Margaret Pilgrim

Pre-covid there was a Mexican food stand at the Laney College flea market that served fabulous menudo. When I complimented them I was redirected to a tiny, ancient woman who told me through a translator that she cooked the tripe three time and threw out the cooking water each time before adding it to the aromatic broth. No offal aftertaste. Yes, Virginia, there is super delicious menudo.

We stock Spam and clones in the country for emergency breakfasts and unexpected lunches. The Grandkids love it: fatty and salty. One recently crowed when she saw me open a can, "Oh boy! Is that that delicious stuff that looks llike dogfood?"

Sidebar: husband came home a few weeks ago with a half gallon of orange sherbet. Huh? Why? But it was sublime. Quintessential and deep fresh orange flavor. Score! Thanks for thinking outside our usual box.

I wonder when this tradition started? Was there some kind of publicity blitz that converted housewives to the convenience of Camellia's peroduct?

That's all they gave you or that's what you ordered/chose to eat?

Will have to think about this. Off hand, I can't think of any that I particularly like. Mexican (enchilades, tamales) seem most on target.

We stock a handful of frozen meals for instant lunches when leftovers aren’t available. A very few taste good while a majority have major problems with seasoning. Sharp, unbalanced, veering far from classic renditions of what they are purported to be. How do these sometimes truly awful products pass testing? Major brands and known chefs included. Is the national taste level really that low? (Martha Stewart, we’re looking at you, too.)

Hold the sage, please! Sage is, for us, the deal breaker on so much commercial sausage. A kiss is delicious, a sledgehammer is off-putting.

Agree, but I also believe that at "our age" we can relax some healthful eating strictures, like occasional bacon or tempura or sausage gravy. I am frequently amused by medical professionals a third to half my age critiquing my lifestyle.

Lentil soup was a standby in our home. Also Senate White Bean soup.

Diet for a Small Planet spelled out how to complement incomplete proteins. And its recipes are delicious. (I remember showing my father a copy when it first came out. He glanced through it for many 15 minutes then scathingly said to me, "You do understand what they are promoting, don't you. They are preaching vegetarianism!"

It occurs to me that a good proportion of hospital patients might have no dietary restrictions, other than balanced nutrition. Eg, ortho, maternity, contagion. These patients should not be punished or marginalized by lowest denominator menus. Further, when i Google "dietitian" and our famous med schools, there is not the slightest nod to taste mentioned. Confounding, since the best way to instill good eating habits is by offering people good tasting food. I have previously touted the open menu kitchen at SF CalPac hospital where you can order anything you want that is not proscribed by your diagnosis. And the cooking is good, using fresh ingredients and enhancing herbs and seasonings. Good nutrition should not be a punishment. Our institutions need to rethink their emphases to include providing palate pleasure as well as intrinsic food value.

And SF's Tadich Grill makes a superb version.

With pleasure And an extraordinary tome on Sicilian food with oddments from amazing Nonnas, and husband's pick, an entire book on Meatloaf! Does this mean he may be staring to cook? T

Went to this extraoedieqry sale which included literally thousands of new classic cookbooks.. Was literally mind boggling. I bought 6, original retail over $200 for $22, including one super premium volume. Goes through Monday if you're in the area. All genre represented: classic, chef, international regions, food preferences, et al. Ends Monday, Feb 27 4pm

I'm lucky to have RG beans carried by many local grocers and specialty food sellers so no need for subscription deliveriesl.

Oooops. Blindsided.

No sense. Nor does boiling spaghetti for 15 minutes.

Am frequently reminded of the inept flight attendant who slopped husband's main course onto his tray, responding without apology, saying only "Eats the same." It's become a house phrase for incompetence accompanied with lack of concern.

Some random bites, beets with smoked trout and horseradish cream Stuffed squash blossoms before plating "Pascade", a pancake kind of thing from the Aveyron, topped with fresh mozzarella and salad Pork rillettes and cornichon Curried rutabaga soup with a fried oyster

Chinese artichokes, aka crosnes, are one of my favorite vegetables. Readily available in season in France, not so in Northern California.

I can't hear herb with an aspirated h without conjuring Martha Stewart.

More likely with the spelling if they’re pronouncing it correctly.

After years of the frustrating "what would you each like after dinner, espresso, decaf, tea, tissane?" and having each of 8 guests pick something different, we now serve mint tissane that we were served in France. Very simply a big handful of freshly picked mint steeped in boiling water. Subtle while bracing, no caffeine, pairs with any dinner menu. No need for "milk or sugar". Over and well-done.

Eggs today at my Grocery Outlet ranged from $6.99 to $8.99. Period. Just cage free, not organic or pastured.