Margaret Pilgrim

Mushrooms, pepperoni, home cured olives, EVOO Burger with Bearnaise, sauteed potato, beet greens Burgers and Bearnaise, sauteed potatoes, beet greens

We lived in Texas for 3 years due to a command performance. It was a shock, but enriching. Temps from -8 to +108. Mexico a half hour away. Civic pride. Wonderful associations with similar aged similar command performance people. As my mother said at the time, without this, we would have stayed in the same place surrounded by the same people with the same ideas and minds. She was right. I would never trade.

That works. Maybe a BM as a blotter, as a dowager relative used to request. .

Works for me. I'll have a Beyond Meat to go, please, and some TJ;s on the side.

Thanks. Sigh...

How could there POSSIBLY be leftovers at that meal? I would stay up all night to finish it all!

WANT! What was the dark drizzle?

Husband came home from an appointment and asked for a second breakfast. YES! I AM NOT COMPULSIVE! He remarked that it was excellent emergency food since we always have eggs and panko on hand. Thanks again... Note: I did flip it, hence crumbs on the top. He likes easy-over. I would leave mine sunny side up.

Son and his family spend a week at a summer camp in the Sierras. There is a food hall/tent where if you can see over the bar you can order what you want. Coming from a "healthy eating" household, being able to order maple syrup, vanilla yogurt, FROOT LOOPS!!! Three tykes in paradise.

Ain't this the truth across the board???!!!

Just an aside here, Bordier has received a lot of ink both paper and internet, so it is foremost in many people's minds when they speak of premium (French) butters. But there are many, many small producers in every butter-making/consuming country that are as good, maybe better. And sleepers are found in hinterland supermarkets that stock local product that is quite amazing. But even Monoprix's own cultured butter is very good at an "almost free" price. The most interesting aspect is how butters differ. Comparing excellent against excellent, they will vary as much as cheeses do. A wonderful project to find, taste and compare.

I OWE you for this one, somehow missed in the book! It looks fantastic and will soon be on our rotation.

Just made me realize that I've never been to an IHOP. Deprived "childhood".

So I'm enjoying my 4th cup of coffee when husband, who acts as my clipping service, returns to the breakfast table with news that Beyond Meat is composed of uncountable unpronounceable and undoubtedly unhealthful ingredients. I give up. There goes another of life's fleeting flings. Back to filet o'fish.

I'm such a troglodyte! I've never owned a stand mixer. Always by hand. Maybe the reason no-knead so resonates with me! 😣

In my experience, thawing in the fridge is a safe bet. Granted you'll have invested time and fuel cost, but you can always send it to the dumpster later if you don't like the end product. Give dough a chance...

So use another bean.

Red plums, blue cheese Cheese blintzes, caramelized apples, sour cream, bacon Truth be told, I hated these blintzes. I used to make them often and loved them, but this recipe called for sugar and vanilla in the filling. For me, a major yuck. Maybe I'll find my old recipe/procedure for essentially savory blintzes that you sweetened with applesauce or other fruit accompaniments. Husband thought these were okay... Not I.

Problem is making sure you have a dedicated food blade. (NO ONE touches my food hack saw for any other than food purpose.)

I feel a hacksaw is somewhat safer than a hatchet...

Thanks for this...I guess. I have never looked into the BM ingredients but those you describe are not appetizing. We eat almost no industrially processed food (snacks, mixes, jarred sauces, etc.) so an occasional BM "burger" wouldn't be compounding an existing bad habit. But the ingredient list does introduce a significant yuck factor.

Do you own something like this: (While visiting husband's Austrian grandmother, she cut us some ham slices from a giant haunch, using something like this. When we left I told husband, "I NEED one of those!" ) Useful for large cuts of meat and...giant pumpkins!)

He has several stand-alone shops in Paris. I believe he's located in Loire-Atlantique. The crazies I would invite would bring astounding stuff, nothing prosaic. We have extraordinary artisan butters locally (North Bay) and quite amazing breads. I used to suitcase Bordier's flavored butter home but it somehow got ahead of me. I have citron, vanille and algue in my freezer. The algue is interesting melted on lamb chops or steak as you might an anchovy butter. In the long run, it is easy enough to make your own compound butters when you want an additional flavor. The best butter I have encountered in France is Le Ponclet. Unfortunately, it is very limited supply and almost never available outside of select restaurants. It is occasionally featured at Epicerie Papa Sapiens on rue Bourgogne in the 7th.

Bordier is indeed one of France's fine butters. (We've veered toward Beillevaire, but there are dozens of small producer butters as well as quite amazing stuff sold under private label). But more important, I LOVE the idea of a bread, butter and wine party, and can think of a couple of handfuls of friends who would vie for an invitation! Thanks for a great idea. ETA, reflecting on the guest list you've prompted, I really like the idea of a pot-luck bread, butter and wine party!

Fuyu with (again) raspberry vinegar/heavy cream dressing, bit of purslane Another repeat, peppers with onions, sausage and potato...EVOO, garlic, basil, oregano, bay Mash the potato (with skin) into the juice -> major yum.