heidih

I'm good with shrimp head fat maybe on rice or toast for breakfast - its the Special K that made me cringe!

And check out ones with her and Pepin together.

I've only seen Episode 1. What impressed me was how the script treated menopause and her reaction. Rest hilarious. What glass ceiling?

OK I give up = what is on her head? Always such artfully arranged displays - nice.

Don't waste tears. I reported my first go as disappointed because I think I had a taste memory of ones I have made and bought that I enjoyed. I did a second a bit ago and - not enthused. I made the mistake of seeing the calories boldly displayed in nutrition info. I generally dislike the term "not worth the caloris" but it applies for me. 3 left in pack. I'm cleaning out freezer in anticipation of dad & wife coming for a bit (they stuff it) so may try once more woith @rotuts comment in mind that they can be a nice greasy sorta snack - so a lower bar.

Gratin looks heavenly. I'd make a meal of it with a sprightly green salad. As to company flusters - try to remember they are your friends; not judges on Top Chef

Yes I think of people running out to heat when frost predicted in citrus orchards especialy during a vulnerable time like bloom>fruit formation. Lose a crop = lose a season of livelihood. I also wondered about the seaweed soution, I use it as a nutrient additive or fish emulsion - it is not stinky. I am the looney out as rain starts pouring it on the beds. http://irrigationtoolbox.com/ReferenceDocuments/BasicWaterManagement/f21_orchard_frost_protection.pdf https://americanhistory.si.edu/collections/search/object/nmah_1300924#:~:text=This orchard heater%2C also called,drops overnight during growing season.

@blue_dolphin Oh those pop lids! When stepmother was here last she bought herself some Trader Joe soy sauce with one. I don't know what caused movement in fridge where she keeps it but I opened fridge in morning to find the entire condiment door with most of an almost full bottle everywhere. Wasn't mine but I felt compelled to clean it up.

My first inclination as well. Too much. Maybe I've had too many over sweet frosted carrot cakes. If you want a light covering more for looks - maybe a thin powdered sugr glaze with lemon. I don't find raspberry preserves particularly tart so I usually blend lemon in. Preserves vary of course.

@Norm MatthewsCongrats. Nice setting, looks organized, and also sounds like a fun event.

@Norm Matthews Oh you got this! You know flavor, and you know cooking. Your instincts will guide you to a happy meal for the beneficiaries. Do let us know how it goes. Sometimes with a crowd it is the staging that is hardest so do ask for help in setting things out and such. LLike napkins, plates and utensils, dishes for garnishes. Your eG cheer team is pretty big!

I think what struck me from @Kim Shook's comment was how a place and its food can grab you as if you were born to it. It s what Corsica did for me at a young age. Infuenced my food life to the presennt even if I never make it back to the Island. Can I please have a shepherd come to the door selling the brocciu from his sheep milk still draining in a woven basket - mashed with raw sugar or local honey spread on good bread with coffee for morning meal?

I'll give the laver a try. I am more used to Viet wrapping with greenery and rice paper so laver with Korean did not occur to me.True experience is always welcome input - thanks

@KennethT I can share that I grew beautiful roses, grapes and rosemary in the same beds In my case slow draining yucky soil over deep sandy soil (former "Celery Capital" so spaced out slow watering. @kayb looks like nice well draining beds. One adjusts. And the plants generally communoicate their preferences well

Nice! @kayb And all that got done despite your knee surgery and Covid type ills? You are a force

Meal looks great. You've mentioned the laver alongside such a meal before. Selection at my Korean markets can be extensive With the type of meal you made are the sheets used like one would use lettuce - as a wrap? I am not familiar with that use - whch sounds good. More umami

And maybe you need to start your journey w/o nerdong out and just see what direction your tastes want to go? Have you bought some tea to experiment wth and any vessels?

Heck of a kitchen window view

I had underccabinet lighting in another big open plan kitchen. I did not ask for it. The electrician said he had to do them to meet Title 24 - California's energy efficiency standards - big enforced deal for years. - so you don't turn the giant overhead lights on when not needed. Still does not rectify the vision issue for really small stuff.

Along with the mannifying glass need I often have a lighting issue which affects my vision. The architect who designed this house designed another one that I LOVE but he particularly fell face first on the electrical - outlet locations and lighting. I bought this Vekkia hands free light for reading in bed but works great in the kitchen. I can't even wear necklaces but this is light, non irritating, arms flex, and 3 light levels. Directed well so I can see! https://www.vekkia.com/products/hands-free-neck-book-light?

Oooh toasted walnut & endive filling. - sounds really good

Great salad ideas for our maybe summer. I watched Mark Wiens the other day showing a pile of the stinky beans next to his plate in Thailamd- they had been roasted and had a light char. Have you had them like that?

Why it is nice having the empoyee open them. I only use the pkastic for things that leak cuz they have just bwen spritzed. I set some unbgged kale in the cart the ther day. The sweet cashier said to be careful as the egg carton was damp. It was soaked! Carton fell apart on my counter...no eggs lost though they needed a towel-off

I had 2 ancient pear trees - not good out of hand eating, and a neighbor introduced me to this. The best use of all that fruit before the critters decimated the crop. Of course he had unlimited picking rights.

Thanks - I've been contemplating it. I like the occasional unpredictability - challenging in a good way.