Margaret Pilgrim

Avocado, pico de gallo Roast chicken, mash, garlicky greens Husband chooses white meat, I, dark.

It's interesting how a POS can actually serve you pretty well. Our 6 burner Viking was, I think, almost a prototype for the consumer model, back in ??? early 90s? It was the only semi-pro range that would fit our space, i.e., not stick almost a foot into the room. It is actually almost something out of a sheet-metal shop. If you jump in front of it, not that one normally does that, it rattles. It does have high BTU burners, and husband has been able to keep the broiler working with several igniter replacements. So we decided a couple of years ago to get a new stove. After considerable shopping at every p;rice point, we decided that we weren't buying ourselves much of an improvement in the way we live and use the stove. So $5 t0 10 grand still in the bank, and POS still working in the kitchen. Besides, our kitchen is strictly for us, not a showplace.

This can be problematic. We stayed at a chambre d'hote in Brittany where there was a resident "cat in charge". At dinner, with a French couple, the cat chose my lap and settled in to shmooze during the meal. The French guest was quite huffy that she wasn't chosen and kept chatting up the cat until it finally decided to check her out. Cat competition, who knew?

Well, duh. Were I swift enough to make the connection!

I'm with weinoo. No plumbed in fridge. I can't think of any friend who has not had leak or flood problems with ice making refrigerators. Altho it boggles the grandkids, ice trays work just fine. FWIW, we love our city and country Fisher Paykel refrigerators, our newish Samsung dishwasher, new Asko dryer.

Had to Google Duvel , thinking it a wine label I hadn't heard of. I learn so much here.

As did my mother-in-law.

Asparagus, on sale at Whole Foods, Meyer faux beurre blanc Penne a la vodka

I keep[ ginger in the garlic crock, dry, since I've had it mold in the fridge. It's stays viable for a month or so.

Super cool. In my former life, I would have jumped at this. But I'd have to freeze 4/5 of the output of this pan. Last night, I made 8 meatballs and we ate 3 -> 5 for lunch today. Shurnken family and capacities.

Understand. Husband feels the same at Matt.

A future possibility, fpr Matt: mushroom ragu. Many years ago I invited a work associate and husband to dinner on a Friday night. Knowing his Friday meat proscription, I made a hearty sauce, substituting a ton of chopped portobello mushrooms for the meat and made an enormous lasagne. It was, I thought, sublime, cheesy, "meaty" and robust. Everyone chowed down except the husband who took a fork full and quietly ate all the sides. The next day I asked my friend about it and she said that he was obdurate in not eating meat on Friday. Wish I had asked the night before.

Why?

Wow!

Many decades ago when we were all young, an aspiring friend proposed that you should go to one restaurant enough to become known and "important" to them. He was thinking of small chic dining rooms. But husband and I have laughed many times as we are warmly welcomed at taco mobiles, marisco shops, even tiny holes in the wall in Paris. Seems our repeated patronage pleases them...and certainly pleases us. And green tabasco is swell. I keep Cholula in the car.

Ahhh, indeed. Have I mentioned the time, not too long ago, when I preheated the oven while it held rising pizza dough? Got the message when the scent of cooking bread wafted through the kitchen. Was able to pull out maybe a third the original volume raw dough and we enjoyed a very small flat bread for lunch. Lesson learned, I hope.

Oranges Hmmm...meat blobs with noodles, zucchini Original intent was Swedish meatballs but meat mix was quite wet and I gave up proper shape and settled for "splats".

Husband and I had this conversation. He said that "old ladies fumble in their change purse and hold up the line." I looked at him, recounting in my mind the number of men I've stood behind while they scrunch into their front pants pocket to dig out exact change and then another pocket for bills. But, I decided, he could be right. So since that day I haven't spent a coin. I just use easily dug out paper money or credit card, and bring all coin home and dump it in his change tray.

Anyone else remember making applesauce at Girl Scout Camp and dropping gingerbread dumplings to cook on top?

Bouncing off your "good enough" set up, I was amused at above mentioned Aroma Teas when a customer asked about a specific kind of tea. She then asked how to brew it, and if she needed any of the displayed paraphernalia. The proprietor shook his head and told her all she needed was a cup and a strainer, then proceeded to heat water and demonstrate with the kind of tea she had selected. I was impressed with this kind of concerned and interested service.

Gingerbread men are an integral (read: mandatory) part of our holidays. Usually three batches, starting immediately after Thanksgiving. I grew up on traditional gingerbread (cake). But more recently I came across a composite version at B Patisserie in San Francisco. As close as I can parse it, it contains the usual suspects plus perhaps coffee and a trace of chocolate. Dusted with powdered sugar, It is quite intriguing. I have served my version at dinner parties to rave reviews. Yes, I dollop it with lightly whipped cream which I flavor VERY lightly with anise. Sublime.

Indeed upsetting to read of small specialty producers' being marginalized. But the French themselves are consumers of your foil wrapped bonbons. We've encountered Laughing Cow Apericubes at many French drinks occasions, little cubes of highly flavored processed cheese. Whether these are truly appreciated for what they are or just a convenient if ironic snack, I don't know. Flavors like ham, sun dried tomato, pesto, blue cheese...

We love BOTH strawberries and grapes with brown sugar and sour cream/creme fraiche. Or peaches for that matter Regarding sour cream vs creme fraiche, we have found Mexican or Salvadorian sour cream much closer to creme fraiche at a fraction of the price. Salvadorian contains salt which gives it a distinctive but intriguing taste.

Disclosure, we really don't like ginger as a major flavor element in a dish. So these Salmon, potato and ginger cakes are delicious revelation. Parenthetically, we don't like salmon either as it is too rich for us as usually prepared. . However, these cakes are subtle and haunting, a delightful introduction to ginger for the faint of heart or uninitiated, as well as a way to include healthful salmon in your diet.

The preferred method of pros.