JoNorvelleWalker

Forgive me, I misspoke. It was chickpea and fennel soup. The fregola with potato and celery is still taking up much of my refrigerator. With some effort I finished the chickpea and fennel soup. What was good, wonderful even, a few nights in a row becomes a duty and a burden after a couple weeks. But I have a plan in place to repurpose the potato and celery fregola. And, yes, there is a reason. There is no room in my freezer for anything.

My library does not have Milk Street, though some of our other branches do. I looked through one issue but was not overly impressed, except by the color printing.

I paid $1.99 at Shoprite but I must say they were good ones. (In my experience Shoprite avocados are rather hit or miss.) My bedroom has four amazon avocados ripening.

Leftover (and over and over) Sardinian chickpea and celery soup for me tonight. Pot is heating while I enjoy my peanuts and Mississippi punch. So good, but it never ever ends.

Not everyone has a microwave but I like acronyms as well as the next person.

I like the way Bugialli gives his recipes: so many medium/large/small sized somethings, of such and such a weight. Works for me. (Not considering bread here though.)

It took early retirement...and now I need to figure out another new, non-intuitive appliance.

I thought everyone knew that. On the other hand ExxonMobil, or whatever it was back then, sued my guardian's brother over the Esso oval trademark. He won.

At the moment listening to Gillian Welch's song Dry Town.

Thinking of my bottles from the '40's, '50's, '60's, '70's kinda makes me want to cry. Anyone up for a party? My nineteenth century Madeira finally dried up.

My dishwasher seems not to be working.

Thankfully amazon informed me I bought it for the same $1.99 price last spring.

After my evening bacon fest I was not expecting to actually have dinner. How'ere long about midnight I confess I became a wee bit peckish. Two hours later I was sitting down to Gamberi con Piselli (p161): Rinsing parsley at the sink I had a sneezing fit and while trying not to contaminate the food I aspirated my own hair. That was a new experience. Like many of Bugialli's recipes I could never have envisioned the dish before I made it. Leap of faith. Bread and torn parsley not shown.* I can only believe that for a poor island some folks on Sardinia eat very well indeed. *nor, for that matter, the bottle of Soave.

Reminds me of the fictional (I believe) motion picture 1,2,3 in which the Soviets reject a train load of cheese from Switzerland -- "All full of holes!"

...clean shrimp while wearing Bluetooth headphones. Everything was fine till the headphones fell off.

I can't believe they are actually putting the cloth in the oven. For one thing I expect the cloth would stick to the finished loaf. When I have used parchment, the parchment burns and sticks. Though parchment shouldn't burn at only 400 deg F.

I first thought you meant something entirely else by "toasts" but then I looked at the bottle and saw tea.

I get amazon fresh, a couple hundred yards north of here they don't. (Zip code boundary.)

I've found I get better results with my bread in the conventional oven rather than in the CSO. The plate in the oven sounds like a great idea. Some while ago I looked around for a suitable baking surface but I didn't find one. When I bake bread in the CSO I use a sheet of Teflon in the pan.

In the amazon search bar type: "amazon fresh". When you select something from amazon fresh you should get a dialog box to enter your zip code to see if you can get amazon fresh deliveries. Even if you can get amazon fresh, not all products are available in all areas.

Seriously, availability depends on your location. They probably expect people in Montana to smoke their own bacon.

I seldom buy bacon. But today I received bacon from amazon worthy of the world's attention: L Halteman Family Meats, Hickory Home-Smoked Pork... Not too thick, not too thin. This bacon smells wonderful, even raw, and the best thing there is no impenetrable vacuum packaging. It comes in butcher's paper. There are three options: hickory, apple, and hickory with skin. It actually looks like the product picture. I cooked up three strips by the usual Joy of Cooking oven method -- CSO, steam bake, 350 deg F, 10 minutes. Eggs and English muffins. I am replete. Edit: five options, I forgot to mention maple glazed and peppered.

My refrigerator has a tin of Glyngore sardines. I've not seen this brand in years -- though in truth I've not gone searching the local Shoprite. In review The Washington Post described the Glyngore flavor as "revolting".* Not sure how long I've had these. From the price sticker they came from a market where I probably haven't shopped since I moved here in 1980. The aforementioned Washington Post review, also in 1980, listed the Glyngore price at $1.69. Food is cheaper the longer you keep it. Whenever I bought my can I see I paid 89 cents. *https://www.washingtonpost.com/archive/lifestyle/1980/08/31/tasting-the-best-and-then-the-rest/0246d129-587c-4b5f-a8a9-8474cfc428c6/?utm_term=.3f76ef1d5438

Continuing my odyssey through Bugiall's vision of Sardinian cuisine: Minestra di Ceci* e Finocchi (p96). I seldom prepare soups, which is just as well as half a recipe made an awful lot. Good though. And I got to show off my Falk copper pot au feu. *Rancho Gordo.

At first I thought this was fish.