heidih

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

don;t be a goof - genus Pretty common veg in the US

I agree - often see it with those seduced by dragon fruit. NO taste at a huge expense. Jackfruit though has become quite good both taste and price wise in LA.

I know the product - but have never encountered an eater. @Dante can you describe taste/texture? Thanks

Like curries and masala - why we go to our known vendors that make it "as we like". One of the joys of "real" markets as opposed to "super markets"

A good lesson in "buy fresh & local". I love ice cold lychee as an example but often that juice squirting goodness is long gone. Gotta be super vigilant.

I like bittr so am a poor judge! Yes smaller esp longer Japanese/Chinese ones (sorta zucchini shaped) are hardly bitter.

Thank you Dave for the link to her posts to remind us. We never know what will happen so appreciating in the present is, in my opinion, the best avenue. Even the moat annoying folks have stellar moments. Not a commentary on Lisa but in general. Keep your treasured ones close and appreciate.

Got to market today. I love my farmers and appreciate them immensely. Today's haul. Thinking stuffing the eggplant and just broiling zuke slices. Green beans w/ pasta. Tomatoes which are still nicely sweet are for snacking. Avocado (I like the little guys - small pit, lots of flesh) with some type of spread on my no-knead bread. So inspiring.

I almost always have them in the fridge.I snack on them with popcorn (odd duck here). I like star anise and part balsamic. Sometimes a bit of orange zest and juice (I have trees). Sometimes I will toss some poor man's capers in (nasturtium seed pods) - adds a textural zing. And yes feta and beets are date matched (and maybe some toasted hazelnuts or walnuts) ETA: always enough sugar to highlight their natural sweetness with amount depending on how naturally sweet they are.and rough cracked pepper. Trader Joe's Seville orange marmalade sometimes gets dolloped in. Any yes I admit to using canned beets if that is all available - but use the whole tiny ones.

I usually cold ferment the no-knead for several days to boost the tang

Yup I've used for the zucchini flower coating. Often see it in matzah ball recipes.

Makes NO sense to me either

You have seen this right? http://momofukufor2.com/2010/03/pork-shoulder-steak-and-ranch-dressing/ Kewpie is more runny and sweet/tart. The recipe is on Eat Your Books but l do not want to subscribe Right there from what I can tell.