heidih

Your efforts are much appreciated and anticipated. Can't control the weather - or life. Don't overdo - we appreciate any and all you show us I think it was @BonVivant who showed winter squashes. My heart melted even though it was hotter than hades here. Love your decor.

So nice - thanks. I love her last line "I just wanted to cook"

Would you consider trying that with kimchi as the fermented cabbage? Egg as always enticing.

I had my only child (1991) at Cedars Sinai shown in the link. I had a private suite and amenities and the offer of the champagne post birth meal. I was paying standard rate - no bells and whistles. I just wanted to take the babe and go home. https://www.mirror.co.uk/3am/celebrity-news/inside-cedars-sinai-medical-centres-12265699

As a singleton - when I feel like it. As a former family person - all depends on work schedules, child schedules. A while back there was a New Yorker article addressing. Probably paywalled https://www.newyorker.com/culture/annals-of-gastronomy/the-underrated-pleasures-of-eating-dinner-early?

Did you have a shelling partner who then got to share the delightful dish? Did you mash some of the bean curd into the clam dish?

Having been around some hospital dietitians in the US (ex SIL, late MIL, some of their friends) I saw the formulaic diets for various conditions. Ex: diabetic, cardiac, kidney. I imagined that a patient seeing those diets might become depressed, rebel, and say "screw it" once out of hospital. I read their nutrition journals = dry rote and boring food.. Maybe more individual nutrition counseling has become the norm. My experience was in the 90's. Although the food I saw being served to patients at UCLA the times I worked there looked decent and their cafeteria was a nice blend of good nutrition and varied choices which hopefully carried over to patient meals. Excellent collard greens most days Personally the several times I have been hospitalized I felt like crud, no appetite - just let me die now. Do not recall food at all.

So what is the common steaming vessel - if there is a standard one?

Wow the color of that chocolate is DARK almost blue-black. Kumquat marmalade is a favorite of mine. It finally rained here. Will give it a week or so and see if I got some activity on my lone tree.

Oh you need another collection obsession!

Did you put them together like a sandwich or separate? Nice chubby mack filet

They still make that cracker!?! I was always sneaking them out of pantry as a kid

To me - waste of good delicate seafood especially with the strong sauces

Oh you loved it AND still had time for your always innovative and whimsical food plate art

The chili lime cashews appeal to me more with the corn dish. Unflavored pepitas to me add nothing but crunch given properly toasted.

Cute shot of your friends. Seals and sea lions are so nosy/curious.

The joys of a fantasy - we create the scene

I can also get started and then I think a hard pull with distressed hand will result in oil splash on me or counter. I have become adept at pliers - rolling like the old keys. A thought.

oops- forgot big handful of basil tossed into shrimp as took off heat.

It is still unpleasantly hot here. I got some kitchen time while the evil one was away so I boiled some linguine, rinsed well, bagged and into fridge. Lightly cooked Argentinian wild shrimp with butter, crushed peanuts, rough crushed peppercorns, hot mustard paste, Aidell's Cajun style andouille, garlic powder - finished with some whole fat yogurt to loosen. Into fridge. Tossed together later for an early dinner with a bagged "Thai style" green salad kit alongside and marinated cukes. Very satisfying. The links at opening post are great - need to explore more.

The media discussing the ban often starts curiosity and discussion, Just my experience. Media is powerful.

To me it is somewhat similar to the media about water use and electricity here. They can't enforce it well but it brings it to people's' attention and maybe they will seek info and be more aware.

@Shelby Don't overdue! Th doves always interest me. Never had them. Like quail? Lean so they really need the bacon wrap? All dark meat or?

If that were but true.

As always I would happily eat ay of your dishes - home or restaurant. You husband's lobster fettucine looks quite decadent. Maybe you have answered this before but I ca';t remember. The tuna mango martini that appears frequently looks like a poke ort of bowl. What makes it "martini" - is there a boozy martini memic element? Sweet neice elected to spend her 21st with family. And that you 2 have that book bond