Margaret Pilgrim

Peppers Fried cod, tartar sauce, buttered beans

Going OUT! To nephew's house. Will be 15 adults, 3 kids. I'm taking 2 loaves warm 18 hour bread, pound of butter, gravy (made from 10 turkey necks, meat then turned into ragu Bolognese which I sent to son's house), double batch of cornbread stuffing and cranberry sauce. I realized I didn't have any orange or tangerine for the cranberry sauce so...Grand Marnier to the rescue! And a few bottles of wine.... Sending warm greetings to all wherever you find yourselves today.

Simply POV These Italian glasses have a certain presence and self assurance

Oh, yes! Coming from an in-law from a previous generation: Madelaine's jello mold. 2 packages raspberry Jello 1 pint fresh raspberries 1 pint sour cream Use only half the boiling liquid normally called for in making simple Jello. Combine with other ingredients.

No school today, so granddaughter spent the night and spent this morning creating many (plastic) lunch dishes for us. (Best flea market buy I ever made. Hours of fun...and distraction.)

As they say now, "and then that happened...." Sending all good thoughts.

You MADE those "noodles"? Want! Any leads on reliable "how to"?

Looks great! Chicken, pork or squirrel?

Can any of you remember back to mid-Century school lunch and "Beanie Weenie"? This time, not from VanCamp's but from scratch! Mayocoba beans, ham hock, onion, bay leaf. Catsup and maple syrup added after beans were tender. Husband said the flavor was dead on perfect. Not sure that's a compliment! And, since locally we are having a leafy green safety scare, chard from the garden.

This is a truism worth tatooing on one's forehead. Your's above look perfect.

We all survived another family celebration. Pretty smoothly, in fact. Everyone, including adults must be growing up. The cake(s), half lemon, half chocolate, decorated with soccer balls, triumphant. They took home most of what was left, as well as co0pious leftover meat and pasta.

My mother-in-law fried up killer frog's legs...but wouldn't touch them herself. That was salad night for her.

Bingo. And those are the meals that husband says, 'Will you please make that dish you make last Tuesday?" When you had 4 mushrooms, half a cup of leftover gravy, a splat of grilled onions, etc,, etc., etc, never to be found in the same place at the same time again.

Kindreds! When we close up our weekend place, crackers, chocolate and other open soft-packaged non-perishables go into the microwave. It's mouseproof! Basics are already stored in glass or metal.

It was on the 6am CBS local TV news. It said that the recommendation was to 'avoid all green leafy vegetables" from the Salinas valley. It did not specifically include cruciferous veg.

Yesterday morning's "be extra safe" warning was to avoid all green leafy veg from Salinas valley. I agonized over broccoli and decided against it. D-i-l suggested cauliflower; son said same family.

I'll have what he's having.

Interesting question. Live frog are available periodically at Seafood Center (Clement Street, SF, CA). Also, as I remember, at Mai Wah, same area.

Just follow the instructions on the dry noodle package, then fry up some green onions, yellow onion, green/red peppers if you like them, a couple of shrimp or cubes of chicken breast, splash of soy, toss in cooked or soaked noodles and enjoy. Of course, you can get authentic and exotic, but trust me the above will warm your soul.

I could LIVE on rice noodles. And sometimes it seems like we DO. I have access to fresh ones within a half dozen blocks, but also found packaged pre-cooked ones at Grocery Outlet. .99 = two packets, each a meal for two. Toss in boiling water, drain and add to stir fry -> yum!

The problem is that by the time we change into something restaurant-worthy and schlep across town, either by bus or find parking, we could have had something equally decent ready to come off the back burner. With a lower disappointment quotient to boot.

The purpose of a recipe is to remind one of what ingredients lurk in the refrigerator and pantry.

Where is this one? I ask because there was a Shadowbrook restaurant near my home town that was considered noteworthy.

Looks like a (the) winner!

This is devastating for both consumer and grower. The Salinas Valley is huge. I boggle at the number of producers and workers this will affect.