Thanks for the Crepes

Thank you for your kind reply @DianaB. There is just one thing I am unclear on. Are the raised beds to sit the soil/compost filled bags on top of or is a hole dug into the beds to sink the bags into. They switched cat litter bags a while ago from paper to that woven plastic, and I think those might work too with some holes punched in the bottom for drainage on the 20 pound size.

I don't know, without having tasted her dish. It is hard to argue with the accolades from her very credible fans, though. I do know that the Italian approach to food, which is to highlight stellar fresh ingredients cannot be beat, and also that when I was a young cook, I would often ruin a good dish by adding things to put my personal mark on it. Many times simplicity is the best way to go. Josefa Navarro seems to really get that concept and has built up quite the impressive following with her philosophy. I'd love to try it, although I'm sure it must be quite an expensive meal for her to make a living off so few covers as described in the linked article.

Sad news @thampik. I have used this archive several times from across the pond. Quality of life continues to go down, and this is another straw on the camel's back.

I know I am a rebel, but I don't have a springform pan, and I haven't let it stop me from baking cheesecakes. I also have several recipes for cheesecake that are not baked in a water bath at all, and actually prefer them, after trying both ways. They get a little golden brown, and really bring out the cheese flavor to me, but to each their own. If you like the softer, creamier texture the water bath gives you, go for it. I think gfron1 is dead on about why your springform pan is floating, though.

Griswold made cast iron, nickel-plated pans, and here is a YouTube video of one. I'm sorry that it has nausea inducing photography, and demonstrated one of the worst egg cooking techniques I have ever witnessed, but it looks a whole lot like what you saw and photographed. I also hated the video's music, but that is a personal opinion. Apparently, they also made chrome plated products. I owned a solid nickel pelham bit for my horse that was made in England. Your photo looks much more like nickel than chrome to me.

Yeah, if level 3 is recommended on a scale of ten, chili heads should be in nirvana at this restaurant. I noted that too. I enjoy some well balanced heat, but not blow your face off level, but it sounds like for those who do, it is available here.

@FrogPrincesse, Those look more like the apricots from the tree in Chula Vista when we lived there than I have ever seen. I'm sure they are divine. I can no longer get apricots fresh that are any good. I still enjoy the canned ones, but they pale in comparison to what I ate as a child. You are so lucky! I would not have removed the tender skins either.

Feel better soon @ElsieD. We have had a very persistent sickness in our household as well, and I hope you can get over yours sooner than we have been able to.

Cats can run a reasonable amount of rabbits off your property too if they are let outdoors. We had a number of cute rabbits at my home before I got cats, but they are a rare sight now, although we see them occasionally driving through the neighborhood at night. Younger, fit cats rarely kill even a baby rabbit, but rabbits are timid and will leave a territory defended by cats. Cats are territorial and the rabbits perceive them as a threat. Female cats are typically the best hunters, but not always. Lovely small garden, DianaB. I have not heard of this technique of growing potatoes in bags. If you have time, I would really appreciate more information about your experience with it. I sounds like something I still might be able to do on a small scale.

@rotuts, do you not even like celery in broth from chicken frames made into chicken soup or gravies later? You do seem to be dead set against it. I also know you use some commercially prepared products, as I do. It's hard to avoid in those because of it's naturally preservative properties these days. Just wondering?

I'm so glad that you were able to find a rare cheese fix and seem to be able to find potatoes pretty regularly now too. Beautiful lunch!

Uhm yeah, it looks like maybe a mushroom omelet or crepe with some nice fresh herbs, but as @liuzhou, said what in the world is it? That said, I'd eat it, because it looks quite appetizing.

I'd eat the green tops and plant the bulbs and roots before they dry out anymore, as @DiggingDogFarmsaid. I've had good luck with planting scallions and a leek like that as long as they are not cut back too close to the root. The scallions even wintered over this time! But DDF is right, don't let the roots fry in the sun.

You know what, Shelby, those look like the best ever bagels/bialys for breakfast sandwiches. I always hate it when a warm liquid egg yolk oozes through the hole in a bagel. As long as they taste good, I would very happily munch on them. Kudos to you for trying, and they are one of the things on my bucket list I want to make as soon as I get a functional kitchen again.

Wow, suzilightning! I wish I had your problem. My problem, and it might be more common, is when I've eaten to satiety, I can look at food photos and dialogue on sites like this and have cravings again and act on them. How do you ever have time to research recipes if you lose interest when you're not hungry? We had Taco Bell for lunch because our dishwasher is broken over a month, and I am getting supremely sick of washing dishes by hand.

What a sweetie!

I'm so sorry to hear that your very lovely-looking blueberry margaritas were boring, because they certainly don't look like anything to me but very inviting cocktails. Perhaps they can be salvaged with less of the sugar element and more acid maybe from lime juice or something. They really are so pretty. Your bean burger looks great too.

I love the tiny frozen peas I am able to enjoy, but I'm very glad you enjoyed your fresh ones @JoNorvelleWalker. When I grew my own, a whole lot of them never made it into the house for sharing. They're the only fresh ones I ever experienced. I love the tiny frozen peas offered shucked at 99 cents to $1.29 a pound from my local grocery store, Food Lion, and it is their brand. I often serve them thawed and raw in salads. So good!

Well, one of my very best tips was not learned through "media" as in video media. Sorry, @rotuts. It was a tip I learned right here on eG. I always used to lose fresh ginger to waste until I read a tip here to keep it in the freezer. It actually grates better than when it's fresh. The fibers break off short in the grater instead of causing stringy problems when they're fresh. eG is a form of "media", right?

I haven't posted on this topic for days. The intimidating and very beautiful/tempting posts of others' dinners explains why. I still have no real functioning kitchen, and I'm mad about it. I have been eating off styrofoam plates and using plastic silverware for weeks. The overlord did fix the hot water supply to my kitchen after a week while I did without, but now, it has been another two weeks. I need to call them back on Monday when their useless office opens or not, because they frequently dump their phones into an "automated answering service" that never picks up. At any rate, I have been able to make a few dinners here. Tonight was the Quality Seafood brand frozen stuffed flounder from right here in NC. We have also tried the frozen stuffed salmon, but both agree not to buy that product again. I had some leftover stove top creamy mac and cheese and served this with a nice salad. My husband commented repeatedly on how pretty it was and delicious. I am certain these comments were to keep me off his tail when he did not finish his much smaller salad than mine. It worked.

Get well soonest @sartoric Lovely lunch!

Really good fried calamari will involve the best part. Tentacles, always. That said, the above offering looks much, much better than many I have seen, as well as the entire crave worthy lunch.

Yeah, I was so excited when I was able to actually purchase stevia after reading about it for years. I was so disappointed when I tasted it in hot drinks and baking applications. Bitter, bitter, bitter! A beautiful fantasy crushed to smithereens. *Sigh* One weird thing is I can put stevia in my husband's iced tea, and he doesn't notice any difference at all, so people's palates my vary quite a bit with this natural sweetener. My best results with baking with sugar substitutes has been with the Splenda commercial baking mix, which is matrodextrin and sucralose. It is much more expensive than sugar, but if it's necessary for your health, I reckon it's still a bargain. I've also had excellent result from drastically reducing the real sugar content in baking recipes, as AnnaN recommended. I always do this to very good results. Thanks for all the great tips @DiggingDogFarm.

@liuzhou, Our packets of active dry yeast in the US are normally supposed to be 2-1/4 American teaspoons, but I find the vendors cheat you on quantity, but it still works with enough time.

Thank you, kind sir.