Margaret Pilgrim

Shain, you made those noodles? Lovely! Egg or eggless? In any event, want.

In our house, we consider leftover potatoes or any kind of sauced or unsauced pasta "resources".

Wanna hear about our kitchen floor in one house? Cork. Spike heels. 80 pound sheepdog. You get resigned to imperfections pretty fast.

Breakfast, second sitting. (First was dry cereal and coffee around 5:30.) Easy over egg on fried spaghetti.

Interesting that your 8" cast iron skillet with handle fit into the CCSO.

re butter, and cream for that matter, we go through hoards. Like Mary Poppins' teaspoon of sugar, a knob of butter or splash of cream can correct many a dish's missteps or shortcomings. Our health/blood work hasn't suffered from this seeming extravagance. We use almost no packaged foods or take out, and fast foods are once a month lunches. There are a lot of ways to skimp in calories, fats and budget, but butter and cream are not mine.. Cookbooks are like a good friend with whom you feel loved and secure but one whose advisc you seldom take.

Spam hash was a camping staple, good breakfast or dinner. Especially if you buy the less salt style, which actually has very little less salt!, Spam is a great pantry friend. It works in many faux-Asian dishes, pastas (spam/peas/cream), and in a pinch, spam fingers sub for hotdogs. eta, frozen in small portions, like 1/5 of a can each, it is an easy meal addition in lieu of ham or bacon.

So this afternoon I put on my Don Quixote suit, grabbed my spear and baked my tian in the CCSO. It only looks like a windmill.

Peppers Tian With a bit of steak and artichoke fregol...bad lighting, Steak was on the rare side with good sear...

Good luck getting the clock set while it's still today. (Just joking...) It IS big. Whenever we plan a new purchase for a given space, DH makes a 3 dimensional mock-up of it so we can arrange space and get used to the intrusion. I lived with a cardboard stove for several weeks before we bought, also the hood.

Chalk it up to tradition and nostalgia, but Pringles Sour Cream and Onion are our fix. Started from a purchase at a corner store near our Paris hotel, purchased as a sop for afternoon wine in our room. They grow on you.

I'm going to be you when I grow up.

Odd "man" out here. When we wanted to replace our countertops, I asked DH if we were rich enough for me to have exactly what I wanted, not what was populart He said yes, and I picked Formica. Yup, good old-fashioned Formica. We have a six burner stove plus a slab of distressed marble nearby where I plunk hot pans. I have loved the simple clean up, Worry free re spilled acids. We have a marble top kitchen table that I use for doughs and pasta. Marble and stone put food on a relative's table for 20 years. He was in the stone refinishing and rehabilitation business. I'm sure that readers here are more savvy and careful than his clients.

I did appreciate the parsley. Hope someone munched on it.

Fabulous! And skate! What a superb plate!

I've never experienced this although I spent many hours on country roads. I recall a few very memorable road houses but none pumped gas. We called them "truck stops". Hearty but well conceived and prepared food. Before I hit my teens.

Grilled endives with gribiche. Well, it looked like this while I took the pic, but I couldn't resist and surrounded three of the six before dinner was served. Sorry about that but this one of my all time favorites. Followed by brown butter shrimp spaghetti.

My standard oven is my stash for grill pans and frying pans that I don't feel like washing late at night. Very occasionally i get a surprise when I preheat the oven without looking inside.

What I really don't love is the so-simple-it's-complicated single control button.

Not sure I really do either! 😨

If we're talking savories, I always add some fresh nutmeg gratings to ragu sauces.

Pepsi It's so sweet.

Husband's specialty, fried pecans. We fight over the blackened ones. Addictive. Stir fried beef and green onion Over udon And a few raspberries

Totally agree. The problem is agreeing on what established names define.

Those are so seductive that I could almost think beyond my aversion to ATC. Thanks for these.