Margaret Pilgrim

This is a style of blintz that I'm not familiar with but which looks fabulous! While I could imagine their filling, can you point us toward a more reliable recipe? I will definitely do these!

We just returned from local Grocery Outlet. 99% masked. Carts segregated re "sanitized" and "used". One young woman in produce picked up and examine literally EVERY HEAD OF LETTUCE, putting each back and taking another. She dug to the back of the bin to get to each one. She wound up taking none, although from my perspective all were of good quality. I almost said something but because of her age and other demographic decided not to . She did this with every category she shopped.

People can read just fine. They just missed the class that taught that the flip side of rights and freedom is responsibility.

We visited a Grocery Outlet near our country weekend place. DH and I each wore a mask and maintained at least 6 ft distance from other shoppers and store personnel. Most customers wore masks. But one old turkey did not, altho they were available free at the door. We made eye-contact and he glowered at me and made a mocking face. You have to wonder what pleasure this kind of behavior gives one. I avoided him "like the plague"!

I was thinking something similar today. Essentially, how small batches of just about anything are so doable. My M-I-L had the opposite outlook, preferring to undertake huge projects, Herculean efforts, and usually too much product in the end for us to use. Instead, we turn bits and small lots into a few jars of whatnot, either waterbath processed or if a really small batch, refrigerated or frozen. And not too much for our small family to consume.

We made a last-of-the-season run at Blenheim apricots in Brentwood yesterday. So greedy we didn't notice that they were VERY RIPE. So after eating our fill on the drive home, we salvaged a few for our-of-hand eating, and turned the rest into a glorious pie and a couple of small jars of jam.

The jar of green goddess slipped...so REALLY green asparagus Grilled padrones Rosy grilled Niman Ranch chop; pancetta fried rice

My husband's response to this would be "Didn't you keep lab notes?" which I would answer by throwing a Griswald pan at him. No, not in 50 years have I kept lab notes and have no intention of starting now. Invention and experimentation are the spice of life!

Nice guy, lovely family, fabulous product!

Was this from Flannery?

99.6F today. That's the outside temp, not mine! Light supper. Blistered farm stand green beans with truffle salt. Incredibly good! Husband scarfed them like popcorn. (Cold) raw tomato sauce on (hot) squigglies. Always a hot weather winner. I'm going to poach an egg in the remaining half cup sauce in the morning. Will advise.

Tomato and basil Squigglies with housemade ricotta, sausage and peas, basil and mint

Seriously, how do you feel that yours compare with the AOC rillettes du Tours or Mans you've enjoyed in France? And don't be modest!

You have rewritten the book! I kill for Calabrian peppers.

Virtual connections are indeed the mode. Anna, is your daughter in your visitation cocoon? Or is she also in hand-off mode? Our son comes over for bsckyard visits, and we occasionally drive across town, park in front of his house and have tailgate to top of steps conversations. Not grand but of some comfort.

We prefer small batches made by hand. Chopped tomato, sweet onion, jalapeno, cilantro, a small spoon of super hot sauce, like scotch bonnet, salt. Pretty much taco truck salsa. Lasts through one meal; tomorrow, start over with fresh ingredients.

A shared giant artichoke, then on to crepes fruit de mer

We saw that our Lodi "tomato man" had his sign out last week, so this week will begin our gaspacho season. A corollary of gaspacho is RAW TOMATO SAUCE. Chopped, peeled tomatoes, chopped sweet onion, kiss of garlic, handful of basil, pinch of herbs des provence, splash of each sherry and balsamic vinegars, pinch of red pepper flakes, big splash of EVOO, salt. Let molder for an hour, then serve over HOT pasta. Lovely No cheese, please.

Gaspacho is summer staple for us. We only use fresh tomatoes and only for the several months they are in season. The "formula" we use is the ingredient list on, surprisingly, a commercial product we enjoy, no, scarf, in France. ALVALLE is, depressingly, a subsidiary of Tropicana. It is sold in dairy-type cartons in supermarkets, around $5 a pint. A carton of gaspacho, baguette, pot of pork rillettes, jar of cornichon and we are have a lunch hog heaven. Alvalle ingredients are tomatoes, red peppers, cucumber, onion, wine vinegar (I use sherry vinegar), EVOO salt, garlic, lemon juice. I toss peeled tomatoes, charred and peeled pepper, peeled and chunked cucumber, chopped onion in a blender. Rinse blender with splash of water, add vinegar and EVOO, clove of garlic and puree. Mix the two purees in a large pitcher. Salt to taste. Occasionally we add a kiss of cumin, depending on mood. This is seriously good stuff.

Ranch dressing grilled chicken, baby Yukon with retro sour cream and chive No leftovers.

What heartens me is how many of us here can make this statement. Truly living well!

You know you're entitles when you live in the only place you really would want to live.

How long will rillettes last in the fridge? Read here. The gist: "Store in a cool dark place or refrigerate for up to 6 months, but they're not going to be around that long!

I miss Lucy!

Way to go!!!!!!!!