I do use olive oil and my nose is pretty good so I can smell when they are"getting there". I tend to go less than fully dried - still a bit of give and juice. Such a lovely transformation. A little pasta, Mexican oregano (the most fragrant I find here abouts) an a grassy olive oil. No dairy/cheese even needed. Oh and the images from my marmalade finally showed up. Rolling blackouts... Looks swamp murky but just the balance of sweet and bitter I was hoping for.

I get the "snack" but where are you marketing. I live in Los Angeles and my options are endless. So areas with fewer options?

I do a single jar of marmalade at a time.. Oranges still on trees though unfortunately all the the easy pickers are gone and can not reach much higher. Got in middle of orange and lemon and got a few. Thin sliced and chopped. Added some craisins for interest, boiled up and let sit after salting just a touch. Then added sugar and more water, got a nice little jar that will do me for weeks on home made bread. Very empowering. Tastes lovely.

Probab Probably too late but I would prefer reduced a bit and noodle. I do not mind if the fish breaks up. Flavor is the key. Let us know how you go.

This line from the LA Times article on mulch gave me a much needed first giggle of the day. Completely true. I know a gardener who routinely goes to local stables. but - "who would have thunk?" but straw bedding is even better because it includes the added punch of aged manure and urine. Adams recommends against using bedding from racetracks, however, because of the drugs that racehorses are given.

This more recent Los Angeles Times article with the cred from Arboretum might help https://www.latimes.com/lifestyle/story/2020-03-06/build-rich-beautiful-soil-layer-your-yard-cardboard-seriously

Round here that is Micky D - limp.Never understood how the kids could eat those things.

@chromedome beat me to it. I have done the "lasagna" thing with a client. Not attractive but it works. But this was in our temperate Los Angeles climate. https://www.amazon.com/Ruth-Stout-No-Work-Garden-Book/dp/0878570004

A needed inspiration - plant plant plant A tad too warm now but if it cools down radishes going in for the greens I snip, and garlic chives. Lemon verbena may make a comeback.

Mine (maternal) https://en.wikipedia.org/wiki/Danube_Swabians Fields outside of town. Big spreads. Language and culture retained. They def knew how to farm and gardened madly when they emigrated to the US. .Propagating plants and dividing plants, seed collection - it was just how I grew up. Every spare bit of space in an urban setting was used for plants. Conscription and camps - it was not pretty.

Yes grandparents on both sides were farmers in Europe before the war. Paternal side was solo female as husband died young. She had to lease out most and tend the remainder herself.

I think it should be eggs for Easter chicks. That is how we roll round here.