Margaret Pilgrim

That is my general understanding. I think of mayo being slathered as the sandwich is being made rather than on the side. No cheese, please. But I have seldom ordered a club. I don't like the extra bread and probably early on couldn't afford one.

I thought we were the only people who collected spares of things. It really is a safeguard. Things that you have duplicates or triplicates of never break down.

When making bread, it's my sense that measurements, even metric, are suggestions only since humidity plays such a roll in the process. You always have to go by "feel".

re pictures, remember the cartoon of a dog sitting behind a computer, "On the internet, no one knows you're a dog." Or what your dinner really tasted like! Post on! You're in good company.

Pan roasted chicken thighs Usual daily greens With blitzed garlic/EVOO potatoes And for DH, a few raspberries, sugar and cream...just because.

That stuffed watermelon is adorable!

You think I didn't watch for one??!!! Cuisinart oven, without steam function, almost every week. So where are all these returns that prompted the discontinuation?

and not TOO toasted.

Re home cooking, I believe that regionality had a great impact. Even today in parts of France and Italy and with some people, suggesting using butter in a dish traditionally made with olive oil is a travesty. I have one French friend whom I drive crazy by my casual and to her irreverent use of substitute ingredients and tweaked recipes. The three fats are not interchangeable in regional cuisine. Even the use of butter or olive oil as a bread topping or sop.

At my local flea market there are two vendors who sell returned merchandise. One described to me that he spends hours each week scouring auction sites for his merchandise. Retailers are so liberal now with returns that they are flooded with goods that are totally fine, unused, changed mind, color looks different in person, gifts, realized can't afford, etc. The cost of restocking this merchandise plus the effect of time lapse on style or current assortment makes it more profitable to just sell out the back door through online auction outfits who sell to flea market vendors etc. I have picked up our Breville toaster ($25), a 4" memory foam mattress topper ($15), Patagonia slimline down jacket ($25), Queen size silk filled comforter ($25), Twin down blanket ($15). These products were "new, replaced in box", while many were not ever opened. Outside tag reads "customer changed mind". We live in a very spoiled society.

Sparkling sake is fun with a sophisticated starter like that.

I'm trying to visualize the customer who orders this. And can't.

Not sure this is allowed on this thread, but this no-knead loaf was devoured by several generations.

I hear you. Since we have a weekend hovel, any time we find a convenience we really love, we consider an "off site" model. And then, if by chance we fall on an opportunistic purchase, flea market or garage sale, we then wring hands on whether we shouldn't pick up one "just in case" .... It's a sickness. Seek vaccinations.

Today's angst reminds me of a talk I had with our pre-teen son. His class was one that was characterized as "bad acting" by school honchos. There was something rather brilliant but wrong going down on any single day. I advised him, since you have a modicum of self-control, you will most often consider whatever prank is going down before joining in. In that short time span, the heads will have been alerted. By the time you decide to join in, the perps will have vanished into the woodwork and you will be standing there. Alone. So, I am so late to the CSO party that mine is still close to virgin and I'm wondering if I should join the line for seconds or offer mine up to one of you!

Back in town. Asked DH what he wanted for din. "How about a simple BLT?" "YES!" For him For me, leftover cooked spaghetti with new artichoke pesto and parmesan The best marriages respect "to each his own".

Thanks much for this. I've marked my 2020 calendar so there will be no miscommunication next year, I have my priorities...

To whom should I report my lost invitation for Saturday's pig fest?

More country food Scallops with cauliflower/potato puree Peach slab

Indeed every food presents multiple treatment opportunities for a cook. it is interesting to me to read about others' tastes and inventiveness. I don't have to like a flavor spectrum to appreciate it. To me, it's interesting how our pasts mold our presents,. How one person's mandate is another's aversion. ETA, lemon is a different and very interesting flavor. I cannot get enough of it, especially Meyer lemon, while DH finds any hint of lemon "sour". interestingly, he doesn't find most vinegars particularly sour, especially compared to lemon, spoon per spoon. As someone said, we aren't a melting pot. We are a tossed salad.

ooooops...Butter!

I have no problem with a small knob, the size of your fist, in a fruit pie. Well slightly smaller.

That is so WRONG! Cooking badly but at the top of your game is one thing. Not having pride in your product or, worse, allowing inferior product to be served is inexcusable. The house needs to find a new mid-life profession.

@blue_dolphin I find that more and more restaurants, in order to educate diners and increase wine sales by the glass, are providing multiple samples before one chooses. And are, at the same time, more than happy to replace a choice if it fails to please. Probably cost effective in the long run, with higher wine sales and more repeat diners.