heidih

Trader Joes bitter orange may hit your spot

Reminds me f our rainbow gelatin talks

Who is the food writer who talked about her piano teacher sitting on the bread w/ chocolat during the lesson to get it just perfect? I have never forgotten that.

I had trouble framing the title. I have said before that "best" irritates me, however my new peeve is sites that put out alot of recipes on a subject in a blast. Almost too much. My preference is one or two with narrative. I may be in the minority. Your opinions? Example: https://www.seriouseats.com/roundups/eggplant-recipes

Bit "warmer" than expected?. BIL's good friend brought me some peppers from his home town in the Seychelles long ago - wow! Even the adorable Department of Ag beagle at LAX left the smuggled seeds alone.

Nice! In my house those require chicory coffee alongside

OK enablers/inspirerers 10:30pm but I am headed to kitchen to make up some no-knead dough. So cold here it can go overnight and then head to the fridge which is maybe warmer?

Humid where you are I think? Yeast dough is forgiving but that sounds tad gloppy

My initial assumption was a police car scenario cuz of your location. I did google. We are still pondering.

Friends are advocating girl's Fat Tuesday and to ditch the standards and just go but with low brow - Panda Express orange chicken etc - Could be fun. Got some hours to contemplate. Have not had PE in a few years. An then Wednesday morning we will roll into service having regretted it. Tolerant priest - lifelong surfer

@Kim Shook I am not a sweets person but that lemon filling is calling to me! Thanks.

@Hollaatme Yes chard is a workhorse. How kale got the superstar status eludes me. The rainbow stuff we grow for visitors as a border novelty but give me the plain green. I will never forget a neighbor kid bringing me some he proudly grew with his grandma - he assured me that just a smidge of butter made it out of this world. I prefer way more garlic than most find advisable.

This finely minced ginger sauce from Fuchsia Dunlop caught my eye this morning. Kinda off sesame oil but I'd modify to my taste. Anyone going to give it a go? https://www.seriouseats.com/2020/02/ginger-juice-flavor-sichuan-cooking.html

Well now I am looking at the sweet potato and the can of chickpeas and thinking sheet pan. Plenty of citrus ('tis the time of year) and maybe young nasturtium leaves and blooms. Plus citrus pickled red onions cuz Lebovitz got me going that way today.

Not my area but I like David and the hot chocolate recipes alone...https://www.amazon.com/Drinking-French-Cocktails-Apéritifs-Traditions/dp/1607749297

OK I am an idiot - thanks for the clarification

That nut shape above made me smile. Perfect for an Easter basket! I know I know nuts = fall but somehow in my silly head it aligns

ooohhh tinted meringue - we used to do those. As long as no moisture around they keep well. And then all those extra yolks go in the lemon curd tarts! They brought me juicy lemons from the desert.

@pastrygirl Excellent ideas. I used to do the walnut crescents rolled in powdered sugar (that was kept in a cannister with a vanilla bean) - a more round shape makes sense for the holiday. Plus his boys are in a warehouse with concrete floor - just brush their hands off and dogs will lick up the mess. Yes like Google - dogs come to work.

OMG there are still recipes that ask for the "box" Who thought that one up? Those people in the lab...

My brutally honest take for soup is "use the bag". It has more flavor and is cost effective. I have stood in line at the grocery store and asked people what they were using it for (if they asked) and more often suggested frozen. That baby crud has NO flavor.

I have found when poached you get "the plump" - just my experience

The sprinkles fooled me. Thanks for the explanation. Of course we had the fried doughnuts for Fastnacht - oddly with a coin slipped inside one? Reminds me of the baby in the King Cake in NOLA

My boy is an Ironman participant so he will probably share rather than eat. Hot Cross I can do and have before. I think perhaps items that can last a couple days and he can share with his staff. I have found the buns better fresh - snuck just after icing

@Duvel What is with the donuts?! Times change!