Anna N

It is a sad state of affairs for independent restaurants. But it is an equally sad state of affairs for those of us who would like to support them. If my granddaughter and I order food for delivery we are looking at an average of $65. That is one dish each from an Indian, Korean or Chinese restaurant. No drinks. Not even a glass of water. No dessert. No service,of course. Delivery charges and tip are included in that number. I am on a fixed income and my granddaughter earns not much more than minimum wage. That is a big chunk of change for a single meal. Not something we can afford to do very often. edited to add that my mouth is watering reading that review!

Am I being dense again? I see a restaurant review and a restaurant menu but nothing about the difficulty of operating a restaurant.

I hope the temperature is a typo.

For sure it was different but it was my favourite.

I liked spumoni even more.

Try this.

Looks amazing.

What is your cost for breeding stock? I am guessing you are doing this just to meet the protein needs of your girlfriend and not to run a profitable business. Thanks for sharing your experience.

Dinner yesterday was (take out) leftover Mutter Paneer with methi roti and garlic naan.

I suspect that just as the world or at least North America splits on the Miracle Whip/(Duke's, Hellmann's) divide so they split on the need for any or none. I know my best friend considers a refrigerator devoid of Miracle Whip barely even a useful appliance. I, on the other hand, might buy the smallest possible container for a particular purpose. It was never part of my life growing up and so it's not an essential part of my life now.

Such a great book. I am almost at the end of it and I have got so many things bookmarked. Today I really fancied some thing similar to what you made. But I had leftovers that I couldn't bring myself to ignore.

The article, which in general I thought was a waste of newsprint, did lead me to examine how I felt about tomatoes and mayonnaise. I have to say I rarely think of the two together. I am not absolutely averse to a little mayo on a BLT but I don't think I'd miss it if it wasn't there.

Click "Not only is eating invasive species a solution, but we’re taking pressure off the food system, saving resources,” says McMaster. “Japanese knotweed is incredible, it’s like a mix of asparagus and rhubarb.” At Silo it is on the menu year-round, used in more than 20 menu items, made into pickles and ferments and even used in cocktails. In Japan it is considered a delicacy." "But eating invasive species is not without its critics. As with any wild plant, misidentification is a concern. “People can become seriously ill from eating plants they misidentify, and often there are edible plants that look very similar to poisonous ones,” says the Royal Horticultural Society. “Instead of eating them we would recommend managing their spread with physical or cultural controls.” And for professional forager Adrian Boots, neither Japanese knotweed nor Himalayan balsam offer much in the flavour department, “though some will try to convince you otherwise,” he says.

There seems to be at least two versions of a lomito sandwich. There is a beef based version from Argentina and a pork version from Chile. Which one is this?

Ah! Thank you. For a minute I was even seeing popcorn. I could identify the couscous and the orzo but I guess it was the baby garbanzo and the quinoa that threw.me. Hope for your sake that TJ continues to carry it.

@blue_dolphin, I have zoomed in and zoomed out and zoomed in again and I still can't make out what the grain? js.

For those who are as interested in mango oranges as I (especially when I thought that @Shelby had roasted them) click.

Here She started the P.E.I. Cabbage Club on Facebook, gathering and sharing recipes to encourage her fellow islanders to buy and cook the vegetable at home. The group attracted more than 800 followers. She also made a point of reaching out to newcomers on P.E.I. — gathering recipes from the Afghan community, Indian community, and even some Buddhist nuns — to showcase the Island's growing diversity. People have bad memories of ... poorly cooked cabbage, steamed into submission in their childhoods.- Sam Sifton The result is My PEI Cabbage Cookbook, a collection of recipes alongside profiles of some local cabbage farms, essays by fans of the vegetable, and illustrations by Rebecca Ford.

Just put a small chuck eye in the bath at 56.5°C and I will let it go for 24 hours. This was one of my unexpected food gifts.

Pretty sure that @Kerry Bealhas dropped a dollar or two at their brick and mortar store.

They both look amazing and before I read your comments my mouth was watering. Sorry they did not turn out to your satisfaction.

Not sure what it is you want.

It seemed reasonable that before I bought either one of these books I check to make sure I don't already have them! I don't but in my kindle library are: 40 Tasty Toast Toppers by Daniel Humphries and Better on Toast by Jill Donenfeld Do I need any more books on faffing toast? Need not the reason and today is my 29,200th day of waking up on the right side of the grass.

A bowl of Manhattan-style clam chowder from Progresso with a slice of toast made for a most satisfactory lunch. It was especially heartwarming to know how few clams were sacrificed on my account.

I am green with envy. That looks like amazing bread but then all your breads look amazing.