heidih

Love those little lobsters and Tapatio is on my counter, I sent some to Steven (Fat Guy) one year. You seem to take joyful remarkable holidays.

OK I an not take this anymore. Every time I see the topic popup my head goes to Harry Potter. Carry on

My initial response aligns with yours - no on black pepper My reaction for a bit f heat would be an Aleppo style pepper.

What you do is remind us that we have not gone and gotten the spices = good all around. My closest Indian market is maybe 15 minutes away. I will!

It is a thing here in the US. Sometimes warm, sometimes cold, like our "avocado toast" mania. Usually a grain, a protein, and various vegetables ....in a bowl. Dressings as you like. Perhaps a visual thing, and perhaps so you can eat the different ingredients as you please. A good explanation is from Heidi Swanson (101Cookbooks) https://www.101cookbooks.com/archives/vibrant-vegan-double-broccoli-buddha-bowl-recipe.html

A gratin of some sort? You are in the land of cheese - balances the bitter

They. along with smoked necks, have been marketed to our local Southern Black diaspora for a long time. Hello greens.

Certainly colorful and a mix of textures and flavors. So the sauerkraut was cold? How did you crisp the chickpeas?

Also it is wine country and the home of TJs

My nightstand reading (well it spills onto both nightstands) is a pile of New Yorkers, Melissa Clark's "In the Kitchen with a Good Appetite", "Spoon Fed" by Kim Severson, "When French Women Cook" by Madeleine Kamman, and several from Marlena de Blasi When I can't sleep they provide comfort as well as inspiration for the next day.

That is interesting. Paprika and cauliflower had not occurred to me but it makes sense. Thanks! Funny how we get certain combinations in our heads and need a nudge to fly

Oh the bread has been repeated since Christmas. The savory spice in a typically sweet is becoming popular. Brother in law had a pumpkin bread at StarBucks and actually preferred mine with tea! Thanks for clarifying. Yes sister is trying to change their selections for the last leg LA to Sydney in a couple weeks.

Thanks for bringing this back. This type of food is in my favorites wheel. My poor sister likes it as well but she signed up for "Indian" on her Virgin Australia flights and was "curried out" Please please no more dal she cried- not at 7am - I'd have been fine. I messed with her head and put a touch of Japanese curry powder in the pumpkin bread. What would you eat alongside in terms of dairy and vegetable. Thank you.

Were the sesame seeds toasted?. Don't see them added here usually.

Oh always include flowers. With all the choys as well (my possibly odd take)

Ha!n I saw (in my mind) "lamington" the cake! I needed a laugh

I am just not getting the salt thing. Yes straight out of packet some of the boxed stuff is horrid to the point of mouth puckering but as cooks we have so much latitude to adjust. I rarely use salt in simple form. I adjust with liquid amounts and proportions. Like when people have a soy sauce fear and dump it on rice they cooked with salt and on salt added food. Same with fish sauce which generally goes into my soups - and I am definitely a soup person.

Not a gravy girl. For soups I try to have reduced roasted bone chicken stock on hand. If not I use the ubiquitous on most Mexican restaurant and home cook's shelves: Knorr Caldo con Sabor de Pollo (chicken bouillon) which is a rough powder. I also use it to amp up the stock if needed. I add aromatics to my soups and use dried mushrooms if it makes sense. Out of the Polish ones - dang. I also save pan drippings in the freezer which can add a "je ne sais quoi" note. Since recipes are never on deck I just play. I do save and freeze flavored poaching liquid from shellfish and fish.

All nice. Aaahhh the classic coctel -seafood, lime, thin spiced tomato liquid looks like nice weather

That is a great video @Bhukhhad Thank you. The dosa at my shop is like the first one. Already crisped up before filling the middle and more like something to pick up. Being in California - I'd say more "taco" style.

Heathen here as well - microwave on paper towels on paper plate. No cleanup, super crispy

OK upon re-reading intern doesn't have a long time there. I would look to the authors, email, social media if applicable,and try to correspond. Probably a 1 in 70 chance but it gets you In the game. From a research perspective look at general first from the link and then dial down. The time frame is not ideal but foot in the door can often yield interesting connections..https://guides.library.harvard.edu/c.php?g=311003&p=2081838 He or she had enough writing skill to get the grant so hone the research/connection skills and go for it Passion for a subject can pry open sticky doors. IMPORTANT - of not already done get a pass code to access the online library. Should be at least temp access if grant processed.

Nice young mustard greens. We used to have a window sill collection of those mustard mugs...and back in the day when Trader Joes had those stone crocks of course mustard - red wax sealed - home decor at its finest All the offices had them as pen/pencil holders when that was a thing. Nice memory.

In my experience the shredded coconut in the baking aisle in the Us is thin, chewy strands and too sweet. I prefer using the one that is shredded and unsweetened.

My experience at USC is that the library staff is extraordinary. So much is in their online inhouse sources - not hunched in the library (though I love tree books) . Also connection with volunteer wiki people. She is oddly a middle age law wiki archivist. Ya never know until you try. Also and perhaps you already have - crafting a succinct document of your goal is helpful so you do not get scattershot stuff (like this!) I agree a great opportunity must be crafted. to maximize the brief time the intern has.