SusieQ

OH YUM!

This, for me, except I'm not 54 anymore: 😂 "At 54, I just want martinis, because I’m certain of what’s in them and of what that potion can do: blunt the day and polish the night."

As a young girl and then teenager, I refused to wear an apron because I saw the pattern and didn't like it: Women wore aprons while they cooked the meals and did the dishes while men didn't wear aprons, they just ate the meal and then napped on the couch afterwards. Why would I want to wear an apron? Of course, I still had to help with cooking and washing up and clearing the table, and doing the dishes, don't get me wrong, but I (mostly) got away with not wearing an apron. I carried this habit into adulthood but, as an adult, I have gradually learned to always wear an apron because otherwise there are too many disastrous consequences. 😄

Sadly, more and more local newspapers are on a fast down--and-out trend.

You have the best breakfasts!

Italics mine. How, do tell. Please.

For me, definitely a fan that vents to outside. And a window that I can open; bonus points for a nice view. Beware of tiny counter/prep space.

OMG, I would LOVE to have this for breakfast!

Thank you, liuzhou! So to use, you toast everything and then grind everything into powder, is that right? I've done further research and have found sites that say to discard the black seeds. Do you think this is because of regional differences?

Hello all, I need help figuring out which part of the sichuan peppercorns I bought to use. From what I've read, I think I'm supposed to use the hulls rather than the black seeds. Toast the hulls and grind them up, correct? This is for use in my fave dish, mapo tofu. Thanks for your help! (Well, that didn't work. I guess I don't know how to upload a photo. Nuts. Maybe I don't need a photo? Maybe just tell me whether to use the hulls or the black seeds, or both?)

Yummy, wish that were my breakfast. Happy New Year!

Yes, exactly.

Wow! Thank you so much for this topic, Liuzhou. Fabulous idea. I just hope it doesn't do you in! 😓

Gosh, wonderful video! I'll never make this (too much for one person, at least this person lol), but I'll never think of borsh the same way. Thank you so much for making the video.

Your photos are so helpful. Thank you for the effort to document this.

I *want* the brothy stuff and lots less of the solid stuff, but it's damn hard when people don't make brothy soups to begin with but instead insist on making what I like to call sludgy soups! Ah well, good thing I know how to make soup.

Thank you for the details of your meals. This list rings true to what I know of nursing homes. I've spent many many hours visiting friends/relatives in various nursing homes, and the food has been universally appalling. Somebody is making an awful lot of money by NOT feeding good nutritious meals, of that I'm convinced. It's a real scandal. And this business of cold sandwiches for dinner is disgusting. And you're right, nursing home patients learn quickly to horde certain items like salt and pepper and crackers. Anyway, it sounds like you are coping well with your situation -- bravo to you -- and I hope your stay in the wheelchair is short.

Hi, thanks for your postings and photos, here's a small correction: The real name is "Pike Place Market."

Oh, I've got this absolutely beautiful book that I've drooled over many a time! The photos are stunning. I bought it at least 20 years ago. I just hope that by the time I finally make it to Japan, they'll still have these regional bentos to take on the trains!

Oh no, you've just single-handedly ruined my fantasy trip to Japan where the Japanese airline experience is fabulous but much more importantly the food is fabulous, even stunning, even if it's just simple fare in basic Economy Class! Damn!

http://www.seattletimes.com/life/food-drink/the-willows-inn-to-pay-workers-149k-for-overtime-and-minimum-wage-violations/ I hope this is the right place to post this topic. I've never been here, but the article says it's the most expensive restaurant in Washington state. The article also says that this ruling by the U.S. Dept. of Labor has "implications for high-end restaurants and their entry-level workers across the country." I imagine so.

Me too. I feel for you. I'm glad you have good nursing staff. They can make all the difference.

Hi, sorry you're "laid up," as we say around these parts, and I hope you get home soon. In the meantime, thanks for posting this glimpse into Chinese hospital life. It's fascinating. The pork buns look great to me. Does every room have a microwave? Seems a bit odd. Maybe it's so visitors can warm up their food that they bring? Anyway, thanks for the photos and the write-up and get well soon!