heidih

I assumed it was the lovely spider.

Yes much dicussed here. Maybe start here I know @Fat Guy was enthused. I have done them dry fry also - sometimes if they are quite dry I add flicks of water. Concentrates flavor in commercial button tyoes.

Congrats - that is a lot of firsts and sounds like successful. Ah the simple joy of flour + water + yeast + time

I like food essay collections that connect the people and the land. This just came up for me. https://www.amazon.com/Edible-North-Carolina-Journey-across/dp/1469667797 Vivian Howard wrote the forward.

For years a lot of smaller places wouldn't take American Express because the service charge was I think 3% and other cardscloser to 1%. Then things evened out as I recall. Even today I have the fee in my head and ask if they would prefer cash. if I have it. Courser with all the cash back prgrams it is a different game for the customer. That color on the cod is nice.

Not the person you asked, but I can add that I never dip the rice paper - I just wet my hands and give the rounds a light pass or two. How I was taught. No explosions.

Very late oranges - weather/water issues - but they are juicy, flavorful and getting attention in my cooking. Also looking forward to the 2 white nectarines I picked up ay grocery store. Still hard as a rock, $3/pound, but they smell wpnderful.

If you keep banana leaves on hand I'd go that route. Adds flavor and eliminates a mess if it falls apart. Alternately if no leaves - foil but open so it does not just steam. I sometimes just crinkle up foil and lay fish on top and broil so I get grill effect but don't lose half the fish.

Your pasta dish sounds and looks like spring. I have a sea glass obscessed friend so always on lookout. My best find was a glass fisherman's net float (pale blue) on the ocean side of a sand spit 4 hours north of here. Love imagining all the places it had been.

As a California native Tri-tip is parking lot, street fair standard for Santa Maria style BBQ. Though not a beef aficianado I have aways enjoyed it. To me, limited experience wth brisket - I find it more interestong and uncturous? My Weber did a lot of it. Ha! I remember the first time we were out camping somewhere in California and the signs warned against "crappie" as they were polluted. Mercury mybe.

Did yo see my earlier post referencing the early start plant protectors that Laurel likes? Early-Start Plant Protectors. 18" tall water-filled teepees to insulate your plants and soil against frost and cold temperatures. Start tomato plants and all your warm weather plants a month or more earlier than usual. Growing Tips and Garden Products

Wonderful - and the guy on the left is a lefty Nice setting too.

Yes! and I like the lengthwise cut on the peas. A different texture.

Well it is everywhere - all those celebs out here whose mega houses in Malibu get destroyed. I'll take this place at 1200 feet and some ocean view. At least for now - safe. Untill the big quake"

All looks and sounds good and I can figure out but maybe more info on mustard potatoes please

Oddly chewy yet dark in places?

@Nancy in Pátzcuaro re toatoes in pots. For a bit I had a garden where the ony realistic space for toatoes had the worst soil (chunks of cncrete embedded in dobe. I went over to Laurel's for nice plants and advice. She sold me the grow pots. Worked beautifully The Berkeley Tie Dye was wonderful. https://www.heirloomtomatoplants.com/ https://www.amazon.com/Dchant-Wiiiisen-10-Gallon-Breathable/

couple drops of fish sauce works for me

You took me backto he bean bin in produce section when I was a kid, We'd sneak over and run our hands through. Pintos.

And if you enjoy tht one and storytelling you might like Roy Choi's L.A. Son. From Amzon blurb Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.:

Hell we are tough girls - sleeping bags on the deck works

Thanks as usual. Your food in general and your trips really prompt me to up my seafood game.

You might try growing a pot of lovage.

@blue_dolphin Haa! I would have succumbed to the allure of the bottle too. When I was introduced to champagne I was aways drawn to Perrier-Jouet -----for the bottle. And the gift set with the flowered flutes. https://chilledmagazine.com/wine-bottles-works-of-art-perrier-jouet

The ones at store that say greenhouse grown probably have supplemental light if ghouse configuration does not supply adequate natural. All my great tomatoes down here grew in full sun. The very best were on wedt side of house and baked for hours.