heidih

Well that is the accepted - season and customize in those countries. I was referring to the auto salt shake I have seen - not in person - but on film. Oh and the pacemaker/Xralto stepmpther

Yes my experience as well as I said in my opening post. Double duty - umami/salt has become second nature.

Coming to trust yourself - go girl! My experience is similar on over salt. Which leads me to a related question, Some posts here talk about their families wanting less salt so they personally salt at table. Not quite the same taste in the food. I did not grow up with a salt shaker on the table and never had one in my home feeding us or others. I do recall grandma with the little crystal salt cellar but as kids we mostly played with it (great - grubby kid paws) Is it common in your experiences to offer salt and pepper shakers at home tables?

I prefer the frozen as more flavorful than the (to me) insipid baby fresh. Never used cream cheese though have seen it called for. When I think of creamed spinach other than the family one (white sauce w/ finely minced onion and breath of nutmeg) Lawry's comes to mind. I may have to give the Times copycat a try - simple but w/ bacon https://www.latimes.com/recipe/creamed-spinach-a-la-lawrys

@blue_dolphin not sue on the onion rng base but your creamed spinach is calling. Your method? One of my fave childhood comfort foods.

Still have my whistle somewhere - a give-away from the Wienermobile guy. They had that ear worm jingle too. Never influenced purchasing in my home. And as @liuzhou notes it is branding and market placement.

Sorry about those nasty grapes. My neighbor at the cottage yelled over at me a couple years ago and asked if I wanted to share his little yield of Concords. What a flavor! Never been a raspberry fan. We have some cross in the canyons here - creek adjacent. I'll used to grab some on a hike but that seed grit? not my fave. Hope your trifle was worth the trouble

Remind her of all those beneficial Omega 3s

Can you describe your dressing? Also those vibrant red chiles do add oomph. Home grown?33

My grandmother was adamant - a cricket in house - driving her mad. At the time I did not know about the dying smoke alarm chirp. I finally tracked it down. She was not an affectionate woman but she displayed unusual emotion thanking me.

Trust me - I did not choose this oven

Treated myself to one of the "personal size" watermelons the other day. Just cut in. Wow - thin white area, no visible annoying yellow wanna be seeds, super juicy and flavorful.

oh the beeps. If you barely brush up against the Bosch wall oven - away it goes - have to get manual which I keep in a specific drawer with the rest of them, and reprogram. I heard an errant beep the other night - like 3am. Thought oh crud we lost power. never did figure it out as we did not have a drop.

I like your gummy bow much better than the over large one on the sample picture. Transport! Report back on that and reception. Fanciest I ever got was a castle for my sister as a teen - from Betty Crocker Boys and Girls cookbook - so novice geared. Link shows the cake- mine was almost identical. The first image of bunny salad was my son's first "cooking" try during a "let us learn responsibility phase. https://popgoesthepage.princeton.edu/tag/betty-crockers-new-boys-and-girls-cookbook/

That is what I was doing. Gerardo had a lefty mouse - which I did not know existed and that confused me!

I lived my business life relying on sensors, emergency back up systems and similar in construction management. I don't want to be in a hospital or high-rise without them. But in my kitchen KISS

Ha! I try to be ambidextrous - lots of dominant (right)injuries but the instinct is strong., I had a vivid dream (curse these hot nights) discussing my sis and I trying to be computer mouse ambi- in dream it was mousi-dexterous., At work her colleagues actually calendar a week each way to avoid injury. Crazy making day when you go to someone's desk and they have a lefty mouse.

My favorite appliance repair guy - ya know the kind you trust w/o question - always says "Speed Queen" - what laundromats use.

I am not a cheese head but when you see straight lines of blue like that - is it because of injection?

@Shelby Nice use of the precious few apples. I didn't appreciate the bounty when our apples bore madly. At my cottage I only got a few before the night bandits. Did not think of something as good as your crostata! Scout ploughing into you - beyond major OUCH!! Murphy did something similar to ex (Mr 5th degree back belt, breaks bricks with his hand) - the moaning groaning and needing sympathy went on for some time... That much concentrated weight and energy can do more damage than expected. Amazed you were able to put together the tasty looking meals you shared.

As in many things perhaps we have been accustomed to expecting that green paste and would not appreciate fresh grated or be willing to pay the differential.

That has been my friend's rant to her daughter's vegan choices. All this faux stuff! When friend was in Israel all fresh and vegan without processing fake drama.

@Dante Loving your hearty greens. I have yet to try the gelatin enrichment for broth/stock thinking I'll get bck to having chicken feet on hand. Must try. How did you incorporate the bacon fat w/ gelatin ?

Yes I posted about it here yesterday. It brought to mind Kim Severson's discussion in her memoir Spoon Fed where she discusses her intense fear of inadequacy when she started in food at the San Francisco Chronicle. Her editor told her she needed to establish bars for various tastes and had her taste a lot of variety to educate her palate. "You have to build a catalogue of food memories. To understand good chocolate you have to knw bad chocolate and you should experience them side by side" gives an idea. https://forums.egullet.org/topic/164306-your-view-on-saltiness-options/?do=findComment&comment=2356612

Can you share the rough recipe for your 1000 Island?