heidih

What!?- no lamb??

We had a member who regularly used basil as a green in stir fries and the like in mass quantities

I am on the other side having worked in addiction. I find the word offensive. https://www.msn.com/en-us/foodanddrink/foodnews/it’s-time-to-stop-calling-foods-‘crack’/ar-BBQRmu0?li=BBnb7Kw

As previously noted the walls are great, love the fermentation display pic, and of course the shot of the handsome team. Best wishes!

I'll taste a bit andthen decide. Use in a mashed prep if taste is still ok. With something for color like tomato.

When we remodeled the kitchen we relied on the designer (no charge) at Lowes. We did all Bosch. She sees a lot of kitchens and had good practical input. Ours is over the oven built in tthough.

Here is my blue rim "save"

The blue rimmed heavy glassware is my favorite. I killed a pitcher making hibiscus (jamaica) but the bottom end broke evenly and is now a marble display dish. Much time spent in Baja...

It is 7am in Los Angeles and I am starving facing a busy day. leftover roast chick into a quick mayo, dry cranberry salad on leftover simple garlic bread topped with leftover kale salad (yes the bag with the poppyseed dressing). Party leftovers. Tummy growling.

They might have trouble singing when their face does not move! Seriously though it is used in a variety of helpful medical procedures that matter and not beauty related.

and now burnt salt is a thing (see Serious Eats)

I think frittata is a skill we should all teach our teeneagers as a tasty life skill

My first thought is too one note on the potato casseroles as her posts seem to reflect some taste sensitivities but also an appreciation for variety.

This is my useless mess.

As a citrus tender I pretty much use it as the acid in any prep and yes ya cut one or more in half and stick in the roasting pan. Kind of a joyful freedom to use them with abandon. Currrently have allergy attack walking to mail box as the rains have prompted a citrus super=bloom!

Like the sauce but relaly gotta love the greem on the plate. I'd be all in

So I have about 30 coming for lunch tomorrow. We went shopping and decided on bit low brow Stouffers veggie lasagna, garlic bread, bag salad, frozen veg egg rolls, and from the box brownies. I could do all this easily from scratch. No time and really this crowd would not notice the difference. Should be interesting. All in my head...

I use my lamb shank liquid as after refridgeration the fat solidifies and can be lifted off. I also freeze the spent bones to add to a new broth. Have some in freezer now awaiting a bean based soup.

In my experience (limited) with science fairs (though we got a trophy for "Snails of Torrance") it has to be fairly immediate in both concept and presentation - so perhaps keep that in mind. People's attention span especially today is quite short.

If for jam feeezing is always a viable option (Word Rake master would slap me - why did I say "always:)

I saw her post - interesting idea, and feta sounds like a plan.

I do not use the spinner. I crawl in there to get my salad bowl or whatever but those designers need a reality check. I have tried to get them to understand but they tend to stick some kind of model.

Can you tell us more about the dumplings?

I have had sevral cabinet makers try to sell the lazy susan spinner I have never approved it on an architecturl plan. And the doors they instatll with the gooofly multi hinge for some reason irrites me as well. I'll accept the label of old fashioned and curmudgeon. Does not function for me.

I am not a confectioner so won't be making the eggs - it was just a lovely memory jolt. I am the kind of nutter who used to routinely do an Easter Village completely filling a fussball table - the only image I can find is in the backgroung of this image. Yes that is my child pointing at the Christmas tree still had up into Apr - odd family. +