Margaret Pilgrim

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.

I can only access pasteurized and very expensive goat milk. We pass many goat farms in the country. Apparently there are very stringent laws about selling goat milk since I've called several who advertise "goats for sale" but when I mention wanting to buy milk they can't get off the phone fast enough.

Come on over. The more, the merrier.

Think of it more like Fred and Wilma Flintstone cook in the single fireplace, only heat source, in their small cave.

Fireplace lamb

Seafood choucroute is a classic. Like yours, shellfish added, served with beurre blanc.

We seldom have meatloaf at home, but sending a pound of Bryan's raw mix to the country with husband when he is doing a solo trip insures him a fool-proof first dinner, leftovers for lunch. Easy-peasy, everybody happy.

And grilled artichoke? or pickled? or...

Everything from texture to flavor. You should use a blend of meat (beef, pork and veal), use panade, herbs and other seasoning judiciously. It's not that anyone's homemade meatloaf is bad, but rather that various commercial/butcher blends hit all the right notes for various people. (I actually quite like mine, but I'm not the final judge.)

@Kim Shook "I think if I had access to that store, Stouffers wouldn’t be selling me meatloaf any longer." Husband phrased it this way after my final meatloaf, some decade ago, "Don't quit your day job. Go to Bryan's"

Philly cheesesteaks. Sweated onions, strip steak grilled rare, provolone mixed in just before serving. Husband fills his roll with a heap of molten yum.

At our house, the meatloaf comes from Bryan's, our fabulous "corner store". Husband long ago told me to just go to Bryan's when meatloaf was in mind. Not cheap, but reliable and excellent product. Just bake for 50 minutes at 350.

Tomato with mini mozz Mussels with chorizo

Melon and prosciutto Prawns Steamed broccoli for the righteous.

Your plating is never crappy. Ever!