Margaret Pilgrim

When you take a nap and let a beef stew overcook -> grind it up and make ragu bolognese.

For years I have "recycled" books at a local used book store, like Green Apple. Might one of these work for you?

I certainly remember this (Campbell's Vegetarian Vegetable Soup). I always thought it was to differentiate it from their Vegetable Beef Soup. I'm sure it was around in the '50s.

Sounds normal.

In our family, it was one person cut, the other person had the choice of portion. Same effect.

I love my food mill. Case in point: I make "whole fruit applesauce, simply quartering apples and cooking them down, skin, cores and all. Then I put the resulting sludge through a food mill, resulting in velvety sauce. It is amazing how little compostable residue there is. All the goodness is in the sauce. Regarding tomatoes, it depends on one's tolerance for micro bits of skin. No skin with a food mill.

Good article. I grew up in "Driscoll country" before it was that. IMHO, berries need to be warm from the field, picked "a point" and before they reach that tempting but misleading deep red. As in all fruit, to be perfect a berry needs to have a perfect balance of sugar and acid. Simply being sweet, or worse sweetest, can be a recipe for disappointment, unless you've never had a really proper berry, or peach or apricot or cherry.

Some years ago I was having lunch at a nice restaurant. The waiter admonished me that the olives in the salad had pits. I paid careful attention with exception of missing one that hid in a bite of lettuce. "Crrrrrunch!" Resulting in a $1000 crown.

There was for many years a casual spot in our Castro neighborhood called "Squat and Gobble". Amusing, yes, but a turn off for me.

Assuming that we all know that grapefruit is prohibited for those taking certain meds.

Interesting responses that reflect where we each live. (However I don't intentionally feed snakes!)

I use whipping (40% fat) cream and just serve very small servings, between 1/4 and 1/3 cup. That's plenty at the end of a meal. More is almost gag-inducing.

This method is similar to one I use. Fill a heavy (like le Creuset) pot with water and bring to a boil. Separately bring milk to a simmer; let cool until you can hold your finger in it for 10 seconds. Add yogurt/starter to the milk. Empty water from pot, place heat-proof jars in it and fill with warmed milk. Lid tightly and wrap in a blanket (or toweling, or a fleece jacket! or...) Leave overnight or until all is cool. I used this method to show grandkids that 1) you can make many things that you usually buy; and 2) you needn't have/buy expensive equipment for many processes.

Thanks for teaching me this new term which I had to Google. I now see where our (US) phrase "Canadian bacon" comes from.

Noise level at hip food dining rooms is untenable in SF. Fueled by flowing wine and a young well-heeled crowd.