Margaret Pilgrim

You are eating so healthfully! And deliciously.

This reminds me of Oscar the Grouch. But sounds delicious!

Lasts night, peppers, then chicken Strogonoff with couscous Early dinner tonight, blistered shishitos and mushrooms, followed by bloody hamburger pucks, greens and frites

Thanks for this memory "bump up". Judy Rogers had such extraordinary taste and culinary imagination.

Friends have soda stream in their basement. Husband who drinks this water exclusively would love to have a kitchen spigot. My husband taunts by repeatedly suggesting that they bore through the marble countertops and indeed plumb in this delivery. Wife is not amused nor moved. Back down the basement stairs...

Lots of melamine bowls here.

As the only one in the house who eats yogurt, I regularly have containers on hand well past their "best by" date. If anything, they get more tart and dense. If at all discolored, I toss.

Just to get you started, of course you can make all sorts of "real" waffles, but I find that Bisquik made with milk, a spoon of white vinegar and of oil, even skipping the suggested egg, works sublimely and without fuss. And of course you can "waflle" all sorts of foods as described here on eG.

LOL, I am reminded of a young man who was]my assistant years ago. He came into work one morning fuming about his mother. "She is SO LAZY. Every morning for breakfast, waffles, waffles, waffles, every single day!" I told him I thought that waffles were in fact a breakfast only a very devoted mother would make on a regular basis. His answer, "Eggo???"

Husband enjoyed bacon and waffle, maple syrup and butter this morning. I don't do maple syrup, but that bacon fat with pan-crunchies called out to me. So, I fried up an egg in it to top my waffle. Voila! Waffle with runny egg and bacon fat drizzle, as sun streamed in the window.

Mushrooms with Blenheim apricot vinegar, EVOO Grilled lemongrass pork, noodles, lettuce/cilantro/mint garnish, nuoc cham

@Kim Shook Our warmest thoughts, Kim. One is never ready for the passing of a parent. You were an extraordinary daughter.

Fried Mexican cheese, pickles Broccoli beef

Had to Google "fry-roast" jianju chicken, watched instruction, and will definitely make this. Thanks much for the nudge.

Asparagus, Green Goddess Niman Ranch chop, mini gnocchi with enriched pan deglaze

A shout out to scubadoo. Hang in and relax. A few years back, husband had double hernia surgery. Outpatient. We lived one long block from the hospital. After surgery, he was asked about his transportation home. He told them he was walking. NO WAY! YES, I am. So there was consultation and he was told, it you insist, and we don't recommend it, go NOW before your meds wear off. So he did. All good. and so you will be...

Warm loaf Oranges with red onions, EVOO pressed with blood oranges Sweet corn frittata, with mushrooms, chard buds, onions, fresh chevre, ham cubes With green chili sauce

That chicken marsala verges on the obscene. But nicely so.

Droit du seigneur, non?

Our son had an early girlfriend who watched me like a hawk and tried her best to pick up my methods. He was devastated to see what she had done to a teflon pan. She told him that she had seen me clean one with the same kind of scrunched wire. And she had. What she didn't catch was that I barely touched the surface of the pan, just kicked out a few crusty pieces. It takes us a long time to discern the "hows" from the "whats".

May I have a serving of each, please? Speaking of which, I really like your scallop serving. Two large scallops are a good plate since good scallops are rich. I cringe when I see a half dozen served as a portion.

I've made ricotta with ultra pasteurized milk. Give it a try, or is it already history? If not, there is no investment. Just heat the milk to warmer than skin temp, add a tablespoon of vinegar, continue to heat it for a couple of minutes, then strain through cheesecloth or a tea towel. A couple of minutes for soft; the longer you let it sit, the firmer the ricotta will be. Worth a shot...

Maginally about food...Okay, about food prep...

Shrooms kissed with truffle Packaged lobster ravioli. Greens