heidih

Bit chilly here. A craving has hit for husband's grammy's cow foot soup. Split feet, yucca, at end dumplings. I can already feel the gelatine on my lips. https://www.africanbites.com/cow-foot-soup/

My closest Chinese does a shredded iceberg and the dressing seems to be a touch of sesame oil, light vinegar, sugar, ginger (juice I think) - I asked the owner for an interview for a local magazine but then the world imploded...

Yup forgot the tiny sugar accessory. Plain cane.

It is a taste/textural preference. I like them more rustic. Easily bored with smooth.

I think that tracks mango & pineapple

The issue with the sweet potatoes for me is the sometimes different starch contents as it affects baking. BUT who can forget Jane Fonda proclaiming that a nuked sweet potato is her answer to sweet cravings helping her stay svelte ...... https://www.nytimes.com/1990/12/24/health/fonda-s-view-of-food-live-without-the-fat.html

Oh and because the chipotle en adobo has seasoning in it I did not mention the addition of a touch of oregano. Fresh with flowers in summer makes me happy. I tend to be cumin averse but that is a scent issue not taste.

Thanks for that reminder. Mango alone or combined with ananas is nice too.

I am not a chunky salsa fan so use food processor. My "go to" that all the kids clamored for is simple. I also love cilantro so go heavy on it. I like a fresh taste so don't usually use comal for char. I like a mix of fresh hot chilis and a touch of chipotle en adobo. Lime - yes! If the tomatoes are nice I use fresh but canned is fine. I walked to the restrooms at the back of a local place and saw the cook in the kitchen making salsa. I enjoy his. I peeked in - canned tomatoes My allium of choice is young green garlic which has a short season so green onions will do.

Beautiful mushrooms. Must be an age thing but to me salmon cries "give me green" like https://www.marthastewart.com/342365/pierres-salmon-with-sorrel

Oh and the great me! https://forums.egullet.org/topic/148874-cooking-pork-shank/?do=findComment&comment=1975930

OK @cdh you are on my great guy list Well worded. And it is one of my favorites

The marigold can be a strong but interesting touch with lamb. I am often wrong but looks like flower on the table.

But the blooms fried with a cocktail will make ya smile

Part 2 - I started writing down some quotes and gave up. Ya gotta listen for yourself https://www.seriouseats.com/2020/06/alexander-smalls-2.html

@liuzhou Somebody cue up Mr. Rogers. I usually only see them on what we call Asian pears. They are not soft so maybe the padding is a tribute to their "specialness"

Mine is pretty good. The fishmongers are nice to work with. They actually notice me patiently waiting and my broken Spanish helps connect. No weekend sample ,ladies though as opposed to 99Ranch or my smaller Korean market. May be a wait till all opens up again.

Stepmother wants an air fryer. Your chicken may push her over the edge.

Tad of an understatement!

@shain Nice meal. Beautiful little bubble holes on the injera. A friend told me last night that her mom's former caregiver dropped some off last week. I am on the giftee list. They freeze well.

That needs dark chocolate chips in it in my world. I can't tell from pic

A noted by others excellent sweet flavorful tomatoes are key https://forums.egullet.org/topic/9457-gazpacho/ And yes Russ Parsons and Marlena Spieler - pretty cool

Good effort! I tell my clients all the time that overthinking can be their ruin.

I have to refrain from screaming every time my step mother pokes fruit - that is NOT how ya test ripeness!

@KennethT I just love that you can say "herbs from the garden" posting I think from a NYC apartment. Your eG stripes are firmly in place I do realize you are growing the kids.