heidih

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.

Sorry I misread. You have a "small operation". So unscientifiic but when we sanitize our 3-1/2" plastic pots for seedling transplant we just stick them in a tub of water and add household bleach like you would add salad dressing. A pour over. Seems to work well in the greenhouse. There is always fungus among us

Rubbng alcahol is how we clean thngs like mealybugs off growing plants. We spray it on. Plant doesn't care but bugs get suffocted. Work on fungus too.

I have had success with some lemon or lime juice and a boatload of an herb like parsley or cilantro or adding tomato paste which is sweet.

Do you cook shrimp from raw or are they frozen cooked ones. ?

Nice use of light and framing. Thanks!

I always imagined Hiroyuki's as not crisp. Someting to be made for us ithi a few days. I am used to the shaker jars or packets where it is a dry seasoning sprinkle.

As someone who s;ent years doing CPMs you are are super on target! https://en.wikipedia.org/wiki/Critical_path_method

Prickly pear sounds interesting. They litter the hillsides here. How would you describe the tartness level? My head (which is often wrong) thinks like pomegranate?

My standard bread revival is cupping my hand under the faucet and rubbing the stale loaf and then putting it in the oven wrapped in foil. Oddly my now standard no-knead loaves keep super well - probably cuz of the high hydration. Like a week on the counter

Notn on topic but when I thumbed through a local mag and saw this ths topic stuck in my mind.

I am an MC fan girl so interesting. I am more used to the sandy version. Hope others will try amd report back.

I love Frank. For me as well over 50 I think noise and over explaining bother me the most. As old school as I am (cried when I read Valentinos was closing https://la.eater.com/2019/1/2/18163217/valentino-closed-santa-monica-last-days-feature) I don't like over fussy but am still willing to explore.

I have not been around my Meyer lemon source so I am in mourning, I refuse to buy. Pictures would be great.

Yes whole duck makes sense. I am more of a Julia traditionialist https://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange I do take liberties with the citrus as I live in citrus land so whatever looks good on the trees. It is all crazy now as we had RAIN! Nice plate - manufacturer?

As a Melissa Clark fan girl thos one I enjoy https://cooking.nytimes.com/recipes/1013024-greek-goddess-dip Very green. Feta tang is a bonus for me.

I'd not seen that paint concept before, It is almost tactile for me. Of course I am the kind of nutter who got so fascinated with the idea of leaving the edges of white doors simply raw with varnish and did whole house remodel that way. You must be both exhilerated and exhausted!