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Yes excellent with tea. Been a long time. I'd find them in the oddest markets. Thanks for the fond memory. (lemon or Oreos of any kInd not so much well except for a [ocal goat who had a fur color pattern exactly like an Oreo)

She is amazing. In need of smiles google :My Man Jack If in need of sense of current horror https://www.amazon.com/Shall-Have-Some-Peace-There/dp/0446556092 Edited to add Jack link https://awaytogarden.com/remembering-man-jack/

An oddly acquired bag of tofu fettuccine shirataki, plump eggplant and lots of flavors. So good.

On a positive note, after many years we are gifted with Margaret Roach writing regularly in the New York Times again. Always down to earth, practical and joyful https://awaytogarden.com/my-latest-assignment-a-new-series-in-the-new-york-times/

Cassava is one of those things where learning at grand-mere's side is helpful.

I think you are in kindred company here. Even before CV19 it has been a thing with many. On the onions - stepmother brought home a totally sprouted red onion. What?!? I just cut into it - like a microcosm of baby onion within the outer layer. Oh well it will flavor the lentils though I somehow got cumin powder embedded in my skin. "no touching face, no touching face..."

Single jar kumquat marmalade redux. This time I left it bright and sprightly as opposed to the "walk way and accidentally caramelize" version last time. Really good on toasted sourdough and just a touch of cheese melted on top..

Sure it was tasty but having oversalted something tonight (yes in the dark to the trash bin past the night critters) how do you balance salt. More Tuscan style dough (no salt) or am I overthinking? Thanks

I can not see or hear the term "fajitas" without flashbacks to the 80's That really hot sizzling cast iron skillet set before a diner. This link to a popular chain sums it up well. My aversion to bell peppers allowed me to smell it but please no, Not a poor concept - just my goofiness. and flour tortillas were/are the norm. If I had a choice pre-shutdown I'd have selected Casablanca - the fresh flour tortillas, salsa and calamari - I drool.. https://acapulcos.net/how-to-make-fajitas-home/ https://www.thrillist.com/eat/los-angeles/casablanca-restaurant-venice-a-history

Odd day . 6pm . no fireworks at all. As poppy as I will get is popcorn

I should have put that in the COVid19 comfort topic - popcorn and tomato soup.

Ha gardening not for the feint of heart - that whole circle of life thing

Yes what I wrote is the dialect - maybe no longer used

Thanks for sharing your take on it. I saw his post and wondered.

@BKEats Sorry the squash and rosemary oil questions should have been directed @Okanagancook On artichokes (ooh sounds like a serious essay) have you had or made Carciofi alla Giudia - the Roman fried?

@BKEats Lovely food as always. I am also "artichoke girl". Have you had then more simply with grilled lemon halves? The butternut squash souns like a perfect assembly of flavor. How do you do your rosemary oil?

Innovation and imagination are life giving. Do share.

I am not a candy person but to me over many years of experiencing them Jordan almonds have zero to do with chocolate. Not overly fond cuz prefer roasted. Is the attraction simply visual?

Oh i have had some entertaining ones. The childhood friend of Nipsey Hussle for example. Kind and sweet - checks on Nip's mama. Trading music with another. For someone like me who finds food shopping on par with some doing the Prada or Jimmy Choo thing - tough.

We usually went to Olvera Street It tends to intersect with Mothers Day so incredible street food vendors. Altars for lost moms. Not this year https://www.olvera-street.com/history https://www.tripsavvy.com/cinco-de-mayo-in-la-1586501

Oh I think they do their best. The chicken breasts were just amusing. Kinda like "of all the gin joints" - why mine - bring me a free thing I do not like

i remember my niece's shock (she was maybe 4) when 5 of us sat at the beach feet from the water eating lunch and a gull snatched her bag of Fritos away. They are tough birds. I do love their red bill spots to give the kids a clue where to beg food https://www.audubon.org/news/why-do-gulls-have-red-spot-their-bills

Maybe adopt a FIFO approach (first in -first out) Right! - hear your laughter

Yes they were Jeannie's primary roadkill finds

Reminded me of Kim Severson describing cooking Leah Chase's rendition of gumbo z'herbes. Artistic wall and counter art, "There I was with two huge pots filled with muck" Delicious in the end