Margaret Pilgrim

I hear your angst re new appliances. I really don't like talking appliances. Like the new FP fridge that beeps if you leave the door open long enough to get out all the things you need to make a sandwich. Or the toaster that sounds like a run-down cell phone. Our new dishwasher is fabulous. Wine glasses et al go right into it. But it is DEEP and LOW, so you are stressed to retrieve from the bottom rear even with the drawer pulled out. Our microwave is an "original",i.e., it's from the '80s. Put stuff in, close door and TURN DIAL. No having to stop and think about what setting, "is this a frozen pizza?" or a "cup of soup". Of course, its power level is quite low. D-I-L blanched when I told her to cook the broccoli for 5 minutes. But like a family member, if you understand its idiosyncrasies, its quite lovable..

This is my go-to, even with arthritis in my wrists. Works a charm. https://www.webstaurantstore.com/swing-a-way-portable-can-opener-with-red-handle/407407RD.html But even with the strap thingy, I've yet to find a way to open tight jars; Keeps me out of the mayo...and everything else!

Let's get this straight. I'm a Central Coast girl. Comfortable temp is 65F. So our recent and very unseasonable 90s are killing me. Tonight, cold vegetable soup. Zucchini, green onion, celery hearts, spring green lettuces. Quesadilla "Katmandu": with oaxacan cheese, green onion, cilantro, green chili sauce, curry, apricot chutney = bottom layer. Covered and grilled.

You bring up interesting and important points. While I am not a militantly local or fresh (vs frozen) shopper, it is worthwhile asking your supplier the source and even Googling to find out methods of production and harvesting. There are better and "worser" producers and countries of production. For instance, differences can affect pesticide, antibiotic, preservative exposure. ETA, price differences can be startling. Like the difference between a Sonoma bunny and a Chinese bunny. You need to know the difference in order to choose what you demand or are willing to accept.

A balanced article in Financial Times. https://www.jancisrobinson.com/articles/naturally-divisive

I had no idea what toast dope was but found this recipe. Is this similar to what you use? 1/4 cup raw sugar (big crystals are good!) 1/4 cup granulated sugar 2 teaspoons cinnamon (I used Penzey's Vietnamese) Zest of 1 large orange 8 fine gratings of nutmeg And scratch-made biscuits sweetened with a couple of spoons of sugar were our shortcake routine. Sponge cake and angel food were for city folks.

Here's our go-to coleslaw. 1 2# green cabbage, sliced very thin with coarse ribs removed 1 medium onion, halved and thinly sliced 2T chopped parsley 2 cups 4% cottage cheerse 1/2 cup mayo 1T lemon juice 1 teasp.salt 1/2 teasp. freshly ground pepper. I often add a tablespoon of sour cream. Mix all together well and allow to mellow about an hour in fridge. This recipe was written up ?somewhere? as "Men's favorite salad". Has always been a winner in our house.

On a day like today, a root beer float sounds like a brilliant dinner!

Oka, is mentioning the (as YOU call it) Raptor's game on this forum akin to venturing into politics? Do I need to alert a moderator? You and I seem to get along very well when we avoid basketball. That said, I have no idea what we'll have tonight, since the temp will be in the mid-90s, while we watch the Warriors trounce a team from the north. Bon Apetite, and regardless of whom, an extraordinary team will win.

This recipe and your improved interpretation have legs. I can see making it with other vegs than just asparagus. Thanks MUCH!

Stunning! Want.

It's 90 in San Francisco today. I know that that's not such a big deal for a lot of you, but here, and for us, it's exhausting. Fog is our air conditioning. So I remembered a quaff we were offered last summer, a glass of iced water that had cucumber slices in it. Lots of slices the pitcher but not served. It is very refreshing, somewhat herbal. Heartily recommend for those looking for a non-alcoholic and non-sweet cold drink.

Fresh mint tea is our after dinner-party go-to. I used to ask what guests wanted, then fuss in the kitchen with "3 decaf, 1 regular espresso, 2 teas. 2 herbal teas". Then at a French b&b we were introduced to after dinner mint tea. Our host walked several steps into his garden, cut a generous handful, washed it under a hose bib and stuffed it in a teapot. A perfect ending and excellent digestive. It's now DH's specialty at parties. He even bought himself a giant teapot!

Pork tamale from Laney Flea Market, Oakland. Doused with fiery red salsa, mild green salsa, Salvadorian crema. $2.50 Add $2.00 for an horchata. This really should be under Sunday breakfasts.

Very simple.. Dip in batter (wheat flour+ rice flour + seltzer water + any spice or seasonings you want),. Fry until golden in HOT oil. Drain.

Packaged cheddar-horseradish "cheese".

Retro stuffed celery and home-cured olives. By request, deep fried prawns. Plated, broccoli and rice, for me, with splash of sriracha. Others chose soy or butter. .

It's hard to press the like button when we watched the Warriors lose...but I did.

We really enjoyed the kouign amann they cold in the freezer compartment, usually next to croissants. They carried them consistently for maybe 6 months then, Nada. Anyone with juice to get these reinstated? Questions to staff are usually met with "It's probably seasonal."

Reality checks are good. Let us hear how your treat this bounty.

I think first that you have to consider your intended use in order to determine which style you need. I tend to enjoy beefy or porky flavors in rendered fats. I'm thinking of the wonderful aroma of pork fat that derives from carnitas or rillettes, or a beefy fat to augment a crust for apple pie.

Stressful day supporting friends. End of the week. Really scraping the walls of the larder. A hastily and sloppily put together tian. His and her burgers, his thin, mine a hockey puck with smashed potatoes. Comfort food

You will rock! Please share your findings.

Shelby, do I ever understand. We have a weekend place in the country. Last year we arrived to open the door onto a horrific stench. Like a dozen rotting corpses. An electrical problem had left the refrigerator without power for at least a week in 100 degree temps. We opened every door and window and started hauling unspeakable things out to the "back 40". Cut to the chase, we totally dismantled the refrigerator. I mean took it completely apart, washed the insulation, left all parts out in the sun for two days.. Left it disassembled for a month, but it still reeked. A total loss. New refrigerator now, but we NEVER leave meat products in the freezer compartment.

Poached in dilute chicken broth until tender-crisp. Than dress as you please. Even Caesar. I was lazy with only EVOO and vinegar. What sounds good to you?