heidih

We didn't have an actual lunch room until 6th grade but even then there was no food service. The "genius" idea was vending machines. As a novelty we were occasionally allowed to purchase from the shiny dispensers. We were NOT allowed to buy candy bars (apparently only for the high schoolers and staff). But.....we could get a scalding hot can of spaghetti (FrancoAmerican I think), attempt to jostle it over to the can opener and then eat it out of the can without needing medical attention. Of course if one was feeling under the weather there was the machine with hot bouillon which I associate with hospital waiting rooms. One year they brought in what was then known as a catering truck which at the time one usually saw in the parking lots of manufacturing plants. I recall tacos that were a clone of those old super greasy Jack in the Box bombs.

Also when we used to bake the frozen Pepperidge Farm ones as a kid I recall having to stab with a fork repeatedly all over top

I ran into a tamale vendor at the start of his day n a parking lot around 9am. I'd had tamale cravings and figured it was meant to be. I got a pork with green chile and a jalapeno cheese. Of course I had to sample them as soon as I arrived home with some ripe tomato from the Farmers Market. The pork was interesting in that the chile sauce was on the outside as well as inside. Good flavor. The other one is ok - mainly I like the lightness and flavor of the masa. Will kick them up a bit with salsa and guacamole later after re-steaming. A tasty start on a blessedly somewhat cooler day... (they were 2 for $5)

Does Ronnie clean and prep the fish? I would love to see you do a tutorial some day showing his most likely well-honed method.

This response on Eater calling it bad writing and a non review was interesting http://www.eater.com/forums/reviews-critics/2015/8/13/9148395/about-that-harpers-story

So I hear church and communion and on-line it all refers to the religious 1st communion. Are you trying to mimic that white almost bridal cake thang or? I see mini cupcakes like that on google

Love the greenhouse - your husband is certainly well-rounded in the talent category Had to smile at the little rectangular seed pots, the repurposed aluminum pans and the cut down gallon jugs - deja of our greenhouse/work area

But clearly functional

Can we see your greenhouse?

It was the usual fantastic array today but so bloody hot already at 8am that I was lugging around a tumbler of iced tea and had no hands to take pictures. The stone fruit, grapes and greens were particularly lovely. I got my weekly fix of Malabar spinach (see image) and my well-done peanuts. The latter are unsalted, large, sweet and so so perfect. The most intriguing item was at the stall with the biggest selection of "Asian" vegetables. They had green ginger at $10/lb. These were uprooted plants about 30" tall with a small rhizome with the white/pink color that young ginger has. The lines were long so I did not have a chance to get more info other than overhearing the vendor say it was a 6 month greenhouse growing cycle. I wonder if the stalk and leaves of the plant are used in cooking? Will try to get more info Tuesday when not so busy and I think they sell that day also.

This brought to mind a recent blog post by Heidi swanson about the printing of her new cookbook in Hong Kong http://www.101cookbooks.com/archives/printing-a-cookbook-recipe.html I know I have seen other cookbook authors also talking about their printers being abroad (US based writers)

Lovely satisfying meal. SSo......any story on the attractive ceramic wine goblets?

Hey I thought the weight thing was goofy too.... Same person used that to say why newer blocks often have horizontal slits

I am no knife nerd and will continue my habits, but.... I saw an image of knives stored sharp side up in block and it seemed like "what is wrong with this picture?". However, when I showed it to someone they said it was the proper way so weight of knife does not force sharp side into wood. What do you do and why?

Shelby - have you seen this pink salt idea using tomato skins on Food52? http://food52.com/recipes/37175-tomato-skin-salt

Go Shelby! In light of the joy folks take in the blogs I thought a link to the blog index might be useful - a wealth of great reading contained there and also a bit of "memory lane" in tune with this topic http://forums.egullet.org/topic/151792-twelve-years-with-egullet/ http://forums.egullet.org/topic/135134-eg-foodblogs-information-index/

Along those lines one of my favorite comfort foods is split peas and rice cooked in coconut milk.

Thanks for the recipe - sounds like a fridge staple must. For ease here is the chutney link (maybe I missed it earlier...) http://forums.egullet.org/topic/126204-tomato-chutney/ and the discussion about it http://forums.egullet.org/topic/9924-tomato-chutney/

Oh also on the okra - you probably described elsewhere, but can you recap the fry process. Just tossed in cornmeal and shallow-fried or? Seem to recall some folks use the okra slime to help with coating cling.

I've noticed that you gorgeous red 'maters seem to be peeled in all applications. Can you give us the back story and your process?

Can you give us a quick overview on how the soup is made? Looks like a perfect summer meal enhancer.

Thanks for inviting us along Shelby. I look forward to seeing what you do with that much produce. The size of your garden makes most of us, I imagine, feel like we have but a microcosm of one. Since I think it is jut the two of you, do you end up gifting lots or does it get enjoyed during your not so gentle winters? No apologies ever for images - we love them all!

Right - if I buy hot chocolate on a cold day I want it HOT - a serious factor I think

I think we really need directions on making that feta dish ninagluck!

I am not being snippy really! - but you have 14 pages of experience - they gave you no help?