heidih

Well you have to give them props for supplying the Dawn to clean birds and other animals including humans after oil spills - though I understand that is marketing as well.. https://www.npr.org/templates/story/story.php?storyId=127999735

I massively dilute and keep in a skinny necked bottle. When my dad is doing their ishes (stepmom can fill bth sinks with un-needed dishes and does not wipe extraneous grease/oil out. I have to leave the room and close the intervening door cuz he uses SO much and the scent is maddening. He keeps bottles of it in pantry from 99 cent store. And yes - another ridiculous product!

My Christmas gift from old neighbor who came to get her cookies. Calamansi from one of her 2 big trees. She was born in the Philipines and they mean alot to her. We sometimes do marmalade. I used a bunch for a beet salad and in a carrot roast.The fragrance!

as a goofy note the paste is often in odd parts of the big groceries - like in the "foreign section" with the Kosher stuff. - Odense is at Kroger

I've been in the gifting it out mode It is really nice to have extra in terms of baked goods. Massive computer issue we couldn't resolve virtually so I got over there to IT and wow the smiles just for a little platter of homemades Quite rewarding. In passing mentioned some available to a "surrogate son" and he apologized for beng on a fishing trip with no cell and he'd send someone over asap! Oh the power of food.

Our guy started a topic here https://forums.egullet.org/topic/90336-saaj-cooking/

Hhm - mine were never that big, Breeding...

I have been the queen of burns during my baking spree. Due to messed up oven mitts and my physical inabiity to feel until "oh no!!!" - I look like a mess. So a few $ invested in gloves might be a plan. I have small hands so finding a fit that gives me control (I am all about control) can be a challenge

I just want the jar!

a postscript this is the heart and home of Los Angeles = City of the Angels https://www.discoverlosangeles.com/event/2019/12/16/las-posadas-at-olvera-street-through-dec-24

Wonderful traditions Thanks for sharing. I have no clue ! I think your instinct of asking local ladies is the best plan. Do let us know. Says the girl who had to look up the spelling of Feliz Navidad. I know the end of phrase is about New Year. My Michoacan gardener was happy with the sweets and my silly effort.

We have a local Ikebana master. https://southcoastbotanicgarden.org/event/ikebana-flower-arranging/2020-01-21/

Yes as noted - spectacular. And the thoughtful plating looks like it enhances rather being "for effect".

Aww but the whole point of the Kisses is pulling the paper and revealing the chocolate

I assumed just a purple potato thin puree based on the menu https://www.friedas.com/the-ultimate-purple-sweet-potato-guide/

As others note - some of the books are wonderful. My 5th grader needed some responsiobility tasks that would also lift his self esteem. I handed him Volume 2 of Julia's Mastering the Art of French Cooking and told him I'd like a baguette. He had never even seen me in my bread baking days. I stayed at home but in another room as back-up. A LONG recipe but it was really good bread. His proud smile when relatives praised it was priceless. Also if you can find Nancy Silverton's (La Brea Bakery) Gourmet article from March 1996 "A Lesson in Baking Bread" - DO. It is magnificent. I have it somewhere in my saved article box. PM me if you can't find it and I'll mail. Flour and water are cheap and sounds like you have the time.

My first thought was "hodge podge" - tempura with sauced teak and potato puree. The BBQ sauce? Rest looks lovely

Pretty well. TThe main issue was getting "short-sheeted". I ordered the dough with my grocery order and they were smaller than my usual which fill whole pan and have to slighty trim edges. Along one uncut side you can see how much smaller they were. So I cut the pieces smaller which made them more unwieldy and messy. I did give away of some yesterday so this morning's shot is not whole batch. Syrup was perfect. The only 2 lemons I could harvest were not really juicy but fragrant so I grated some zest in.I did keep a dish in freezer to test syrup a few times. There was plenty of the other selections so plates will be full.

If I could find my ndian one I'd send it to ya. What us your major use?

Perhaps this is it click wherre it says John T to go to linkk. Software maddening me....

Those are good questions. I also thnk it comes down to your height and your rolling table height and the diameter of your usual dough needs.. You are pushing from above and out - not squooshing forward. My fave is in garage buried but it is an Indian one. Less diameter, more control. Otherwise I use the old fashioned handle one but put my on the edges not the handles. My 2 cents. The reason buried is is cuz I tend to use base of palm or ith flat bread pull and move around I don't do rolled cut out cookies anymore.

How are you progressing? I do baked goods - my standards that people start hinting about around Thanksgiving to make sure they are on the "nice versus naughty list". Starting my deliveries today so they don' t get overwhelmed right at Christmas week. Serious Eats has a good summary of some of their simple (most) but interesting ideas https://www.seriouseats.com/roundups/homemade-food-gifts

Mexico is not one cuisine or place. There are many regions/states. I posted this elsewhere here today about posole by the fantastic late Patricia Quintana for an example of excellence. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html She authored many books and taught. The NYT obit https://www.nytimes.com/2018/11/29/obituaries/patricia-quintana-dead.html

Thanks Chris - that is an amazing recounting of such diverse and unexpected flavors. What goes on in that man's mind Also I appreciate the no photo descriptions. It makes us think more about what it tasted like. Much like Marlena Spieler's non image blog https://forums.egullet.org/topic/80538-eg-foodblog-marlena-life-is-delicious-wherever-i-am/ Hpefully others will have the chance to visit and report.

OK my yearly baklava anxiety attack. People get so excited that I feel ridiculous pressure and I am normally Miss Calm Cool Collected. Nuts ground, syrup ready to boil, butter ready, oven pre-heating. I think the big stops for me are the cutting which I described to a friend today as "precision cutting of wet kleenex and getting syrup just right. A normal person would use a thermometer - but.. So... ready set go