heidih

Oh we had that dairy service at grandma's. Wind the back window down and be the superstar who got the bottles. There were local dairies as well. One down the street from my first grown-up house left the adorable building in tact. I always wanted to buy it and remodel as a home like some do with deconsecrated churches.

We did not have one but a neighbor a couple years ago remodeled her house and insisted the contractor leave it intact as she was so taken with it. Reminds me of the back door of the fireplace. My grown sister did not know that it had been there all the time to clean out the ashes without making a mess in the house.

That is a lovely color. I've seen them in waterwise native plant gardens. Pain to propagate as many wild flowers are - They crave that starvation and then rain cycle in my experience,

I don't get them but many buy the cold flour tortilla wraps. Sometime my friend wants coffee at StarBucks before farmers market and I will get their spinach-feta-egg white wrap but they toast it.

Get a touch of water in the palm of your hand, rub it over the bread, bread in foil loosely encased, toaster oven or whatever. Remarkable. CPR for stale bread. At least for me for many many years.

And really though not authorized you can slip them cash. To make it ok "thanks for bringing the piece of mail I so accidentally left by the door". That has been going on forever.

Oh goodness this reminds me of a Japanese market I used to go to regularly (Hawaiian influenced) At the beautiful fish counter they had some sample recipes and mayo slathered and broiled was always in the mix. And now we are Momofuku Kewpie based dressing chanting praise. Interesting. Is there a mayo board like dairy etc?

OK so purring rain, only one grapefruit left so I did a super small batch riffing on David Lebovitz recipe above. Really good balance of flavors.

Nancy Silverton does a great primer on natural yeasts in several of her books. If library closed you have time to play

I think we all send cyber hugs to Steve.

I also use S&B - it has a nice depth. Depending on my supplies I like to add fresh ginger for a different note. Since I have way more citrus than we can use or give away I'll cut some type in half and drop in the pot. The pith adds a hint of bitter. Citrus leaves also work as does lemon verbena. I used to buy whole coconuts and the whole making the milk thing but admit to canned now And as you note NOT low fat one. For that type of stew I prefer chickpeas and eggplant for heft rather than potatoes and maybe some tofu and serve with a short grain rice. Being a California girl the rice is usually Calrose. Freezes nicely for future meal as well.

Oh ja - I think the current phrase is "hunker down"

Reminded me of the zucchini noodle twister. And for nostalgia the pencil sharpener mounted for some odd reason on our garage shelf

Oh goodness you have taken me way back. My mom (deceased '83) had a box of Thai food cutters, Stepmother tossed it so no image. All these cool cuts you see in some Thai food images. Ggrrr Replacing not an option personally.

47F here at 8am. Could not sleep so started crockpot of lamb shank at 3am with plenty of liquid. So lamb broth for breakfast. Meat and veg on "hold warm" for rest of day. Really really good. The gross looking yellow blobs are squirts of ballpark mustard - ran out of Dijon.

A Calrose? I did stock up before this mess

Mayor of Los Angeles just shut down in dining We shall see how take-out delivery works out Poor employees.

Years ago a Vietnamese friend taught me to save all those bits and dabs of sauce or a super flavorful dish. and freeze. They amp up dishes wonderfully. Impossible to re-create but provide pleasure.

Since lots of folks are commenting elsewhere on eG about their dried bean supplies in troubled times I thought this lovely piece from Serious Eats might inspire https://www.seriouseats.com/2016/01/ideas-for-cooking-dried-beans-best-heirloom-beans-rancho-gordo-alternatives.html

Oh I made an attempt. Thought I'd give them to gardener, pool guy and trash guy and of course sample. Made up dough for Brave Tart's oatmeal craisin cookies. What a mess. I saw it was not going to work and threw out the whole bowl. I'll admit I let the dough rest longer than her prescribed 70 minute max so not blaming her but it was a big batch and now all my butter is gone. Oh well.

My poor Instacart shopper keeps texting me "out of this, out of that", I told him to calm down. He is a sweetie. (a big Kroger store)

I can almost smell it. A local chef (Bernard Ibarra) did paella for a bit at farmers market. You could see people's noses sort of lift like a cartoon and seek out the location.The description in the Time Life Foods of the World Spain is what always comes to mind. Thanks for the mental feast.

Part of the reason I support Steve Sando (Rancho Gordo) for his efforts in fostering bean diversity. A chickpea in every pot!

You might look into this group on eG

Ah! in these odd times I remembered dandelion greens outside but forgot about the mallow patches further out. . It rained last 2 days so they should be perky.Tomorrow! Do have eggs and a bit of dairy Tons of citrus n the trees.