heidih

Hhmm can you elaborate please

I did not mean to be dismissive - everyone eats and cooks to their own taste. Stepmother got all weird on when I mentioned @Shelby and using her hunted game. Really? and ya eat jellied pig feet! people and judgement!

An ex loved again Marie's (in the cold case produce section) https://www.target.com/p/marie-s-all-natural-chunky-blue-cheese-dressing-12oz/-

I must admit there is a kinda local place that has an amazing house made ranch which I'd just spoon up. The zucchini #48 I could eat all day. https://www.3brothersteriyaki.com/ AND it is next to the ice rink so you can skate and then feel ok indulging

I vote for Green Goddess as I like bold flavors. I'll take Marie's Ranch in a pinch but since I am usually nuoc mam or oil & vinegar so that toss-up is rare.

Coconut lover here as well. Married to a Panamanian I was making my own milk from fresh cocos in the '70s. Curious if it uses some toasted coconut for accent or just all milk?

Agreed on the monkfish. I would only buy it from a fish shop way out of my way but with excellent always fresh product. Best lobster prices in town also. We won't talk about the time I scaled a big snapper on the coffee table. Pretty scales that looked like shiny tiddly-winks for months...

@Norm Matthews I think my stepmother has your same placemats. Drive me nuts, but everythng does.

I use it all the time in rubs and to make a dip for egg rolls, spring rolls, dumplings an similar. I sprinkle it in soups where it makes sense, or in a tadka (I know it uses the whole spice but works for me). And any application where you want the mustard I use it when whole seeds are not in pantry..

My Los Angeles climate is dry dry dry so maybe the difference or as I told someone here - a piece of cardboard under the big kid can prevent that rot spot.

Nice food. At least the aluminum disposable pans are being used. I know not environmentally wonderful but SO handy.. I give them a quick rinse and store in freezer for re-use unless punctured. I love cooking but hate cleaning

Yes that is a sexy purple pepper. On the ginormous zuke - I've said before - sometimes I just let a few go, harden like a winter squash and use as Fall/Halloween decor. Martha hollows it out from one end and uses a dremel tool to create holes so candles inserted can glow through. Or like this

I had a vine in my yard once. You could HEAR the caterpillars munching as walked to mailbox! That loud and aggressive.

Oh just get the box ')

I will take one of those over a beef one any day

We have the vines like weeds here (a Gulf Fritillary attractant) but the truly worthy ones are a different type. Best I ever had were from a swap meet in Ventura. The scent was super intoxicating on the drive home. Giant bag for nothin in money. https://www.butterfliesathome.com/gulf-fritillary-butterfly.htm#:~:text=Nectar and Host Plants Used,Passion Vine and Passion Flower.

So a user friendly car eating kit is on deck? I mean what ya keep in the car. I read it somewhere in a Marlena de Blasi book.

Check the gardening topic or Margaret The link is to a tomato discussion also links to good sites https://awaytogarden.com/late-blight-and-tomato-diseases-with-dr-meg-mcgrath/

Wow kudos. A LOT of thought put into it and clear enough to engage people. Best of luck!

Oh there is a phrase "to eat neatly is not to eat well at all" Your shrimp is quite appealing. Not a GRITS girl

@Nicolai Ha you seem to be the dessert guy. Do you pace your delicious meals based on the dessert offerings?

Enticing food as always but my heart screams for the glass. We broke all our Mexican glassware with the blue rims. Too many margaritas long ago?

I don't know how to do the correct symbol but the sound is an up sound like the word luck.

I like shiso but were I at your lovely meal I'd like perilla leaves as a wrap for the fish and rice. Something I am missing sorely from my Korean markets. I tried growing it once but the mother plant was aged and on her way out.

Why the hesitation on branching out? The best churned ice cream I ever made in a cheap old machine (rock salt!) was Barbara Tropp's lemon. It was perfection on a hot day. And we tend to trust @David Lebovitz -- The Perfect Scoop. An internet copy of the referenced lemon https://app.ckbk.com/recipe/chin64494c10s001r035/lemon-ice-cream