donk79

Looks very much like my lemon balm which has been self seeding for five years!

A beekeeper I know had a Dr. Pepper truck turn over on a highway near his hives. He reported the flavor of the honey as a very hesitant "interesting."

In seriousness, Vivian Howard changed the way I approach devilled eggs completely. I grew up with a pretty basic egg+mayo recipe. Then I tried her recipe from "Deep Run Roots". Adding butter to the egg really elevates the flavor, as does that tiny hit of hot sauce. I don't think anyone has ever considered devilled eggs health food, so we will ignore that side of this lilly-guild!

Pizza devilled egg? Devilled egg pizza?

I can get Morton's at Costco, about $1/lb. But many of my cookbooks assume Diamond Crystal. I am not sure it can be found at any grocery local to me!

Your persuaded me to go looking for them in Aldi yesterday. No luck! Can you give us a brand name? I did see some sardines (Northern Sea).

I'm not sure how delicate these are, so this may not work. A popular old-timey dessert I often saw in Ohio was grape pie made with seedless concord grapes. It was surprisingly tasty!

Welcome! You will find folks of all background and experience here. Am I correct to assume the VT references Vermont? I would love to hear more about your plans and approach to cooking!

They look good to me, but I am not an expert! When I am identifying fungi, I always look for local knowledge. It is always possible that you may have a look-a-like on Florida that I don't have here in Virginia.

I am about to go pick pawpaws here in Virginia. I checked them last week and they were still a little bit green. This week I think they will be ready. @gfron1has been posting about picking pawpaws this past week in his area, and I am benefiting from the fact that his are ripening sooner. Especially today, as he posted a video on Facebook of how he processes the fruit. Hopefully this link will work, as it will definitely change how I approach the task. https://www.facebook.com/724934844/videos/5445230762240407/ Thank you, Rob!

My favorite shop will bag beans for me from their bulk bags that they have for pourover, etc. The price is often better than I get otherwise, and the beans are almost always fresher than the retail packs. I'm sure not every shop will (or has capacity to) do this, but it might be worth checking. I always tip for the service as well ( It's still cheaper than shipping). That might help encourage the practice to continue!

What currently remains of the harvest.

I did this earlier this summer, and got better than a cup of coriander from two plants. It's rather fun, and has encouraged me to start using coriander in ways I never have before. Coriander corn muffins are on the list I really want to try. A coriander heavy bean dip is my favorite so far. All that said, the winnowing is fiddly business. Be prepared to spend more time separating the seed from the chaff than you expect. I also probably lost a fair bit using wind to carry off chaff.

My brother has a 200+ year old house with heart pine floors that he and his wife had refinished. There are people who specialize in this type of thing, but they probably will be more pricey than your standard floor contractor. It's almost more of a restoration trade than a refinishing trade. That said, I think my brother just had a contractor with experience in old houses. I think you will want some sort of new finish, unless you are really into a weathered look. Otherwise, it sounds like you can expect pretty swift staining around the sink and stove. A lower gloss option might give what you are looking for, or maybe some sort of oil finish. I am definitely not one of those expert contractors I referred to above.

I'm not sure! But tips and suggestions are welcome. I saw several more while hiking today, but not enough to bother harvesting. I may go back to my first spot in a day or two. There should be lots more developing, and i harvested less than a tenth of what I found.

Found a nice patch of cinnabar chanterelles the other evening. It was my first time harvesting them, so these just went in a pan with butter. I didn't want to cover up the taste. They are small. The tops range in size from a penny to a silver dollar. This amounted to a couple of tablespoons worth when cooked. The flavor was so delicate that the butter predominated.

Real wood is the best. 15 years ago my wife and I bought a house with 40 year old red oak floors. Before we moved in we sanded off the old finish and put two coats of polyurethane on. Unfortunately we had to sell the house six years later. Otherwise those floors would still be one of my favorite parts of the house.

I believe the Opinel #10 is a folding knife. I also have to say, that the styling is simple and aesthetically pleasing and absolutely unthreatening. To me, it would be the perfect picnic knife.

That sounds fascinating. Are you removing the strings before drying? Is there anything else of note in your process?

But the more you run out, the more we learn!

This is batch 21, same recipe as batch 20?

I am deeply regretting that I didn't plant okra this year. No one else in the house eats it though. In the past I have grown enough to harvest a good gallon of pods a few times a week. So, I have picked and eaten a lot of okra! One of the things that I have observed about okra is that toughness is much more a function of the age of the pod, than size. I have harvested plenty of nine inch pods that were perfectly delectable, and plenty of three inch pods that it turned out you could barely shove a knife through. In fact, I consider the feel under the knife to be the only reliable test of tenderness. There's always that one pod in the patch that it turns out you overlooked for a couple of weeks. I know this doesn't help much if you don't grow your own, but I do want people to know that large okra is not necessarily bad. It can be some of the best!

Catalpa?

Could it be that after years of the above, @liuzhouhas simply what good corn tastes like?

I was wondering if there were any brands produced locally that you would recommend. If this is trending, I fully expect the market to fill with bad knock-offs.