heidih

I freeze it on occasion. Quite a difference in texture at least to me. Sometimes I splurge on the small batch fresh stuff - see link - bout 5 minutes away so not bad for Los Angeles. Again a different "animal". I like to snack on the grocery store stuff lightly pressed (paper towel abuser here) and letting sit for just a bit with squeeze of orange, turmeric dusting, fish sauce and olive oil. (I know it is a mash up). Domino sized and broiled one rack down. Gets a "skin" and creamy center. https://www.kcet.org/shows/the-migrant-kitchen/tofu-so-good-people-eat-it-plain-with-a-spoon-meiji-tofu-in-gardena

So back to plant murder. I was reminded of this great gardener and his poem "Why did my plant die" https://awaytogarden.com/a-favorite-poem-to-mark-passings-in-the-garden/

Oh and at the German movie place these round tins of hard fruit candy. I could never bear to throw them out so they must be here. Oh that stuck top drawer in the study?

people grill romaine - a use? Everything looks happy

Ha don't get me started on cherry flavor cough lozenges like Sucrets. They got me through years of long commutes

The pastel hearts on many occasions have meaning. Rolaids are more tingly in a not quite Alka Seltzer way (no recent personal experience). Necco have an odd chalky taste My ex liked them for some odd nostalgia reason. Child rebelled (always a wise lad) He became a Hi-Chew person after the StarBurst fad left the building Finding new flavors was a fun adventure. https://www.hi-chew.com/story/

Any chopped liver I'm there. I was gonna offer a trade - my mezzaluna for a bowl - guessing answer would be a sharp NO. Just in case...

Hello Birds Eye freezing empire Madhur Jaffrey in one of her books talks about serving a very thin dal (so bean broth) in pretty teacups as a course to producer Ismail Merchant.( or maybe he served it to her (distant memory)

This might seem pretty "duh" but I use it like stock for soups especially with bitter greens. Based on your posts you seem to do more composed recipe based meals. I'd kill for some right now as my soup needs oomph.

Wow you made me smile. It has been a day full of little moments despite outside crud.

I have yet to murder a plant plant over a long career. Faulty green house software notwithstanding. I still have a heart stopping flashback memory of the "tomato witch" finding out one of her guys was wearing earbuds and did not hear the greenhouse alarm go off. Fried the 'maters. She has great product. Down the road from me but I think @KennethT in NYC has ordered from her. Links to Laurel and to one of my favorite tomato nutters. I did MG years ago but switched to seaweed and fish based. https://www.heirloomtomatoplants.com/ https://awaytogarden.com/tomato-success-from-transplant-to-harvest-with-craig-lehoullier/ ETA: and I love Garden Betty and her fish heads. I used to toss the extra feeder goldfish (feeding mynah babes) into the veg garden. https://www.gardenbetty.com/grow-bigger-and-better-tomatoes-this-summer/

Wow that looks perfect. I grew up with those flabby toaster (Eggo) things. A former beau gave me a wafflemaker as a wedding gift eons ago - we had no waffle tradition, and I never used it. Must be in my storage boxes. I think enough time has passed Thanks for the inspiration.

Well ya gotta pitch the milk now so can't hurt. Maybe 1/2 cup if full fat. Won't hurt the others either. During drought here I have poured many liquids into the planters. Waste not...

Well tomatoes are notorious for calcium deficiency so???

Some of the beautiful produce World Central Kitchen has been giving out at NYC farmers markets.

Nice! Lawns are now considered a "dirty in a bad way" word.

OMG I am in lust

I've posted this elsewhere before here. My life - no complaints / Mixed in at the Viet market - Jamaica brew

When we all descend on NYC on the LES we will expect that tasty looking breakfast. BTW the toast level on the bagel = excellent.

Show off! - just kidding. I applaud your ride and lust for your greens. Lucky fmily meal.

Oh I respect and appreciate RR but I perceive her as a Berkeley chick at heart like Alice Waters though peppered with her New York upbringing. As always our experience color our perceptions.

As an Angeleno I am partial to the late Jonathan Gold. https://www.latimes.com/local/obituaries/la-fo-jonathan-gold-obit-20180721-story.html I like reading Ruth Reichl's works as she paints the scene so well. Kim Severson interviewed her for Spoon Fed. Her quote regarding giving money to women on the streets: I always give money to women on the street. What if that was my mother and no one would give her a thing? She has often described her mom's mental health struggles.

@liuzhou - your chives look chubbier than what I get. My markets tend to have green and yellow - both the flat and the blooms about to open ones. I prefer green overall. You?

Mindful of keeping the hands "non-stick" my 5 day a week (pre-pandemic) bridge playing stepmother reports bck with thumbs up on things like quiche bites. No crumbles/flakes. They don't do "half-time". - any break is reserved for old lady bathroom scurries. @lindag yours sounds like quite the party feast.

Green spring garlic holds a place in my taste heart. Oh my as the allium in my ripe tomato based salsa. Forget the rest of the meal.