heidih

@HungryChris Pretty much want to live with you - hopefully your wife is understanding I am also a fan of using the herb blossoms - they had such interesting notes

Ha! or with pollinator drones https://www.npr.org/sections/thesalt/2017/03/03/517785082/rise-of-the-robot-bees-tiny-drones-turned-into-artificial-pollinators

Thanks to ALL! Will try both manual lighting and toothpick when daylight arrives. I have to unfortunately involve the "all-knowing" 95 year old but I will force him to read your responses which make such practical sense. As noted I am mechanically challenged though my paternal relatives are all lauded engineers and scientists... He is a bit full of humself with the current status of Croatia in the WorldCup....

Recent podcast/interview by my favorite person Margaret Roach re slugs - just the overturned paper...beer works too The slug bit is pretty far down. Love the ant info as well. These folks have a decent grip on reality

Ummm every Hispanic/Latin market I've ever been to has them and they are tasty. Even my 99 Cent store has excellent ones. I can't get there for a bit or I'd send some. They generally come in plain (still flavorful) and spicy

s noted I am a mechanical moron. I can build an Eric Owen Moss or Thom Mayne fantasy but the stove... So the white thing is the igniter right?There is no way to lift stovetop.

Ha - my neighbor came over the other day and asked if I'd given permission for several hives to be placed by my stable which is across the road and down in the other canyon so not obvious.... really?!? I'm all for urban bee keeping and had bees for years in the past - but hello - ask permission... @ProfessionalHobbit Damn - couldn't get to market today. So jealous. I know the one farm from Fresno would have had incredible 'maters. The bees in both chimney well that is a whole other story...

Yes! Bountiful & abundant! a pleasure to see

The 96 year old wants to fudge around with the problem burner. He thinks it is "plugged up". No boiling over has occurred. Its a 4 year old Bosch stovetop and the issue is at the most frequently used front right burner. It clicks and clicks- gas is coming out -can smell it so seems like an ignition issue. I am3 mechanically challenged. Any thoughts?

I like both Madeleine Kamman's and Melissa Clark's takes on snails: MK: Quoting from "When French Women Cook" where she describes an incident with the purging snails: "One boring Sunday afternoon , I succumbed to the temptation to remove the weight. By seven o'clock when we came back from some venture, the walls were decorated with the trails of climbing snails. I got spanked, hated live snails forever, and felt vindicated when they appeared in soups and sizzling in pastry shells". MC: Quoting from "In the Kitchen with a Good Appetite": "...we did relish dipping nuggets of crusty baguette into the molten. garlicky, green-flecked snail butter., of course. ....Years later, I feel the same, and am convinced that the only reason to order snails a la bourgignon is to sop up the butter surrounding them, then unload the snails to your tablemates, passing them off as delicacies"

I often am in same position but in your case - so excellent the vision tasted good. That CSO is apprently magical I was imagining soggy stuff

Check out all the useless but semi-interesting and amusing gadjets on "as seen on TV".... https://www.collectionsetc.com/products/as-seen-on-tv/kitchen-products

@Darienne brosing through Melissa Clark's "In the Kitchen with a Good Appetite" her pesnutbutter chocolate pie popped up. It is a chocolate crust with a cream cheese and whipped cram based filling - not frozen. You can find the recipe here https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797

Meatballs sound interesting. They hold together in the broth?

@Okanagancook According to Nathan in Food & Wine - don't sweat the brand https://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes

My first reaction as well!

Linking part 2 https://www.seriouseats.com/2018/06/special-sauce-david-lebovitz-on-blogging-cookbooks-and-moving-to-paris.html

Coincidentally just discussed and pressure cooker works Serious Eats https://www.seriouseats.com/2018/06/the-big-apple-inn-a-little-mississippi-diner-with-an-outsize-history.html

Oh yes we are just crying for you! Hello freezer jam

Ha! why are all the killed ones female - not inciting drama but tis interesting. Chickens v. roosters, cows v. bulls, Oftentimes probably just nomenclatyre as both sexes are on the table

Ha! well if ya wanta go natural there is good reading in this article about a trip Euell Gibbons took with a journalist https://www.newyorker.com/magazine/1968/04/06/a-forager

Recipe into Recipe Gullet re meatballs? I like the look & sound

Ack @Shelby That refridgerated sushi is gummy and tasteless. Save your craving for when you get that expense-paid round trip ticket to NYC or Los Angeles

I get a trade magazine that has had articles about the drones & robotics that have been tested and refined for some time. Hello northern European innovators - quite fascinating.

We have had some spectcular Italian adventures in cooking but they are older. Thought I'd link the index here. Perhaps inspirational. https://forums.egullet.org/topic/58961-a-year-of-italian-cooking/?page=34&tab=comments#comment-1115010