Margaret Pilgrim

I keep (probably several dozen) untried printouts in the front of my working binder before granting it plastic sleeve status. Even so, you will need to periodically review and vet your collection, as one needs do with any collection.

@heidih yes, plastic sleeves allow the original clipping or internet printout plus personal notes and additional drop-in recipes. I prefer the thinner 1" binders which come in colors which can designate recipe's course or classification.

I just attribute it to "different strokes for different folks" and follow precisely my guru of the day.

A local butcher whose meat and personality I didn't much like used to sell one pound blocks of frozen pet food, aka odd bits. I used to buy 10 pounds or so at a time from him, and nothing else. He always eyed my robust, rosy cheeked toddler with a wink and nod, and I'm sure he believed that that was what I fed the child. Our sheepdog adored the stuff, which I mixed with kibble. But it stank to high heaven when being cooked up. If we were entertaining, I had to cook it early in the day in order for the barf-inducing scent to dissipate.

True story: Was in a small family owned discount grocery. In the canned soup area, I came across Blue Buffalo Chicken Dinner. The ubiquitous TV commercial came to mind and I read the label. Yup. One of the kids putting out stock came by and I quietly handed him a can and told him, 'This is dog food." "No, it's people food. It says Chicken Dinner right here." "Yes, and HERE it says premium dog food." "THANK YOU!". he replied, as he moved the stock to the pet food area.

Just had 1% on hand. Usually I seek out 3.5 to 4%. Do you find that a factor?

Exciting part was making my first successful creme fraiche. In the country, 83F kitchen, 24 hour incubation -> perfect texture and flavor. Efforts in 68F San Francisco kitchen have been consistent failures.

Ugly but delicious flammkuchen

DH and I often have the conversation,"XYZ company's products don't seem as reliable as they once were." "Nope, they've been taken over by the fast buck boys."

I don't have any. Never did.

Husband had waffle and bacon for breakfast. Hating to see that fresh bacon fat sit idle, I cooked myself an egg. Much prefer to maple syrup.

Two days ago I'd never heard of gyudon, then I saw what weinoo had posted in another universe. So last night, our version, grilled baby bok choy with balsamic on the side. Then read that Anna N had similar thoughts at lunch. Hello, gyudon!

This has to be one of the all time OMG dinner posts. While I'm incredibly jealous, I'm happy that you will have the memory of this feast. Thanks much for the vicarious ride.

Your cache has substantial value. Here is just one piece. If no one speaks up, you might look to a charity shop in your area. Donations bring healthy tax deductions while supporting worthwhile causes.

@Tropicalsenior's crumb looks much tighter than the usual "nooks and crannies" openness of Thomas' muffins.

Enjoy them! As I tell my husband, just as we adapt to one new stage, they're into another.

Spam does that.

I live in a time intolerant kitchen. Get up, order breakfast from what's available, and get it on the table. Bacon cooked stove top, watched while attending the other parts (hash browns, poached or fried eggs, waffles, French toast). Bacon comes to the table hot, blotted, curled or straight. No complaints. (Complainers get to cook the next shift.)

I hear your pain but throw out that a full set of teeth is a dubious brag. I have all 32, and they are just as much pain to maintain as their counterfeits. Stuff getting in between, multiple flossing, fear of cracking an old molar, etc. But, no, I'm not trading them in soon. And, yes, like you, I think about what I'm chomping down on.

Ha!! I’m fairly sure that I own those sauce dishes/ underplates of your sakis, some of my favorites.

Progresso is definitely seasoned to a particular palate. We have found that there is some herb or spice that permeates every recipe that is not to our taste. Campbells basics are just that, usually simple versions of what one expects of chicken broth, mushroom, onion. Tart up as you please, but you usually don't have to walk around edgy flavors. More complex flavors from either, we don't go there.

Don’t feel like the Lone Ranger. I’d have binned the entire bowl. Progresso does not cook to my palate,

I've even used Spam in Eggs Benedict. Of course, Hollandaise forgives a lot of sins.

Thanks, @ElsieD This sounds like a lovely pantry "what's to eat when there's nothing to eat" country lunch dish.

I may have written this before, but one day in the country I served the grand-kids spam when they'd already eaten me out of hot dogs. I cut it into fingers and fried the sides crisp. They LOVED it. Many months later I offered it to them again, and the cheeky one quipped, "It that that stuff that looks like dog food but is really delicious?"