Margaret Pilgrim

So does DH. The reason we go there. Do realize that if there is evil at Subway, it is the sweet onion dressing. https://www.geniuskitchen.com/recipe/subway-sweet-onion-sauce-copycat-467442

Do you have a recipe for meltingly tender beef brisket? Need to cook it in the oven. Am thinking like 6-8 hours at 250F. Experiences and thoughts, please.

We made a side trip to the Brentwood area of Contra Costa County tor Blenheim apricots. For those who don't know Blenheims, they are what apricots are supposed to but seldom taste like. Last year we bought a whole 20 lb box and made both jam and canned fruit. This year we cut it to 10 pounds since we simply don't eat jam and still have some of last year's even after giving away about half the production. We continued to the country for several days and left the cots in a back room where our housemouse found them and had two nights of bliss. Fortunately, he/she only nibbled one cot at a time rather than sample many, as birds tend to do, Upshot was that we now know what to use for mouse bait since walnuts, peanut butter and hot dogs have been ineffective. 1/4 apricot and job done. Back to preserving... I put up half a dozen pints this morning, extra heavy syrup for DH, waterbath method. Cots are easy to prep since they are regular and halve easily. Canning apricots is a job that is always bigger in anticipation than the actual doing. The only reason i bother is that we have not been able to find a commercial or artisan product that compares to these simple jars. $12 a pint at our farmer's market for tasteless fruit and light syrup. Don't know why it's hard for a larger scale producer to put up an excellent product. Now I have to tackle the 20 lbs of tomatoes I bought on the way home...

Bumping this forward because it is so true. We often stop at a Subway on our way home from the country. We patronize two particular shops in the town of Lodi, CA. Both immaculate FOH and prep areas. Staff seems to vary considerably but each server has been conscientious and their products while not totally consistent, totally acceptable and delicious. What you get is basically what you ask for. At under $5 for an overstuffed 6" sub on decent house baked roll, they'e a steal and certainly a full meal. DH orders a spicy Italian on and Italian roll -> 3 kinds of italian deli meats, 2 slices provolone, lettuce, tomato, red onion, olives, mayo, "sweet onion dressing". Sandwich is grilled if you wish after the cheese iis added and before veggies. Today I had a baked ham with pepper jack, lettuce, tomato, red onion, mayo, srirachi mayo, dill pickles and jalapenos = $3.99, as the 6" sub of the day. That's pretty hard to beat. eta the veg garnishes are pristine fresh at both of these shops. As in all businesses, product and service are determined at and percolate down from the top.

Indeed it does! For some reason that is totally beyond me, I find people calling me "Sweetie". Now even you people who know me so little must realize that that is not my bag. But they are well intended and I leave them with their illusions. But what really galls me is being called "Young lady", mostly by butchers and ilk. Nothing makes you realize your age more or faster than being called "young lady", and I cringe when someone calls DH "young fella".

DH and I have broken the age barrier in just about every restaurant we've dined in for a number of years. We've never noticed a problem with service and are always welcomed back and back. To be honest, we notice in some of the hotter places the young people just are checking off a "been to" list, whereas we spend time chatting up staff about the food, chef's concept, wine program. It's sad to see spectacular food set before a table of loud party-goers who take no notice what's going down. We're old enough to have been there and done that at the kind of restaurant that caters to our demographic. One way we've found to have a really interesting yet serene meal is to beat the food writers to new places, to go while they're still not mobbed. After that, it's usually not for us.

Oaxacan cheese. Not a great choice because it added little flavor. The filling was chopped zucchini, onion, garlic, panko, egg, parmesan. I lacked the "mustiness" I remember from Mrs. Crocetti's. As I remember, she always used Grano Padano rather than parmesan. Also different curmbs.

It is said that in order to tie a scarf well one has to have been born in Paris. Well, we've debunked that one. But then there's the one that to make a proper stuffed zucchini, you have to be Italian. One of my treasured childhood memories was visiting my sister-in-law's mother who was born in Genoa. I loved her pantry where one always found scraps of extraordinary things. Foccacia. Cold fried fish. And if you were lucky, cold stuffed zucchini. (I won't get into the platters of ravioli she would send over on Christmas...) But back to stuffed zucchini. Tonight, home from the country, we wanted a simple veg dinner. Corn on the cog. Okay. Really it just depends on the corn. Seared/grilled cauliflower. Rather good but no awards. And "don't quit your day job" stuffed zucchini. Maybe in my next life...

Spaghetti with fresh tomato sauce and Italian sausage Watermelon

DH invited neighbors for dinner. Ooops. Stone soup is in order. Gaspacho with corn bread tiles Roast pork belly, pretty small but sharable portion Beans with pork jus, onion, garlic, thyme and bay leaf Vegetable tian Kind neighbor brought scrumptious brownies. They say you always remember a meal by its last bite.

Country dinner from the WSJ Peppers subbed for green beans Israeli coucous

Someday I will have a personalized license that reads "I brakel for Frugola" Quail? They can take care of themselves.

Don't get me started on Jay. Talk about someone who has made a career out of pretending to know something. As I've said elsewhere, many very knowledgeable wine drinkers need to be able to ace a wine list. With the profusion of these newcomer natural wines, they often find themselves with not inexpensive and, to them, undrinkable bottles. Sure, there are reliable natural winemakers who have been practicing this method in one form or another for many decades, like forever. But there are a lot of newer winemakers out there who are making a less familiar style. I have had no problem at so-called natural wine cellars by simply asking the som to bring me something "without cloud, fizz or funk". And they come up with some really nice stuff.

"Never trust a round pizza." Todd English, Figs and Olive restaurants, Charleston and Boston

Who is this guy? We'll sic the Cook's Illustrated police on him.

Sounds about what DH requests or expects.

Whatever you enjoy and however you enjoy it is fine with you, me, us. I remember walking into my first apartment, looking at the refrigerator, cupboards and stove and thinking, "Wow! I can buy anything I want, cook anything I want, eat anything I want!" A freedom I had never realized before. And it's still true. No food Nazis in my house, nor should there be in yours!

When I get a grip on unintended rotation, I'll PM you. Otherwise, just post as you do. Your plates look great!

We should note that in our present foodie world of "this" prepared like "that", I see Middle East seasoned spreadables called "hummus" frequently. White bean hummus. Carrot hummus. Beet hummus. Chefs and caterers are constantly scratching for catch phrases that will help sell product. Of course it is unsettling. To some, off-putting. But all part of food merchandising, whether restaurant or cookbook author. Consider many of the original signature dishes at French Laundry. Chicken liver mousse seasoned with tahini et al. Sounds a little rich. With cumin, parsley and garlic, well, perhaps.

You'll do. Many thanks. Question: Rather than measure and remeasure the cream as it reduces, could you instead measure 2 cups water into your pan to see where 2 cups would come in that pan, then just reduce the cream to that level? It seems to me that you would lose a fair amount of cream in the measure each time even if using a rubber spatula to return it to the pan. Besides, I'm lazy.

A longtime eGer is known for making an amazing posset. I have lost his instructions and, worse, access to them. I'm hoping that, reading this, he will respond and contribute here. While a year round treat, it seems particularly timely as a light summer dessert. Please?

I used to lunch with an older lady who ate VERY slowly. If you finished before her, and a waiter hovered nearby, she would relinquish her plate even though only half eaten. I had read someplace that two strands of spaghetti provided a proper forkful. And so learned to twirl two strands, taking enough time for my friend to finish her meal. Actually, rather civilized.

Of course we all know that there are no calories nor any cholesterol in food eaten standing at sink or work station.

Night of arrival country dinner. Warm night called for a favorite pasta: spaghetti with uncooked tomato sauce. Essentially, chopped tomato, onion, basil, garlic, herbs des provence, splash of EVOO, sherry vinegar, balsamic, red pepper flakes. Accompanied by his and her green salads. Summer on our plates.

On the road, or street as it were. Taco truck in Stockton, CA. Three convivial young women turning out carefully crafted truck food. Outgoing and welcoming, chatting happily among themselves. if you have to work, standing in a hot food truck all day, you may as well make it a happy place both for yourselves and your customers. A sweet stop. Lengua taco with their "bomb" hot sauce, sour cream and cheese. Fried onions, cucumber and radish slices on the side. I was applauded for ordering that sauce, but didn't find it that hot and even added a jalapeno to each of mine. We'll return if back in the neighborhood, and if we lived nearby we'd be regulars. Anytime you're well fed and sent back on the road with a wave and "G'bye, Lovelies!", you've lunched well.