heidih

@rotuts has often mentioned re sprouting the tops by putting the root/white ends in a jar of water. have not tried but seems an easy experiement.

I would venture a guess that we all have. I can't find it now but we had a book about all things potato published in Germany I think when that was your only reliable option.. Some recipes were quite tasty sounding. At that time I guess "belly filling" was the goal.

Thanks @Smithy for the line-up amd always kudos and thanks to @blue_dolphin for the new cookbook peeks and the actual cooking and evaluating from them. I am not a recipe perspn amd enjoy narrative cookbooks and ones with a look into other cultures as inspiration.

Ha! I sincerely doubt it on the stop lights. You can hope the other car will adhere to a comon practice as noted in the UK Road Code but don't think you count on it if it is necessary for one driver to reverse to a suitable passing place, the vehicle going downhill should be the one that reverses. This is because in steep environments it is easier for this driver to maintain control of the car’s speed. Even more fun on twisty winding hillsides, cliff adjacent.

Nice wood on the front of liquor cabinet

Love the tree versus structure resolution. There is a wierd cut out in a roof overhang at this house and a goofy jog in the roof because of the existing pine trees. Unfotunately the 2 old trees died (disease) but the accomodating construction remains. Is the milk pie like a Topfen Strudel consistancy?

DESK - sorry major hand issue

What made me laugh on my Cathay Pacific flight LAX/Hong Kong/Singapore was the cup of noodles open bar. Oh gosh after nice food you might need a top up an hour later - when ya think we'd be sleeping- there was a line

Lovely meal as always. I have only had tourtiere once from a Canadian across the street neighbor. Certainly a filling dish but tasty. We'd bonded over our tomato growing efforts well and there was the FBI visit bout his security clearance... I must commend you on your recovery from that horrific accident. I am sure it took a lot of effort. Happy Holidays..

So is tha a dek work station to the roght? Like it.

I have only used it in cooking - not for sipping. I am easily seduced by glass bottles which also explains the Slivovitz brandy and Maraska Cherry wine I used to have in my pantry https://www.seriouseats.com/what-is-slivovitz-best-brands-plum-brandy-marska-navip-rudolf-jelinek https://www.idrinkkosher.com/wines/Maraska-Cherry-Wine-w2933459dv?

Beautiful spread @Duvel Did you make the pain d'epices? Seems you have access to great products. I've not had a good mousse in a while. I saw Grand Marnier and went to chocolate. Have you ever used Sabra in desserts. Israeli orange chocolate liqueur

Went to prep my kale salad (keeps very well) and fouund several large leaves riddled with the mosaic virus I mentioned plaguing our California crops.The way the leaves curl I did not notice at **store. Salvaged enough to make a decent amount of salad.

As others noted there are times wiith bare pantry but you want that flavor. Like @Tropicalsenior I do not use onion powder but the dehydrated flakes are useful, can use in coatings too You see the fried shallots or garlic in jars for cheap in ethnic markets but when not available the dehydrated ones can work. Also for rubs on the garlic as @chromedomesaid. I orefer onion juice in a marinade to powder. Also if you have hand issues, there are days when dealing with fresh is not happening and the dry form can save a dish. I'll note that garlic powder is not in my pantry - prefer granulated. Really all my locals carry. So not the same as fresh of course, various uses - not to be sniffed at - or up -.oh that onion powder - do not do as my ENT said about Afrin "inhale like the best you ever got". Nope.

Great story @blue_dolphin Also a great fish market. I grew up with the DeLuca and Cigliano kids. When I had an Albertsons near me they sourced from them a does the local more upscale Bristol Farms - reliable beautiful seafood.

Is it kept heating on low ordo you repreat freeze & thaw?

Pretty fish, I am in

They did remind me of the negi that @torakris often spoke of

Have you looked into the ones that do soy milk? Almonds may be a memory as our drought continues - California produces the bulk of crop. Not a happy nut future.

Personally find it an artifact of creating a new buzz trend in media. Like all the "x" number of ingredients, "easy quick". Irks me. Use 2 different pans and "solved". I like some things roasted and sheet pans provide a nice open space (avoids steam effect). I have had 3 sturdy full size for years. Line with foil, then parchment. Minimal clean up - as in bin the paper and or foil, naybe a quick wipe - done. They have "patina" but when using oven - often in use.

I think it is up to the producers of such things to canvas viewer wants/needs. Personally never cook from or watch them but I suppose many do. Offering more substitution ideas - but really it is entertainment not eduction.

That pricey lettuce: a virus transmitted by thrips and amped up by climate chnge? Does NOT sound good. LA Times today: Farmers who grow lettuce, spinach, kale and other leafy greens in California and Arizona say the last few years have been “noticeably bad.” In October and November, dual outbreaks of a soil-borne disease and an insect-transmitted virus ravaged the Salinas Valley and caused thousands of acres of lettuce crops to wilt. Now, winter growing schedules and changing weather patterns mean the bad luck has migrated from the Central Coast valley to the desert farming regions near the U.S.-Mexico border. As a result, consumers across the country may see stark price increases in lettuce.

We kept a separate jar of powdered sugar with a whole vanilla bean in it for the crescents. Really nice.

Oh my! Those potatoes! I am odd so would make a meal of just those with some strong horseradish sauce on the side.

@chromedome Have to ask - how do your Vanilliekipferl differ from the Russiancakes? and are the Linzer ones a rolled out sandwich style with red jelly and a hole on top one so you see the red? (red currant jelly for us) Bravo overall and lovely on the bake-along with the sons.