JoNorvelleWalker

Another data point: my Prime Now order just arrived complete, promptly, and well packed. Of particular note the Lady Alice apples actually look like Lady Alice apples. Unlike the last occasion. Everything looked good. Perhaps Whole Foods are getting better. And now I am hungry.

There is a 1999 Bezos quote in the NY Times today: "The vast bulk of store-bought goods...you will order electronically. Some physical storefronts will survive, but they'll have to offer at least one of two things: entertainment value or immediate convenience."

The current state of the garden. Note I was wrong about my second pea. Now I am a little worried. No signs of life from the other five pods at all. I'm wondering how long to wait before I replant.

Red wine also works for baby induced insomnia,

You'll never make a successful horror film out of a 400 pound piece of candy corn.

I was impressed that they dropped a 400 pound Peep for New Years, even though I don't celebrate holidays myself. How can one not love a 400 pound (28.57 stone) Peep?

Jeff is apparently building a Whole Foods next to me so I have no complaints. Even if it's dreadful just being there should keep Shoprite on its toes. And besides there is always Wawa.

Since perusing Modernist Bread I have on my agenda to make English Muffins but I have yet to do so.

What were the 365 stores?

According to @nathanm and Co. English muffins are indeed English. (Though, if so, I grant they may not exactly call them "English muffins".) Disclaimer, I was once served an "American hamburger" in Britain, breaded and deep fried.

The Whole Foods that is coming to this area will be part of a new mall.

I confess I did not check out the list, but I will speak highly of Tender. I have cooked a few things from it with quite good results -- most recently a braise of lamb shanks and leeks with beans -- and I enjoy reading it over and over.

Nope. Never touched my lips.

Saffron and espelette could save even cauliflower.

Brought a smile to my face.

I use Luxardo and the syrup is indeed worthy.

https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=2018118 Have not played with sonic since I was in college. Bit out of my price range at the moment.

Homogenizer does not introduce much air...just sayin'.

I shall never again tear my arm open, opening a can of soup. Not sure how I did this.

Sorry, not trying to create a mystery. I ran out of energy last night. https://forums.egullet.org/topic/153755-the-bread-topic-2016/?do=findComment&comment=2184839

Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170): A sweet, sticky, intractable 77 percent hydration dough. Lacking reindeer fat and reindeer broth I used butter and water respectively. I fermented longer than called for and scaled down but otherwise followed the recipe. If I make it again I'll use less golden syrup.

I don't use xanthan gum often but when I do I break out the homogenizer.

@CanadianHomeChef did you thin your basil? Mine has outgrown the little greenhouse lids. Still only one pea shoot up however.

Nigel Slater, braised Lamb shanks with leeks and haricot beans, Tender (US edition pp 292,293): Brussels Sprouts, 25 year aceto balsamico not shown. (Not sure why, it made a lovely color contrast.) Served with Gaahkoeh, Sami rye flatbread: ...which deserves a story to itself.

Any friend of Jack's is a friend of yours.