heidih

Yes! Oats - it has been so long I forgot. The dang things stick in your socks. Thank you!

This is a great "girl power" article about the women who harvest them in Spain https://roadsandkingdoms.com/2016/barnacle-queens-of-the-seaside/

Already in the trash bin and he comes tomorrow. I will keep that cleaner in mind for future. Thanks!

Is that wheat or rye? Looks like what we had in our fields when we had horses who "bloat fed" on the greenery - we called it rye but no experts here

Step mother (mother being a term and not a descriptor) If the pot is not spotless and shiny she goes off....I have about 6 weeks to figure it out before she shows up. The quarantines might hopefully extend that window.

Wow what a treat. Where did you source them from?

Checked on the old kumquat. Apparently the rains have impacted positively. The fruit smells great. So...marmalade on deck within a week or so.

Honestly I have bad memories of the grocery store oil pack tuna with crankcase oil and of dieting and rinsing before water pack became the standard. "fishy" and oil no longer an issue so I will venture therewith the good stuff sometime. I do use potatoes if the mood strikes with tuna. Nice balance.

Take a "quick: nap after a sleepless night while low simmering a small batch chicken stock...to be jolted awake by the scorched smell. Horrible thin walled pot is in the trash. Smell still lingering 15 hours later even with all windows and doors open. Now to get replacement - it was not mine. OOOH!

Oh yes - only once but lesson learned. did catch step mother before she hit start a while back.

Looking for tuna salad inspiration I googled eGullet, With the current Momofuku Ranch mania I was amused to see the almost 18 year old mention of Kewpie I knew it prior because it was the mayo on the shelf at my Ranch 99 Chinese market but this still brought a smile. https://forums.egullet.org/topic/7659-tuna-salad/?do=findComment&comment=59663

Tragic. I followed his food since he came into the public eye. And he was proactive with his symptoms. Wow!

So how buckwheat percent is your soba? I spent time with a Japanese Uber driver today who wanted to engage in soba discussion.

No no no -people pay for the bean mattress - a massage thing

One of my favorite chicken parts. I treat it like pork. Marinate/grill, slow cook and pull - point made

I will confess to chicken powder as the salt/flavor enhancer but I do that when using the stock in a dish. More control. can't remember where I got my favorite drop dumpling recipe. It was an old classic cookbook. Mine were used in a Latin American soupy stew but same concept. They had a great texture. No mush. Will try to find

Looks comforting. I am SO with you on the applesauce dislike.

Perhaps we are back to Victory gardens - a good trend

Yup - why I am braving Uber to store this morning despite the rain. Who knows what will be available but at least I can decide versus a "shopper" doing odd subs.

I think he is the booze guy - so drank/drunk Like saying I have a date with Jack Common phrases

OK - you win the word use play award! Your secret talent?

Like the film technique https://infocusfilmschool.com/filming-green-screen-guide/

Maybe I am old but the "eat it is good for you" was never in my house I was sick of beef every night and really enjoyed the side veggies best. Maybe they had white sauce in them (Einbren a light German roux) but those are my nostalgic favorites. And grandma only used red leaf lettuce unfortunately doused in a watery vinegar, sugar, touch of oil dressing that mooshed the tender stuff. I finally convinced her to just let me dress my own more lightly. I was thrilled when I read Edna B Lewis's recount of their family dressing of just vinegar, sugar, salt, water on fresh picked tender lettuces.

The NYT recipe is a standard. I don't even do the pot so not a typical rise but sliced and into the toaster oven - I am happy. https://cooking.nytimes.com/recipes/11376-no-knead-bread

Regarding the semi-set concrete barley - yes I've had that happen. The first go of the soup is lovely just the issue with overly thick leftovers. I find that happens with starches as with my frozen leftover split pea soup today. I just thin it with water and add a bit of seasoning to correct. I understand the idea of cooking it separately. We always did that with clear broths like beef that were being served now but to avoid cloudiness. The home made thin egg noodles were cooked separately. Unscientifically researched I think cooking barley and similar such within the soup melds flavors. Could be wrong.