heidih

Nice Murray's haul! What is your go-to method for fresh spinach? The jars of dried beef reminded me of doing a fridge clean for dad and stepmom. There was a jar. She denied ever having bought it, my dad wouldn't and I didn't. My mpm died in 1983 - I opened it amd it seemed ok but I pitched just in case I oinly ever see headcheese in rolls like mortadella size, never in what at first looked to me like molded jello. Interesting.

Wow interesting technique esp the smoke additipn, Stuffing under the skin takes some fonsse to avoid tears - I have small hands so generally elected. You7 made me look upo Buddhist exemption chicken. Not clear results. Were head and feet intact and used? https://www.nytimes.com/1998/05/05/nyregion/buddha-art-raising-chickens-family-caters-chinese-market-with-farm-fresh-whole.html

Agreed out of his misery. So the carcass goes on a pile out a ways from house for scavengers? I think you mentioned that before. I think I asked about Rponnie's antler collection once but don't recall photos.

Cute festive candy cane plates. I forgot to comment on the holiday decor you posted. Alongside the fire it was an inviting scene. Guessing the green bits in yur cornbread are jalapeno and the yellow cheese?

I'm just amazed that you had the gumption and willingness to go again from scratch. You have a crowd wishing you a successful round 2.

I used the bagged collards today that I posted about earlier. Started with coupoe handfuls of brown lentils, couple chipoltles en adpbo and water. As they started to soften I added Andouille sausage, and then stated to layer in the collards, adding water, coconut milk and chicken powder/salt gently. The collards had been machine cut I think and ribs not taken off. I added a fat green onion - new product Ralphs/Kroger brought in. The lentils created a nice gravy and the bit of chew in the greens works for me Very tasty and comforting.

Into the 70's in newspaper classified job listings. Not a putdown then. General front of house also able to fulful simple barista role sounds like what you want. Withyur oart of the country barista could be vague. Here with SB on every corner we know they aso stock amd clean but...

Sorry to hear ankle is a constant nag. What are they hunting this time of year? As to the shortages - I hate that it leads to fear and "hoarding:. M7y Krger (Ralphs) stared early p displays with heaps f flour and sugar - ya know holiday baking orietat6ion. The bins of Cream of Mushroom are hilarious.

Another antiquated term would be "girl Friday" but not PC now. Like secretary/admin assistant - but used to lead to growth and responsibility. "Do necessary tasks and figure things out". " an adaptable person with drive.

To me its qualities are along the lines of Viet Cha Lua so it makes taste and texture sense. I prefer it grilled over charcoal

HA! me slicing corn lengthwise into quarters would end up in the "never again - with blood" area of this site. I was thinking chunks like you see of 3" or so and no pre-boil with fresh sweet corn. I mean raw sweet corn is nice and the grill (in my case a charcoal grill) is just to give it that extra browning/caramelization.

That miso glazed corn I will keep as a future try in corn season

Why clutch to a term. An honest explanation such as you wrote " I expect someone to serve customers, but when no one is in, I need them to do the other odd jobs around the shop, like packaging chocolate and cleaning up. " In my experince people would rather know up front what you really want instead of trekking to a useless interview.

In my anorexic days I would freeze sugar free jello to eat as something it more solid. Never let it go room temp. For that mousse I would freeze a small test amount and we how it goes. Better than later disaster.

taste rules

My other bservation is that when I see these tyoes of breads made in situ in Asia it is generally in war, humid climates and the practitioners of the art are super quick - no over kneading. Bam bam bam done with top down pressure. A pleasure to watch

@KennethT are you doing a hot water dough?

I love greens of all sorts including those more on the possibly bitter spectrum. Leaving the mainstream market today there was a bin of 99 cents for 2 lbs bags of collards.Considerong current produce prices, I had to grab one. I don't normally buy cut bagged greens like this but I thought worth a try. May go super simple with andouille sausagefor flavor and fat and water to bring together. Maybe tomorrow. Wish I had ,akings for cornbread but rice will have to do.

Always jealousy inducing seafood. Guessing "2 oysters short" AKA "2 sheets to the wind"

My son reported that all 60+ turkeys were successfully cooked along wth the sides, portioned, packed and delivered. He'd just gotten home to get that turkey smell out of himself. I learned they did some up to 3 days ahead and stored in their large walk-in. Experience. Local news was full of shelters and pamtries going in need this year, subbing chickens. He felt good they pulled off their effort. I was happy with my leftover pork chile verde and stuffed squash. No drama.

@Smithy is yiur oork shank smoked by you? I wpndered because of the smoked corn. Can you elborate on the corn? My dad and his wife often do the grocery store smoke shanks with sauerkraut but she thickens the dish with raw grated oir blemdered potato when the shank is getting half way maybe. She is Viennese

Oh gaws please no - just my opinion.

And at the same ladie's lunch (5 of us) after finishing our meals, amd chatting a long time, my friend who manages the plaza went in. When she returned I leaned over amd said "silly you - did youjust pay the bill? - reply " I tried but my plumber paid bill and tipped" He was working at one of the offices or stores, saw our group amd treated us. Think that counts We did pay it forward and gifted our leftovers when we ran into another contractor for Verizon in parking lot. He teased us about feeding him lunch and we said to help himself to our packaged leftovers.

At lunch today wth my ladies Dympna brought each of a packet of these molasses crisps - dark chocolate. One of my favorite items always in the See's assortment.

Ha! Yhe butter/water steam roast. I was just tossing with olive oil and a medium heat. Thanks!