Margaret Pilgrim

Me too. KISS pasta....keep it simple, stupid.

One tip, Bernie, is to always question, when heading to the kitchen with snack in mind is to STOP at the door and ask, "Do I really want/need something to eat or do I really just need a glass of water." 90% of the time, the latter is the answer.

Husband and I have week long intermittent domino games in the country. It's funny but I somehow always do better after dinner than after breakfast. Should be the other way around.

We'll be looking for typos on your term paper.

Makes us aware of the psychological ticking time-bombs this pandemic is creating. People who are already living on the edge. Think of the mind state that would even temporarily value meat and toilet paper over rent.

re post delivery sanitizing, I set out a bath towel next to the sink. Fill a bowl with hottest tap water + splash of Clorox. Dip everything through it. Even bags of sliced bread. I leave produce out to dry, and dry milk, eggs, etc with a dishtowel before putting away. There is essentially no residual aroma or flavor. Or maybe it's an acquired taste.

No cook, tuna pasta sauce from Marcella Hazan. Divine. (edited to qualify that the sauce is uncooked, but the pasta is.)

Katie, I just reviewed Leahy's video this morning prior to sending it to a friend who wants to try this method. He, Leahy, does in fact pick up the risen dough and drop it into the pot. This is all wrong in MHO. I let the ball of dough rise on a floured tea towel on a small cookie sheet, actually a giant spatula. When it is ready, I just free the ends of the tea towel and tip the dough into the pot, staying well away from it, and never touch the dough. Much easier done than said. Stay safe.

Both bowl and bread look fabulous. Bread "crumb: or flakiness particularly perfect. Any pointers?

I don't save bacon grease. Where am I going wrong? I don't love its inclusion in the usual suspects like corn bread. Else?

Braised pork shoulder, grilled radicchio, balsamic

Wow! Thanks so much for this. I somehow missed this Marcella concept. I will do this this week!

This qualifies for the caption "And then that happened".

I use the descending heat method which requires no equipment other than a heavy lidded pot and some towels or a blanket. Lovely product. Set water to boil in a heavy lidded pot, like enameled iron or similar. Bring milk to a simmer and let cool until you can hold your finger in it for 10 seconds. Add a teaspoon of commercial yogurt to the milk and mix well. Empty water from pot and place small jars in it. Fill jars. Replace pot lid. Place pot on a folded blanket and wrap snugly. Leave until it has cooled to room temp. We left it overnight. The yogurt will be somewhat creamy but will set up more as it cools more in the refrigerator.

Wow! Each looks perfect. You're spending your in-house time well.

Tomato, fresh cheese, Green Goddess Strip steak, marchand de vin sauce, mini-gnochi, sauce veloute

Quite right. I used to order mine "very rare" and added nothing but the burger to the also excellent bun. Read "au jus".

South Palo Alto...on El Camino.

Don't understand what you are saying. That there was no Kirk's in PA in the '50s? or... My God, they're still there!

Kirk's burgers kept me alive for a period of my life. But the South Paly shop, which I think was their first. Maybe not. 'Anyway, their burgers were REAL, and had a flavor like none other before or since. Thanks for the "ride"

Danged typo!

I so empathize with you. I hope you put something cooking on it before bed. Your comment about not understanding the cause is very familiar. "How did it happen?" The split second error that is not discernible. i bring the boiling pot to the sink, about4 feet away, and pour through a large drainer. The only possible error is when I miss and pour the whole contents down the garbage disposal. -> salad for dinner.

Caramel pork

@shain I can't buy turnip cakes that beautiful at any of the half dozen dim sum shops near me. Can ordinary people make these or they too complicated?

From the real world, Cook and eat, cook and eat. Soon I won't be able to see my feet.