Margaret Pilgrim

I think it may be a new highly touted cut called "Denver steak". It is richly flavored and tender, grills beautifully. Has become the favorite steak of our son and family who calls it "Daddy steak". Stove top grill pan and, of course, a short rest before carving.

Ruby grapefruit with salty green olive. Just sounded kind of right. Was. Enchiladas Suisas.. chicken, red onion, cheese, green sauce, cheese. Really good...but forgot the sour cream. Next time, like lunch tomorrow.

Not your cardiologist's rec dinner = Chicken breast and green bean (so far, so good) tempura (oooops) And (oh, dear) double fried French fries My best attempt to date. Used Kikkoman tempura batter mix.

See? They do rival truffles!

We DO need a WOW button.

Boggling, You are quite amazing.

Tangerines and red onion "There's nothing to eat" pasta. = Small splat of meatball mix; red peppers; portobellos; onion; garlic; fresh basil; tomato paste; cream. Actually pretty good.

See yours and raise you 10...I have small, very small sack of ramp seed I bought several years ago at GREAT EXPENSE, still unplanted. And as I read online instructions, if I plant them now, I still may never see the results. Pray that ours will actually germinate.

You do realize what a kick in the gut your first sentence brings to us West Coasters? And/but of course, we do expect different flavors from fresh and dried. Still, sounds intriguing. Enjoy and please report back.

Lazy lady dinner tonight. Greens A huge chunk of lasagna brought over by the nanny next door, who sometimes adopts us Not what I'd planned, but who's to argue with unsolicited mains?

Yours is a lot more delicious looking than Clark's. But, thanks!

The instructions are straightforward enough. (I have always found PH a bit of an old woman with his (overly)stern admonitions.)

Recipe or process? These look as if they were cut out rather than use of crumpet rings. Fabulous in any event...

WOW!

Low energy led to a fruit bowl and fridge crawl ->: mango, brown sugar and chili Redux of tri-tip, sliced and flash seared, hash-browns, zucchini pancake with salsa and sour cream ] eta. yes, husband likes a little butter on his hash-browns...

Looks delicious! Will try to do this. Many thanks.

Home from the country via a 7 hour, multi-pit stop drive, meager fresh foods OH. Even less energy or interest in cooking. -> Grapefruit (Frozen, packaged) lobster ravioli. Package said = 2 1/2 portions, We ate the whole thing. Husband commented, "These are really good,"

You guessed...

Cooking in the fireplace . A simple standoff and juryrigged grill. Tri-tip

My experience has been with a silicon mold and this unorthodox recipe. Excellent results IMHO with minimum effort and angst.

Yep, looks like the typical french demi-pichet -> 25 cl Or, of course, a splash more in imperial fluid ounces.

25cl? That's quite a "glass". I like your class!

No starter since we'd been grazing on blueberries and Campari cocktail tomatoes all afternoon,. Hungarian chicken with spaetzle: rib-sticking comfort food

Beet and clementine salad with clclemtine juice and zest, cumin and EVOO. And,.WHAT is THAT???? Well, it started out to be caccio e pepe pizza. The dough was proofing by heat of the oven pilot. When husband, who was tending a burning pile, gave me a 30 minute readiness signal, I got distracted and turned the oven up to 550 to preheat. After some 10 minutes, noticed "cooking bread" aroma and...%$@#...my DOUGH's in there!!!e Realizing that it was already as bad as it could get, I coaxed it onto a baking sheet, tossed on the crushed ice and threw it back in the oven. When kind of done, swooshed Romano cheese onto.into the somewhat juicy top, then coarse pepper and EVOO. It was actually edible. And great flavor. I will definitely do this again...but with head in game.

My favorite is my mother's, roughly 12" + handles on ball-bearings, about 2 1/2 " diameter. Altho I have several in various configurations, including a 3 foot Italian one with knob handles, I always reach for this user friendly, easy roller.