heidih

Should be a fun round of play. Had you read about them?

Wow - encouraging progrss https://www.eater.com/2020/2/21/21145918/andrew-zimmern-whats-eating-america-msnbc-documentary-series-review-episode-1-politics-immigration

Do you favor a particular brand or type of caper. My grouper jealousy knows no words.

Oh wow. So you fried the stem also? I guess they were young ones. So so hungry jealous now.

I was gonna ask son to join me in Nola rather than NYC cuz he had vacation time. - probably not a good plan right now - lost track of the calendar I knew people on a Krewe never made it down there- a supercharged event., Ideas abound Share yours please

Thanks for the reminder - life has been a zoo. FasNacht doughnuts were our family tradition with the coin slipped in like the King Cake baby https://en.wikipedia.org/wiki/Fasnacht_(doughnut)

Interesting. My ex would be great on design/function but not happening now. Why are you lowering the ceiling overall - get it for the hood. Above cabs can give you space. Also not to micromanage your collection but you mentioned seldom used stuff like the big wok. Women do it with clothes - lay it all out and ask when did I last wear this? Can help you set your your priorities. Pull outs in the lower cabs or swivels if room allows in the upper? Hooks for cups and stuff like that? So bottom line - what do you NEED in the kitchen and the rest can travel. We asked this question generally of interior remodel clients and it jars them and then they do that (oh!) head tilt thing. Where I am kitchen designers flogging cabinets will come in and give free advice.

I'm reminded of @JoNorvelleWalker storing kitchen stuff under the bed. When my step mom is in town I don't like to mingle with her stuff cuz it irritates her so under the bed. Course I am not a pot hound and also have the luxury of the garage for bigger stuff like crock pot, big stock pot and such.

Hhmmm - my experience is that the more you open the cells by cu or crush the more flavor . But I also consider who I am cooking for. For just me I tend to do finer style because I'll eat it. For some others I try to use pieces that can be picked out by the eater if desired to just provide a subtle ginger note.

Do not miss the ex but do miss the fish from the corporate Mexico fishing trips. Thanks for the lovely images.

I think she needs to open a cat lover's boutique B & B

I store ginger wrapped in a paper towel and in the thin plastic bag from market loosely wrapped w/ a few holes for bit of air, then into vegetable drawer of fridge. Unless it was crummy to start it lasts for weeks and seems to retain moisture just right as opposed to drying out. I do check on it and replace towel or slice off dry bits. Not a recipe cook so if I think it might enhance something, in it goes - unpeeled. sliced lengthwise to expose the cells

When very young fresh ginger is in the markets I like to do the very thinly sliced pickled ginger using Barbara Tropp's recipe in China Moon. It turns a delicate pink color and puts me off the generic "sushi ginger". One of my farmers markets started carrying fresh ginger stalks -beautiful right green. Vendor says people juice/press it like sugar cane.

I always thought the water just got salty as the dogs enjoyed their hot tub

I never understood them. Reminds me of Japanese Christmas cake. An interesting explanation on the cake https://www.smithsonianmag.com/arts-culture/why-japanese-eat-cake-christmas-180961556/

David Lebovitz linked this article yesterday. Wow! https://thetakeout.com/canned-vs-soaking-dried-beans-which-better-rancho-gord-1841421154

Oh that is just "normal" Did it with the almond milk yesterday but at least that is low in fat and easier to clean. 97 year old on the other hand had slippery fingers and knocked over a glass which shattered. Blood thinners - not pretty movie scene.

Oddly I did that today when the doorbell rang and I jumped. In the fridge now and will try to avoid flashback when I reheat tomorrow. It was delicious but ice water when it is 40F something in here - not ideal. No scarring I think.

Makes me cringe - bell peppers, ham - running now

You sent me down a rabbit hole to a local herbal shop I used to frequent to get bozo's ginseng.. I think the wall of wooden drawers is part of a famous movie. Quite lovely https://www.google.com/maps/uv?hl=en&pb=!1s0x80c2ca9e49e52725%3A0x8a01ecbf632f2cbe!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipN78c0X95IK3VAC1zkhq7ZUXDvB5vPqVgk4hBA0%3Dw138-h133-k-no!5sfamous chinese medicine shop gardena - Google Search!15sCAQ&imagekey=!1e10!2sAF1QipOOOjU8fM-Al2TJw6ifBcfgOptlDgEr8zUXHISg&sa=X&ved=2ahUKEwiXoYTQgtXnAhW_JzQIHZxMD1sQoiowE3oECBsQBg

Oh the time they are a changin

Green split peas in crock pot with soyrizo and chipotle en adobe.- served with cornbread (greened up with some spinach). So satisfying.

I will admit to loving the Chambord bottle shape more than the contents.

The bread!

Ha do not be shy You have given people bean education and are doing good work. When I tell some of my former employees from Mexico (Mostly from Michoacan and Oaxaca) about your work they get wide eyed and can not believe people care.