Margaret Pilgrim

Maybe offer on another board?

Correct pronunciation renders it less offensive.

More a reference than a cookbook or reader, La Bonne Cuisine is a worthwhile addition to a kitchen library. It has been a guide for many familiar chefs/writers.

A platter of asparagus seems both seasonal, festive and a color/nutritional balance to the suggested dishes

Lucky, lucky you!

No, I just add more butter.

No pic, since I posted it last night after dinner! Leftover brown rice with Thai curry and cabbage, splash of sriracha sauce; French roast coffee with milk.

I don't have any form of pressure apparatus. I steam potatoes for mash, and peel them only because peel jams the ricer. But it sounds excellent.

The only time I peel potatoes is for mash. It stays on for fries, baked, salad, casseroles. Husband married me because I never finished my steak; I married him because he leaves his baked potato skin.

Pan grilled peppers and mushrooms Chicken thigh and cabbage in Thai red curry, brown rice.

Thanks for this. I'll try it! It sounds "right" to me as I grill whole okra very briefly to minimize the "slime" factor. OO, salt and pepper -> delicious. And scissors are very underused in the kitchen. We definitely prefer scissors for foccacia and pizza.

No pics, but we had sauerkraut in the form of choucroute and bratwurst the other night. Luscious, mellow and very digestible. I braise "good", jarred from Bavaria, or cold pack fresh sauerkraut in duck fat and butter with a thinly sliced onion, garlic clove, white wine, chicken broth, black peppercorns, juniper berries, bay leaf until the liquid is absorbed and kraut silken. i even like it cold. next day.

Man does not live by bread alone. As my mother would say, food for the soul.

Wish you were here. I'd off a pound of Bordier algue butter, bought in a moment of exuberance. We used it with seafood but also on grilled meats, like lamb chops. We do enjoy adding seaweed to bread (esp. 18 hour) to serve with big fish soups. But back to seaweed butter, you can well make your own buy blending fresh or re-hydrated seaweed into butter of your choice.

Square one = use a scales.

Hey, I've ordered a vegiburger in country France. Actaully, I think I've eaten the only two vegiburgers languishing in French coolers.

Apologies in advance for thread drift, but for about a year we have been buying and very much enjoying Irish and Finnish butters. $3.99/8oz. Lovely color and flavor, excellent melters. I have to admit that we go through a LOT of butter. These (Finlandia and Kerrygold) fit our use and taste.

A cautionary note regarding various masa and corn products. Buy close to your needs and watch best-by dates on dried corn products. In our (recent) experience, they are a favorite host for pantry moths, eggs and larvae, and easily enter your household unnoticed in packaged goods, grains and grain products preferred. I have tossed some 20 pounds of masa, corn meal and polenta in the last several months. And I'm not winning. Once introduced to your larder, they are uncomplaining guests who happily accommodate themselves with what's available after you get rid of the original product they came in in. We think we are rid of them, only to find we are just between birthings. This morning, husband announced that he killed 4 before breakfast and is sure we are at the beginning of a new cycle. They prefer whole foods, not white flour, altho they will go for pasta, maybe the egg, and dry cereals. We have opened brand-new 'Cheerios to have a moth fly out of the sealed plastic inner bag. They readily chew through plastic. Our pantry looks like a glass and tin forest.

Absolutely agree! And using Young's double chocolate stout kicks it up a notch.

Using an outdoor wood oven is work. You don't just start a fire and walk away; it must be attended for well over an hour before you reach backing temps. You need a good heat-sensor gun. There is a lot of watchful waiting before that seemingly simple 2 minute pie comes out of the oven. And keeping fire at baking temps if your are cooking for a party. There are three parts to wood fired oven pizzas. The dough, toppings and construction; fire building and maintenance; and the actual baking. Timing is everything. So coordination is essential. Making pizza for a crowd is WORK! Even when guests "make their own", they have to be mother-henned or else they wind up with calzone...as their overloaded pies topple over onto themselves off the peel and into the oven. Plus, yes, ash. And wood storage. And preparing kindling or small natural fire starter material. Ours is at a weekend place where husband is often consumed all day with maintenance chores. Hence my learning how to make plausible pizza in the kitchen range oven. Life is short; wood burning pizza ovens are a project/hobby/lovefest, but work.

BRAVA!

We installed a model from Forno Bravo. You can tart it up as much or little as you please. Ours is country-rustic. Note that these are not turnkey, or "light match" ready. They arrive as large HEAVY sections which must be masoned into place then plastered. Bases and further treatment are up to you. Ours has been installed for 10+ years. Husband jokes that we now have cost per pizza down to under $100 each. So do consider.

I cannot envision life with a retired husband and without a microwave. There's an old saying, "For better for worse but not for lunch." Enter "planned overs" and the microwave.

Husband has actually been requesting what we call cabbage noodles. Apparently an Eastern European dish. But I amp it up by braising slaw-sliced cabbage in butter/water, then adding cooked narrow egg noodles. More butter if necessary (😀). He will have seconds at dinner, then stand over the pan with his fork...

I REALLY need to be Moe.