Margaret Pilgrim

Just source good crab, some minced scallion and tiny amount of celery, bit of mayo, dusting of panko or cracker crumbs. KISS.

Happy Birthday? or Happy Anniversary? or Happy Fabulous\ Night Out!

I seldom have anything on in the kitchen that warrants the protection of an apron.

A huge, probably 5" artichoke with mayo as starter, unphotographed. Hungarian chicken with noodles. Sorry leftovers were so scant! Chicken thigh, onion, red bell pepper, paprika, chicken broth, sour cream.

IMHO there is a huge textural difference between "old fashioned rolled oats" and "quick cooking". I love the OF, microwaved with enough water to soften, then splashed with heavy cream. I can't abide the quick cooking pap in any form or topping. They also do not make a proper oatmeal cookie.

Got it. We are sisters under the skin.

Take care of that cut. Paper cuts can get nasty. (I shudder every time I read your name posting on this thread. Do take care!)

Burrata with evoo Viet beef meatballs

I want to be your niece. Here, snapper and sprouts.

We should vet those arbiters who etched so many of our strictures in stone. As in, who the hxxx were they? For every one, there i possibly a counter authority or grandma who did the opposite.

Absolutely. Back in the day her first book was published and this lasagna began to appear, it was hardly recognized as "lasagna" by the American diner.

It's interesting that when status for owning something is worth more the intrinsic value, fakes enter the market. 19th C wines; antiques (particularly collectables), art. "Stuff" that is not meant to be consumed or used but simply owned for show or bragging rights. Fools are born every day.

Without disparaging the author, several of his/her objections have been dissed in modern times, such as the ban on cheese with fish you mentioned. And orzo as a side dish is a no-brainer! We call it "roni"!

California is weird. I don't think I've come across any of those sins, except garlic bread, for which there is no substitute as an accompaniment to an icy beer in a beer garden.

My father's family all battled weight (although by today's standards they would have been considered average). So we seldom ate pastas or potatoes. Little fried food. Broiled or braised. "Boiled" veg. Lots of salad. Still no one was skinny since the concept of portion size was not foremost. Forward a generation, I confess to feeding our toddler "marble meatballs": centimeter sized balls of ground round, sauteed and sauced with Campbell's tomato soup. He loved them. Also macaroni showered with (orange) Kraft "cheddar cheese food". He loved that too. Somehow and fortunately, both our tastes have evolved. My DIL never cooked but brilliantly fed our toddler grand-kids from Whole Foods' prepared food and salad bar -> plain chicken breast, broccoli, cauliflower, etc. Plain, wholesome food, no sauces or excess salt. Raw vegetables and tons of fruit. They are good eaters now, and she has begun to cook as they've grown into "children".

It's also the Westermann method for roast chicken. Par"poaching', that is.

Reminds me of trying to eat a burger on the deck at Sam's in Tiburon. Take a bite, shoo away a sea gull. Take a bite; another seagull swipes a fry.

No brainer strip steak and chard

Last sit-down inside restaurant probably late 2019. Husband refused any food not cooked in our home until he consented to dim sum early this year. We also finally do a taco truck. It's been a VERY long haul.

Some of each would be lovely, thank you.

Gorgeous plates, as usual, @Ann_T. But please tell us how you are healing. All good thoughts continuing...

30F outside -> eggs Benedict

Last night, arriving in the country -> quick and easy = repurposed roast chicken with tonnato sauce.

You qualify in both cosmetic and internal medicine. The bowl pictured above has no relation to any Progresso soup! Your inclusions are brilliant.

By request, SF style prawn cocktail. Jumbo prawns, avocado, onion, cucumber, cilantro, prawn cooking water, catsup.