JoNorvelleWalker

My princess phone fell on the floor and cracked, but it still works. Unlike one broken burner on my stove.

Feeling depressed I splurged on fruit* from Whole Foods. I've not seen Concord grapes sold for many years. I do love Concord grapes. I took a chance on a pound of Thomcord. Thomcord I understand is a cross with Concord. Thomcord grapes are vile. Unlike Concord seeds, which non-masochists are compelled to politely spit out, Thomcord seeds are small, gritty, unpleasant, and still require some degree of mastication. Thomcord volatiles hint at Concord, but so does the gallon of bird repellant I store in my second bathroom next to the 409 and mold remover. Then there were the organic raspberries on sale that compelled me to make a trifle. They look beautiful. The raspberry verdict is not yet in. And I've taken a chance on a Piel de Sapo melon. "Toad skin" is not known for being non-toxic. From what I've read Piel de Sapo melons store at room temperature for a long, long time. In my apartment this is good. Lastly, of course, there were the limes. *and ice cream. But the ice cream was McConnell's and it was on sale.

Yes. "Campari tomatoes can be produced from different varieties with similar characteristics, the standard being Mountain Magic." https://en.wikipedia.org/wiki/Campari_tomato

I used to before I had to stop my garden. The variety is Mountain Magic. How I miss them. This time of year my counters were covered with little tomatoes and little fruit flies. Not sure if you can find them in England. (The seeds, not the fruit flies.)

Rib steak. Sister of the wretched one that pulled out my crown the other night. This time not grilled but braised into submission for five hours. Tender and delicious. Surprisingly so. Special mention for the mashed potato. This heroic tuber was old and soft some weeks ago when I almost threw it out. But while a little flaccid it wasn't really rotten so I awarded it a second chance. Besides, I remember fondly selecting it from the potato bin at Shoprite with much promise in its heart. One of the finest mashed potatoes I have made. May its memory shine as long as the sun, or at least as long as eGullet lasts. There are leftovers.

What about a deba?

Don't you have nine more?

Do you know what audience you're asking?

Batch 22. 90g blanched Spanish almonds 90g apricot kernels 350ml water 280g sugar 30ml orange flower water Almost the same as Batch 21 except that I homogenized on low speed in an attempt to reduce the amount of foam. I can't say I noticed any difference.

May have inspired Pointillism.

I could always ask Alexa.

When I was four, or maybe five or maybe six, my school class visited the Acme bread bakery in Philadelphia. Only time I have been on television. (Evening news was different back in the early 1950's.) Would that I had been exposed to Ann's bread at that early age. I fondly remember the pleasantly overwhelming alcoholic scent of thousands of fermenting loaves. Possibly illegal under current OSHA regulations.

Read to the end! Edit: never mind. I misunderstood the question.

Better yet, press the SOS button to have limes delivered.

I don't have a cellphone, but I do have an SOS device. In addition it has a flashlight and displays the location of nearby restaurants.

Thanks to the magic of the mai tai I had the endurance to choose fresh arctic char. Good it was. And tonight's French fries were really deep fried, not oven baked. (Plus I managed not to burn myself.) However I am exhausted.

This may be another of those nights. I am not a morning person by any means but once every four weeks I must work an early shift. This means leaving my bed and home in the morning cold at 8:00 am, setting off on foot, only to arrive at the library dehydrated in the heat an hour later. Last night I splurged on an amazon Whole Foods order, delivered this afternoon. My pantry is now overwhelmed with dinner options. What is a Piel De Sapo melon anyhow? And don't enquire about the ice cream. (Hint, McConnel's was on sale.) What I should cook first is the lovely fresh arctic char. Now that I've had most of a mai tai I am feeling more than a little better. Maybe I can do it! I have sufficient coleslaw remaining from two nights ago. The alternative is frozen cod. Good as it is, one must resist.

Very attractive. How large is it? I assume it is lighter than a cleaver?

Weird but many thanks.

Lovely!

What happened was I received an email that my knife was out for delivery. I waited (pretty much) patiently near the door with a note to UPS on said door to the effect that someone was home and to please make a lot of noise. Long about 4:30 pm I received an email that my knife had been delivered to my front door. I went downstairs and searched around outside to find my knife misdelivered to the wrong address. Mildly annoying. Much worse, the UPS driver did not pick up the USB microscope I was returning to amazon, as mentioned on another knife thread: https://forums.egullet.org/topic/97818-chefs-choice-vs-prof-knife-sharpening/?do=findComment&comment=2356001 I don't have a vehicle and the microscope is too bulky for me to carry to a UPS pickup location. Normally I am a cheerful and forgiving person but I lost it with the UPS digital assistant, who should be waterboarded, unplugged and shot.* Once I reached an actual UPS human I was of course not rude but I am left in a most unpleasant frame of mind by the incident. They put little street numbers on UPS shipping labels for a reason. Worse still, in these days of war and famine, pestilence and death, I am left feeling ashamed and petty. Which is what my new knife was. *In that order

I got a new knife today. UPS delivered it to the wrong address. I am very out of sorts. And amazon does not sell sorts.

Peanut butter and a spoon often make a quick meal for me, though for dinner I require something fancy. Last night was frozen battered fish on the same baking sheet as Alexia frozen French fries. Ordinarily I would slice some cabbage leaves for coleslaw -- but that would not make, for purposes of this discussion, a quick meal. Once I finish off my mai tai, tonight's dinner is expected to be a Black Bear* hotdog with further Alexia fries. And yes, with my battery of knives and cutting boards I prepared a proper coleslaw. So tonight's dinner does not fully qualify as a quick meal. *No black bear have been sighted in these parts for at least a couple days. Although I have no doubt black bear are most delicious. And I am sure they think the same of me.

Our manager looked into it and the Pinhais sardine factory is thirty minutes from her family home in Porto. I hope I can convince her to try a tin. I am already plotting my next order of Pinhais. Speaking of preserved protein from Porto, I read that Porto is lending Brazil the heart of Emperor Pedro I in formaldehyde for twenty days. In his will Pedro bequeathed his heart to the good people of Porto. It is their prized possession.

@PatrickT I agree with your description of over kneaded dough. Matches the photographs of weeping, stringy, over mixed dough in Modernist Bread. Over mixed is not to be confused with over proofed. But if I may ask, how did you achieve this in the Ankarsrum?