Margaret Pilgrim

Good Luck on the north side, maybe around 8th Ave, and Wing Lee, south side off 6th Ave. I used to go to Ho and Ho, on 6th, off Clement, but they closed and it has become a very good Viet take out. Today we went to Gourmet Dim Sum because the others are all closed on Tuesdays. We love their scallop dumpling. The mushroom chow mien at Good Luck is the best.

It's mostly chow mien leftover. Husband will finish his spring rolls this afternoon as a wine snack. The two dumplings, if still around, will be refrigerated and then lightly nuked, covered, tomorrow. No quibbles. Chow mien reheats beautifully.

Occasionally when finishing errands we stop on Clement Street to pick up dim sum and chow mien. A pound and a half chow mien, one order (3 pieces) each spring rolls, shrimp dumplings and scallop dumplings = $15.50 Enough for two people for two days.

Same as you might have a sandwich with soup. Alternating bites. Husband's discovery. Works.

A funny aside. Newly married, husband was transferred from SF to Texas. We lived several hours from his job. He packed a big lunch. His favorite snack/sweet was popcorn balls. I sent two a day with him. After a month or so, he started experiencing dental pain, He went to the dentist who asked him his daily routine, including food. Hearing about the popcorn balls, the dentist went ballistic. "Well, of COURSE you're having pain. Stop eating all those popcorn balls." He stopped and so did his dental problem.

When you find how to avoid this, please post.

Need to ask Tropic and JoNorvelle why they find tomato soup with a big bowl of warm popcorn confusing? We often gild the popcorn lily with truffle salt. This really is a lovely lunch or simple supper.

Too wiped to wait up for delivery. Anything in the fridge that can be nuked. Or cereal and milk with a glass of wine is always nice.

Absolutely. And if you're feeling extravagant, popcorn with Campbell's tomato soup. Feast!

IMHO salt should be measured by weight A teaspoon of Diamond Crystal is not the same as a teaspoon of Morton's table and certainly not Maldon. In the country, where son and others may be cooking and baking, I have labeled salt as "table" and "baking".

Husband has been snitting that we have no microwave safe bowls in the country. Yesterday we fell over a batch sat s garage sale. Trying to decide how many to get, he asked the price. “Here. Fill this box. Heaping full. $5.” So, 24 bowls in three sizes plus a new micro plane and two novels.

The highest praise.

I would serve this to the gods! Thanks so much for the thinking and the doing.

Maybe some help from the source?

You had me right here!

Indeed.

Similarly, a family member double polyurethaned the hardwood floors of a family that gave onto the pool area. Thousands of wet, bare feet later, it still looked great.

Planting tongue firmly in cheek, I relate how we tore up asbestos tile in the kitchen of our weekend place and found "boards". We decided on paint. Since I make all of the decorating decisions, I told husband he could choose this one. He picked "International Orange". I cringed, but a deal is a deal. He gave it two coats, roughly 20 years ago. I vacuum it daily and mop it down every stay. I actually love it, and it fits the place's funky vibe. In our first home in town, the former owners, two guys, had put cork in the large kitchen. It looked great when we moved in, but my spike heels rutted it terribly, and our sheepdog puppy did a number digging at it one day when we left him alone. Again, it was great for guys without pets.

Thanks, Dave, for pointing out the erroneous info I posted. I, too, read up on Denver steak and its relationship in the shoulder. That said, it is a very flavorful steak, and if properly sourced and cut, extremely tender. San Francisco butchers started selling it for around $15 a pound. It is now $20 plus.

97F outside. Today's lunch = frozen yogurt, made to husband's specs, as he chases the ones he's enjoyed in France. VERY SIMPLE: 1 quart Fage 2% plain yogurt; 3/4 cup sugar; 1/3 cup corn syrup. Freeze in our ancient Simco. Exquisite texture. A little sweet for me but exactly what he was aiming for. Will be interested in how it sets up in the freezer. Hopefully, the corn syrup with mitigate its turning into a brick.

Ants Climbing a Tree is what I thought of also. A favorite dish, while the concept of raisins + jarred cheese + celery eludes me.

Yes, the Opinel does fold and has a sliding lock to prevent damage or injury. The biggest problem with a pocket(book) knife is remembering to move it to checked luggage when traveling. eta I notice that the pictured knife if INOX Both of mine are vintage and carbon steel. As a French woman told me, no need to wash them. Just wipe them on a piece of bread. The sausage or cheese fat is perfect protection.

I have always assumed that. But so should the ubiquitous gentleman's pocketknife?

Do handbag knives count? I travel with my trusty carbon steel Opinel #10. One never knows when a sausage or pot of rillettes or wedge of cheese or a pear will present itself. Essential for street markets and impromptu picnics.

Two Celeries Soup uses both bunch celery and celery root. I usually top it with just creme fraiche and chives or drops of curry oil.