TdeV

@gfron1, good news. Where should we meet? (Please pick something obvious in Tower Grove Farmers' Market because I'm not familiar with St Louis)

National Weather Service shows flood warning for St Louis. Should we worry? (Coming from Illinois)

Ooh, I'd like this! How early do you usually go?

We have a lot of other grains: bulger, toasted kasha, quinoa, oats, barley, brown rice, red rice, wild rice, and some I'm forgetting. Sweet potatoes. I admit that I'm a breadoholic, I blame it on my dad. I have a bread machine. My favourite bread comes from Bread In Half The Time from Eckhardt & Butts which is a combination of bread flour, white whole wheat flour and semolina. It's wonderful as is for about 3 days (DH doesn't eat much bread). After 3 days, I toast it. It rarely goes blue . . . Another favourite bread uses up all the cheese ends in one's fridge. I have a lot of bread machine recipes for different kinds of bread. I just made sweet potato dough in the bread machine and then baked the rolls. Generally, I find that rolls get stale on the second day, so they don't last as long as a loaf. Edited to add: Oh, and beans!

Indeed. Thank you for such an enjoyable trip!

And then you starve to death waiting for the new dish to be served . . . which is delivered about the same time everyone else has finished eating.😟

@liamsaunt, do you make burgers with fresh fish or last night's? Growing up we had fish burgers and bubble & squeak which were last night's fish, and, last night's veg and potato.

I'm sorry for dithering. My friend has jury duty and wasn't released today, she may to go in tomorrow; she told me she has to serve all week. So worst case, we'll leave on Friday afternoon and get in too late for the Friday night dinner. If she's unable to go, I should know before Friday, and then I will come on my own–which day, I don't know yet.

Thanks, Rob, recommendations for housing would be helpful.

Hi there @Kelbo89. Welcome. Here there are many interesting people and lots of great info! What kind of food do you like?

Perhaps fruit leather @rotuts?

Welcome @Silvy. Me too pasta. 😀

Lemniscate, any idea how to make these?

Dinner with friends: Baby lettuces with strawberries, red onion, lettuce, sweet poppy seed dressing topped with almond bark: Deborah Madison's Silky Braised Chard with Cilantro: Topped with: Chicken Smothered in Rhubarb Sweet Potato pull-apart bread rolls And for dessert was tarts with strawberry and rhubarb and ice cream. This is the second try for the Chicken Smothered with Rhubarb. It was better (used cornstarch instead of flour for dusting the chicken (with spices), fresh garlic, onions, less white wine, and most importantly, rhubarb added at the end of cooking, so it still had some tooth). But the real stunner was the chard dish with the rhubarb dish. Those combined flavours were made in heaven!

Neither have I and I don't know how to comprehend the image. Please tell me how you made the cracklins.

OK. We have mayonnaise, not Miracle Whip. But I don't eat mayonnaise much (preferring butter). DH will put mayonnaise on anything (almost). He also doesn't use ketchup.

Ketchup on scrambled eggs is an abomination. Of course, ketchup on most things is an abomination.

@Kerry Beal, did you cook the rhubarb first?

My interest in Greek yogurt is in its thickness; is there a way to get that without straining?

Hard choice, @IowaDee. 🤣

Well, @liuzhou, now I know what you look like. Handsome, indeed! And I shall be able to imagine you (better) when I see your posts. 😛

@kayb, I was actually curious about the comparison between IP and CSO. 🤓

Welcome @fondue! Looking forward to hearing your ideas about food where you are.

I know this is OT but I'm itching to buy one of those devices and I don't know which is best. Could you (please) start a topic to discuss this?

I thought I might save my store-bought yogurt containers for stock. I've only been collecting them for about two months; I'm totally amazed by how much plastic waste I'm creating! So I'm very interested in making my own yogurt. 😑