Margaret Pilgrim

i understand and respect your questioning. I would do the same with an unknown brand but Horizon has a pretty good rep in our area. It sure beats the heck out of Kraft!

Thanks.Okanaganook. Late Friday afternoon I was served with a subpoena to appear a witness in a break in case...tomorrow, our granddaughter's birthday when I was supposed to cook all day with her for an extended dinner that evening. I really had nothing to add to the police report, certainly not as witness for the defense, but while promised both communication and transportation, heard nothing since being served. No answers to my phone calls or emails. Finally just after 6pm tonight, they called to say that I am not required tomorrow, maybe later in the week, but NOT TOMORROW! Tomorrow, we eat better! I made the layers for her cake today. Tomorrow, we decorate. Life is good.

The end of a long stressful day.. Couldn't care less about dinner, but needs must. Plum with goat cheese, chili/lemon zest oil, dill Ground beef puck with so-soothing packaged mac and cheese, and greens with "kiss" of garlic.

Have not had fried clams in your area for far too long. Can taste and enjoy every briny clam and crunchy coating. You are a lucky guy.

Off topic and FWIW, this is the cut and configuration I frequently buy at GO. I turn it into my version of a Mississippi roast, i.e., a long, slow braise with veg, herbs, broth. Always a great first meal and planned overs for several more.

Ooh, la, la!

Yes. And not even thickness. A good cut when you are cooking for people who like meat cooked on a continuum of doneness. i.e., something for everyone to like or dislike.

I don't consider Spam something I'd plan ahead to have for dinner. More of a "What is there? Nothing? What's lurking toward the back of the emergency shelf? Ahhh, Spam." I agree with Kim's description of its textural aspects. It's personal taste. I kind of like the contrast of crispy/melt in your mouth interior. But can see how others might not see it in those terms.

Ii buy flap from an Asian super. It was about half price a half dozen years ago. Started jumping as it became more in demand in restaurants as well as homes. I let it soak in a teriyaki type marinade for maybe an hour, dry it well then dredge in EVOO. Let excess drip off before searing in smoking hot grill pan, turning once it is well crusted. Should not be overcooked. Also good just left to marinate in salt, cracked pepper and EVOO. Same treatment as above.

Space sticks were a lot like Tootsie Rolls.

Totally understand and agree. I have always said that I could put on a dinner party for 10 and dirty less utensils in the kitchen than when I make a BLT sandwich. Pizza is another chameleon. Just crust and...but the and can take an hour to slice and dice, before you even get to the roll out.

Blame me, not Mohamed. I chose the condiments. It was divine! 😀 Lettuce, tomato, red onion, dill slices, jalapenos, cilantro. Oh, and mayo, catsup, mustard. But not for the faint of heart. Would not recommend one to you. In fact, DH orders his close to your prescription. Mohamed, knowing our tastes and anticipating our order, greets us with, "HELLO, YOU TWO! One spicy turkey dog for madame and one not spicy Polish for the wimp!"

THANK YOU for this re-enforcement and links to your experience. Will do this!

I noticed this concept in State Bird Provision cookbook and this internet recipe . It flies in the face of my "how to handle chicken eggs" understanding. Do any of you have experience with this? It would be a fabulous condiment if safe.

Must be "hot dog night". Starter of peaches with roquefort and balsamic Hot link, recycled potatoes with skins, grilled cauliflower with purslane salad.

Another over-stuffed hotdog from Mohamed, our hotdog man at Laney Flea Market.

Deleted. Wrong post.

Shelby, want to give us more info or direction of the zucchini/rice bake? Sounds very interesting.

Anybody here remember Space Food Sticks? Or Tang?

In my mind's eye, you have immediately congered up a corollary: eggs poached in salsa.

I'd like to see what you call sausage salad!

She's very good!

@Smithy Please know that we've had ours for several months and I've braved it for maybe a handful of bakes. Someday I'll catch up with all of you pros.

Well, at least the clock was set easily.

What Sarah Leah Chase called "Hungarian Chicken", a recipe from her paternal grandmother which her father claimed never came up to his childhood memories. Since we don't have that perspective,, it was quite okay. On wide noodles with side of blistered sprouts.