heidih

Ha born and raised in Los Angeles and I run towards them. Oh the differences between us make it interesting

Ha I went to lunch with a Hong Kong Chinese friend once (Lebanon raised though) - she sent the cakes back because the browning was inadequate! Being beautiful helps service requests. She was right. They fixed it.

How is the level in your kleenex box if you are gonna read the blog and wish you could interact?

Yes! Or any anise flavor profile. As in many instances - opposites attract.

If you do them as @liuzhou does with his numerical formula where they barely simmer and then poach in the hot liquid I am ok. Chicken quality a factor as well. It is funny that "a chicken in every pot" was referring more to the rarity of slaughtering a chicken as a treat/luxury because why kill an egg source on your farm.. As to added fat - all those skinnny socialites and actors were eating mayo heavy chicken salad at Bullocks watching the fashion shows. https://laist.com/2016/07/12/wilshire_bullocks.php

Are chicken breasts a food stuff? I would go pork but CB could use the lift of a flavorful salsa (unintended pun - cross my heart)

Looks and sound deliciousod. A sweeter sauce with duck is of course traditional and I like it. Sorta sounds like a lot of oregano especially of you are using good stuff. Was the balance to your taste?

I forgot to mention her great sense of humor!

You specified preservation. I was just re-reading Roberta's blog where she made mango chutney. I bet ripe cantaloupe would like that type of treatment and you can can it.

We lost long time member Roberta @Pierogi Wednesday night to complications from Covid-19. She battled RA and the associated strong drug complications. Despite the disabling effects she continued to cook, enjoy Monet and Chihuly every day, and cheer on her Dodgers with her precious pups. She was a brilliant and kind science geek who got a kick out of writing research guidelines and with strong opinions about the sad ways of mankind. The New Yorker yesterday re-posted a humor piece on Monet's journal as he was painting his famous wheat stalks and I'd typed an email to forward it before I realized it was not possible. Here is the link to her eG food blog. https://forums.egullet.org/topic/137499-eg-foodblog-pierogi-2011-rollin-the-bon-temps-on-the-left-co/

Well maybe they will distract the raccoons from more precious vegetables Seriously though I think the flavor is cuke like to some extent when not super ripe so pickled? Do a test drive with a quick pickle.

Great flavor combo as you always do. . I particularly like the way you prepped the corn itself. Not just itty bitty single kernels.

Oh now I want sour cherry jam to go with my first homemade ricotta. All I got is oranges so off to prep them for marmalade - I like it bitter. Maybe a few drops of balsamic.

For the second time I swear I clicked on goat milk and ended up with UHT organic cow milk. I do not use it. Instead of pouring it out this time I attempted ricotta though internet says not a go with this style of milk. The milk itself (grass fed cows) had a light yellow cast. I used plain garbage vinegar and at end squeezed in orange from my overladen tree. It is sweet, fragrant, and I feel cool! Thanks to whoever told me to give it go. And yes - no cheesecloth in house so I used paper towels.

I get it. Mushrooms were my thought even before I read your sentence. I don't think you need to go to wild unless they are inexpensively readily available. We have discussed dry fried and roasted ordinary kids before- nice texture and flavor.

First I like the phrase "prepared my way" bravo. The parsley heavy tabbouleh is my favorite and the chickpea addition in the shakshouka appeals - will try.

Oh goodness! Flashback to Lucy Ricardo baking bread https://www.youtube.com/watch?v=sGxQAIz_qSM

That is hilarious. When my Aussie nephew said "spag bol" we just shook our heads. Not a Los Angeles term. On the tomato spiked with cloves - do you mean you poked them into the tomato? Great grandma used to do that with the onions in the Sunday boiled beef.

Yes dead simple batter. Do add ins after and then there is the whole saute in butter thing with the cooked guys. .

Oh no you grind them in a mortar and pestle and make amazing curry paste/ A common SE Asian thing

Ha can I sorta hate you with jealousy. That is a nice find!

Ha! if we were lucky enough to get roots.

I had not seen Guerrilla Taco's kits. Interesting attempt. Unfortunately the open/no don't open after you spent money to re-vamp hurt so much. Still was a cool idea https://www.cnn.com/2020/03/17/us/guerrilla-tacos-los-angeles-toilet-paper-coronavirus-trnd/index.html

Interesting on starting from cold - more absorption maybe. The pool does whet appetite