heidih

Mine (# unknown) has/have a path of travel....around the snap traps. Apparently has a peanut allergy. First the ants were all over the bait. Cold enough now the ants are scarce but it/they must have a food source outside and are "smarter than the average mouse". Still have not had the guts to open the nesting cupboard. Got up super early and must have disrupted the dawn routine venture. scared it - what a dash it made for the dryer vent I think.

well you explain it to the customer when it craps out. Succs you can underwater but herbs - years doing that.

@shain I don't think we did a new years cooking resolution topic. What I would like is to bring in so many flavors and textures with shain's inspiration as regards vegetarian cuisine. Heidi Swanson (101 cookbooks) does it but not in such a captivating way. Usually cooking for myself. I have to figure out a pantry method that has depth and breadth and retains freshness. Thank you!

K just going outside to scream - who cares! - not real science but as noted if it works for ya ok just don't preach.

Drainage? Wet feet?

Yes I would reduce. Corn has been bred to be sweeter than the past -not my preference

Seems like it lets built up steam escap - for a crust based dish? Love the green can parm in the background - hell I use it as a salt sub

I'm a "masher". Usually take the potato masher and squish some to thicken the beans near the end. Just he texture mix I enjoy.

@Smithy I have wondered about that bean mix. Seems they would be done at different times, but maybe that makes it interesting?

Stove acting stupid so went with the slow cooker (crockpot) as well. Yesterday - spinach, tofu, lemon verbena cuz only herb that survived the weather, various seasonings, coconut milk, and noodles. Spruced up with nuoc mam at service. I was starving and undercooked so re-cooking today to bring it together more. . Oh and the kicker as no decent stock - bit of chicken powder and....big dollop of generic liverwurst. It adds surprising complexity. No image as it looks a bit murky.

Cuts both ways. Sharp like scalpel - easy heal. Dull like a tearing saw blade wound. Just my experience in kitchen and seen in ER

So if we can't find you we know you are buried under a pile of interesting cookbooks

No not borscht in my opinion! Google is pretty on track. Have her look at these 2. https://www.196flavors.com/yemen-marak-temani/ https://www.keyingredient.com/recipes/2666625033/yemenite-beef-soup/ One of those soups that there are many spins on. Good luck and do report back

As a young one coming from immigrant parents who both worked - great grandma (Alte Oma) did the cooking. Traditional Austrian/Hungarian but dad was a butcher so there was always beef (managed beef packing plant). Breakfast usually cream of wheat (with Nestle's Quick stirred in if we were splurging). Fridays meatless (Catholic). Usually sweet. They had this nailed after the food shortages during and post WW2. Weekly the thin egg noodles were made. Yup the flour with the well for the eggs. Rindsuppe on Sunday (beef) with those noodles. After AO was gone my mom was stay at home and it became meat, starch, veg, salad. On repeat. Not bad but... Cooking classes with her friend introduced stroganoff, fondue, spinach salad with hot dressing and the like. Hello Sunset magazine. Coffee and homemade pastries were the norm for visits to relatives/friends. I am forever spoiled. Lunch at school - problematic - yup me the kid with the avocado sandwich sprinkled with garlic powder. They were clueless. My kindergarten had the meatless Friday gathering. Really good refried beans, tortillas etc. And ALWAYS the flat leaf parsley patch. I cried as an adult 'hen a local grocery started carrying it and I could smell it - poor produce guy. We won't discuss the raising chicken incidents - we were scarred for a while when the roosters were dispatched...when running like a headless chicken becomes a reality

I have longed to taste it since Pat Conroy's evocative descriptions in "Beach Music". Imagine has to be local and fresh.

Here it is turkey for thanksgiving, beef roast for Christmas, and ham for Easter. Never seen the buns really pushed. - sound like the horror that occurred with bagels. Green for St Pats - eewww Now it is the red explosion for Valentines which will push cheap champagne and lobster tails. (last happens for New Years Eve as well) Then it is on to massive discounts for all things "diet" - esp frozen meals...

No rye is magical. A great cover crop in our troubled agricultural times. . Maybe the source of the Salem Witch trials but that was an anomaly Happy 2020 https://www.uh.edu/engines/epi1037.htm

I view bread dough as a living thing. As with other living things they often rebel when we try to bend them to our will. Sometimes ya just have to shrug your shoulders and start over. I do enjoy the interactive relationship of yeast like a crazy funny boy or girl friend

Super report - thank you! So on the next run there - do check out the outdoor bits of Auckland International. My friend's son did the design (sufacedesign - San Francisco). A very thoughtful concept incorporating history, culture and the flight experience.

Yes that was hilarious - they feed you to overflow and people are scarfing up the cup of noodles!

I simply find the level of food amazing. I had a friend who did the LAX - Sydney run mostly for ever (United) and sadly never discussed the challenges. I've experienced Cathay Pacific. This is a whole craft level. And the labor cost! Thanks for sharing - very interesting.

That moss filled shot is magical.I can't stop smiling.

Only here can people have halibut a a default to home made pizza - love it!

Ha! I eat greens, beans and cornbread often so gonna give it a pass. Luck will just have to shimmy in. Seafood still calling...as noted above

We were thinking seafood - clams and crab and spiny lobster. I'll call Quality http://qualityseafood.com/ in the morning. Accompanied by several different bitter green salads and fresh bread. Preferred dip sauce is Nước Chấm. If no rain then marshmallows roasted over the fire pit as we endure overly done fireworks in the distance.