heidih

I love it on egg bread From my 2011 eG blog

The Thursday Food Section is the only part of the LAT I can tolerate - they upped their game. Of course when someone talks about Jazz - all I can think is J Gold. So painful.

My ex would never eat our duck eggs - female was khaki campbell. He took them to work and the southern ladies baked with them - he did eat the cake!

I think grant writing is a big factor - gottaa pay someone to do it. well.

http://www.premiermushrooms.com/ No farming operation is easy...but attention to issues is heartening and they are good

Gosh I had to google - I used an oversize pattypan. The really big one made a lovely dip container for a party. Those silly squash can hide under the leaves in our garden and oops- how did it get THAT big? Everyone thought it was ceramic! The baking bit,- waste of time. Oh well - the beauty of compost piles

Perhaps the condition of the purchased product matters. I poke holes in the plastic, add a paper towel and use pretty quickly cuuz - why wait. The above recipe from Foods of the World P France rang a bell but - can you taste the crab

Not a pie girl - but that speaks to me in a good way

We got the butcher to hack a duck in half for us for another day (head and feet included - It was a Viet store. The food was excellent and Kym also brought me a jar of her excellent nuoc mam

OK I will be the idiot (my Dean says yes you are) If something does not speak taste wise - let it go - I tried once with a mild squash with phyllo - but .but no culinary go to

Y'all with those cold water shrimp aee killing me (referring to Bon Vivant)

My spot for today - selected by a Viet friend - will try to stop eating long enugh to take pics https://menupages.com/pho-hue-oi/4051-inglewood-ave-ste-101-redondo-beach

The eggplants I bought last week were giving me the evil eye - will riff on this. Thanks

Assuming this means born, raised & slaughtered in the US - when did this language become a standard?

Enticing food as always. We used to laugh at the cruise ships offshore at Catalina and Ensenada - bigger than the towns. https://www.alamy.com/stock-photo-avalon-ca-usa-cruise-ship-and-boats-in-avalon-harbor-santa-catalina-25960595.html

Wow 20 years of blogging. Give him a shout out

I have to say I do not measure. Do it all by instinct. Always good - maybe not consistant. Relax - we have done bread for ages and it works without overthinking. OK slap me now

Figs are just who they are.Sometimes majestic and sometimes goofy. BUT the big leaves smell/taste like coconut and make a good wrap in a tamale kind of way. Play

Good plan since in my part of the world it is apple season We only use a bit of zimt as spice

Fresh or canned jackfruit? It is SUCH a trend now. Good taste/texture though?

Well silly me loves them - and yes Dijon is a nice complement, Saucing I do not care for - gotta taste the smelly guys!

Kinda 'comfort food" Like I do NOT get poutine...https://www.google.com/search?q=comfort+food+definition&rlz=1C1GCEA_enUS755US755&oq=comfort+food+definition&aqs=chrome..69i57j0l5.8456j1j8&sourceid=chrome&ie=UTF-8

If you are able to make Dia de los Muertes baked goods - please show us One of my favorite people supervises our local https://www.olveraevents.com/day-of-the-dead-olvera-street

Well as a US person let me throw out our classic - tuna noodle casserole - cheese generally involved ')

I think taste/enjoyment is the bottom line