heidih

Ymmm- I definitely think your home meals in the area are appropriate so please? Looking at your images I crave seafood above all else. So fresh looking and lovely assorted preps.

@CantCookStillTry the media portrays y'all "down under" as random beetroot eaters! I'm curious if the most commonly consumed form is from a can or fresh?

I hold both Margaret Roach and Gayla Trail dear so thought it would be nice to share this Q & A. The semi-wild gadening style is mine as well. https://awaytogarden.com/growing-diverse-greens-and-being-moreganic-with-you-grow-girls-gayla-trail/

I was first introduced to papaya in the late 70's at a huge grocery store in Los Angeles (Safeway related). The produce section had the extra large Mexican papayas (their moniker) set on a shelf above some of the produce. Cut open halves with a cling film covering were displayed to lovely effect - the mottled green skin, vibrant orange flesh and contrasting caviar-like glossy seeds. I succumbed once or twice and was underwhelmed and even the Panamanian was "you paid what?!". Lime might have helped. What I have found after sampling a number of fruits not common to my region is that I just do not enjoy lush plush very sweet smelling fruits. My banana issue s more historical but the concept applies. I am also not overly fond of figs. I had a neighbor friend who gloried in the figs I welcomed him to pick from my tree and was also a lurker at the local huge sapote tree. I on the other hand would coss the street to avoid the scent of the ripe fruit that had plopped onto the sidewalk. Give me a stone fruit and I am happy. Some apples may apply. Berries are in the middle. We are all different

As I procrastinate on 2 things due at midnight - as simple as a research proposal and a paper - I am channeling your energy dear man. You inspire!

Yup it is not a "when pigs fly" rarity as one would think. We had a tragedy locally a few years ago when a young man didn't get out of the water (Santa Monica bay) and was struck. Cardiac event. A golfer during same storm system was struck on Catalina Island offhore and I think bounced onto chain link fence - not good but he survived. Gardening - not for the weak or timid

loan will be a breeze - you have3 smarts, history and cred !

they are boring in my opinion. Do a quick sniff and if there is any fragrance cut in. I'd persoally treat it more in a cucumber salad way. It does not support itself flavor-wise

Circumstances have thwarted my vegetable gardening in recent years but I couldn't stand it anymore so I did a few herbs. I have fantastic local certified farmers markets so access is lovely but going out and picking - well not matched by shopping despite the frquent frustrations. SO I did some shiso, mint, thyme, and lemon verbena recently. The ridiculous rosemary is 2 years old! Pathetic. I used to have hedges of it at my cottage. This was a gift from a vendor - I think it is a dwarf recumbant variety. I don't use it that often so it is ok. Rosemary in my culture is for rememberance - a funeral herb. The men woud have a sprig pinned to their suit lapels with a tiny pale blue ribbon bow.

I just opened my September Westways (Automobile Club of Southern California monthly) and am enjoying the Mailbox with "reader's reminiscences of foodand familyleft a delectable. lasting impression".

I love your expanded definition of farmers markets Wow those are whoppers! I think it is a Bic crystal cap - my favorite must have pen - inmy purse, car, and all over the house...

As a singlwton I love small batch "jams". I am not a canner. I am also for some reason not a fruit eater = SO - the 2 white nectarines and yellow peach from Farmers Market last Sunday were getting soft spots. I sliced, sugared lightly, added a bit of water, pinch of salt, dash of white vinegar (no lemons), touch of cracked pepper and chile flakes, and a drop of bitters. Slowly simmered. Walked away and got lost in an article for school...heard step mom commenting om strong smell of my compote...Well! it was a serendipitious slight carmelization and I love the taste. Tomorrow on toasted intense sourdough (has bit of whole wheat, spelt & rye) and goat cheese crumbles. Yes! Very brown so no image but oh yes on taste

I appreciate that blue_dolphin follows the recipes and/or notes minor changes and why. I, however, am incapable of following a recipe out of sheer willfullness I think. BUT I have been intigued by the posts about the green bean w/ pine nut vinegraitte (sp). I picked up a bag of lovely green beans at Farmers Market Sunday and they needed to be used so I riffed and am so enjoying the result. I roasted per the recipe and then dressed as follows: Dijon mustard, tons of rough cracked black pepper, very hot red chile flakes, fish sauce, fresh squeezed burstng with flavor off the tree orange, and a touch of cider vinegar. Appied while beans were warm. Thinly sliced red onion and raw garlic were in the bowl. Then added a good dose of well crushed and well toasted almonds and peanuts. Thank you for the inspiration!

My Chinese fermented black beans were in a jar and at least 18. Suddenly they got a touch of mold so I replaced recently. I must have accidentally contaminated them at last use. My S & B Oriental Curry Powder tin from Japan has a best by date of 12-24-2004. Still fragrant. I used a smidge in a cauliflower soup last week.

Pizza guys Ed Levine, Adam Kuban, and Scott Wiener discuss pizza toppingsin this podcat https://www.seriouseats.com/features/special-sauce-podcast There is some love for real v. canned pineapple and fatty v. deli ham involved.

Yes, I've noticed that the huge Hispanic megamarkets like Vallarta have been expanding their client base to include other ethnicities like Middle Eastern and Caribbean, and South Asian ("Indian"). 99 Ranch Market was pretty much all Chinese focused when I started going 27 years ago. It is now very inclusive of South East Asian cuisine. The clientele has steadily come to include folks from South Asia, the Middle East, and Latin America. I love it. There is a lot of ingredient overlap as well as common interest in both quantity and freshness.

@Shelby I want your bounty AND the lovely basket!

You mean the peel is edible? I'll have to ask my avocado guy.

Well that was a disappointing dud of a Fearless Flyer in the mail today! Usually there is something that at least intrigues me. The only thing that caught my eye was "salmon sweet potato treats" - oops DOG treats

PS: I think the LosAngeles Times also requires subscription for recipes.I have an accidental e-paper account I've never activated. You can read articles to an extent and then need to pay. Why should a paper be free? All those little boys even during hardest times running up and down the street hawking papers - we've been willing to pay in the hardest of times. Now we expect everthing free on the net...

Agreed . Dave. I feel bit guilty when I look at the beautiful ideas on the Guardian's food page. The box pops up to pay voluntarily. I just read for ideas but still I AM using the info. Something to think about.

That "mascot" is now considered horribly politically incorrect. Fritos themselves, on the othr hand, are wonderful. Once or twice a year treat and I savor them. (I have zero self control unless I establish extreme rules...)

Not in the realm of the above posted comedians but this Sherman's Lagoon one the other day stuck me as very eG. Sherman is a great white shark who lives in a tropical lagoon. The cartoonist is active in saving our seas on a policy and activism level. http://shermanslagoon.com/comics/august-8-2018/

Good one Dave. Evaporated milk is an under rated product - seems to have fallen out of fashion. Since it is sorta heat stable it makes things creamy easy.

@gfron1 Yes I was a bit surprised at Rodale. Seems they caved/suckered to Instagram/Pinterest popularity versus skill & knowlege!