Margaret Pilgrim

I will cheerfully munch cardboard with this sauce.

Thanks for reminding us of this workhorse, my m-i-l's "go to". She topped it with (canned) cherry pie filling. I let the lemon flavor carry the load. I also don't bother with a crust but rather butter the mold and simply coat it with graham or cookie crumbs. Lighter and enough suggestion of crust.

WHOLE LEMON PIE couldn't be easier. 1 unbaked pie shell 2 whole lemons, seeded and cut into quarters 1/2 cup softened unsalted butter 4 egg 1 1/2 cups sugar Preheat oven to 350°F. Chunk lemons, butter, eggs and sugar into blender. Blend until very light and creamy. Pour into pie shell. Bake for 40 minutes, CHECKING AT 35 MINUTES FOR DONENESS. Let cool before dusting with powdered sugar. Super superb if made with Meyer lemon.

I use it this to make subtle and seductive chestnut ice cream which we serve with chestnut liqueur, and a very simple but delicious chestnut pie I was served in the Ardeche, France. CHESTNUT PIE (Tarte a la Chataigne, from Chateau de Bessas) 1 unbaked pie crust 450 gr. creme de chataignes 3 eggs 25 cl creme fraiche 1 - 2 tablespoons liqueur de chataigne Separate eggs and beat whites to stiff Add remaining ingredients to egg yolks, then gently mix in whites Line tarte or pie pan with pie crust, fill with custard. Bake in 375°F oven until set. (Creme de chataignes can be replaced by marmelade of plum, fig, peach, apricot, etc.)

Batching it = can eat what I want. -> Half a jar of baby artichoke hearts, lemon. Jalapeno spiked refried pinto beans topped with poached egg, Hatch chili sauce, splat of Mexican sour cream, cilantro. A few tablespoons "Hot Scream" salted caramel swirl ice cream, which is spiked with chili. Content!

Continuing to beat that horse, husband just called en route to the country to say he had stopped at Carl's Jr and had a Beyond Burger and was served something he could only describe as overcooked, tasting warmed over. Maybe it is just this Carl's, and other menu items have been of high quality. But it seems they are not understanding how to treat or handle Beyond. Too bad. The first one I had there was excellent.

Oh my...Am I too old to be adopted by your mom?

Okay. Here seems to be the deal. They are sweet! I was expecting/hoping for savory, salty, maybe seafood garnish. Oh well... https://www.youtube.com/watch?v=LHWdFd_MwcU

Aha! I think this is what it is. I never guessed "Dutch". Will research recipes and see what it's for!

Banh Khot comes close but from my perspective are made in a deeper, closer to aebleskiver, pan.

Too shallow. Aebleskiver molds are half domes. These indentations are very shallow and flat bottomed.

This cooking mold is cast iron, well seasoned on top but bottom reveals crude finish or grain. The indentations are very shallow, maybe 1/3" deep. at most History: I had read about a SouthEast Asian snack made in a dimpled stovetop pan. So when I fell over this at a flea market for $1., I couldn't turn it down. It's been kicking around for maybe a decade, and of course I've forgotten the story behind the original incentive. Anyone know what this really is, what it's for and where it's from?

Bingo.

CONNECTION1 I didn't know one other person in the world who liked braunschweiger. Above sounds like heaven.

Fewer splinters this way.

My Chinese butcher will cut up meat and fowl by running it through a dedicated (by kind of meat) power saw. I have several substantial cleavers acquired over time, but no indoor place to use them without destroying counters, table top, flooring. I can take it outside to a retaining wall...but that seems overkill.

This screams Thai chicken salad to me.

Finally "flu food" not from a can... Beets with Green Goddess Chicken noodle soup (from rotis chicken) + Da Cecco

@ Bon Vivant, I am so loving your current life! Many, many thanks!

Doubt we'll watch. Don't know either of the teams...🤣🤣🤣

Like Caesar dressing, anchovy is a defining element of GG.

Never knew there was bottled GG. In my day. It was always made fresh. But I guess, as husband is wont to say, "but then the big boys got their hands on it ..."

GG sure made a.cauliflower convert out if our granddaughter. She then finished off her portion by dragging her meat and potato through it.

This avocado truc is amazing and so counterintuitive! Thanks much!

DUD have the new enhanced flu shot in November. So I should be happy to realize that this was a wimpy manifestation of the real deal.