JoNorvelleWalker

Fondness for Eastern European sardines aside, our manager at work is a Portuguese speaking Portuguese, and since she is a librarian she probably would be pleased to help. When I was little I used to adore rennet pudding. Although one has to ask: for what does a bakery use rennet?

I spent 12 years working in the field of industrial process control, and I well remember Three Mile Island, our country's nearest brush with domestic nuclear disaster. The supplier of our industrial color CRT's (quite high tech at the time) jokingly attributed the vibrancy of their color phosphors to the company's close proximity to the mutant reactor at Three Mile Island. If I'd trust any company to run a nuclear reactor it would be Zojirushi. It just might not be cheap. Edit: Amazon informs me the Zojirushi NW-JEC10BA is now up to $829.99.

When red wine vinegar gets rather old it gets rather brown. When white vinegar gets rather old it gets rather brown. And the dining room was dark.

Lovely, but your lobsters look different from our lobsters in the NE US. (Our fries look better though.)

Retail therapy. Usually works for me. I'm pretty sure my current tablecloth is this one made in India, purchased from Sur La Table (but in navy): https://www.surlatable.com/linen-tablecloth-70x90-white/PRO-4110573.html?dwvar_PRO-4110573_size=108inx70in

I've been enjoying slices from last week's boule once or twice a day. Toast with basted eggs this afternoon. Sadly there is still more than one third left. The good news is so far it isn't moldy!

I will never again use up the last drops of the Martin-Pouret Orleans red wine vinegar I was hoarding, thinking it was the Colavita white wine vinegar of which I have a case. Good it was, however.

Consider Rough Linen. Free shipping today. https://www.roughlinen.com/collections/linen-tablecloths-collection My table cloth is not Rough Linen, however it is linen.

A year or three ago, prior to Boris' ascension as Prime Minister, The Economist published a fictional account of the American ambassador's confidential diplomatic cable home to the State Department following Elizabeth's fictional visit to the embassy and Her Majesty's beverage choices. "Protocols may need to be updated."

If the restaurant were on the opposite side of the continent the ubereats delivery might be cold.

During last night's dinner I learned from reading Harold McGee that the sourdough bacillus, Lactobacillus sanfranciscensis, comes from the frass* of flour beetles. * I learned a new word.

Thanks. I'm not using any eggplants at the moment. Here the eggplant selection varies from time to time.

Where does Wonder specify their service area? I could not find it listed on their website. Do they deliver as far south as Somerset County? I don't do takeout but this looks intriguing. Once in a great, great while. Speaking of dogs in apartments, my landlord just notified me I have a dog in my apartment. I do not have a dog in my apartment. I do not have so much as a goldfish. Dust mites maybe.

$3.99/lb for lamb chops?? I just checked Whole Foods: $22.99/lb for rib chops from New Zealand.* $9.99/lb for shoulder chops that may or might not be fine for braising. No country listed. I am fond of MaPo tofu and I am fond of eggplant. How do you prepare your eggplant for adding to MaPo tofu? My approach to worsening cataracts is to avoid appointment notices from the optometrist. Soon I won't even see them. Hope this helps. *Shoprite lamb prices are about the same as Whole Foods.

Not entirely true. Have you actually read Every Night Is Pizza Night? As stated, there is a recipe for pizza made from frozen storebought pizza dough, as well as a recipe for pizza made from scratch. Measurements are in grams. Which is more than may be said for some less mature pizza books purportedly written for adults. Speaking as a grandmother of three who in the course of an honest day's work sees far too many children's picture books for comfort, Every Night Is Pizza Night is exceptional -- an opinion shared by amazon reviewers and The New York Times. Professional secret: whether fortuitous or not, very few children's picture books are actually purchased by four year old grandchildren. Most copies of picture books are paid for by adults. I showed Every Night Is Pizza Night to a Spanish speaking friend. She said Pipo's father looked exactly like her Moroccan husband who has every sort of high tech pizza gear. She added that the tagine pictured in the book was beautiful. And remarked favorably on the pairing of chicken and apricots. She was moved to write her Moroccan niece in law for her cheesecake recipe. Beyond Kenji's text, Gianna Ruggiero's illustrations are memorable in all their little details. Not least the HRC logo in the neighborhood grocery store window. Admittedly If you do not embrace Kenji or grams or human rights, you will not love Every Night Is Piza Night.

Except that the sun is out, looks similar to last night's dinner here: APO broiled chicken thigh, plate of tomatoes and romaine. My wine was Soave. Are those pine nuts on your spinach (if that's what the greenery might be)?

Both of course. I assumed that went with out saying. Reprise tonight. Good I must say.

What was your mother's trifle like?

Does the Weber ever go on sale? My antique Danish mill might fetch more from the right collector, but the Weber sure seams attractive and convenient.

I work in a library. This afternoon I was shelving a cart of children's picture books. Mistakenly I believed I had purchased the entire Kenji corpus, but with evidence in front of me I was forced to do a doubletake. How many J. Kenji Lopez-Alts may there be I wondered? (eG-friendly Amazon.com link) Worth twice the price if only for the pizza recipe.

Thank you. One loaf: 600g flour, 412g water. And I got to use my new peel to put it in the oven.

I'll take that as a "yes". One person and a trifle is a bit like two people and a ham.

Am I a bad person to put ice cream on a trifle?

This week's kilogram boule. I increased the mixing to 10 minutes on low and 10 minutes at 3:00, with good results. Pleased with the crumb.

Nor am I but I call it breakfast.