SylviaLovegren

Mmmmmm, sausage rolls. You could also do empanadas or piroshki things -- dough stuffed with savoury ingredients, like meat and onions, cheese and spinach, feta and dill, etc. Otherwise, decent coffee, and your bread suggestions and easily biteable fruit, sounds way better than most places offer.

By whatever name, that sounds delicious.

Call me ignorant! (You're joking, right? You don't actually put shrimp salad on hot dogs... Right?)

Have now drooled all over my computer.

Two I love are Sonyat's La Bouche Creole for downhome Louisiana homecooking. Spiral bound, at least my copy, and recipes are consistently delicious. And also love Crosscreek Cookery by Marjorie Kinnan Rawlings. Don't cook from it a lot but adore reading it and fantasizing about having a Jersey cow to give cream rich enough to cook her recipes. A wonderful look at Florida in the mid-1900s. And another old-fashioned book but one that's so much fun and really worth having is Clementine Paddleford's How America Eats. http://www.amazon.com/How-America-eats-Clementine-Paddleford/dp/B00005XH32/ref=sr_1_2?ie=UTF8&qid=1371214466&sr=8-2&keywords=how+america+eats It's hard to find at a good price so if you do find one, snap it up!

William Woys Weaver. He's wonderful anyway because he really gets into where the food came from, how it's grown, etc. He's written a number on PA Dutch -- that's where he lived (and maybe still does). http://www.amazon.com/William-Woys-Weaver/e/B000APZL4A

I've never had sarson da saag but here's a recipe (which includes the chenopodium): http://www.vegrecipesofindia.com/sarson-ka-saag/ The weed is known in North America as lamb's quarters and is good fresh and raw in salads, or cooked like spinach.

This recipe doesn't use a whipper but is basically a butterscotch pudding with whipped cream -- sounds fairly straightforward and yummy. http://www.carlahall.com/2013/01/03/cooking-with-love-recipe-butterscotch-mousse-with-vanilla-salt/

Vitamin C is partially destroyed by cooking but other nutrients are not -- in fact many are more available in cooked veggies. And, sure, lots of those end up in the broth, but not all.

Now I don't mind my liver a bit pink, but no way would I serve pink liver to a guest in my home. It is fine for me personally to take the risk, but I don't want the responsibility of playing Russian Roulette with someone else's health. E.coli poisoning is serious stuff. It can actually kill. Does liver have a higher risk of picking up bacteria than other unground meats? Do you only serve well-done steaks and roast beef? I'm not trying to be snotty, I just don't know the difference between rare steak and rare liver. Is there one?

Deborah Madison, whom I find always reliable, has a recipe for a pear crisp. She calls for Bartletts that are a ripe yellow but still firm.

If the author has been printed by a publisher, rather than self-publishing, buying so that the publisher gets a benefit is an excellent idea. While the author only gets a small portion of the sale price as a royalty, the sale tells the publisher that this author is worthy of support. This means that the publisher may continue to make the book available to bookstores and, very unlikely but possible, might actually promote the book. It also means that the publisher will look favorably upon the author's next book proposal.

Who'd you order from? If it was from Amazon, you have to be very careful and be sure to read the description from the individual seller you're actually buying from. When sellers upload their wares to Amazon, the system slots things with the matching Amazon item without noting that only part of the set is there, or it's a different edition, etc. If you thought you were buying both, you should be able to get your money back.

I'll bet, alone. Hooboy. You win the prize!

I think I'll come sit over by you...

But why would he need to? I just find it odd that the STANDARD that you (and others) seem to promote (from other posts elsewhere) is NO BROWNING, which is not universally held. I'm with you. I've never been one much to only go with one style of anything. Or to follow any other hard and fast rules of so-called "right" and "wrong" way, either, for that matter. So I like both, depending upon what else I'm working with in said omelette. For example, with Shel_B's blueberries and cream cheese...no browning. Would have ruined the smooth, silky texture and subtle flavors. But with "Western Omelettes" (which are very popular here where I live, in the, um, West) I like a bit of browning to go with the various crunchy and full-flavored ingredients, like peppers, onions, sausage, cheese, avocados, ham, tomatoes, etc. two observations I'd like to make: 1. à chacun son goût. 2. someone has a lot of assumptions about me, and other people. Ain't me, Soba. I have basically one assumption about this person, who has informed us that omelettes with a bit of brown constitute "overcooked eggs": And what would your assumption be?

Exactly and ditto. Don't have asafoetida, but won't worry about that. Sounds yummy.

*bows his head in shame* I know ... My son does it, too. Disgusting. Sausage on a bun needs mustard. If you add sweet relish that's better. And if you add sauerkraut on top of that, that is even better. I don't consider that a guilty pleasure, tho. That's food. Now, old fashioned Campbell's Chicken Noodle soup plopped in a pan with a can of water (was that Rotuts?) -- that's a guilty pleasure. With buttered toast to dunk in.

Glad to hear about August. We're through that area a lot and will look for August and those thrift shops!

So you prefer the lack of "dairy blur" that you get from a tablespoon or two of cream but you cook the eggs in butter? It's pretty perceptive to be able to taste that little cream in an omelette, but almost superhuman to be able to distinguish it from the "dairy blur" coming from the butter.I just prefer the taste of egg without milk or cream and, yes, I can taste it. Butter is a different taste and while it is, of course, dairy, I like it with egg. Maybe it's all in my head...but it IS my head.

No browning here. Can't abide it. My challenge is to use water instead of cream or milk to thin the eggs because I prefer the pure egg flavor without a dairy blur. That makes the egg mixture more fragile. But if you use enough butter (or sometimes olive oil, depending) in the pan and get just the perfect temperature so that you can get the egg set without any browning and not too goopy in the middle (I don't like the goop), then Yay! I can do it with 2-3 eggs, but if there are more, I'll probably get a brown spot and then I will eat the thing simply because it is a sin to throw away perfectly good food. But the whole thing will taste of overcooked egg and I won't be happy.

This is so inspiring. Thinking outside the box, especially with vegetables, is not my forte. Will be trying some of these delicious looking things. Thanks for a beautiful and fascinating blog.

Send them to meeeeeeeeeee.

But how do you really feel...

Turkey meatball soup, southwest US style, based on a recipe from Huntley Dent. The ground turkey meatballs are flavored with jalapeno, cumin and garlic, then poached in a turkey broth. Add to the broth rice, chick peas and grated zucchini. Cilantro at the table for those who want to add it.