Margaret Pilgrim

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.

Elsie, did you ever try the ersatz recipe and procedure i suggested upthread?

I LOVE this dinner. Canned tamales were part of my youth, something you tried to con your mom to open for lunch. This elevated treatment gives them their due.

It's five weeks today since I was in a grocery store. No, any store. And I'd never ordered groceries before in my life. Humans are adaptable people.😂

Gladly. From Clotilde Dusoulier.

Sorrel soup Pascades Topped with wild greens, braised beef, its jus, avocado

(men)

I don't have an instant pot but would alternatively let it simmer on lowest heat, stovetop, if I didn't want to use the oven.

Rabbit is a favorite of mine although I seldom encounter it. It is a delicate, mild meat. I used to just moosh legs in salt, pepper and evoo, then grill to barely cooked through. Two of the finest restaurant dishes I've ever had were rabbit. One at Delfina in SF and one by Eric Frechon in Paris. Both were braises, and both were Italian influenced. Here is one idea. I would add that at each restaurant, I snagged the last portion which probably means it was prepared the day before. This is one of those dishes that might well improve with a day of rest.

Flammekueche cucumber

My mother's recipe calls for using dry milk, whole or 2%, dissolved in water for the liquid. She made fabulous bread, totally by hand, no machines, just elbow grease. Is that a future possibility for you? In these days, I wish I had some.

When bread comes out of the oven, husband stands over it counting "one thousand one, one thousand two..." and begs to cut it while it's still crackling. You two should get together.

In a day or so, straight Campari sounds like a plan. Remember to order oranges.

Broiler or frying pan or...

Wow! Thanks, Kim. I own that perforated pan. Will try this next bake. Nice instructions, too.

And once you get your sheets, don't be intimidated with filling ingredients. You think every Italian grandmother waited to have every morsel in stock before feeding her brood?