Margaret Pilgrim

Anecdote: my father found himself child-sitting a granddaughter whose Italian grandmother on the other side made fabulous ravioli. Trying to entertain the child, he asked if she were hungry (yes), looked in the cupboard and asked if she would ravioli (yes). So he opens and heats a can of Chef Boyardi and serves her a bowl. Looking aghast, she blurted, "THOSE aren't ravioli."

We have made it a practice to stop at a village store to pick up a rotis chicken on our way to our weekend place. instant dinner on night one, chicken sandwich for dh on day two, creamed chicken or pot pie dinner on day three or four. After broth, bones tossed out to garden animals who include a feral + several neighbors' cats + several foxes. And I recently noticed that we have caught the attention of a murder of crows. Not a scrap wasted.

Since retired and therefore both at home most days, I intentionally cook excess quantities. Usual lunches are from a "refrigerator buffet" of several nights' planned-overs. Essentially nothing goes uneaten, either said lunches or as an ingredient in a subsequent meal. Large batch leftovers are scarfed by son's family, same day or frozen with them in mind.

"There's a new Italian restaurant in town." "Is it any good?" "It's O.K., but it's no Olive Garden."

I guess early poverty established my shopping and cooking styles. I infrequently shop for a specific recipe but rather keep a pantry and cook from it. Even then, an errant veg will occasionally die in the crisper bin. But basically, I buy what I know from experience we will use.

Reminded of kindergarten exchange. Assignment: draw your breakfast. Son turned in a page of light brown circles. Teacher: Are those pancakes? Son: Crepes.

DH!!! You housesat for Smithy?

Sounds also like a great bon voyage present for anyone about to take a very long economy class flight.

@heidih, thanks for linking this relevant article. I can personally relate to the author while moving the conversation to France where I flirted with, danced with and finally fell in love with andouillette. As the author writes, the cook is the crux since all innards are not equal. But our terrors are our barriers. And revelation is emancipating.

This thread suggests that defining mac and cheese is similar to defining bread.

Also New England. Family m and c was cooked elbows, in buttered casserole, chunks of cheddar, covered with rich milk. Baked until all milk absorbed and top is browned in splotches. NEVER bechamel based.

Wondering if "Ancient Pug" would appreciate the chiles and green beans more in this preparation than au natural.

Born in strawberry country, I totally agree. Bright but not dark red is the perfect color for me. Darker red signals "over the hill", starting to decline. I will not buy at several farmstands because they pick too late. Pete's samples look excellent to me, but not an hour older than those.

Oh, yes! We lived in El Paso during the Cold War. Regular strategic "scrambles" from Biggs Air Force base a half mile from us would cause us to jump out of bed and dress since it could always be the real thing, our grab bags always at the front door.

Am smiling at your being lullabied by the the purr of big rigs. We weren't so lucky when I would book us into conveniently located motels which were 50 yards from railroad tracks, bringing us hourly serenades from high speed rail traffic.

Did you buy or make the "fruit cake"? If homemade, have you a recipe to share? For years I chased a Spanish prune/walnut "cake", finally settling for fig/almond product. But yours sounds quite extraordinary!

Thanks for this explanation of a long time misunderstood phrase.

Use a strong natural cheddar in your cheese sauce and ADD A SPOON OF VINEGAR which will not add to flavor but will keep the cheese from seizing. Enjoy.

Does this not deserve a thread of its own? MANY THANKS! 9 times out of 10 I find myself with "juiceless" limes. You may have unlocked the door, not only for me. In fact, does Jo know about this knack?

Our wild weather swings and phenomena will most probably greatly influence produce prices this season. e.g. in my home area, strawberry fields were under water for several weeks and will take time to dry out. Same for lettuces.

Thanks for these. I just recently learned that the famed Texas Bluebonnets were the same as our Lupine, which is now coming into full bloom.

DH stocks frozen WC sliders for instant ???, not gratification, certainly. Microwaved bread is beyond me. And the burger is super well-done, as opposed to done well. But he's happy, I'm happy.

Cooking veal only for me since dh avoids it. Various posters are probably talking about each of the combinations you list.

Her little student was in good company.