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May sound goofy but you may have one lurking in an offkce drawer https://www.amazon.com/Swingline-54032-Rubber-Finger-Medium-Large/

I just use the day as a license to eat as I please which for me is little tastes all day. I was uninspired at market Friday. No great deals on chippy items. They had loads of avocados displayed throughout store. Large and good looking. Perfect in my breakfast tacos this morning. $1 each. I don't usually buy pre-cooked shrimp but they had containers with tail on, juicy lemon wedges and horseradish heavy cocktail sauce for $5 - a generous amount. Perfct snacking and a few went into the tacos. Oh and that trashy Krab salad - a truly spicy version (fresh green chile) and will be enjoyed on the whole wheat bread made yesterday (toasted) 3/4 lb. for just under $5. Impulse will dictate the rest. You tube will provide the ads. What I've seen so far - clearly I am not the target demographic. As to the security @lemniscate encountered - to be expected and necessary. Here we get pretty detailed alerts on traffic impact when big kids like Prez come to town.

Is there no place in the world where Driscoll's doesnlt control the strawberry market?! Those various dried chiles must smell wonderful.

Thanks for the detail. How did you acquire your butchery skills?

I did not know to ask re ceviche. This was in 1985 when ceviche was not familiar to me. It is a snail so it can be pulled out/dislodged.

My tuna went as extra tip to fishing guys who were very happy to have it. We were in a hotel so too much drama to get it cooked,. But they did dive for conch for me and brought one up. How I wish I'd had them pull flesh and do cevoche style but they thought we wanted the shell for souvenir, Their extraction style was on shore to slam shell into wet sand until body came out It was a pretty shell though and their method did not put any holes in shell.

Happy your rolls came out well. Was it really condensed milk which I associate with a sweetened product versus evaporated which is also 60% reduced but not sweet?

Wow! funny it was your first time. My first time ocean fishing I caught a big beautiful tuna while new hisband got skunked How did you prepare that big boy? @Smithy I see the white flesh on yours - skin side down? Did it crisp or was it left behind? Trout was first fosh I cooked on my own and the fish guys atr Grand Central de-boned it for me and told me to keep it simple as it was a delicate flavor. I thin i stuffed it with a creamy spinach mixture.

The "green schnitzel" looks like a form of chile relleno. Mild green chile, often stuffed with meat/cheese, egg batter coating and then fried. Your wild pineapple reaction sound truly wild and horrible! Guessing ginger works for you against nausea of the curvy bus rides. I misread the "not allowed" list and tried to bring green coconuts across border for a friend when they were hard to get here. US agricultural inspector very aggressively seached my car for further contraband.

I think you directed to @BonVivant My little inexpensive juicies in L.A. are from Mexico generally at ethnicmarkets.. Mainstream groceries here tend to carry the larger thicker skinned type. Oh how I miss my prolific dwarf lime tree from many years ago - until I discovered on a party day squeezing many and gardening in the sun https://www.healthline.com/health-news/beware-the-margarita-burn-this-summer Freaked me out.

Noice those look like the mildly sweet rice crackers I and the kids enjoyed.

Well monarchs = tourism $. Our horses on steep trails often chose paths I would not have - perhaps they see elevations and footing differently. As to spice level, my employees from Michoacan were most comfortable with a milder chile level. Those smll thin skinned limes we also get here do tend to be super juicy. The Schmetterling poem is lovely. I disgraced myself in Saturday German school when I direct translated the word as Butterfliegen! Never lived it down.

Interesting - avocado was stirfried?

Yes Hank's lifestyle and on the ground input is wonderful

The light tomato w/ tortilla "palate cleanser" is interesting. Never heard of it. I imagine the beef was on the chewy lean side? So cool on the monarchs. I've had swallowtails and monarchs emerge here and that initial spreading of wings and dryng before first flight is a lesson I had to learn. I almost stepped on one spread out on concrete patio - And oh the dust - we have trails here with diatomaceous soil Horse riders wear masks - like a cloud of chalk as the hooves traverse.

An ad for S&W canned(!) heirloom beans popped up yesterday . Appears introduced in 2019. Really? Hardly competition but drafting on RG trend. https://www.swbeans.com/products/heirloom-series/ https://www.facebook.com/SWBeans/videos/

Thanks - nice video. Love those coconut graters. When I first started using coconut the only option was cracking a whole one, So after prying meat out I used a blender and warmish water doing succisive hand squeezing for first rich, second, last. I'd no idea about the more traditional graters. The knife techniques - always interesting to see the chopping, slicing, paring in hand. I grew up that way and in videos most often see women globally doing it. Sharp knife and practice =- second nature. Drives my father the butcher crazy when he catches me.

Can we blame sociall media and all of that "look at me punking people" crud. Bothe ends - content creators and viewer likers + advert money

I never liked them nor did my son, but they were the harbinger of the Spring/Easter treat season. Visually cute to me but taste - bottom of list. One has to admire the creator of such a trend - w/o social media etc. The expansion to other hoidays - well good marketing but lost the thjread.

Admire your self imposed non FM asparagus ban. I understand. Is your swordfish loclly ourchsed or amil order. I have not had any in too long. I see the lovely fish many herenare orderingand am tempted.

Looks comforting. Pot liquor from peas? but I also see greens. I'm looking at a mess of greens on my counter and inspiration welcome.

Nice gifts and I covet th monarch pitcher pt. Will be interesting to see the different types of avocados you try. Perhaps even the leaves often used.

Life is funny. Moldova was not on my radar in any way - thought maybe not even a real place then I saw The New Yorker cartoon the other day. So many things to learn.

I only did tomatoes in them and so would replenish soil after season and re-use. I've used them for non food plants and got som special plants pretty goodlooking for years. The ones I had the roots could penetrate bottom.

Re freezing them. I have had gluts and frozen. I never froze on sheet pan first. Just into a bag. In my experience, left whole, they don't stick together r.