heidih

I grew up thinking they were what the Americans were calling "hamburgers". Not eaten at home on a bun. Just bread or potatoes. Being the outlier I used catsup. I stole out of fridge cold when there were leftover. Imagine my surprise when I hosted a party as an adult. Menu included hamburgers on the grill. A guest offered to pat out the patties - she used just ground beef and salt. I squealed, she asked wht I expected. Her response to my description "That sounds like meatloaf!"

I will watch this one. In general he is passiionate and funny. Thanks! I did not place his speech pattern unti I learned where he was raised. I appreciate his respect for local ways.

This is veering off topic. Where I live, in the US, palliative care means keeping the patient comfortable, and no extraordinary measures like surgery or intense drug treatments like chemo. Anyway - the most important person, the patient, can give you the best input on what tastes good/ok/unpleasant. When you feel like crud you may not care. Good luck for the situation you are trying to assist with.

But that might be avian flu related. Not pretty in the poultry flocks...

@Shelby Brave girl with that "breakfast sausage". Sounds vile, and certainky looks awful. I men if it even had dcent flavor. I do buy soyrizo which mimics Mexican chorizo without the big puddle of orange grease. But it has a good strong flavor. I spread it on a sheet pan and bake so I end up with crumbles that can be added to eggs, tacos, potatos, Most local grocery stores carry the Cacique brand - inexpensive. I am seeing a lot of new vegan restos specifying which brand they use on the burger styles. Give me a grilled portobello or eggplant with usual fixings - I'm good.

Doesn't that by definition mean chemo is no longer on the table?

Poular in SE Asia like this https://www.seriouseats.com/thai-style-spicy-chicken-banana-blossom-herb-salad-recipe My Mexicangardener also often as of they can pick yucca fowers - I have a lot https://myheartofmexico.wordpress.com/2015/10/13/how-to-cook-and-eat-beautiful-yucca-flowers/

Lovely. Couple houses down the hill have them and they always make me smile. Do you cook with the blossoms when abundant?

Just tell me it was a lighting issue and that is not blood along the edge.

Contraband meat seizures! Oh the Pandemic ripple effect. https://www.nbclosangeles.com/news/local/contraband-meat-china-la-long-beach-ports/2847487/

My friend here from Havasu, AZ was shocked to see dry pasta varieties at Trader Joes. Her shelves there at various markets are bare?!

I think that is like asking for a good baguette recipe fron someone in France I could be really wrong...

So we got to Trader Joes. Not crowded. Plans... well I topped self from over indulging and coud not find all I had on list but happy wth my haul. There were vac pacced marnated olives I couukd not find and sweet guy looked al over, got me some snacking ones off a pallet that just arrived, and then found us again and said the ones I wanted were allegedly returning but not for some time. Made for a nice shopping experience. Ocean view did not hurt.

Me too - always cherry on hand. Juicy, tart, flavor at least. Grape ones even from a Farmers Market - they last but are useless, to me, in terms of flavor. One packet of the black tomatoes that were rotten on the bottom turned me off them forever (TJs). Could not see from way packed. Was not gonna haul back to complain, though I called to ask them to check their stock out.

Interesting on the dill. I always considered it so northern /central Euro until a Vietnamese friemd troduced me to Chả Cá Thăng Long (firm white fish with turmeric and lots of dill). So much to taste, so much to learn

The hospital clinical dietitian is often an excellent overlooked resource. Every body is different.

And I think we come here for reality not Pinterest

The images of the lush greenery are almost overwhelming. I am lucky to have worked with a lot of the plants but seeing them more "in situ" is nice. Like when one of my favorite guys (Jorge Ochoa) does his "jungle explorer" lecture about discovering new passion vines or shows tillansias hangng off power lines down in the jungle. The food and sights you have shown are incredibly delightful. How long were you there and has the trip inspired your cooking in any new way?

damn you caught me. I just got that correction recently (frequently misused words thing) Home to the target item I suppose - anyway ya get my meaning

I'm excited. A friend coming in from Arizona tomorrow and she wants to see the ocean and go to Trader Joes. Voila - one 10 minutes away w/ Catalina Island view! So I've read through the last pages and made a wish list. Really hoping to find those frozen Taiwanese green onion pancakes. It has been several years since my last visit ("bless me Father for I have sinned it has been several years since my last confession") but hoping to find the Inca corn (giant corn nuts), Oregon hazelnuts (I buy raw and roast small batches), house brand Dijon mustard. They used to have some ripple potato chips that were super crunchy and I'll check out the dark chocolate selection and snag a nice cheese. Will report back. Not my usual TJ ocation so I'll hve to do every aisle rather than hone in what I know. My friend is a patient person.

oh punkin where have you been? https://www.piday.org/

I've never been there 9way other end of basin) but some Portuguese friends (well 1/2) have shared them. Such a treasure of a place.

This will get you started https://foodisafourletterword.com/recipe/portos-bakery-potato-ball-recipe-papa-rellena/

Did you try the link I posted? https://greggsegal.com/P-Projects/Daily-Bread/1/caption Interesting all but not gonna change your world

Memory lapse