Margaret Pilgrim

i set a timer every time I put a CI pan on the flame to dry.

Yeh, there are simple solutions for just about everything I do wrong. Many close at hand ready for use.

When I feel like wearing a hair shirt, I recall the number of rather favorite things I've broken when pulling down a stack of plates/layered flat objects. Somehow, when a shelf is full, there always seems to be room on TOP of a pile of somethings. Not always visible and NOT safe storage!

I always cut cookie batches by 2/3 because my attention span only lasts through one bake; the next bake is overdone and the last is burnt.

And scare the behoozits out of us!

These are two of my constant travel companions, for maps, menus, et al. The "tortoise" one I bought, the black one I made from one of those magnifying glasses that fold into a little case. I wear them instead of jewelry. Both look close to smart and certainly fill a need. There are many kinds offered on the internet.

Good idea. This stylistic catastrophe is quite prevalent on websites. White script on a yellow background, for instance, seems particularly popular at the moment,

Aaaaaarrrrrrrrgggghhhhh! I absolutely agree and DO NOT GET IT! It's not even a particularly interesting or attractive stylistic gimmick.

A friend had a collection of Diek Van Erp art deco hand crafted copper vases and pots, all with deep patina. His mother came to visit, and i guess you've figured out the rest. He was relatively calm about the whole thing. They're only "stuff" and you've only one mother.

I know every building you show us. I'm not quite in tears, but am so very happy for you (and sad for me!)

Asparagus with truffled goat cheese. Oeufs en meurette (poached eggs in essentially beefless beef stew sauce)

I love that kid!

@gfwebthen close your eyes 'cause there's peas ahead. Chicken pot pie

tt is just this kind of cultural disconnect that prevents my attempting Chinese dishes.

Currently favorite scorched romaine with thick balsamic, leeks with prawns.

I'm "unemployed", multi-talented, not really free to travel but can dream...

Just between the two of us, I'll share my dirty but delicious little secret, Originally using preserved lemon as a flavor base, I extrapolate this stupid easy process to, at this point, almost endless variation. So...Over low heat, melt several tablespoons creme fraiche (or sour cream) until warm and bubbly,. Whisk in a strong flavor element. Mustard or curry or chopped herbs are winners. Whisk in as much butter as will accept which will be a LOT. Keep warm over hot water If it breaks, whisk in a spoon of heavy cream.

Incinerated bok choy beside lamb chops and baked sweet potato. Experimental and extraordinary curry beurre blanc on chops and potato.

@weinooI have grits, and I have shrimp, and husband who doesn't like grits or polenta is out of town! Thanks for tonight's supper!!

Pear with sheep cheese, evoo, maple balsamic Clam chowder

Viet grilled pork tenderloin, noodles, lettuce, cilantro, mint, nuoc cham. A version of "roll your own". vis a vis the previous thread, I find myself increasingly unable to accept the sugar levels in everyday foods Bread, sauces and condiments, drinks including wines, and eschew desserts. Cheese, please, when forced to order one.

That’s why it’s not smuding

This is not amusing.

Wrapping (that half potato or) any bread product in a damp paper towel before microwaving for maybe 20 seconds will mitigate the microwave's toughening tendency.

I've lived in Central California/Bay Area for half a century. The wind has increased exponentially in the last 5 years. It was NEVER this windy when I was a kid.. Believe in global warming. It is here in many forms.