Margaret Pilgrim

A friend occasionally brings by a batch of homemade fresh pasta. Out of inertia and sloth, I often leave it in its loose foil covering until the spirit moves me to deal with it. It is totally dry by that time. I recently cooked up a batch and texted him a photo of the finished dish along with a second "thank you". He called immediately, asking how I had kept it during this time, fridge or freezer. Hearing that I had left it at room temp (68F), he was upset, reminding/warning me of the raw eggs in the pasta. I have very often let fresh egg pasta dry at room temperature with no adverse effects. Have I just been lucky or is there something in the drying process that makes the egg unlikely to become toxic?

I LOVE them! Am reminded of an art installation in the Palais Royale, Paris, circs 2012: a dozen or so wolf statues.

Mr Google suggests microwaving for 10 seconds then rolling them on a hard surface-> more and easier juice

SWISS NAVY brand?

I would think one could order simply in most cultures. Rice, pasta, veggies, simple meats. Our young son lived on roast chicken (kotópoulo psitó and pollo arrosto) during a month in Greece and Italy, and learned how to neatly bone out bird parts neatly as well.

Rhone whites are under understood and appreciated.

Admission: The winemaker is a personal friend, but his products are superb. A chenin blanc example. My cellar "go to" whenever I have a difficult dinner party course is Sandlands Chenin Blanc. It is the perfect host, welcoming artichokes and asparagus as smoothly as chicken pot pie and grilled prawns. Several of our dinner guests are "winos" who drink only better French/German wines, and I've received nothing but good reception for Sandlands wines.

For early supper tonight, channeling Smithy, I enjoyed a pan-grilled dill havati on dill rye with kosher pickle slices and strong Dijon (+ short glass of chardonnay). Superb. Keep it up, Smithy. Looking forward to aping your impromptu meals.

Those look like quite decent breads! IMHO, you can't buy good bread in NorCal once you get 15 miles from the coast. Don't know why because I certainly think there is a market for it. What we find is either fluffy or leaden. Or like porridge of nursery rhyme, "9 days old".

Strawberries are a special food of the gods, meant to be enjoyed still warm from sunny fields or your backyard strawberry pot. I can't abide cooked strawberries, e.g., preserves. One may find them delicious but, please, don't call it "strawberry".

I know what a good dad you are, and how far you'd go to support Charlie's honor! But, personally, I would only address one challenge, the first, i.e., the crab boil. I wouldn't give this "friend" another target. Your crab boil will stand on its own!

That is more aptly called a "Castle Mobile"! Super design and accoutrements. You're living well!

I don't see a great difference between snake and eel, which is delicious.

I owned that book along with Bono’s coffee table tome, both long swapped out of my collection.

Re unintentional damage, we have been close to two pet deaths in which the victim ingested part of a poisoned rodent or fowl. Deterrents (like Irish Spring soap, mentioned upthread, are a far safer and more humane solution.