heidih

Yes her broccoli and shrimp has been mentioned here. (I am a fan girl in general of MC)

Some friends work with a food bank through their church. They live in an old agricultural area and whenever they approach a homeowner about picking fruit they are welcomed to do so. Adds a healthy and welcome element to the offering. And this is Los Angeles - not the country.

@Nicolai I think we all acquire the point "I will have what they are having" when language is a barrier.

Right -I spoke with my Krpget guys a while back. They stock constantly but there is NO storage space - I have been "in the back"

Heck you guys put beetroot on burgers!

Grating it works too. That is what I do with piloncillo cones.

A Georgia peach pop-up!!! On the pastrami fat I am curious as all the pastrami dad brought home (prepared by his vendors) was black pepper roughly cracked heavy.

@BKEats Exactly - why waste money and taste on slimy vegetables. Plus if you like playing in the kitchen it is fun to do that "pre pre prep". When friends say they are just gonna put it in a smoothie I turn my head and zip my mouth.

Oh done the ER thing - oh kids! Dogs never indulged so saved the veterinary ER bill cost!

Yup I found the last nectarine pit on the porch railing left by one of the non native squirrel. Had the side door open earlier and one one tried to come in. I screamed him away. Ggrrr

Around me everyone seems to adore seems and wait for Broguiere's Farm Fresh Dairy local. Comes in cool glass returnable bottles. I don't care for eggnog but this seems to get the thumbs up. Buy it for guests.

Sorry no the powder. I type and post before I think...

But that is soo so different to open face paella pan - no?

I think there are political figures she would and may throttle from the grave Multi-dimensional world?

Yes as @chromedome mentioned it became a term a few years ago. Part of "easy cooking" blog and instagram trend. Basically roasting things on the same sheet pan - how novel! But it works. You just have to gauge the timing of different elements.

Sorry I was sobbing at Obama's Lewis eulogy. I meant to say I have never had it be hard/chewy/inedible. So good is why we fought over it.

Luckily I have not had this issue but my over the top easy smooth and delicious is pumpkin from the can heated with spices of your choice and some dairy or coconut milk stirred in. Satisfying. Hang in there,

OK this is odd - when grandmother cooked the main mid day meal for us kids during the work week she baked the rice an enamel pan that had the perfect-bottom crust. We fought over it. Not our culture thing so i find it interesting

Until you have talked a kid down from too much even in brownie you have no clue

Interesting I usually buy the cheap stuff so when i bought the Vietnamese at Penzeys it was almost too subtle - but my palate is not very sophisticated.

My favorites paella description is from @David Ross you probably are familiar - the Time Life Foods of the World series. More recently (pre-Pandemic) I was enticed across the farmers market parking lot location by Bernard Ibarra. I think a dish that needs to be eaten in the open, on the spot when hunger is in high gear. https://www.tastewiththeeyes.com/2014/03/meet-terranea-resorts-executive-chef-bernard-ibarra/

I enjoy marzipan with ripe summer stone fruit as you've done.

Hhmm. Pan lining- unless using the Martha Stewart touted no stick foil I'd go old-school parchment round. Butter pan first to help it stick and not buckle. Not sure where you are. Here in Los Angeles my friends have had tasty success with plants from one of our largest plant nurseries https://www.monrovia.com/plant-catalog/plants/2823/bountiful-blue-blueberry/

@rotuts I have also taken to cooking smaller pasta in a low amount of flavored water and then adding other ingredients.Except for the time I walked away to jump on here and destroyed (completely) the pan, it has worked well for me. I did get a better pan on-line and better size from a newer company that is great. I even wrote an Amazon review which I never do - AVACRAFT Stainless Steel Saucepan with Glass Lid, 2.5QT

and do not forget The Perfect Scoop by our @David Lebovitz