heidih

Not sure if I noted this before but they always have available Dijon mustard. it is a DEAL> I used to get a ginormous jar of Grey Poupon for uber cheap at Smart & Final but several years ago they changed their inventory. I use lots of mustard; and no not grainy though the TJ ceramic pots were my pen/pencil holders for years - clients always commented. @blue_dolphin hhmm the cheese box entices. Despite being in a rural community I have 3 (!) TJ's w/in 2 to 3 miles or so. https://www.google.com/search?rlz=1C1GCEA_enUS755US755&sxsrf=ACYBGNREarxsDY6tZbvyf6qNtJ3AP8Ye5A:1570707660428&q=trader+joe's+palos+verdes+peninsula&npsic=0&rflfq=1&rlha=0&rllag=33769985,-118359071,4960&tbm=lcl&ved=2ahUKEwji9JSBzpHlAhWNTt8KHbChBjUQtgN6BAgKEAQ&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4&rldoc=1#rlfi=hd:;si:;mv:[[33.7931197,-118.3057494],[33.7468514,-118.4123934]];tbs:lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4 And there is another quite close in Redondo Beach. Crazy but we are their home base from the beginning. https://www.traderjoes.com/our-story

Yes what you memtioned is more crunchy I actually like more ETA: also gravy ahead with roasted necks girl here. Big country but we are all connected food-wise

Thank you - made my eve on a sucky day. No stranger to burn incidents... I have scars!

Forget the food - I want the plates/idshes

I feel your horror - but am now lamb obscessed - minds are strange... Goat on my mind also. Beef and chicken can take a long vacation

Agreed but it speaks to some "Ladies Lunch fashion show rooms like Bullocks always had a chicken salad. https://laist.com/2016/07/12/wilshire_bullocks.php and exotoc at the time https://www.food.com/recipe/bullocks-tea-room-cantonese-chicken-salad-330405

Oh babe - just come down here - we will take care of you. Not that we are a great family but food is sometimes our only connection.

My girlfriends and I do the day. She gets gifted a generic turkey from a client - it works. I am not a gravy girl - host does traditional plus mashed potatoes/gravy/rolls I go more off the chart and do cornnbread, orange/calamansi butter w/ honey and a green salad with bitter greens. Sister does cranberry relish. Pumpkin pie and whipped cream of course. I ALWAYS claim the carcass for stock.

I love them but am never sure hiw to approach from an eater perspective. Tips?

Ooohhh forgpt 'bout meringue. I usually do the mini chocolate chips. I have gotten my chocolate chips to crisp well so they are faves of some. Still trying to keep down to 3 or 4 types. However, since I can not keep my mouth (just made a ton of new friends) - I think I gotta start. Calamansi is coming into season (old neighbor friend) and the zest is sttunning. The mind reels...

I've spoken to the produce managers - it is SO SO seasonal - frozen is just not financially done

Politics make zero sense ( my daiiy life as a social advocate lawyer... but we are here in heart and spirit- and making tuna salad next week in your honor. ...........Goofy city but we try https://www.discoverlosangeles.com/things-to-do/celebrate-día-de-los-muertos-in-los-angeles

Kinda do the go big or go home We rock it https://www.discoverlosangeles.com/things-to-do/celebrate-día-de-los-muertos-in-los-angeles

No - news hound that I am - nope! I just mentioed you in a food place as an inspration! (Dia de Los Muertos) We are here as best we can. Love ya !I Is Jose there (World Central Kitchen) ?

We talked bout the fisheries a bit ago - gotta see how raised. We are doing better,

As noited - frozen/fresh - same thamg - have at ii

@Anna N I will be co-opting pajama day

Your application makes sense to me, Not just a splat of patty. I may cave and try

Long Beach has become quite the food place with lots of vegetarian and vegan options. A friend mentioned her grand daughterss restaurant yesterday Black Bean. She enjoys the food very much. https://www.theblackbean.com/ Do report back if you go.

It might be fun to do shaped traditional cookies wth proper decorative icing. Anyone? Also I love love Lebkuchen - anyone do it? I buy it but have not made in a bazillion years - with the crackly icing

So thought wise it seems people are a little more open to change. As I said my fish guy from Puerta Vallarta, Mexico is on board with a bit of sweet spice in a traditional chocolate chip cookie. Citrus zest is always interesting. Bring it in kidds

It is nice to pop into freezer and pull out a bag for folks.

6 years later... but this is a big deal in Los Angeles - my bestie Robert Vinson "compassionate guardian" of El Pueblo de Los Angeles. https://www.olveraevents.com/day-of-the-dead-olvera-street Prior topics We mkksty jusy do foods that remnd us lf the best parts of a lost one.

Yes a tad early. I asked my fish guy (incredible man) today - of the 3 standards I make what do you prefer - he said NOT baklava or Linzer squares but chocolate chip cookies w/ a touch of spice! ( I use zimmt and Anagostura bitter) Asking can be enlightening. I may pre do and freeze/ Sometimes peeps are over gifted right at holiday so giving maybe just after Thanksgiving can be good and they can use for their gatherings.

So you will be opening the B & B when? Cuz customers are lined up