heidih

Where else would I get great duck and pheasant and incredible macaroons (the coconut ones) And then hit LACMA - couple blocks away

I am sure your know the under water method is a breeze. I never get them on our trees anymore cuz of critter theft! As kids our favorite stand at the Farmers Market was juice and we always got a little cup of pom. So intense and vibrant. Does stain a bit when you stumble https://www.farmersmarketla.com/

I love self check at Ralphs (Kroger) The software is well written - intuitive, They always have a person watching the 4 stations so if you hit a wall they are right there. There are some sales clerks I like so if there is no line I will do that just to converse. Like the guy who fishes and likes to discuss "what is biting".

As I remember what people gravitate towards - I have noticed a fondness for nước chấm. Light, addictive, lots of umami.

We are awfully backwards. My sis laughs and can not stop saying "what! a checkbook" - but we still do here in Los Angeles. Maddening. Funny how you foot tap with your dominant side. Gotta practice tapping with my left foot to even things out

I think we need a Green Goddess topic. I have Melissa Clark's recipe open on the counter. Sounds so good I would be dippin all day.

As your lovely bread is already herbed I personally would '86 the add in and just do the oil & vinegar. I live in the land of overkill land so veer towards dialing back. https://www.latimes.com/food/jonathan-gold/la-fo-gold-vespertine-review-20170902-story.html

The entire dish entices So who knows a guy who knows guy in Manhattan publishing that will corral Shain?

Those Rice Krispy things often take people down the best path of nostalgia - have at it! Just please do not do the food color thing.

the bread already has lots of seasoning/flavoring/richness. I am not inclined to go creamy but favor the balsamic suggestions - then againI swim against the tide on a regular basis

Nice! Though where you are that is like saying I ate bread with tasty stuff 3x today

Head over to the Superbowl topic. Ideas abound https://forums.egullet.org/topic/160282-superbowl-food-2020/

Clearly you were were not the one unwrapping Christmas gifts as the parents slept!

OK so there is the option once they are in season to freeze or even when not roast. . Does retain the punch. https://www.seriouseats.com/2018/01/how-to-save-bad-fruit-with-roasting.html

Dill - interesting fresh or dried - would not have thought of that But but but - we had rain so the young wild fennel, abounds - oh the possibilities. https://www.growforagecookferment.com/foraging-for-wild-fennel/

I will add that most recipes tell you to brown the meat, I did for years cuz Julia told me to. Messy, smelly, and in my un-refined opinion - not needed. Put it i the pot and let it marry happily for hours. I think my "only eat meat once a year" brother in law may cave tonight. Next morning you can remove congealed fat like when making stock.

Pringles! On a bad flight I survive on them with a G & T. I am still repeating my holiday pumpkin bread over and again - heavily spiced and with a touch S &B Japanese curry powder Bringing out the last of the holiday stuff tomorrow for unexpected guests. Baklava, spice bread, choc chip cookies, and Lintzer bars.

Yes there is even a song "A Little Bit of This, a Little Bit of That - works and tastes good https://www.lyrics.com/lyric/4952716/Carolyn+Dawn+Johnson/Little+Bit+of+This%2C+Little+Bit+of+That

Yes I do not get the sauce drenched wings. A drench?!?

As a singleton I have done a new process. Lamb shank in crockpot with lots of various flavorings including a head of garlic and carrots. Eaten in progression as the meat with maybe rice and veg, next day with more liquid and more cooking and a wondrous soup is my gift. I'll toss in some dried pasta or some package gnocchi plus greens. Almost like stone soup

Only on eG is ribs, mac n' cheese and collards a little bit of feast! I am there in spirit. My law firm supervising attorney was a basketball guy (played college) and his dad was an NFL referee. I was clueless and just nodded my head and smiled,

Oh mustard grows in horrid soil. A fond memory is walking my avatar dog up a big hill resplendent with mustard and almost tripping over artists with easels set to paint the profusion.

OK the woman has incredible cats and family all the time, lunches with Kerry, and is gifted like this. NO sympathy!

So Mitch - open invitation? We can sit on the floor

So that rectangular pizza cut with scissors - what was the crust like.? The first time I had it street side in Genoa it was a lovely snack - the crust was flexible/soft - hazy memory. I'v always done mine that way - my kid defines pizza that way. The round thig = take-away to him.