heidih

@Margaret Pilgrim plain roasted crrot are good with good carrots but do you have a twist?

I made this today and have enjoyed a whole half. Totally forgot the orange element. I left the stuffing uncooked - worked out well. A note to those who want to pre-nuke: I struck whole guy in cheapo MW for minutes. Could hear bit of spitting. Let it cool down and did another 2. Stuck knife in - hard so did another 1-1/2 minutes. Let cool. At first I thought oops overdone. Scooped out seeds, added stuffing and baked at 375F until smelled great and top bits getting brown. The skin crisped up a bit. I'd do it again. Seeds (so many!) soaked for an hour in very salty water and roasted. Nice. ETA: I added a fat juicy serrano chile and that really made it singe for me.

The goodies from the Latin American place look fun. So on "buttery eggs" is that butter sorta smashed into the warm hard boiled eggs?

Did your building give you extra storage space? Can you roughly outline your Hoppin John and smothered cabbage methods?. I enjoy them but have not made in forever it seems.

Yoy are so lucky not to have the night critters take all of them- my usual...

I find winter squashes can run the gamut from bit blah to "who would add sugar to this?". Maybe growng conditions. When I pre-nuke to get t going I taste amd that gives me an idea of sugar level. Another thing I've noticed over time is how cultures other than US treat"pumpkn" aka winter squashes as an everyday starch to roast or add to stews . My sister in Sydney often does and I've seen it globally (on food travel videos ) The large local Latin market sells cuts fom large ones so you can get what you need and they do the muscle work on the big guys. Local Japanese markets like Mitsuwa and Nijiya usually have kabocha in halves so you see what you get and don't have to buy whole thing. Although incorporating in dishes is fun I do like to roast slices or chunks amd keep on hand as a snack - cold even.

Ya I think the Caesar salad one would be fun for my nephew who went through a Caesar salad phase - his order at any restaurant. A gag gift as you note.

So Germany is also into the gluten free/omega 3 promo of foods. Maybe not to the extent as seen here on occasion of a shrimp propduct with labeling warning it contans shellfish.....

The creamed spinach is also cpmfort for me ad the potato crust interesting on the fish fingers. By tomato sauce is that more like a catsup/ketchup ?

@ElsieD wow nice assortment. The ones that have turrban topknot - is that like the neck end of a butternut- solid flesh? Looking forward to seeing your vaious preps.

I think it would be nice in a SE Asian style soup with some curry paste and coconut milk to make "fishy" more palatable. Green vegetables and added protein of choice and some chewy noodles.

I can only get to one mainstream market these days and Delicata squash fonally showed up. Then last trip - nope - BUT picked up this cute Carnival. I've not used it before. Planning to split and stuff to roast - Aidell's cCjun Andouille, egg and few breadcrumbs to bind, and the bits of parm and asiago in frige. The oranges in the photo are just tip of the icebergover here so maybe iclide some zest. Later this week. Will report back. Re-reading this topic gpt me excoited. On way out of store there was a big pile of what looked like sugar pumpkins for cheap so next time.

I assumed fromthe sunchokes Agreed - a beautiful plate esp wth the color from the pom seeds.

As a kids we ha ducks and I recall we used thyen just like chickenones. I had 2 that laid well and my husband usually took them to work. There was a group of ladies with Southern roots who swore they were the bes for baked goods like cakes.

My people always did pork as well cuz veal expensove and not always available. Us kids always snuck into church hall kitchen amn snagged pieces. I think the ladies knew but maybe liked how much we liked it.

Thank you! The aeonium are nice - my birding/horticulture friends enjoy the Canaries. He always tells customers that our foggy oceanside areas are ideal for them. Little water needed. All the food is calling me. The churrois de pescado - a dipping sauce? In this more Latin part of the world that termn churro evokes sweet cinnamon dusted treats. Your images and thoroigh explanations are aooreciated - that oregano/marjoram - my brain is sendong scent sigals to me.

Why it is not vegan. Horses etc to "glue factory"

Makes me sad when I hear so much anxiety about holiday entertaining and happy when people note the joys of gathering with friends. My son may have stories to tell this year as he is now in charge of holiday events for his facility. He has done Thanksgiving in an assist mode for 10 years. In past they invited those in food need to come and he is used to their commercial kitchen and often did multiple turkeys to bring over as well cooked at his place, But Covid - has to be delivered meals. As a community service they deliver about 500 meals per week to local shelters but turkey, gravy, etc portioning and transport is bit more complex and special. Sure they will take the glitches with humor. He works with a good group of guys.

Can I get a pass into your playground? I di dishes.

@RWood is that a bakery in San Fran - often thought of as sourdough capital out here. How does it hold up in transport?

@NadyaDuke I am with you on multiple cranberry dishes. I made some sauce from fresh the other day just because, and the color of the last bit in saucepan put a smile on my face for hours. I usually do a Friendsgiving but one of the ladies will only eat at outdoor venues - just got non Hodgkins lymphoma diagnosis. So we are going to a Mexican place with lots of outdoor seating near ocean facing Catalina Island and another lady manages the plaza so they will be good to us. Doing that Tuesday. I am trying to get out of 24th with dad and wife - may have to feign illness My usual for years on the day after was local spiny lobster (to share with dog). A big once a year splurge but not this year as elders still in town (grrr). I did call the big fish market and they are $35/lb with divers bringing in daily but not in quantity. Son busy cooking for needy

MasterClass seems to have an opinion. Never heard the Brit thing. Always thought it was a local term in some ateas https://www.masterclass.com/articles/flapjacks-vs-pancakes-compared

We all have those days

@Katie Meadow On that cranberry relish - so uncooked? I used 1/2 bag of fresh ones and made cooked simple sauce yesterday. I like it alongside curries etc. I also have small; but flavorful oranges coming out of my ears so thinking of a fresh relish with rest of bag. I froze the crans but I don't think they weep or soft when thawed.

And new crop young ginger is a special treat - at least over here.