Margaret Pilgrim

When we were first married, my in-laws supplemented our protein with lots of elk meat. It, like cheval, is sweet. It made good chili, but I never learned to appreciate it as a stand alone meat. My m-i-l used to make "chicken fried steak" with it as I remember. I do like young venison and adore rabbit. I got ducked-out in France during Mad Cow year(s).

Prawn cocktail and Louie and chips

Sliced with or against the grain?

Only militants stand firm on what constitutes an omelet. Like what's a "good cup of coffee". Or beef stew or clam chowder.

Lamb steak with curry butter, beet greens, homemade "rice-a-roni".

I try to avoid counts since DH's idea of a well furnished kitchen is one frying pan and a gallon pot. Several years ago he was apoplectic when coming up with 17 "frying pans". i was able to get across the point that among his count were several sizes crepe pans, an abelskiver pan (or so), various grill pans and, and, and.... They just don't get it.

Asparagus Rice noodles and pork

They're pretty easy to make...

Thank you, shain and weinoo, for these two disparate concepts. I look forward to enjoying both!

Avocado, "tajin", Salvadorian crema, cilantry Pappardelle, ragu Bolognese from Mississippi roast

I am gobsmacked! I don't know your product, am enthralled by its natural availability for you, and your stunningly beautiful plates. Thanks much for this enlightenment!

I use a recipe similar to the link above and a Donvier freezer.

I may be a dull tool, but why are we not using simple methods like David Lebovitz'? We always have excellent results with no gyrations or chemical additives. Just wondering...

The ultimate act of love.

Would your mama have bought this rationale? "Since I didn't eat dinner, I think I'll just make/have a little fudge!" Works for me, if not her.

Of course you weren't hungry for dinner! Didn't you listen to your mother when she warned that afternoon candy would "ruin your dinner"? Naughty, naughty. (Can supply mailing address if you want to banish some of that fudge from your house.)

tomato and mozz Salmon cakes (tartar and cocktail sauces), Venetian cabbage, barley

There HAS to be a story behind this.

Amen, sister. I normally set up the pizzas and husband mans the pizza oven. I have finally taken over baking mine as he never lets mine blacken sufficiently, or conversely, overreacts an brings me a black disc. It's all about the "little char parts".

First fry up of prawns, onion rings, chard stalks, with husband's famous cocktail sauce. This is a dinner that I seem to eat standing up and snatching bites from the table platter as I continue to fry batches. I'm always surprised when it's all gone but am sure I got my share.

Last night's leftover chicken and morels in vin jaune, now stuffed in a hot dog bun. Woohoo!

BK, I've switched to online since I'm of the "stay in" age group. We took a ride across town yesterday and I was gobsmacked by the line, 2/3 block long, outside a hometown market, with a doorperson allowing one in after one out. I can't imagine how long it would take from end of line to checkout. And, as you suggest, no idea of availability once inside.

Chicken in vin jaune with morels, asparagus, couscous Tomato, blue cheese

A couple of days... Artichoke quiche with Aidells artichoke sausage White corn chips with salsa Cod with house tartar sauce, yard chard

"Stay at home" spotlights holes in our cupboard supplies. Last week for me it was fresh or dried mushrooms. Dug into my stash of dried porcini, and ordered in fresh shrooms. This week, it's fresh ginger. Normally I use it seldom, but it is now an obsession. I have the feeling these psychological "hungers" will continue will continue as long as corona.