heidih

Oh I am unstable but in the kitchen there is always a counter or appliance to grab if I sense tipping. One adjusts. No kitchen falls so far.

But good times and food were had probably. Orderly is not in a girl from the 60s and 70s like me. It all worked out. Remembering what I did - well maybe an issue..

Oh you are evil. I adore lobster. But I am odd and hold out for spiny which has a short season here. versus Mexico. Usually in the fall to early spring. So good Spiny Lobster Report Cards Go on Sale. Sport lobster fishermen and fisherwomen can purchase a Spiny Lobster Report Card for the 2020-2021 lobster season on CDFW’s Online License Sales site at wildlife.ca.gov/licensing/online-sales

Oh my but I'll raise ya live in LA and can not drive! But things happen that make me smile and I am so over pretending I can climb the US Bank Tower anymore - I just say can ya help me I am disabled if I really need to. A virtual climb I can do http://events.ymcala.org/site/TR?fr_id=1831&pg=entry#:~:text=CLIMB THE US BANK TOWER,down to the street level. PS -typo of stair is driving me nuts! Small problems

I meant at fish market like mine from my food blog .

Our California wild mustard is beautiful but an invasive pain. I am good with bitter leaves and i just sort of close my hand and pull up gently to get the petals. Even the goats and horses won;t eat it so cities send out news letters to pull or cut before they flower and seed. Here is a nice @russ parsons article about my area https://www.latimes.com/food/la-fo-calcook1-2009apr01-story.html

Oddly my issue is neuropathy so I am cool with standing for hours. Hip replacement is no big deal these days. I have happy friends from as early as 55.

that is known as curmudgeon - I am so perfect I never complain - really i do not about cooking

I kept the vintage beautifully printed ones away from hardcore work they are still stiffish cuz I am a horrible laundry person and did not want to lose the images.. The others I think the dogs played tug of war - gone....

No local rock crab types that are always around and not protected by a season and are kinda cheap?

The muffiny things look delectable as they are. Frying might distract/detract. On the kimchi. I have never had crunchy cabbage kimchi in a Korean restaurant or home. See ancient recipe from Korean liquor store lady who kept us supplied when lived roud the corner(of course written on back of a cigarette carton. The "crunchiest I've had is cold water radish (daikon) kimchi like this https://mykoreankitchen.com/dongchimi/

Garlic chives are so easy to grow. I kept a big pot and snipped as needed for a long time. Weeds! -oh yes - have a property with lots of open space so in spring when we have rain - those are my greens. Wild greens are called erbe spontanie in Italian (spontaneous herbs)

Well @Shelby is alive so she can;t roll over in her grave. Un-peeled - oh my. I never peel.

Y'all are doing commercial stuff. For home use I have no problem with a bit of skin on. If really going group effort (like a tamale or dumpling session) I enjoy fresh in shell nut cracking, lightly toasting, and outdoors for the rubbing skin removal - outdoors for less mess. Course they re only seasonally available -

Interesting. Would never have thought of adding "dairy" at that point. Thank you. Oh and of course we all have lobster stock hanging out

Agreed. You can keep your fresh shiitake - give me buttons. I often roast the packet to use during the week as it concentrates the flavor. And what are those "lauded portobellos? - adults. https://www.eater.com/2019/9/13/20863815/whats-the-difference-between-cremini-button-portobello-mushrooms

I think that depends on the type of fish and thickness. Thinner ones from frozen can yield a juicy nice result but steak style hhmmm - again depends on fish. For me sometimes thawing completely releases moisture more than I want so a "half-thaw" is better. As always - to taste.

Lovely fresh food. That mushroom! So when you cook the corn cobs that long it enhances the corniness from what you reported. Perhaps I have not been bold enough.I thought it would lose an element. And the oatmilk - a dairy sub or?

I love rice cakes in a stew or soup - the chew!. Local markets have a variety but I like the thick coins. Here the Korean fried chicken thing has been popular. The google map of "near me" is packed but poor images. https://la.eater.com/maps/best-essential-fried-chicken-los-angeles-restaurants #6 is a popular Korean one - but they all look good My Matt and his friends are partial to the chicken & waffles at Roscoe's - more a Southern thing.

I like the toasted coconut idea for textural note. Your flavor combos are always quite interesting and appealing. You forgot to link the pina colada song which is now tuck in my head. I realize no rum probably cuz of freeze point, but lime? https://www.youtube.com/watch?v=BSdoWaW27gU

I love your enthusiasm. I did take over the greenhouse controls in a new system when the main guy was headed to the UK for 2 months. I took a composition book full of notes and I did not kill anything but - it is not me. Stressed me out as outside temps were fluctuating wildly.. Challenges can be good for the mind I suppose. I did have fun with the biological controls for fungus gnats and the like. The ladybugs the County released in mass quantity however - that was not pretty as we had an immediate rare frost. Explain to the little kids why they are not moving - umm they are dead.

On the squash - steamed does bring out the subtle sweetness, but have you ever done it thin sliced on a foil lined sheet pan (bit of olive oil) and broiled briefly . My favorite. Can be tossed with a little fresh garlic and torn mint for oomph before serving. Thank you Melissa Clark. And NO clean up. https://www.glamour.com/story/dinner-tonight-zucchini-can-be

Beautiful fish. I am a collar and cheek lover. Jealous but lovely to look at.

I also had one of the jars (glass) but it only had one size of grid. Last times I used it was for rye from the bulk bin at Whole Foods. Not to eat but to plant in a rectangular enamel pan and set on a vintage wooden chair on front porch - my "lawnchair". It is an easy and fun process to do sprouts.

It looks pretty on the counter with some colorful citrus or stone fruit in it Or more auténtico for avocados