SusieQ

Fresh sockeye from Alaska with homemade pesto (w/walnuts, not pine nuts).

Both look scrumptious.

That would be comfort food for me, too! I'm going to try to make it. I found a couple of recipes in English; neither one called for allspice or paprika but just looking at your photo I will use those ingredients. One recipe called for tomato paste. Would you ever use that?

Contains milk but is not milk. Hmm. This is the kind of stuff that drives me nuts on ingredient lists.

"Researchers at Washington State University (WSU) chemically analyzed how much water is too much when it comes to whisky." Answer: No more than 20% More in this article: https://komonews.com/news/local/washington-state-university-whisky-water-compound-study-journal-foods-research-science-innovation-panel-worldwide-distilled-spirits-conference-bourbon-scotch-malts-drinks

Same for me, many decades ago here in Seattle. Now, it's a different story. Just last week I bought the only pita breads in the store (Safeway) advertised on the label as being "pocket pitas." And my experience was much the same as yours, Darienne. Rather impossible to get them to open up without tearing them to shreds. *EDITED TO FIX TYPOS*

I'm glad you won. : )

If you want to come to the Northwest and go find your own, here's a good place to start: "Located south of Olympic National Park along the West Coast, Grays Harbor County grows some of the most desirable mushrooms in the world. As you explore, keep your eyes peeled for boletes, morels, hedgehogs, oysters, chicken of the woods, matsutake and chanterelles." https://www.wainnsiders.com/guide-to-mushroom-foraging-in-washington-state/#:~:text=Located south of Olympic National,the woods%2C matsutake and chanterelles.

Wow, that's quite the blade!

Why on the defrost setting? I've been heating a lime up for maybe 10 seconds at the most on just regular setting and it doesn't seem to make much difference. Maybe that's my mistake? The limes we get here in Seattle, at least lately, are for the most part not very ripe and hard to juice. Or I assume they're just not ripe but leaving them on the counter to ripen doesn't seem to make much difference either. They just get dried out. Anyway, why defrost setting? Thank you.

Gee, I wonder why?

My fave. Or I should say, the dish I keep trying to duplicate from a particular restaurant where I first had it. Because it was one of those really stunning first taste sensations. But as to whether this is a good combo with your oyster starter, I reserve judgment. I would have to taste the combination first. The only smoked oysters I'm familiar with (my taste buds are familiar with) are the canned variety (always a big treat for our "relish" tray at Thanksgiving and Christmas).

Thanks for the laugh just now. I needed it!

That sounds awful. I'm so sorry you're in the hospital again.

What an absolutely enticing photo!

What an interesting combination. So what was the main?

You must indeed be an honorary citizen with this largesse bestowed upon you. I'm serious, not sarcastic.

Was this all one meal for one? Looks absolutely amazing.

Hi KennethT, just dropping in to say that just tonight at my local Safeway there was plentiful chicken available that was air-chilled and antibiotic-free. I'm on the West Coast though so maybe your Safeway is different. Or maybe you don't have a Safeway convenient to hand.

Thanks for this. I've always been curious about "fish maw" in soups in Chinese restaurants. Usually when I ask about it the server will tell me I won't like it. I've never ordered one of these soups because if I don't like it, I won't be able to order something else. Anyway, now I know I'm not missing anything. I don't like those things I have to chew a lot; mainly because I can't, chew a lot, that is. 😁

That sounds like a great idea. I'll have to look up pidan.

https://www.youtube.com/watch?v=4HY6fW17wRo This is fascinating to watch, on so many levels. And filmed in one take! Paul Child (husband) introduces it. He has a lovely voice. I always imagined him looking urbane, and he does! Also, I could swear he calls her Julie, not Julia.

I love this!

Now there's a good old-fashioned word that I haven't heard in a long time.

Dazzling!