heidih

We discussed the rest inpast J posts. I do it and box says to. Science or not - it has become an automatic. Also I've not done the hot pan - sure that was a helping element.

Thanks on also linking the Pete Wells review. On the game they use - do they say wild or raised aand source?

Just cheese inside or?

Wow quite an interesting inclusion in your 'ish share. Detai apprecated.

Sorry you eel like crud. The bean cakes sound interesting. When you eel better maybe you can explain.

In am more a water versus veg broth person. Unless using wild dried mushrooms and their soaking liquid. Recently bought some Roland ones - mix includes yellow boletes, black ungus, oyster, and porcini.

Are any o them rhubarb lovers?

I orgot to mention the ever adaptable "green soup". Sometimes I am seduced by too many lovely greens and don't want them to go limp and lose their oomph. Liike the link but no rice, sometimes bit o potato. The salt element chicken powder.. Rather than lemon juice I stir in some plain yogurt. I welcome this at B, L or D. With a cheese toastie - I'm happy. https://www.eatingwell.com/recipe/250333/basic-green-soup/ keyboard still being a pain...

I think a photo would be enjoyed.

Did a simple cornbread one the other day. Used an extra egg white, last o some salsa verde as part o liquid with yogurt and a tablespoon o chili/garlic/onion -yes keyboard issue - Very good https://www.amazon.com/MaeMai-Crispy-Onions-Garlic-Flakes/dp/B0BSVTG56T

My mom;s craving with me was cherries - plump dark ones. There was a wholesale produce market nearby that sold to public. She reportedly gorged on them. Post her death I avoided them - but i'm over that and do enjoy them in a nice memory way - plus like taste.

Never had them smoked - need to. Good cooks always wend their way thru challenges like your move. Prompts innovation ;

I was more like you. 5 years of early misses and then success at 34. No nausea except husband chasing me around room with a homemade kimchi and I like the stuff and a long session at the printers - some photocopy chemical got me. I also probably have low estrogen levels- never had PMS or those associated cravings. Plus Dr wanted no more than 25 pound weight gain. I did HAVE to have corn tortillas with eggwhites and hot sauce every morning, fell on the fried mushrooms when husbad brought me some, and ice cream just getting soft. Pretty much never eat ice cream now unless really good gelato is presented to me.

Oh yes - looks like a car cigarette lighter burn. My old Zo had another of high shelf fall a while back so I push down on lid when steam starts to "seal". Stupidly with orm right over hole.

Gawd if I see another pop up ad of him hawking his fry pan and the most important thing you want when cooking a burger is great "cullah". Almost sad overlaid with revolting.

Bht if the meat all thawed - now what? Re-freeze? I thought that was questionable idea.

Perhaps the age references are to make the "authors" seem more "relevant" to the target market of youth. I'll take experience over glitz and # of followers any day.

@BonVivant Wonderful assortment and lovely garden and pumpkin/squash display. I have not had Leberknoedel in forever - must rectify. You mentioned lovage love before. I used to market it as "Bloody Mary" herb as the thicker stems can be used as a straw to sip a Bloody Mary cocktail to give that celery flavor.

Heidi Swanson has been blogging about the type of food I think you are interested in since 2003. She is well respected and has authored several cookbooks and is a 2 time James Beard award winner. Worth a free look. Have fun! https://www.101cookbooks.com/

Beautiully pleated. Many leases on the Giant Pandas here are expiring soon - returning to China)

Let the games begin ;

There are plenty o explanations on restaurant orums about plating and service. Compare those to your understanding. As a server I think the mainpoint is that you ollow the direction you are given by manager/captain and do it wth the attitude they expect, and the low that coordinates with your ellow servers. sorry my "letter that somes next in line to e" key died today!

@blue_dolphin This recipe or sun/oven dried tomatoes inolive oil uses water canning. I don't can so have not done but looks like low efort tasty https://philosokitchen.com/sun-dried-tomatoes/

I understand. In my culture we use a light one called Einbren, but eG certainly has discusid. My people's https://www.dvhh.org/cooking-donauschwaben-style/sauce/Klaras-Einbrenn-Sauce~ritter.htm So make sauce and stir in your soup.

Bread looks nice and craggy - what type?