Margaret Pilgrim

What's to eat when there's nothing to eat, country version,. White pizza = sour cream, mozz, leftover cooked potato sliced razor thin, leftover rouille dribbled, shaved sweet onion, EVOO, parmesa. Baked at 550 in our 75 year old inherited Wedgwood, on rack next to oven floor. Very, very good.

Sounds divine! Go to Monoprix (or most any ordinary grocer) and buy several pots of Rillettes de Porc by Prunier, under 4€ a pot. Oh, and a jar of cornichon. Empty the rillettes into a bowl and people will think you are Escoffier. Will go great with everything already on your table. \ Er, what was the date again? And time?

We have on our olive trees many immature (and never to mature) tiny, 1/4 - 1/3" olives. Here you can see the comparison in size with a normal, say "large" olive at top, near center of the pic. I can't believe that in the old countries these fruits were left to rot. Any ideas on what to do with them and how? I have the feeling that they could be used to make inferior oil, but that is not worth our time and effort. Thoughts?

I remember in 1980, I believe, flying economy to Athens on Pan Am, and as a member of their frequent flyer club, being able to pre-order special plates at no extra charge. Lamb chops, Fillets, pork chops or salmon, well cooked and served on real plates. . They went out of business within in a year or so. But it was lovely while it lasted...

Dinner party with for friends Saturday night. Rumaki paté with baguette slices = chicken livers, water chestnuts, bacon,, soy, butter, -> blender. Boudin noir with caramelized pears, drizzle of mustard cream Big fish soup = rich fish stock, tomato, herbs, garlic, safron, orange peel, fennel, mussels, swordfish, ling cod, prawns; rouille on toasts Too busy getting this to the table hot for pics Bread Cheese Corsican cheesecake = ricotta, eggs, sugar, no flour, served with crushed strawberries Lots of wine, lots of good cheer.

Do you now understand my level of troglodytism?

Will you really? One good thing about being 50 miles behind the parade is that there is so little motivation to catch up. I'd have to buy sous vide apparatus, a Paragon, after I bought an IP and friends. I should write a book on cooking in the cave.

Okay. eG to the rescue. Lined springform bottom with parchment. Cooled overnight in fridge. Put layer of parchment on transport plate...just in case. Inverted cake onto parchment lined plate. Removed springform bottom and easily removed baking parchment. Inverted cake onto serving plate. Many thanks. FWIW, this is a 9" Corsican cheesecake (per Pataricia Wells). No flour. Just ricotta, eggs, sugar, lemon zest, vanilla.

Really sketchy dinner tonight. Trying to prepare for dinner party tomorrow night, then bequeathed two grandkids for the afternoon. Peppers Scampi style shrimp and spaghetti (butter, garlic, white wine, herbes des provence, garlic, parsley, splash chicken broth, more butter....)

Is there a sign up, registration or "rushing" procedure to get on this invitation list? Everything looks sublime. Lucky, lucky guests!

We were in Bayonne at a ham tasting. There were all kinds of French, Basque and Spanish sausages as well. Husband bought some Iberico for a picnic lunch, and I was fascinated by the boudin noir. I asked the seller if I could buy half a sausage. He smiled broadly and picked up a whole one, wrapped it carefully and handed it to me, saying, "Un cadeau". I guess he was not used to crazy American women who were up for blood sausage. And, yes, I was nibbling on it raw. But I survived that as well as many other misguided samplings over the years.

This recipe from Momofuku is made from mostly fresh ingredients. Pickled ramps, if you are lucky; if not, pickled cocktail onions and green onions work beautifully.

Breakfast, lunch or dinner, I'm in!

What = efficiency? Less residual oil?

His iceberg salad with family dressing and blue cheese Mine with ranch Panko crusted chicken breast with marinara and oaxacan cheese

We're thinking alike tonight, but I want to live in your house!

We were guests for dinner at an internationally known foodie. He was at home, awaiting the arrival of his working wife, and feeding a toddler. The kid, of course, dropped a measurable proportion of his dinner on the floor. When he was deemed finished, an enormous, beautiful dog was released from his "stay" position, and polished the floor. Well done! (I need a dog,)

I just immediately submerge hard boiled eggs in ice water or ever cold tap water. Then immediately bash them on the big end, letting water into the shell. Peels easily regardless of age of egg or how hard boiled. Just my mileage...

Just for the record, I really liked the option of BM at Carl's. Husband likes a Carl's burger occasionally when we;re on the road. I don't eat burgers out, and find most fast food chicken sandwiches heavy, greasy or dry. I've often ordered a veggie burger when available at these places. I am delighted to have access to a really good one.

The Beyond Meat "burger"I had at Carl's Jr. was very good. IMHO, excellent. I will be interested to see how McDo's compares in quality, deliciousness and at what price point. We read that BM costs more than fast food beef, which begs the question of the quality of beef being served at McDo and friends.

I'm kind of getting into this cornbread and buttermilk thing. Mooshed the broken pieces into the milk -> a cool, sweet, crunchy porridgy bowl that is very satisfying. I may have Suthen roots after all...

I make a French/Corsican version that has no real crust, only a butter pan dusted with crumbs. Can I successfully remove it from the bottom of the springform pan if I use parchment? In other words, do you think there will be enough interface between filling and pan bottom

More kitchen art.

Franci, I want to be your kid! Meanwhile, back at the boarding house Tomato with mozz Beef and rice noodles

Ha...I tried to order a "Beyond Meat" at a McDo a couple of weeks ago. "A WHAT???" Maybe a vegiburger? "Er, no, not that either." Okay. Went along with husband with a fishburger. Will look forward to a BM on my next McDo visit, probably early next year or so...