Martin Fisher

Back in the day we were latchkey kids—the late 70s and early 80s—we ate a heck of a lot of PB&J sandwiches when we got home from school. My mom's or grandma's homemade jams or jellies (wild grape, wild strawberry, wild blackberry, wild raspberry, currant, etc.) on fresh homemade bread. I also love, love, love a good PB&J made like a good grilled cheese sandwich. Crisp on the outside, warm and gooey on the inside!!! MMMmmm!!! In later years I made 'PB&J' a hella lotta different ways. Different breads made from various grains. Different nut butters. Different jams and jellies—cherry jam, pepper jelly, tomato jam, groundcherry jam, boysenberry jam, blueberry jam, etc. Lately I've had to restrict my carbohydrate intake severely—so none of that stuff anymore.

Thanks for sharing!

I loathe sponges more than 'Satan!' I use cotton dish clothes and bar towels. I wring the water out of them, fold them up, and put them in the microwave for a minute or so. Sanitizes the hell out of them! FWIW, I do all of my dish/pan washing by hand.

It looks great!!!

FWIW, I almost always find the best deal on used books at https://www.abebooks.com/ It's a subsidiary of Amazon. https://www.bookfinder.com is also often very helpful in finding the best deal on used books.

Cool that she included her rendition of Dr. Robert Baker's Cornell barbecue sauce. Dr. Baker's Famous Cornell Chicken Extension Bulletin

Yes, very true. But if you really want a good wrapping job—cater wrap is the way to go. I only use it when absolutely necessary. Yesterday I baked TBH a batch of brownies—regular GLAD clings just fine to Pyrex without any special tricks.

I currently use GLAD Cling Wrap and Press'n Seal, both work great for me and a roll lasts a long time here. I also use the one gallon twist tie bags from both Wegmans and Walmart—again, they last a long time. 'The-better-half' won't touch plastic wrap because it frustrates him too much!!!

Yes! That!

Have you tried Numex Suave Orange? They're mild. There's also a Numex Suave Red.

Everything humans do has an impact. Multiple rewashing of all those reusable 'napkins' and finally tossing them into the landfill has an impact. And don't forget the manufacture, distribution, etc. ETA: I would check with a restaurant supply vendor or a paper goods distributor for heavy-duty disposable napkins. BTW: I use both disposable and reusable napkins depending on the situation.

Nope.

I wouldn't necessarily say that. It's possible to get great results with a Lansky*, Gatco*, or the like. What I like about the Edge Pro compared to the above....just a few things I think set it apart.... Build quality is very good. Ease of use...no clamping....speedier sharpening. Most importantly, flexible angle selection between ~10 and ~24 degrees.. Among other advantages, this makes it possible to adjust for precise bevel when switching stones to compensate for stone wear......not possible with fixed angle slots as with the Lansky or Gatco. * I own both systems in addition to two of the Edge Pro Apex (one for home and one for camp.)

FWIW: Here's Ben's patent. Professional Cutlery Sharpening Machine US 5185958 A

Yep!!! I bought a stainless steel Edge Pro Apex knock-off back in November of 2015 for it's ability to sharpen scissors. The Chinese stones are garbage!!! Stick with the real deal!

That's also my guess.

No Nigel Slater? You've mentioned him quite a few times.

I also like high faucets. I have the "French-Style" Price Pfister Marielle. It's a very expensive piece of junk!!! No more Pfister's for me!

Oxbowfarm posted the comment I quoted. It was Ferdzy who posted "I have never grown potato onions, so I don't know what they taste like."

"I'm beginning to suspect that there is less difference than similarity between seed grown onions, seed grown shallots, potato onions, and vegetatively propagated shallots. With the exception of the Griselle/French Grey which is Allium oschaninii, they are all Allium cepa and fully interfertile. To my palate, a shallot is a potato onion plus a lot of hype." I agree.

"Shallot" is a very general term, they can vary a lot in size, color, flavor, etc. Some insist that the French grey shallot is the only 'true' shallot. The Shallot Wars French claim Dutch flooding market with 'fake shallots' that are actually common onions

The second store close to me (both stores are about 4 miles away in opposite directions) has now been remodeled. They increased the size of this store (not so with the first store), it had been about the same size as the other store. The produce section in both stores does seem to be larger. The layout of the second store is quite different than the layout of the first store—which is annoying!!! They had similar layouts in the past. Any Aldi remodeling in your area?

Yes, sausage and cure meat (cottage ham and the like) was the justification for my first sous vide rig.

Hmmmm!!! I do most of my grocery shopping at Wegmans but I haven't tried their app. I currently just use Google Keep for my list—I'll give their app a try!

Yep! Same here!