Margaret Pilgrim

Can you give some info on these? They look delicious.

(When I grind something aromatic in my spice grinder, I next grind some rice. It seems to clean both aroma and residue. I have never used my coffee grinder for anything but coffee, however.)

This meal deserves a thread of its own.

Adding to the confusion are the regional differences in corn bread. Yankee vs southern, for instance. Savory vs sweet. Muffin vs cake texture. And then there are the myriad international takes...

I'd come for lunch...

Only a licked clean soup-plate could be more descriptive.

You do boarders?

I would tend to go French (https://www.europeancuisines.com/france-french-beef-heart-in-red-wine-with-smoked-bacon-onions-and-garlic) Italian (http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/627/id/37/) Spanish...sub heart in this robust stew (https://honest-food.net/spanish-chilindron-stew/) Hungarian (https://countingsheep.typepad.com/amuse_bouche/2004/02/hungarian_gulya.html) neo-Greek (https://barerootgirl.com/nourish/2014/11/20/mediterranean-beef-heart-stew/)

We could get along,,,

Slurp....

Corn meal is actually the finer of the two. What would happen if you blitzed polenta in a blender for a minute? Not corn meal, but perhaps a mix of coarse and fine meal.

This looks fabulous! I get the general idea but can you give a more complete description? I could eat this morning, noon or night!

Peaches and goat cheese Rice noodles, skirt steak, green onion, cilantro, soy

Re: homemade cornbread, you can combine the dry stuff in batch-size containers or zip-locs, then some morning turn on oven, add milk, egg and oil or melted butter to your dry mix and have your cornbread in the oven in a "jiffy"

My Austrian M-I-L used to wax euphoric about bacon dumplings her mother used to make. She never had a recipe, and since this was before the internet, we were never able to find one. But this is pretty close to what she described. Not rocket science and sounds pretty savory.

Husband asked for really thin-crust pizza. Had homemade tomato sauce on hand. Oaxacan cheese, mushrooms, sweet onions. Free form, as pizza master Todd English admonished, "Never trust a round pizza." Baked in lowest rack of oven on a cookie sheet in 550F preheated oven. About 7 minutes.

It's a beautiful breakfast, Kim. You are a real trouper. It seems both of you are. Our kindest thoughts to you during these difficult days.

That is stunning!

Katie, I don't have a name. Will try to check next week. It is a large tented booth that sells about half a dozen flavors and styles tamales: chili/cheese, chicken and pork, both Mexican and Salvadorian styles. Also made to order papusas, hot corn soup (eloté), aquas frescas. There is at this flea market some very good latin street food. A barbacoa booth sells the classic lamb barbeque and a delicious consome with garbanzas. A taco booth cooks about a dozen meats to order and uses made on the spot tortillas, huge array of veg garnishes and salsas. Another booth has an extensive menu of made to order plates and a smashing menudo. (I asked about this and was told that "mama" blanches and cooks the tripe, then tosses that liquid, starting with fresh water to complete cooking and the finished soup. Very vibrant, spicy and fresh tasting,)

Beautiful shape and structure indeed. ptw1953 obviously believes in using the right tools for the job, such as a pain de mie or Pullman loaf pan. https://www.kingarthurflour.com/shop/items/pain-de-mie-pan-pullman-loaf-pan-9?gclid=EAIaIQobChMI39bngODp4gIViMJkCh1EkgplEAQYASABEgLyAPD_BwE

Please let us know when/if you find a satisfactory milk powder. I usually keep some kind on hand for emergencies but have almost never needed it. Once in the country, a milk-loving feral cat who adopted us was visiting. Out of fresh milk, I mixed up a bowl of warm milk, using powder. She was ecstatic, took a lap, looked up at me and walked off the deck.

Really tired of this heatwave. Realize that most of us don't have AC, often not even fans. So, it's been really hot for three days. Cool plate of mango Small things: soy and wasabi develled egg, mushrooms and balsamic, scorched scallion, handful of potstickers, these latter found in the freezer, leftover from package DH opened for a lunch. .

You're the boss. I'm listening!

Uncanny timing. Just last night I had to ask DH to open a recalcitrant jar of artichokes. But even he couldn't open it with bare hands. He rummaged in "the drawer" and pulled out an old fashioned "church key" opener. Used the blunt end to gently pry around the jar but not dent the lid. Swooosh! Enough air expelled to allow him to easily open the jar. I will have to practice this method of yours and his.

Not sure it would solve your problem, but we have one electric drip pot whose carafe drips if used with lid in normal down position. If you cock the lid, and pour with the lid up, it doesn't drip. A royal pain, but it's at a weekend place so not worth replacing.