Margaret Pilgrim

And then there are those French restaurants who return your leftovers in foil, sculpted into a swan.

A beautiful and sophisticated friend, ethnic Chinese now living in Paris, had no compunction asking for a "baggy dog", conflating American terminology with French style grammar.

Finicky, I admit, but I prefer to be brought a box and package my leftovers myself. I like food to remain in eyesight and to pack the box to my taste.

Borage, yes, but never thought of including them on our plates. Lovely!

Some tremendously sensible ideas here, but, yes, how to implement without looking loutish. I admit carrying ziploc bags to restaurants, but suitcasing food home from private affairs takes more cahones than I've mustered.

Absolutely lovely, and I appreciate the amount of work that went into so much planning and detail.

Born in artichoke country and find it boggling to follow your method. Not saying it's wrong or undoable, just that I've always found it simple enough to just pull off leaf by leaf until coming to the choke, spooning it out and proceeding to the heart. Your spouse is well tended. ETA, that said, your blackened chokes look amazing.

Currant/raisin filled break-apart cookies were a childhood favorite of mine. Here is a clone recipe that might scratch that itch but it looks like a lot of work.

I don't find them difficult but totally agree that success depends on acquiring very fresh, thick pulped poblanos. Buy them and use them before they stary to deteriorate. If they aren't prime, don't buy them and don't keep them around long.

Yes, but it is the quality of the vanilla and other flavorings that separate the two.

HA! Do you remember when the backs of counter seats. like in Woolworth's lunch counters, had little push-button thingies that grabbed and held the brim of your hat?

IMHO, Peeps are disgusting, but homemade marshmallows are quite divine. Vanilla, yes, but also mocha. Oh, yes!

💡 So much easier to clean than a bottle. Thanks!

Brilliant!

How about assorted vegetable tempuras with cocktail or tartar sauce?

As interesting is the bio of John Shields who is the one who really took TJ to its heights. I worked with John at one point. He obviously had more to give than was evident at that time.

Some ladies have a Tupperware stall at a local flea market. I found a clear plastic tumbler suitable for the bathroom, where I avoid glass. Asked the price. $5. FOR A PLASTIC GLASS! I guess I'm behind the times but I thought that was outrageous. Passed on it.

Husband's Austrian-Montanan grandmother, mother, aunt and cousin all made poteca, silently suggesting it was in their genes. I started making it and thought that mine rivaled any of theirs Husband repeated told me, "It's not like my grandmother's." I finally asked him just how hers differed. "She used a wood stove oven without thermostat and hers were always burned on top." I put up the white flag, saying, "I give up."

Salt saturated acid?

Made poteca, a traditional Eastern European holiday bread from husband's family, to take to Easter brunch. Dough rolled thin Walnut filling spread Rolled and rising Baked and sliced

Could not agree more. IMHO,spiral sliced hams are less useful than whole halves/hams. Slices too thick for many leftover purposes. Edges dry. I enjoy having the option of shaved pieces or juicy chunks. But I'm swimming against the tide.

Ironically, dear husband repeatedly requests that I thicken up the coating to more closely resemble that that his mother made. To me, too doughy. I am delighted with the crystalline coating of our tempura style fried foods. But/and I should try to satisfy the hunger of his memories.

The pith and peel kind of become one in the curing process. I discard the mushy pulp and use the peel. It would depend on your use. In a cooked/braised dish, the whole segment would be appropriate.

That's all I ever do. Or even rewash in detergent and hottest water.

Husband thinks that more fun is in their consumption.