heidih

@Kim Shook Are you still in the Splenda camp for your cuke bowl? So nice either way to have on hand and nic neighbor with the cucumber gifting

My similar childhood one Big Hunk. We'd freeze it and then take to sidewalk to break up, and then chew & chew & chew... Good memory. Maybe not for current consumption - dental work is expensive. https://en.wikipedia.org/wiki/Big_Hunk

My experience as well. Do you think the ones you get have that wax coating we used to get on fruit? My home grown ones, when I had the kuxury, were ony picked as needed for use. Niece bought a bag of juicy lemons I put in a lovely crystal bowl. Walked out after a week " stinky one contaminating the kitchen.

Poor guy! My dad has been stung several times last 2 weeks. Do the ice but he has a heart condition and with his strong meds I could not risk pain OTC painkillers. Plus he cant help paying with the bite (like a kid). Such a sweet trip with the boy. I don't think "Kleiner Bube" fits anymore. Sure he felt special. Surprised he picked pizza considering your mastery but novelty attracts.

@Shelby how do you utilize the young grape leaves? I so miss my vines.

Do report back. I don't have the book at home but sounds right though not rum. I'm so goofy that the very notion of it had me put Jello chocolate pudding snacks and Cool Whip on my list for tomorrow. Not in the samr realm but enuf to evoke the "Madeline moment". Ephraim and I were not rum drinkers though it was in his cultural heritage.

If you can find them at your Asian market I really enjoy Vietnamese rice crackers as the dippers for salads like yours.. Usually rice, tapioca and sesame - so should be gluten free. This little video gives an overview although I break mine into a couple pieces and microwave very briefly. They puff, curl a bit, and have pleasant crunch. https://www.youtube.com/watch?v=KYl-3OVCLzs

Ah that explains the deep color. Thanks.

Beautiful. How is the duck meat sold there? Was it breast or? Chinese markets near me it is all legs and wings. Breast I'd have to order from a specialty market or on-line.

There are lots of sweets I make but I think of dessert as a last course in an organized menu. The sweets I think of as treats to have with coffee or tea. So I'd say it was Julia Child's chocolate mousse that I made regularly in my early cooking days. Sometimes Grand Marnier and sometime Sabra (chocolate/orange) depending on what I had. It has been too long.

What is the pretty colored item in the jar? Mango juice?

I think it will like the wine barrel. I've had to battle terra cotta at landscape jobs - lovely pots from Italy but the plants often unhappy. Course we have hard water and the mineral build up was intense..

The egg McMuffin certainly has a dedicated following and the egg sandwiches from bodegas are beloved as are breakfast burritos from trucks out here. I never did understand being satisfied by a bowl of flakes with cold milk but comfort for many I guess. The cereal aisles here are vast and I asked my niece was it like that in Sydney. She said yes though not so many sugary ones....as she snacked on a bowl of Special K with dried berries before starting her remote work day - and the woman can cook well. I did not realize the Kellogg snack portfolio was so huge.

Yes the whole health regime craze very early on.

Astounding numbers and I was surprised at the huge market share of snack I guess Kellogg as cereal is embedded in my brain from childhood. https://www.reuters.com/business/kellogg-split-into-three-independent-companies-2022-06-21/

Looks like just a bit of meat on there?

I don't remember the smile either. My ex and son liked it so I bought it. Always funny to learn that the highly paid ad execs seem to get it wrong - cuz of course me perception is all that matters

Yes, I'd take the leisurely Italian family meal approach. Not personally a crudite fan (too many of those icy cold glass platter crudite offerings). But I do think a bagna cauda offering with the best of spring/summer vegetables can blend in nicely as the opener and left on table per@blue_dolphin. I also like Melissa Clarks zucchini which is best room temp (if I have not snagged all the brownest slices right off broiler). https://www.glamour.com/story/dinner-tonight-zucchini-can-be Good with basil if no mint.

Yup Kraft Mac n' cheese or blue box mac n' cheese. Don't know how they interpreted their focus group comments but in my experience the average consumer reaches for the familiar color/graphics of the packaging. Change that significantly and it is confusing.

@Shelby - I think Pandemic fatigue set in. Also most of the holiday meals seem to get posted in Lunch or Dinner. Looking forward to what you do!

Yes I do not think the high food cost is funny, I've just always been amused by the Alice Waters hate of iceberg and Marion Cunningham's love of it. I see plenty of iceberg around this forum - we pick our priorities. In terms of food costs in general, I think the rises have made me more selective. Eating with delight but not picking up things just because I want them. For Father's Day I was about to pick up some flap meat marketed here as "for Carne Asada". Half off, but half off a ridiculous sum to begin with. We adjusted dish to pork and wild shrimp stir-fry. The proteins very reasonable, and it was delicious.

LOL "Male Cat Breakfast"

Sense of humor is on sabbatical?

Marion Cunningham would have begged to differ https://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php

I think many of us grew up with tuna being "Chicken of the Sea" And Starkist's Charlie https://en.wikipedia.org/wiki/Charlie_the_Tuna A huge divide between that and little oily fish. I know good tuna in excellent olive oil is around but perhaps a population majority thinks mild water-pack tuna. I do like the little oily guys.