heidih

We love her for good reasons.

I am more a fan of "poor man's capers" I pickle our nasturtium seeds. https://www.gardenbetty.com/poor-mans-capers-pickled-nasturtium-pods/

I was kidding, I adore sea turtles. Lost my contacts swimming with them In mexico on my honeymoon.We have some here surprisingly https://www.latimes.com/local/california/la-me-green-sea-turtles-20170805-story.html

Good looking food. No tortuga on the menu I hope

I live in the growing paradise of California . Garden centers have most of these plants in the small containers noted. In the spring particularly Japanese stores here like Nijiya have both seed packets and little guys. http://www.nijiya.com/c Traffic sucks but availability is astounding in this metropolis.

I think the next Yotam Ottolenghi

The type of store where you hand over your credit card to a trusted friend to act as a restrainer. My son shopped at one for a facility he worked at and his mantra was "no no no it is not on the list"..

My left hand smells like good spicy ginger. Got a hand of it in a grocery delivery. Quite juicy/ it helps that most of the shoppers are from ginger using countries. they select well. Just tucked a few maybe 16th inch planks into the broth for later.

Smart Pop Cheddar. Grape tomatoes on the side to assuage guilt.

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