Margaret Pilgrim

Sounds like you did quite nicely. FWIW, this is a French cut, aka souris d'veau, called a "mouse" because of its shape. And your cooking/seasoning is classic also. Here, plated with mushrooms.

Wein, how does this differ from a French tripieré, touted by Paula Wolfert?

I'm sorry. It was just sloppiness on my part. Suggesting Crab or Shrimp "Louie" minus the crab or shrimp seemed an easy way to describe the plate.

That looks pretty posh. At first glance, it looked like a NYC night spot. Central Park as a backdrop. Nice!

Husband got to the avocado Louis before I did... It looked a lot better earlier... Pork Marsala with noodles and usual greens.

But so do the restaurants and chambre d'hote's table d'hotes.

USDA report said "These items were shipped to federal establishments in California and Oregon. " What does this mean? Military? Prisons? Hospitals? WRONG.

Mid-morning minestrone pick-me-up. One cup, one spoon, one minute in microwave.

Thanks., I've learned something new. It is my approximation of Liguria Bakery's foccacia.

McDo filet o fish is my one bow to junk food. I don't; know why since I don't like the bun, hate processed cheese, for the most part think that cheese doesn''t pair with fish, and dislike industrial tartar sauce. But put them all together and I kinda like this sandwich, all the time hating myself for it. I got into the habit of ordering it because I won't eat McDo beef.. I am the customer for "Beyond.,"

Black turtleneck + black pants + corkscrew -> circle the globe.

You'll have to pry this 40 year old microwave out of my cold dead hands!

I totally agree about monkeys. Tripe can be delightful, i.e., menudo, or various French preps. Andouillette is, again, a favorite of mine. Quality varies, as do cooks. Again, my theory about no bad foods, only bad cooks.

My mother used to cook brains every once in a while. I never liked the consistency, which as a child I compared to scrambled eggs. I have not encountered brains as an adult, but adore sweetbreads. Perhaps support for my premise that there are no bad foods, only bad cooks.

Grilled zucchini with hacked together "chili ranch" Work in progress, focaccia Sauced Baked Alongside minestrone W

A good method for chicken broth but not so effective for chicken enchiladas.

He wasn't retired and at home then. He ate lunches out. I found a bite here and there or lunched with friends. Also, DH, an engineer, frequently reminds me that microwave is the most efficient form of cooking,

Actually, you nailed it with your quip. in 20 minutes, DH has heated and eaten lunch. He self-defines himself as "time intolerant". As i wrote, i try to keep several "planned overs" on hand for him, and he brings in frozen entrees like enchiladas, tamales, Swedish meatballs, etc. for close to instant, i.e., 5 minute, lunches. It works for him, which in turn works for me. At breakfast, I make "old-fashioned" oatmeal in the microwave. Put meal in bowl, cover with water, stir with impeccably clean finger and nuke for 5 minutes. Douse with heavy cream. Enjoy. I still really love your refrigerator magnet. Please never let my DH see it!

Word!

You may or may not still find this to your taste. We used to have a prime grade standing rib for Christmas Eve, but DH and DS decided it was too rich for them to handle, too much internal fat. So I switched to Choice grade the next year. Still too rich. Now I buy a supermarket "butcher" grade, whatever they are featuring for around $5.99 a pound, roast it low and slow, like several hours at 275 and everyone is happy. Very flavorful and tender but digestible meat..and a ton of Yorkshire.

Great idea. Thanks. I guess Ann_T already has dibs on your potatoes. Rats!

Nice. An impecunious French friend served us veal rib bones that he grilled. Divine, and according to him, almost free. i asked my local butcher, albeit not the boss, and was told that they would sell me those but priced it out at the same cost/pound as the whole veal rib roast. Errr...no thanks.

Beef short ribs; ox tail. Or better yet, short ribs AND ox-tail braised together. Calf's liver, cut thick, seared and cooked medium rare. Served over creamed spinach = a plus. 1 1/2" thick ground sirloin, hard sear, very rare inside. Sweetbreads, crispy seared, custardy inside. Rib cap, cooked medium.

Beefsteaks with fresh mozzarella Corned beef

@ElsieD Go the the Red Star website Click on "find a store". it works for the US. I don't know about Ontario. Good luck.