Margaret Pilgrim

Not to worry. That's the response you'll get from others when you do use them.

Thread drift: A man confided to the family doctor that he feared that his wife was losing her hearing as she never answered him. The doctor suggested that he approach his wife from behind, standing 20 feet away, and ask her a question. If no answer, move 5 feet closer and repeat. So the guy goes home, walks to the kitchen door and asks, "What's for dinner, Honey?' No answer. So he tries again at 15 feet. No answer. Again at 10 feet. Nothing. Finally, at 5 feet, she wheels around and blurts, "Good grief! For the 4th time, we're having meatloaf!"

@Katie Meadow "a mediocre meal out for two" Word. Given the uncontrollables of dining out, wait times regardless of reservation, noise, menu options and the expected cost, dining in is often an easy option.

My maiden aunt had a lidded candy bowl that rang like Big Ben when as a 6 year old I tried to sneak a piece of her home made fudge.

Also startling, that ingredients are less than 25% of the menu price. No small incentive to cobble something together at home.

How else would one pronounce sauce than sauce?

Traditional use of that mold.

Don't tell. It looks absolutely sublime.

Seems a consensus that is doesn't go "off". As with any aging spice, maybe a need to use a bit more than in its prime.

Sounds normal here.

Rabbit is my favorite meat. Rarely prepared well in restaurants. And since I'm the only enthusiast in our family, $45 for a 3 pounder is a lot for me.

Indeed. As I recall, she was lucky to have turned out as normal as she did.

From the linked story, Pépin says, "You learn through a type of osmosis..." which is how so many chefs and we learned in our mother's and grandmothers' kitchens. No one sat us down and gave instruction. You were just there and things were happening around you that you absorbed without paying much attention.

Easily. Depends on breed and breeding. "Pastured" eggs go north of $8.

Can't remember when I last saw those prices! I'm still paying $4+

How did you snag that extraordinary discount? Makes it almost free.

I dunno. I think they're cool. It depends on the rest of your outfit and mostly your attitude.

I dunno. I find Ruby Star red grapefruit quite distinctive, and the only grapefruit I buy.

Indeed. Or this. Or maybe they're the same.

Seems to be a Jiffy thing.

To paraphrase Mary Poppins, "Just a small glass of Weisen helps the Dosenravioli go down, the Dosenravioli go down, the Dosenravioli go down....

Anecdote: my father found himself child-sitting a granddaughter whose Italian grandmother on the other side made fabulous ravioli. Trying to entertain the child, he asked if she were hungry (yes), looked in the cupboard and asked if she would ravioli (yes). So he opens and heats a can of Chef Boyardi and serves her a bowl. Looking aghast, she blurted, "THOSE aren't ravioli."

We have made it a practice to stop at a village store to pick up a rotis chicken on our way to our weekend place. instant dinner on night one, chicken sandwich for dh on day two, creamed chicken or pot pie dinner on day three or four. After broth, bones tossed out to garden animals who include a feral + several neighbors' cats + several foxes. And I recently noticed that we have caught the attention of a murder of crows. Not a scrap wasted.

Since retired and therefore both at home most days, I intentionally cook excess quantities. Usual lunches are from a "refrigerator buffet" of several nights' planned-overs. Essentially nothing goes uneaten, either said lunches or as an ingredient in a subsequent meal. Large batch leftovers are scarfed by son's family, same day or frozen with them in mind.