Margaret Pilgrim

Or our confufflement when we couldn't figure out why our new fridge was insistently beeping. Appears someone had inadvertently brushed against the "wine cooler" button which alerts you that your wine has been in the freezer for 15 minutes.

So do we! 2.

Such as our Panasonic commercial dial operated microwave. Sturdy like a tank. Meant for idiot use in break rooms and gas station hot food counters. $269. , more than double a household unit but we sing it’s praises daily,

And by the time I pull the last of the dried stuff from the depths of the dryer, my back is screaming.

I am Luddite poster child. I loathe smart appliances. I have been "housekeeping" for so long that I KNOW what I want to do and how to manage my appliances to accomplish it without interface. KISS, indeed! Or "On, off, and no static". Our refrigerator, toaster, CSO, dryer and freezer all "talk" to us. Add occasional reminders from smoke alarms, text messages, and we're always saying, "What's beeping?"

You humble us and cause us to take stock of what we take for granted. With gratitude.

An excellent point above about the symbiosis of foods on a plate. How a bite of a single food might be lacking or overpowering but correct when eaten together. In France, particularly, plates are often constructed with the expectation that a fork will include bits of many or all components. Singly, each may be disappointing or odd, but combined, complete and delicious.

That works. And even sounds plausible.

If you could only program it to include lime vendors.

A pocket sized bell isn't a bad idea in those cases. In our house, if you hear a rhythmic banging, a stop and repeat and repeat, go check it out. Someone may be out of shouting range and in trouble or need of something.

I hope this doesn't mean that you are without a cell phone. Our son has admonished me, "You live in earthquake country. Your cell phone should always be within 6 feet of you." I always take my phone when I go the the basement. Or any other place where I might become compromised and want to call out. Practicing paranoia is work.

In my experience, it depends on the frequency you use either level. I need access the freezer only several, maybe 4 times, a week. The fridge, multiple times a day.

Pork tenderloin, sauteed apples, maple balsamic glaze; beet greens, pan fried potatoes.

I somehow misinterpreted this as your having received a knife destined for someone at a different address. Oh, well...

A lot bigger than a truc, but when replacing a refrigerator, consider bottom freezer units. They save backs and tempers. I now couldn't live with any other format.

Internet finally provided clues for my m-i-l's childhood memory, whet she called bacon dumplings. Easy, very delicious Croatian bread dumplings. A lovely bowl on a temperate 66F evening. Blessed fog.

SISTER! Why is most bread so sweet now?

Sister! On the same track, why I’d mist bread so sweet now?

I may have mentioned it before, but I think I get the prize for most revolting liverwurst creation. Newly married, rather empty fridge one night -> liverwurst pizza. Sawdust texture and funky taste vied for "which is most vile" title. It has become a 60 year old joke that we use as a standard of how bad a plate can be. I've never surpassed it as a low point.

For example

Bingo.

We awake before dawn and lunch before 10am.

You spill my box of Maldon salt and we call 911!

I remember using Harrod's food hall deli as a major food source when we were hanging out in London. Most purchases were close to inedible. Flat, insipid, pap. Then we introduced salt. YES! It's all a matter of taste and palate expectation.

It's a balance of "season as you go" and "season at table". Using essentially no packaged products and seldom following recipes as written, home cooked food is not a problem. Restaurants vary all over the board. That said, I am addicted to Maldon salt. Huge dressing flakes that make dishes pop. i.e., undersalt until table then Maldon.