heidih

Nice assortment of bananas. I can't get over the perhaps urban legend that they arrived with hitch-hikers on the container ships. Most troubling is the disease issue from a horticultural standpoint. https://www.theguardian.com/science/2018/aug/05/science-search-for-a-super-banana-panama-disease-gm-gene-editing

We always salted. Friends swear by a sprinkle of balsamic. Lime - over rated.

I think MIXOLOGIST is the accepted term now for bars that craft cocktails rather than simply pour a beverage, The food term seems bit odd.

Those 'taters look great. On the fish - orange roughy is so lean. I do not buy it. The flavors sound nice but more for a quick marinade and a very short time in the pan or under broiler. More than that - yes too much.

Oh the smell. We had on a trail - Oreo (black with a big white band in his mid section). Had to hold breath riding past. Heaven forbid if the dog rubbed on the fence - Pungent does not quite capture it. The one up the street used to pin my sister against the stable wall when she was pet-sitting. She almost strangled him once to escape. Los Angeles has a strong bunch of goat speciialized restos and yes a spicy flavoring is most common. I like it.

Have you seen our dear Lucy's blogs from Lyon? I think this is her first (oops images lost software upgrades ) Here is another https://forums.egullet.org/topic/78296-eg-foodblog-bleudauvergne/

Exactly why I have grown them. I was always stricken by the photo in the Time Life Foods of the World France showing adoranble kids eating the buttered bread with radish and salt but maybe mine back then were not fresh enough. Greens are my preference.

I remember my Texas born friend's dad salting melon - so probably southern - although here in LA salty spice mix is given out when you buy fruit fom a street cart vendor

That is a great site I am familiar with. Food is family and comfort. I spent much time talking with a Salvadorean immigrant yesterday When I asked about local places she lit up with extensive descriptions. We had a great dscussion of how our dearly departed J Gold highlghted the immigrant cntributin tofood culture experience. https://www.latimes.com/food/la-fo-jonathan-gold-tribute-events-donations-20180726-story.html

Clean out the fridge before the elders return. "Snow birds" who are now in almost 100F and when they return shop heavily at Costco... So Argentine red shrimp poached in a butter, Dijon mustard, chicken powder broth with an aging bagged salad (mixed greens with a light oil and vinegar) and end of bag of frozen fries. Classy huh And then second course the leftovers on buttered toasted English Muffin. That should open up space,

Can you get local bloggers to talk up the bar menu/experience? As to to the linngering - you might have to be more assertive "would you like to check out great lounge with complimentary coffee?. We have another reservtion at this table" Service issues - like any marriage/relationship there is a settling in period. until the dance is perfected.

Well in retrospect I can say that strawberries with their almost delicate flavor seem to be enhanced by more sugar so perhaps salt would cause an unwanted taste. I definitey get coffee + strawbeerry = ick. unless the coffee was super Schlag heavy

I am in the big city and like the olive bars. It is fun to be able to select a small assortment One store has maybe 8 different types but you can mix & match - same price. The other has mushrooms and sun-dried tomatoes mixed in. Middle Eastern markets - well that is just a mind exploder re choices.

That IS odd.Why I avoid "bible" anything. Most pastry chefs writing recently use salt as an enhancement. YOUR taste matters.

Yup = that is why in mu hood Lawry's Lemon Pepper (as well as the seasoning salt) was a staple. A 60's thing.

Sadly I grew up with margarine and non-fat milk. Only got into butter when had room mate few years ago who kept it on the counter. In restaurants I never undersstod the icy cold stuff - you could not taste it!

Quail eggs just call out - like works of art

At least here on the left coast I think we have gotten past that myth. All good now here in the crazy state.

We do that at the Garden "old school" and run the coffee pot with just water and dip in. The greenhouse is heated of course but fingers can remain stiff and v. cold. Hard to work with delicate seedling wearing gloves.

Oh the smell. We had on a trail - Oreo (black with a big white band in his med section). Had to hold breath riding past. Heaven forbid if the dog rubbed on the fence - Pungent does not quite capture it. The one up the street used to pin my sister against the stable wall when she was pet-sitting. She almost strangled him once to escape. Los Angeles has a strong bunch of goat speciialized restos and yes a spicy flavoring is most common. I like it.

Cod and cuttlefish have me hungry. I think the 70's were the era of that pink "white zinfandel" that was very sweet. We had a neighbor who started Estrella - it was a hot seller at trader Joes https://broncowine.com/product/estrella-river-winery-white-zinfandel/

OK now inspired to plant garlic chive again. Ramps not in this zone. Nice dafs.

@Anna N Great looking meals above!. Especially the cauliflower preps. As to the convoluted story at the Carib restaurant - well Jesuits are different. (have you ever read Andrew Greeley?)

Have not had in yeaars. We kept the patties in the freezer and mom kept a candy dish of the Andes near front door. Constant mental calcultions as to how many we could sneak before she noticed. We re-stacked them tto "fluff up" appearance. So answwer = both

Lovely bright space. My kitchen designers would lament the distance (too much between prep and cooking but I think your island sounds like the "solution". I think you mentioned wanting to have people so an island with stool space might solve that. I have posted this before. Only image I can find of a former one. (not me) Half was under counter storage and other part overhung and we put stools there.