Margaret Pilgrim

Busy day + skimpy larder -> "mushroom carpaccio" Followed by sausage and pepper spaghetti and daily greens

Use a single edge razor blade to clean major crud off mirror. Wash down with Windex or ammonia, with final wipe down/rinse with vinegar water.

I have a simple all metal no gear model, My D-I-L's mother ships me a bushel of Meyer lemons every Christmas. I spend a lot of time prepping them for various dishes. And this juicer has served me well for some 4 or 5 years. These are plump and juicy fruit, not tough or dried out specimens. Before I bought this juicer, I used several bowl types which I thought were super, but not after trying the handled one. But I read here that YMMV,

Where we came from, change the references from music to eG names and...

Threw supermarket roast chicken carcass in 275 degree oven with half an onion and garlic clove, covered with water and covered with glass lid. Took a 2 hour nap. Awoke to scent of rich broth. Added egg noodles and chicken meat. Totally effortless meal. Plus leftovers.

Magnificent! My mother used make the occasional steak and kidney pie. I haven't had, even SEEN, anything close in many, many years.

Off thread topic, but IMHO the best toasted cheese sandwiches are made in a frying pan. Butter one side of the sandwich and fry until brown, then flip and fry the other side in the butter that remains in the pan. Incomparable! Or use a teflon pan if you must, but know that you are missing out.

It was absolutely ground breaking! It began in the days when internet interaction depended on usenet, newsgroups. Yes, Virginia, there was a time before social media. I remember Buxbaum telling me, in the context of "rec.travel.europe", that this guy Shaw was going to start a forum about food and I should join. "What's a forum?" I asked him. "It's the next thing. Special interest forums will replace usenet." I couldn't comprehend this, but went along.

Well, there are English muffins and there are English muffins. A couple of years ago when I was in the habit of doing "breakfast club" at our son's house, new baby and all, I would make fresh English muffins. They were hot off the griddle and would have been a sin to toast. Just break oven and lay on butter...

What "aha" moment have you had on eGullet? Some 18 years ago, Cabralles, a young woman who shared her love of travel and fine dining, remarked that she frequently came home from work and enjoyed a glass of champagne as she relaxed and contemplated dinner, advising that an open bottle would last a week if well sealed with a champagne stopper. No need to wait for "an occasion" for this refreshing quaff. Salut!

Lazy country dinner: bottom shelf of oven pizza. Mozzarella, mushrooms, onion, pepperoni on his, additional brush of red sauce and fresh basil on mine. Crazy lighting bleached out the right hand side which was much darker in reality. DH is requesting "thin crust pizza". This was 3/16 thick at center, 1/2 inch edges. Not thin enough. Any advice, other than less dough per pie?

The dog ate my manual. The dog has eaten ALL my manuals.

What's a butter tart???? Googling suggests is a cousin, close cousin, to a chess tart. Both wending their way from England probably, or at least maybe!

if you can get natural ones. But the commercial (OceanSpray et al) are REALLY sweet. As in aaarrrggghhhh sweet.

Oh, lordy, do we understand that!

How do you make your mustard sauce? Mine wouldn't take any awards...

Hens of the woods omelet to Not enough eggs for the amount of shrooms, or too much hen, but I suffered through it.

Oysters and tri-tip sandwich at Marshall Store in Marshall, West Marin

I'm afraid of putting (cold) clay from fridge to oven. Am I wrong?

We transfer leftovers to small Corningware pieces that have no problem with temperature shock, fridge to microwave or oven.

O'Henry peach with fresh mozzarella Chicken schnitzel, sauteed potato and onions, sweet pepper, herbed white gravy

Monday's "pie"...half inch by half inch by half inch...

This sounds very reasonable. I asked husband how old our formica was and he suggests around 30 years. (I think slightly less.) It has no blemishes, no differences in finish from area to area. When it was installed, I remember our contractor applying an industrial food-safe wax to it. Perhaps after removing the grape stains and letting the area dry thoroughly you might apply something like Jubilee. I remember its giving an excellent finish to kitchen surfaces, but then it went off the market. I see that IT'S BACK!

I would err on keeping up with the stains. I love BarKeep's Friend which has an amazing bleach agent. re your counters, I recommend doing whatever pleases YOU. If YOU need new counters, fine. If you're happy with what you have, just as fine. While we are all advised to do major sprucing before selling a house, I caution that whoever buys your farm will see themselves there in their own mind's eye, making the kinds of changes THEY dream of. Other than a slap of paint to refresh things, I'd cut them a deal, making allowances for the kinds of upgrades they prefer, When we last did our kitchen counters, I asked DH if we were wealthy enough for me to have exactly what I wanted, without thinking about resale value, etc. He grit his teeth and said yes. I CHOSE formica which I have found serves us well without any kind of preservation or upkeep work on my part, as in butcher block or stone. I am terribly happy with it and people who come into my kitchen know me well enough not to raise an eyebrow.

Two colors of plums, blue cheese. Cauliflower with green onion and ginger, sesame oil and soy Seaweed noodles with scallions With teriyaki burgers