Margaret Pilgrim

As interesting is the bio of John Shields who is the one who really took TJ to its heights. I worked with John at one point. He obviously had more to give than was evident at that time.

Some ladies have a Tupperware stall at a local flea market. I found a clear plastic tumbler suitable for the bathroom, where I avoid glass. Asked the price. $5. FOR A PLASTIC GLASS! I guess I'm behind the times but I thought that was outrageous. Passed on it.

Husband's Austrian-Montanan grandmother, mother, aunt and cousin all made poteca, silently suggesting it was in their genes. I started making it and thought that mine rivaled any of theirs Husband repeated told me, "It's not like my grandmother's." I finally asked him just how hers differed. "She used a wood stove oven without thermostat and hers were always burned on top." I put up the white flag, saying, "I give up."

Salt saturated acid?

Made poteca, a traditional Eastern European holiday bread from husband's family, to take to Easter brunch. Dough rolled thin Walnut filling spread Rolled and rising Baked and sliced

Could not agree more. IMHO,spiral sliced hams are less useful than whole halves/hams. Slices too thick for many leftover purposes. Edges dry. I enjoy having the option of shaved pieces or juicy chunks. But I'm swimming against the tide.

Ironically, dear husband repeatedly requests that I thicken up the coating to more closely resemble that that his mother made. To me, too doughy. I am delighted with the crystalline coating of our tempura style fried foods. But/and I should try to satisfy the hunger of his memories.

The pith and peel kind of become one in the curing process. I discard the mushy pulp and use the peel. It would depend on your use. In a cooked/braised dish, the whole segment would be appropriate.

That's all I ever do. Or even rewash in detergent and hottest water.

Husband thinks that more fun is in their consumption.

Interesting observations. I have never paid that much attention to these luscious nibbles I don't eat them, but husband sits at table in anticipation like a hunting dog waiting for hush puppies.

We need you to post "what happened next". Did it eventually cook through? Was it recognizable as challah or even bread? Did it release from the pot? I sympathize with your disappointment. Unless it "ate well".

What a treat to meet up with and exchange food with international travelers.

Brown and/or grayish are where the flavor is.

.Curry dusted grilled shrimp on cauliflower puree; hash browns

Wow! Who needs meat?

We just eat it straight. Thin sliced, small forkfuls. Savor its special flavor nuances. Small glass of sherry or alberino. Wonderful suggestions upthread for less exalted jambons

I read and accept your aversion to rolled oats, but I wonder what your well-meaning mom tried to sell you. I can't abide sweet cereals or gummy "quick oats". Nor have I tolerance for breakfasts that take more than 10 minutes. My solution: Old fashioned rolled oats, covered with water, microwaved for 5 to ? minutes, depending on the power of your nuker, splashed with heavy cream and good sprinkle of kosher or Maldon salt. A cousin to grits or savory porridge.

Since you didn't ask, and possibly also avoid chocolate and stout, I'll toss out an outstanding recipe, Guiness chocolate gingerbread cake. The name kind of takes all the surprise out of it, but you can wow guests by just calling it "cake".

I used to lightly saute pear slices in butter, add brown sugar to caramelize, and serve with blood sausage.

I like a very small drizzle of dark chocolate and dollop of whipped cream with a DROP of anise oil.

In Girl Scouts camping, we used to heat applesauce to a simmer then drop gingerbread dumplings on top. (From a boxed gingerbread mix.) Rather good. A little whipped cream on top ouldn't hurt this.

How so?

In the (Sierra foothills) country, we are seasonally up to our ankles in acorns. But they are certainly not edible off the tree or ground. In the past, we have made green walnut wine and liqueur, and wonder if a similar process might work for acorns. Simply, smashed and left to macerate in sugared vodka for several months, then left to age for a LONG time. We have some sublime from 2004.

@Norm Matthews, a lot of your plates qualify for that designation. Charlie lives well.