heidih

@BKEats Yo dude - forgot the radishes for the posole Though sounds wonderful. One of my favorite articles from Patricia Quintana https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

Feeding people who enjoy your cooking is one of the most rewarding things

and the faux element was?

If you have a Bristol Farms store out there they usually have them if no farmers market around. Even my Ralphs/Kroger usually stocks them And they are quite good

I used to make and sell a cheese bread as a teen but the cheese was "processed". The recipe is in a cookbook in storage so sorry no help on that. Cheese varies a lot. Eons ago but think mine was chunked up.

I love this Vietnamese chicken salad. We like to add pomelo when available and serve with toasted rice crackers as the "scooper" https://www.vickypham.com/blog/vietnamese-chicken-salad-goi-ga-bap-cai http://vietspices.blogspot.com/2014/10/banh-trang-me-sesame-rice-crackers.html

At that age and quantity it is like when my sister gave her kids Benadryl on international flights. Just levels the playing field.

@Pierogi posted the lovely back and white images all the time on FaceBook. They were an interesting couple. Oh those diplomat couples like Diana Kennedy. They are so intimately in a good way framed. So much to be said for black and white images

not who you asked but I split them lengthwise and quarter lengthwise if bigger then true "baby". My one god daughter adores them steamed with dried Chinese sausage and served with lots of rice or all in a multi tier steamer together.

Dates don't have the seedy edge that figs do but if they are good ones - flavorful for sure. Kinda famous for them in our desert area https://www.seriouseats.com/2008/05/best-date-shakes-in-southern-california.html

Keep the meat - I want that corn!

Well they told stepmom at Kroger that the ones they had were not in the recall. I bit my tongue. You are compromised, you are in a highly infected CV19 area. Ya gotta shut up at some point and mind your own biz.

Well wouda guessed . Just playing with ya, I have that deep memory of Steven about Saba. Oh these times prompt odd memories

Where did you source your saba. I no longer have grapevines. Ouch mine

You adjust. My friends who retire to Costa Rica adjust. Not my ideal but ya learn to breathe differently.

Yes those green walls are an international thing though not here. https://ecophiles.com/2017/02/23/7-lush-living-walls-around-world/

Guessing the butter and big air gap may be signfcant variables. I dont think death is on the horizon.

Has crispy chicken skin ever had a poor reception

Different tastes - a 1st world choice we have the luxury of

"Its my babies" So true. Thank you. I alsolike that he gets you have to let them do what gotta do cuz they are gonna do it anyway

Maybe not getting the right bread, The combo should be pretty perfect.

@shain did a slow roast of the eggplant and tomatoes. Then into a pasta prep. I've done it twice now. Excellent. Oh and don;t fprget that lettuce can be cooked - in the pan or on the grill. You really get the flavor

Oh no the visual is frightening. I recently bought my aged father Bomba compression socks. Google pops the ad up every single day!

The kid down the street would wax poetic about the chard from grammy's garden with butter. I tried that pickle the stems thing once - waste of time. Some use them in a gratin. Rest of box lovely as well. (well pretty but I don't like those kinds of peppers)

Well ya know in Los Angeles we only eat kale and green smoothies so such pastries are not on deck. However, when my son was young we would trek to Chinatown couple times a year and the bakeries there had a mix of sweet and savory. Things like ham and cheese in a slightly sweet flaky pastry. Reminded me of bastilla without the the flavor complexity. My Vietnamese market also sold an excellent meat hand pie (Caribbean style as weekend customers were muchly Island) The dough was orange with annatto.