JoNorvelleWalker

What I want to know is how he gets them to sell 50 pound bags. I enquired once a few years ago and the commercial rep said maybe I could buy a bag if I came up to Vermont.

I am a hoarder. I confess I had no lack of limes but now I have ten more. Scurvy is a scourge but it's preventable. Worst case, I make my mai tai with sauerkraut.

Rancho Gordo offers both Mexican Oregano and Oregano Indio. I have a jar of each. Somewhere Steve explained the difference.

Shoprite had limes.

So they were out of real ice cream and potato chips?

Shoprite had no limes. All I bought was toilet paper. Toilet paper does not fit in my backpack.

No, but I found and ate one blueberry just now.

Thank you, @liuzhou.

She said "larb".

Usually this Shoprite's produce is pretty good. But indeed there were no limes again today. I had to make do with Haagen-Dazs and Cape Cod potato chips.

The husband of a friend has his own orange tree.

Shoprite had no limes.

Paragraphs help.

The ingredients are tomato, onion, cilantro, serrano, garlic, lime juice, salt. No cumin. When I can get it I prefer cilantro that looks like flat-leaf parsley rather than like the forest floor.

Nor have I!

I've never seen good come of refrigerating a tomato or an avocado. However I was able to eat only half of tonight's avocado. I wrapped it up and refrigerated it, and will endeavor to report back.

I'm not convinced how well this method works. It may depend on the variety of avocado. In any event, wish me luck, I am about to cut into a Hass.

I prefer a chunky salsa. Tonight I made a batch of Salsa Mexicana from Tacos Recipes and Provocations by Alex Stupak and Jordana Rothman. Please forgive previous pictures.

No, actually. About six bags away.

I keep my 5 pound bag of onions in the bedroom.

Mapo Tofu. Just enough Pixian chili bean paste to wet my scalp, excite my sinuses, and drip discretely on the plate. Not enough to run screaming to the bathroom. Generous white pepper and Sichuan peppercorns of course.

If your beans become diseased it might be corona virus.

I have two VitaQuicks but I use my VitaVit with my Paragon. I set the Paragon to 250F till I get venting, then reduce the temperature to 236F and can leave the setup unattended. In the pressure cooker thread there is some discussion what pressures the Fissler models are designed to reach. I did some temperature measurements with my larger VitaQuick.

My Paragon was $69.97...and it has a spring loaded pan sensor. Setting a pan temperature is great for pressure cookers.

I think you may have it backwards.