Margaret Pilgrim

You might risk a small amount. Remember that this is essentially a way to preserve meat. And that fall days in Southern Europe are pretty warm.

IMHO many/most tropical fruits are an acquired taste/texture/scent. There is something "wild" about their esters.

Those look great. Tip: we have spooned out a small amount, like a cup, into a container that we leave at room temp. (the rest can be refrigerated or frozen) It is lovely to have it ready to dig into without having to let it warm up. Out of the fridge, it is not so appealing

Must be mac and cheese night! I split the pan, adding tomato and crumbs to mine, leaving husband's plain. Everybody happy.

Deep fried prawns, so hot they steamed the lens...sorry about that. Ethereal.

You say banana, I say banahna, whom cares! Please serve me a plate of your "al or alla" pasta, a quarter of a potato and a small splat of greens.

These cheese crackers via Dorie Greenspan are a breeze as long as you mix in a food processor, and I certainly must make rounds, not these stunning stars. Guests inhale them and have never complained about the shape.

A community barbeque we attended in the Bresse area of France. As a West Coastal, this is what we think of as barbeque.

What liuzhou said. Throughout Europe you will find homes that still have an inglenook in the kitchen, a huge fireplace that holds a whole beast or multiple cooking pots, sometimes with seating just outside.

Thanks for this! I often grill lettuce quarters. If loose leave, why not tie up a bundle? Great with balsamic vinegar or gribiche sauce.

Tonnato salad plate = grilled pork chop, hard cooked egg, potato sauted in pork pan with added duck fat, tomato, red onion. And of course, tuna sauce.

But what a tasty morsel that is! Waiting to source betal leaves puts this dish, or its imitators, in the great bye and bye. Using lettuce as a grantedly poor substitute puts a delicious plate on the table with products on hand, However, I do agree that I shouldn't have used that name.

Bo La Lot. wrapped grilled meat rolls are a favorite of mine. Yes, as rotuts says, blanch lettuce briefly so it will be more pliable. If your leaves are too small for a wrap, use several and tie a string around, remove before serving. Sub fresh cilantro for root.

One of your best looking and tasting plates! Bravo.

My mother had this book! I remember it (almost) well.

Goat cheese, spinach, pancetta crepes

To see ourselves as others see us... Honey, your Velveeta is showing...

Cut a chunk of fatty pork shoulder into, say, 1" cubes. If you want to be fancy, let soak in a splash of brandy overnight, else just proceed. Brown in oil, add a chopped onion, sprig of thyme, s an p, cover and bake at 295F for 3 or 5 hours. Test for fork tenderness. Shred with a fork and pack into jars. Keep all the fat that accumulates.

Beautiful plate! Tonight, pork rillettes with drinks Then just soup with warmed tortillas

Excellent point.

The old saying goes, "It's always 5pm someplace on the globe..."

Sounds great! Husband fries up pecans with garlic salt Not haute cuisine but very addictive.

At the moment, we're enjoying pork rillettes on crackers or baguette slices. Stupid easy to make and lasts well if you let it. When we have an avocado that is heading south, we'll make up guacamole and fry up some broken up corn tortillas. Splurging, and more effort, is popcorn with truffle salt. And husband is always game for celery stuffed with pimento or chive cheese.

We use a serrated off-set bread knife. I have to beat husband off with a club to keep him from slicing a loaf before it has cooled sufficiently, but even when he wins we get good slices from beginning to end.

THAT is a work of art.