heidih
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Everything posted by heidih
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Nice salads. Saving the exprerssion - never heard it before
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More of a stuffer boat?
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I was catching up on The New Yorker (June 22) and read about Bien Cuit. I so need to up my bread game https://www.biencuit.com/ Heidi lose the California carb fear
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Just a note on the tortillas. When I have a gas fired oven I like to simply lay the on the grate with heat. It is probably mental but it feel more authentico to me ') (they generally do not stick)
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Kinda drooling on the pork here. Freezing salsa is not in my rexpeience but if you are not going to use it in time - do it and let us know. Oh that pork bark! I do get a hankering for flour tortillas on occasion They have to be super thin - like
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Oh they were walking to market at that age to get stir-fry cheap beef. I did not interfere or intervene.I just smiled so much my cheeks hurt. We won;t talk about driving age and knowing enough not to get pulled over cuz ya did stuff. Walking works.
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I love the phrase "putting up". The current batch of cool kids doesn't use it. Seeing people here show their canned jars ready for the pantry is a beautiful thing.
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Oh heck - your guy is a Martha story in the making. Do you rent him out for small projects
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Oh no. Even teenage boys will walk away. I loved being the short order cook. Some of the goobers still remember my off the cuff creations and they learned to cook as well so not all take-away when they went on their own.
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Your "pickin" basket is so appealing. I do not recall if it ha a story?
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Ya think!
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I prefer to leave them whole. Bees are smart - they go as needed (part time bee keeper years ago). @Franci Good to know on the flower freezing Thanks!
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I am sure the food is wonderful but I just want the plates! Sucker for pottery. Lucky you! Oh and Alicante is my friend's second home - met her husband there
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Dan Barber of Blue Hill talks about small famers nd the Pandemic. Worth a listen. r
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Yes there is a place in China Moon where she recounts spending the evening with Wolfgang working on her complex stocks and drinking champagne. Maybe have been after the earthquake mes. A great read. (my book is buried in the garage!)
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My favorite bit is the end which some people use as a handle and discard - to me it has the sweetest bit of z Oh and nice fry job
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Can I just rob you and take the lovely green m & p home - mine is just white/grey Do have the big Thai greenish one.
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One has to remember the bankrutpcy filing is a loaded term It is often a maneuver and an interim to trying for come back Time will tell
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beautiful greens
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My favorite are from the late wonderful Barbra Tropp in The Modern Art of Chinese Cooking: Including an Unorthodox Chapter on East-West Desserts and a Provocative Essay on Wine and https://app.ckbk.com/recipe/chin64494c08s001r020/pan-fried-scallion-chive-breads
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Pasta itself looks very toothesome - oops overused goofy descriptor - but not sure how else to describe its appeal
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The funny bit is that some could never do duck eggs ever - all in the mind, I'd happily do both
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I just want to bask in the goodness of your family table for a few days. Selling tickets? Not that anyone can cross borders now
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Ye that is what appeals to me about some Asian and sweets - just sweet enough I realize we were discussing a Latin sweet.
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Yes different animals who sometimes connect well
