Margaret Pilgrim

Homegrown fuyu, fresh goat cheese, raspberry balsamic.,heavy cream Veg and sausage stew: Eggplant, yellow pepper, potato, tomato, onions, garlic, basil, Italian sausage

More tomato with mozz Ling cod, shiso leaf, and hash browns, "kitchen sink" tarter sauce. mayo, sour cream, sweet pickles, dill pickles, cornichon, green olives, capers, cocktail onions, fresh tarragon and dill.

Stunning! Many thanks.

Fuyu and green plums with roquefort goosed "Russian" dressing Rice noodles with beef and onions

Do you slice your own sausage or can you buy this (fabulous faux pasta) pre-detailed. It looks like sausage I somehow ran through my pasta machine, which sounds like s monumental clean up. Still..,.WANT!

I think its a multi-purpose grater. Cheese, tomato coulis, bread crumbs, what have you. it may be one of those "jack of all trades, master of none" gadgets. ETA, on our way home from the country, we pass a kitten rescue facility with fabulous thrift shop. So several times a month, we cull such oddments from both town and weekend accumulations. Good cause and occasional relief in cupboard space. But we seem to "leave one, buy one" from their always fascinating stock.

Dungeness crab Louis Meatballs and pappardelle

I LOVE canned tamales! One just shouldn't call them tamales.

Have you played with finer grind maybe?

I have made rice noodle on a dinner plate in a steamer, using rice flour. That's about a far as I'm going. Again, certainly doable, but to get usable quantity you need to repeat the process several times. Mai Wah supermarket is a 10 minute walk from my house and their rice noodle is usually still warm when you buy it. Works for me....

"Open a new window; open a new door...." Website says that Walmart carries them....

This is essentially the 18hour bread formula I have been using for Dutch oven bread. I recently started using it for flat breads and it works beautifully re effort, crumb and flavor.

Me either. Method?

Yellow peppers with fresh mozz Chicken and andouille gumbo and rice

Tomato with fresh mozz balls Sausage ravioli, in butter sauce, zucchini cakes with dill sauce

Lovely. I have used a grill pan but never a skillet. Method, please?

Beautiful burgers, beautiful boy, both rare and well done.

Country pot-luck last night at the quarterly meeting of our Volunteer Fire Company. We took a pan of al Pastor pork, warm tortillas, salsas and sour cream. Well received. Others brought a fabulous fresh pesto pasta, a half dozen chili con carnes, pasta and potato salads, quiche and handful of dessertsl For me, the stellar dish was a 16" cast iron frying pan of this heritage kale. The provider told me he was part of the group that collected and brought these diverse kales from Europe. His description of the dish: Kale Coalition, Bull's Blood beet greens, OG Seal garlic, Italian sausage, raisins, spices (I detected cumin), onions and love. .

Please do.

Green plums with goat cheese and lemon and chili oil Found some flanken yesterday. Tonight, "Korean" ribs, asparagus with oyster sauce, last of the corn

This was a fabulous read! I'm not sure I'll try it, but this instruction makes it sound almost doable. Many thanks!

This is all a foreign language to me. As cook and server, my food shots are more "snatch and grab" than even point and shoot. Someone is always waiting for his plate, ready with that "you are SO pretentious" look if I take more than a nano-second to grab phone and snap. I don't retouch because, well, it is what it is. In restaurants, I am even more obsequious, usually able to get a representative shot of my own plates but often/usually blurring while 4reaching across the table to catch husband's plates. I am in awe of your photos and the thought processes that go into them.

There was a cartoon, back in the early days, of two dogs sitting in front of computer screens. One says to the other, "On the internet, no one knows you're a dog." And no one knows just how bad your dinner was. First night in the country = rotis chicken from Food4Less, decent mashed potatoes, and gravy made from Knorr's chicken gel. Actually not bad, but chicken overcooked. Tomorrow -> salad, then the carcass into broth. And it gets worse if you disdain iceberg lettuce (Momofuku ranch)

Fuyu (mandarin orange, honey, cumin, EVOO vinaigrette) Squiggies with clams, fresh herbs, white wine and cream

Gladly. Aebleskiver recipe Unless you are feeding a crowd, a half recipe is enough for, say, four people. Important issues: Be sure cups are buttered each bake as indicated in the recipe. Do not fill cups more that half way. Same if you add a filling, like jam,. A teaspoon is enough.