JoNorvelleWalker

I cook my pseudo Chinese dishes in peanut oil. I like peanuts. My doctor says eat peanuts. For my potato tonight I used grapeseed oil. For the last of the shad I am about to use olive oil. For Georgian dishes I use sunflower oil. For eggs I would use only butter.

I confess I've never experienced a Mimosa. In my younger years I used to attend the Falcon Ridge Folk Festival in New York. One generous family always shared pancakes and Mimosas with all the nearby campsites. Sadly I'm not much for alcohol when the sun is up and dew is on the pasture. And I never indulged at Falcon Ridge. Falcon Ridge possessed its own high. I wish I could still get myself to Falcon Ridge, even though the festival location has now changed. Some of the happiest moments of my life. Every festival I would keep a journal. Some bizarre stuff there. And lots of peanut butter.

Neither of them would probably care much for Jo's 30 second green beans. Green beans are on the menu for tomorrow night.

Hang onto it, you may yet want to try cooking again.

Migraine this afternoon, so nothing too complicated: The Romagnolis’ Table, vermicelli alla marinara. No canolas were harmed in the preparation.

But I suspect you have to aim.

As much as I respect those unfortunates subsisting north of the 49th parallel, Ripert cooks almost every dish in Canola oil. I would sooner render baby seals.

When I made LGD I used whole Castelvetranos and pitted them myself. No big deal with an olive pitter. I loved the Castelvetranos, LGD not so much. I finished the batch of LGD but I doubt it will be made by me again. Did I mention I loved the olives? I thank Vivian for that.

One more shad dinner left.

Sorry, not qualified to answer your question.

I forgot the marmalade, sausages, and flour. Thankfully the shipment wasn't all in one container.

SupermarketItaly had a sale. Perhaps I should not order food while sipping mai tais before dinner. I received notification that the shipment has been delivered and is awaiting me downstairs. I am appalled at the list of contents: cans of tomatoes, jars of artichokes, bottles of olive oils, packages of exquisite pasta*. Six large boxes of Familia**. I don't want to have to deal with it. *not to mention two pounds of artisanal gemelli that came yesterday **yes, we all know that doesn't come from Italy

If only I had counter space.

I had the cereal.

Can of Progresso mushroom soup. Good it was too. I couldn't face shad again. Problem is I am still hungry. I wish I had a cake. I'd settle for some cookies. I might have a bowl of cereal.

I took delivery of two wine glasses today, but not stemless. At least not yet.

Shad with stir-fried broccoli rabe. Two or three shad dinners left.

Reading Joanie Simon's Picture Perfect Food: Master the Art of Food Photography. Love how amazon delivers at midnight on publication day.

Sorry, another question: do you parboil your potatoes first?

@Franci do you roast your duck legs on top of the potatoes?

And it includes a shad recipe.

Under the Activity menu press "Create Recipe". Enter the parameters of the stages as I detailed above. Press "Save Recipe".

Under the "oven" menu, enter your cooking parameters, then press "add stage". For "transition" press "automatic". Enter the parameters for the second stage. Press "start". The first stage runs for the allotted time and then the second stage automatically begins.

It was on my ironing board, not with the rest of the potatoes. Not sure why I would have put it there. (Obviously I do not iron very often.)