lindag

My house in Portland (Or) had wild blackberries growing through my fence from the neighbor's yard. They tasted amazing and, I think, the most delicious fruit I've ever enjoyed. But, the thorns! I had to be careful or they're rip my clothing if I wasn't careful. I loved the stand along the fence and pick them and fee them to myself and to my dogs, who loved them too.

Admittedly, I don't like frying bacon. Even with a good hood, memory lingers on. So I've been buying microwave-ready bacon. It tastes good and there's virtually no mess. But today I read in CI that I can make regular bacon cooked in the m/v. Who knew? I've not tried it yet but this is what they say. Next time I make bacon I'll try it.

I have to confess to most of your s as well. The exceptions would be fennel (try it in soups, it's amazing), kale (meh), and arugula, which I like occasionally in salads.

Regional preferences are funny that way.

Yikes.

No, and our growing seasons are already abnormally short.

A wet and cool Spring here has the home gardeners kvetching about the lack of sun and heat here as well. Too bad, everyone looks forward to the summer veg.

I sometimes add tuna to my macaroni salad, it makes a nice change.

For years I've tried to grow my own herbs with no luck at all. This year I'm growing them indoors in this. The results have been fantastic. I have dill, basil, Italian parsley and thyme. I'm thinking to add another planter so that I can add chives, Thai basil, cilantro and rosemary. Finally I have some really lovely plants. My photos can't do them justice.

Bought some Peri Peri sauce recently and used it in place of the Rooster that I had on hand. Very good. Now, if only I could remember which one I bought.

Me too. I would miss you, I look forward to your posts every day.

I'm a sometime breakfast eater. And never the first thing in the mornng. I like a large freshly brewed coffee enjoyed for at least an hour (in a thermal mug). Then maybe I'll think about food.

Enabler alert! No TJ's in these parts So I ordered from Amazon. $3 extra for the (free) shipping.

Great looking Coq au Vain variation from ATK. Coq au Riesling

Why don't all chefs refer to celery ribs as such instead of celery stalks?

New home = new (fancy) barbecue. Congrats on both counts, hope it's going great for you and thew missus.

Referring to the posts about VA Peanuts Hubb's I was enabled into buying these not realizing that I would be delving into depravity.

Sorry, I seem to have posted to the wrong thread. I'll pull my head out and try again.

Ah yes. I was recently enabled into trying these. Little did I know that I would descend into depravity.

Fixed it, thanks.

My last couple of pieces have been from the Everyday line of All-Clad (stainless). I particularly like the improved handles and pouring lips of this line. Nice for induction too.

My dinner last night was Spicy Chicken Wings Made in the crockpot and service over sticky rice with steamed broccoli on the side. Excellent recipe.

The All Clad Summer Seconds Sale is on now. Click

You're brilliant.

I have access to these, are they similar? Wan Hua.I