heidih

I enjoyed this article today about the Santa Monica market, Not my market - my relationships are at Torrance and Palos Verdes, but similar experiences. I enjoyed the bit of backstory on the farmers. I always ask where they farm and about weather and upcoming crops.\\http://luckypeach.com/guides/how-to-master-santa-monica-famers-market-los-angeles/

Here is a different link with ingredient list http://www.shopwell.com/something-south-african-cooking-sauce-karoo-farmstyle-apricot/sauces-marinades/p/9150600205

That is how the cooked cuttlefish is sold in my local Korean markets.

Internet posts about Persian New Year soup Ashe Reshteh like this one on Food 52 compelled me to order some to go from a local place. Comfort food https://food52.com/recipes/32708-persian-new-year-s-noodle-soup

Saw these young dandelions where I'm pet-sitting and plan to have them with eggs

The other day having roasted turkey bones and wanting a bit of stock I added water to the roasting pan and tucked back into oven. The smell was lovely, but when I went to check it the cheapo aluminum disposable pan flexed and the oven got a bath of turkey stock. Will I ever learn that those cheap pans do not do well with liquid???

I used Chef Crash's method for maybe the 4th time this holiday season. and did hot on hot - good crunch, no sog- wonderful even a week later

Her post mentions chicken and Cornish game hen....grrrr

My thought as well......

Kenneth - I planted some in a large pot outdoors in May and they took forever to come up and then stayed petite until about 2 months go. Now I am enjoying them constantly and find them especially delightful in egg dishes

They were in a recipe for a Central American dark fruit cake - macerated for weeks with the other fruit - still best fc I ever had

Her hands are probably too small to properly handle the adult's knives. Perhaps a more manageable sized general purpose knife? She could send you a handprint and a knife seller should be able to help.

All great input. We re-did the kitchen at the family home about 2 years ago. Maple flooring and granite counters = great, Those slow self closing cabinet doors and drawers - ACK I am constantly yelling "CLOSE NOW". I also personally do not care for pull out shelving and those corner swivel doors but I am blessed with great knees ` I do get the potential issues, I also thought the in cabinet trash bins were a waste of space. We did not reconfigure the 40 year old space so no such decisions needed. In my own kitchen I did enjoy under counter lighting and we did hidden strip plugs on the island that worked well for entertaining,

The ads come in the mail here on Tuesdays. I don't usually bother but since I am pet-sitting away from home base I scanned through. The only one of interest was the huge Latin market down the road. They have a vast and varied produce section; the kind of place with roots I have never seen (and I've been cooking with yuca and the like forever) Headed there tomorrow.

When my mom passed way at 53 I cooked all the food for the gathering at the house. SHe was a good cook and baker so I honored her by making her specialties. It was miserable time but the food that friends and family were familiar with opened the door to some great conversations about mom.

They are in a pot - I have seen them out of control in the ground Along with young radish greens they elevate eggs instantly to lovely quick meal

I could be wrong but those just look like steamed buns - probably w/o filling? They do pull apart in nice long shreds

Ha! I sampled the tiny clams done that way at local Korean market that puts out lot of samples on the weekend. I bought a container because they were so so good. FIrst time I've ever had anything close to food poisoning,,,,but...they are so good that I sample them every weekend if they are on offer- no issues but then I've not consumed a whole tub again.

As I recall it is more powder than granulated but I wouldn't stress on it. We always kept shaker of powdered sugar with a vanilla bean inside to dust over baked goods. I didn't know what vanilla extract was until we started baking American recipes.

Shelby - it is a packaged product like this https://www.walmart.com/ip/Dr.-Oetker-Vanilla-Sugar-1.88-oz-Pack-of-12/19475071

I think that would be great with Chinese garlic chives - I'm growing some and they re such a flavor bomb

I enjoyed the article. What is odd for me is that I have little recollection of our Thanksgiving meals. I am a first generation American. I think we did the assimilation thing although for some reason the salad was always red leaf lettuce with a really light oil and vinegar with a touch of sugar. The cranberry was the one with the can ridges and I remember the kids sneaking the canned fried onions, and Campbell's C of M was involved in the green beans even though mom made wonderful green beans on other occasions with a white sauce and dill.....

The amazing late Barbara Tropp was a huge fan http://www.diningdish.net/2008/01/recently-discovered-unpublished-article.html

What?!? - you mean those berries that are starting to redden up in So Cal in time for Christmas? Details please

My library has wish list cards to fill out - I did one for your book. They use them in the decision making process