Anna N

Given my love of pepper this might be quite dangerous in my hands. I might be doomed to a life of no flavour other than pepper.

I confess to not quite understanding. Pillsbury makes cinnamon rolls (or at least they did) in the so-called whomp packaging.

Love it!

What a great birthday gift and each of them wrapped separately? Sort of like an advent calendar.

Not invariably. Son in law - trim and never smoked but still reaches for the salt shaker immediately and make sure the shower is visible and evenly laid down.

I was thinking about the salt and pepper on the table and recall one couple who automatically reached for them but added such a tiny bit to their plate that it could hardly have made any difference to the flavour. I have a feeling that they were doing so to say since you have been kind enough to supply them we feel obliged to use them.

I salute you. Has to be that graham cracker crust and must be whipped cream. I won’t deny others their varieties but count me out.

Which sea? The salinity of the various seas varies. On average it is about 3.5%. But Serious Eats thinks it is a bad idea no matter which sea. Too salty. I am sure many will disagree with Serious Eats. “Let me start by telling you one very important thing: Never, ever, ever make your pasta water as salty as the sea. That is the worst advice anyone can give. It is repulsively, inedibly salty. Frankly, 3% salt is also way too salty.”

I bet your version will win hands-down! There do not seem to be any worthwhile frozen onion rings available in this neck of the woods. Correction – – I just checked and the Alexia brand appears to be available in some supermarkets.

This says it all for me. But rum? Shudder.

I obviously take things far too literally. I tried hard to imagine how you could stuff an onion ring not realizing that in this case it meant something entirely different from stuffing an olive. A most interesting concept.

I did not count them. I took @liuzhou ‘s word for it and must’ve posted as he was editing it to 14 from 13.

Is there something significant to 13 kiwi fruit? I am pretty sure that 13 is not an inauspicious number in and of itself in China.

But at least we’re laughing.

After reading your response to this posting I began to realize how little advertising I am now subjected to. I do not watch television. My radio station is state run and therefore ad-free. I no longer get any print magazines, newspapers or flyers. So my ad consumption is limited to the Internet. Limited is perhaps not the right word! Food advertising doesn’t seem to appear.

The less said….

Portuguese custard tarts – – and then there were two!

Here. “Haarlem, which lies to the west of Amsterdam and has a population of about 160,000, will enact the prohibition from 2024 after meat was added to a list of products deemed to contribute to the climate crisis.”

I see no harm in countering a rant with a rave.

This morning I woke up and and walked to the window. I looked out and saw that I was still looking at the grass shoots not grass roots. So begins count 1 of my blessings. Oh I should mention the 50 feet of oxygen tubing that allowed me to even walk to the window. Count 2 as I bless the engineers and scientist who developed the oxygen concentrator I need to do this. Then I made a coffee. The brilliant people at Keurig made it possible for me to do this even though I am visually impaired. I can feel now which buttons to push to produce the coffe I enjoy. The count goes on. I wanted some toast so thanks to other brilliant engineers and scientists I have a compact but powerful flashlight that allows me to see when my toast has reached the right degree of doness in my Breville Smart oven. With toast and coffee made I can now turn to my iPad to catch up on the news from around the world. With the help of the back lighting and the ability to increase the size of the text I can stay in contact with what is happening. I can also search for recipes, do some word games, keep up with the people on eGullet. Even with oxygen I can safely use my induction range to heat some soup or fry an egg at lunchtime. With my modified AirPods acting as hearing aids I can enjoy the sizzle of the egg as it hits the hot fat. I am running out of fingers on which to count my blessings.

I think this is so important to remember. When I compare the recommended daily consumption of protein (which varies according to age, weight, gender, etc.), I am quite astounded by the amount of protein I used to consume in the belief that it was healthy to do so. I did not find Michael Pollan; I aged out. I can no longer consume huge amounts of beef or pork or any other protein. I remain a happy carnivore but I’m happy with much smaller portions and quite repulsed by some of the alternatives.

Ouch. I hope it heals quickly. Really looking forward to your little blog!

I think you and Job must have lucked in to the same bucket of forebearance. I hope it works out for all of you. Thanks for sharing so much with us.

Yes, indeed. I love pepper but I tend to overuse it to the detriment of whatever it was I was seasoning. About all I could taste was my beloved pepper. Lately I’ve been a little more judicious with its use and I am pleased with the result.

Proving without a doubt that you and the chef shared the same response to the same amount of salt. And one must logically assume that most of your diners agreed with the two of you else they would not return. But I might leave the potatoes on the plate finding them much too salty and my son-in-law might inquire about the possibility of somebody bringing him a salt shaker.