Darienne

Placed a hold on it at the local city library immediately.

Christmas dishes!!!! I love the gnome decorated plates that our daughter gave us many years ago. They are up at the Drive Shed, somewhere only Ed knows where. I'll get him to bring them to the house today.

We have a number of favorite mugs but my camera does not do close-ups. If our daughter comes this weekend, I'll get her to take the photos.

I believe I might kill for that counter.

Wonderful, as usual. I am so taken by what you are doing!! And I just happen to have a green cabbage on hand.

Interesting point. As a Canadian I thought I'd look up my country's rules. According to Mr. Google: In Canada, "feta" can refer to authentic Greek feta with a Protected Designation of Origin (PDO) label or cheese from Canadian producers that can be called feta if they started using the name before October 2013. New Canadian feta-style products must use terms like "feta-style," "feta-type," or "imitation feta" and cannot include images that evoke Greece

I'm with Smithy.

Interesting question. Takes me back a long time. Ed and I were married 65 years ago...soon to be 66...and dirt poor. Two very foolish university students and soon to be parents. Where on earth were our brains? (No answers, please!) About the lamb. Back then, in the 'olden' days, lamb was the very cheapest meat you could buy in Ontario, Canada. And so I bought lamb. And although I could happily eat a bit of lamb every now and then, Ed has categorically refused to eat lamb for forever!!! Good luck in your search.

We had steamed broccoli with cheese sauce for supper last night. Ed prepared it (a first for him). I'll look in the garbage to see if our broccoli, purchased on Thursday, had any identification marks on it. We are both fine gut-wise today. According to Mr. Google: Salmonella symptoms typically appear between 6 hours and 6 days after infection, though the onset can sometimes be between 8 and 72 hours. Aha. Ed bought broccoli heads...not florets. So we are in the clear. Added: The etymology of Salmonella comes from Daniel Elmer Salmon, an American veterinarian who, along with his colleague Theobald Smith, isolated the bacterium in the late 1800s.

World’s best braised cabbage from C. sapidus . I had Ed buy some cabbage this week to make that very recipe.

Famous last words!!!

I just googled 'hard cooked fried egg'. To be honest, I was not really clear about what the "hard cooked" part meant. Well,duh... Of course, it's what in East Central Ontario at least, we would call 'over hard'. And something I would never ever order. Ruins the entire egg experience for me. So therein lies the complete answer for me. I'm officially disqualified from having an opinion on your fried egg question.

What exactly is your time frame from a) finished meals at home and ready to go to b)be placed in the community fridge to c) pick up by eating public? No, there is no rush on this question. Just trying to get it all straight.

That's the choice? Of course, so many choices would not work as the bread would get so soggy. Hmmm... I've never really given it much thought before. I googled the topic to see what I could find and the vast majority of them are too 'wet'to last the time frame required or too costly for your budget. The only one I could see using is a pulled meat. But then you've obviously done your homework.

I feel this way also. A reheated fried egg sounds somehow unappetizing to me. But then eggs are one of the things that have to be cooked just right for my taste and I usually like to cook them myself. But then that's me. I do have a long history with eggs.