heidih

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. +

At the risk of being completely "corny" - that's what friends are for

As a construction manager for many many years I can assure you that ALL the guys knew the best place and food was highlight of their work day. The genesis of food trucks in our local culture and now the the given phenomenon.

If you are using it as dipping sauce that might make sense to try but otherwise for cooking I am happy with my Kikkoman. The one made in Japant that also has a touch of alcohol. I am out so no photo.

I am still having to endure the ugly visuals of frost damage. The recent rains have prompted lots of new growth. The citrus (orange, kuquat and tangerine) are going nuts. Walking to the mailbox is almost overwhelmingly scented The herbs are showing off. I thank Lucy (bleudauvergne) for opening my eyes to the power of winter light when she blogged - it is powerful

Incredible work being shared.b Thank you. I remember as a kid my aunt and uncle took a class on making those sugar eggs with the hole on one side that had an Easter "diorama" inside. I was fascinated. Seem to have fallen out of fashion. Like this https://www.google.com/search?q=sugar+easter+eggs+with+diorama&rlz=1C1GCEA_enUS755US755&tbm=isch&source=iu&ictx=1&fir=RD0mWt3IwwB9rM%3A%2CK9cE1RaA74TXBM%2C_&vet=1&usg=AI4_-kRowBGG212UMSvLgepjEJmI61lGyw&sa=X&ved=2ahUKEwimibvIucLhAhUMKK0KHdgIBN4Q9QEwAnoECAgQCA#imgrc=RD0mWt3IwwB9rM:

Egg noodles are under rated in my opinion.

Interesting topic because this sweet loving family had no Easter pastry traditions. I think it was accepted that the kids got to "pig out" on their Easter finds and the adults sorted through the remains ala Halloween

How or with what utensil do you pick out the snail meat? Fun event

We had HMart come into a closed OSH space (like Home Depot). I like the wide aisles. At first they had the produce packaged which annoys me but they have improved. The selections are pretty good. I still prefer the other closest Korean as it is more personal, has better banchan selections and has tons of tasting on the weekend! Also a better seafood selection. Options are good. The HMart does have a food court area.