Margaret Pilgrim

Traditional use of that mold.

Don't tell. It looks absolutely sublime.

Seems a consensus that is doesn't go "off". As with any aging spice, maybe a need to use a bit more than in its prime.

Sounds normal here.

Rabbit is my favorite meat. Rarely prepared well in restaurants. And since I'm the only enthusiast in our family, $45 for a 3 pounder is a lot for me.

Indeed. As I recall, she was lucky to have turned out as normal as she did.

From the linked story, Pépin says, "You learn through a type of osmosis..." which is how so many chefs and we learned in our mother's and grandmothers' kitchens. No one sat us down and gave instruction. You were just there and things were happening around you that you absorbed without paying much attention.

Easily. Depends on breed and breeding. "Pastured" eggs go north of $8.

Can't remember when I last saw those prices! I'm still paying $4+

How did you snag that extraordinary discount? Makes it almost free.

I dunno. I think they're cool. It depends on the rest of your outfit and mostly your attitude.

I dunno. I find Ruby Star red grapefruit quite distinctive, and the only grapefruit I buy.

Indeed. Or this. Or maybe they're the same.

Seems to be a Jiffy thing.

To paraphrase Mary Poppins, "Just a small glass of Weisen helps the Dosenravioli go down, the Dosenravioli go down, the Dosenravioli go down....

Anecdote: my father found himself child-sitting a granddaughter whose Italian grandmother on the other side made fabulous ravioli. Trying to entertain the child, he asked if she were hungry (yes), looked in the cupboard and asked if she would ravioli (yes). So he opens and heats a can of Chef Boyardi and serves her a bowl. Looking aghast, she blurted, "THOSE aren't ravioli."

We have made it a practice to stop at a village store to pick up a rotis chicken on our way to our weekend place. instant dinner on night one, chicken sandwich for dh on day two, creamed chicken or pot pie dinner on day three or four. After broth, bones tossed out to garden animals who include a feral + several neighbors' cats + several foxes. And I recently noticed that we have caught the attention of a murder of crows. Not a scrap wasted.

Since retired and therefore both at home most days, I intentionally cook excess quantities. Usual lunches are from a "refrigerator buffet" of several nights' planned-overs. Essentially nothing goes uneaten, either said lunches or as an ingredient in a subsequent meal. Large batch leftovers are scarfed by son's family, same day or frozen with them in mind.

"There's a new Italian restaurant in town." "Is it any good?" "It's O.K., but it's no Olive Garden."

I guess early poverty established my shopping and cooking styles. I infrequently shop for a specific recipe but rather keep a pantry and cook from it. Even then, an errant veg will occasionally die in the crisper bin. But basically, I buy what I know from experience we will use.

Reminded of kindergarten exchange. Assignment: draw your breakfast. Son turned in a page of light brown circles. Teacher: Are those pancakes? Son: Crepes.

DH!!! You housesat for Smithy?

Sounds also like a great bon voyage present for anyone about to take a very long economy class flight.

@heidih, thanks for linking this relevant article. I can personally relate to the author while moving the conversation to France where I flirted with, danced with and finally fell in love with andouillette. As the author writes, the cook is the crux since all innards are not equal. But our terrors are our barriers. And revelation is emancipating.