Margaret Pilgrim

I can understand that, but this guy is such a hassle free helper. I have spent many hours in friends and relatives houses where they asked me to nuke something and i needed a 747 pilot's license to heat a cup of soup. This little machine is effortless and will be passed on to my descendants. We're easy on our stuff. Our last microwave was preemptively replaced after 40 years. It most probably had a few more huffs in it but when we found this new on, we gave him early retirement.

If you are willing to minimally think when you use your microwave, I repeat our satisfaction with Panosonic commercial microwave, designed to work for the lowest common denominator, break rooms, gas station quick stop hot food counters, anyplace where the unaware need to quickly heat up a snack. IT's super powerful, takes only a few minutes for frozen meals, less to reheat a leftover. Only a dial, no buttons. We've had it over a year and simply love it.

My problem is that I am the only "appreciater" in the house. Which means that I am the one who inhales the entire portion. Did I say Inhale?

Salad/starter concept: sliced beets, shards of smoked trout, creme fraiche with kiss of horseradish.

Bravo! More, please.

Same here. Nor do I use butter. Never dropped an ear of corn yet.

The middle is basically what we are using for grocery storage. Sorted by category: beans, pasta, rice, tomatoes, jarred sauces, fruit, etc. Easy pull out.

I love okra but only small pods. i cherry pick 2.5" maximum length pods. (Moosh in olive oil, salt and pepper and scorch in cast iron. Lovely!)

Leave a liter glass bottle of Perrier in the freezer overnight. Fortunately, the contents more or less maintained the shape of the bottle albeit larger. Not too much broken glass scattered in the bin, which was possibly due for a thorough cleaning anyway, DUMB!

I love this book.

Our similarly dedicated room is roughly 10 x 12, 10 foot ceilings. It was a breakfast room until recently when we moved the freezer up form the basement, as well as backstock groceries. Plus a cookbook wall. Small immediate wine storage. Small cupboard of surplus china. And my exercise bike. it cost us nothing. A three shelf rack was brought up from the basement for the groceries. It's not chic but it is totally functional. And we are the only ones to visit it except for a few envious guests.

Yes

Puerco, pollo, queso

Handmade tamales (bought in Home Depot parking lot). I made extra sauce of simmered chopped onion, tomato, chili powder, cumin, pureed with immersion blender. Salvadorean sour cream. $13/6 Son joined us for this excellent first night in the country dinner. Too eager to tuck in to these to take plated pic. Thanks to the mama who made these.

Do you. Do table d”hote? Or overnight shipping? Or looking to adopt a youthful senior?

"Ersatz" seems more nuanced than faux or pseudo.

By request, pork schnitzel, white gravy. And to appease the "greens gods", fried romaine with balsamic. All good.

Good grief. You remind me of a shower cleaning product I saw the other day. Front of label read: "Everyday shower wash. No need to wear gloves. Or pants for that matter."

Pasilla, prawn, green chili and cream pappardelle. When more is actually more.

He don’t do kitchen prep.

I frequently freeze pre-baked mac and cheese for the kids. Never a problem. Also have frozen whole baked casseroles of m and c. This refers to cream-sauce based m and c, not old-fashioned milk and cheese style. I

I peel outer stalks and break in half as you do. Last night I gave husband a plate of stuffed celery, having peeled and removed exposed strings. He returned the plate with several long strings I obviously missed.

Night before last, we put the three enameled panels of our range top in a garbage bag with half a bottle of ammonia and let stand over night. Yesterday, we hosed them down and scrubbed remaining cooked on gunk. First time in 30 years. They looks like new now, and I told husband we were having nothing but microwave packaged dinners from now on. Seriously, even with nightly wipe down, if you cook, your stove is going to show signs of it. Just enjoy yours and worry about deep cleaning it in thirty years. Have fun. (Regarding your request for simple, it no longer exists. My mantra for years has been "On, off and no static.', something I told a car radio salesman several decades ago. He had no idea what I was talking about).

Watching the video of his peeling with a paring knife, It strikes me that he takes off a lot more flesh than the peeler does. Broccoli was the only vegetable two grand-kids would eat. One liked the head, another only the stems. I peeled three years of broccoli stems. Fortunately, their tastes have expanded.

I have one grandchild who adored broccoli, particularly the stems. I have peeled more broccoli than I want to remember. This Oxo Good Grips has been my salvation. Without it, I'm nothing. If I knew his mailing address, I'd gift Jacques one.