Margaret Pilgrim

Flower rolls with hot chicken broth

@weinoo A belated happy birthday. Glad to see you celebrating well. Held up in town so arrived in country at dusk and rain. Had left keys in town. Aaaargh. No flashlight either; that was with keys, at mechanic's getting stolen catalytic converter replaced. Husband finally found stashed house keys and we were grateful for dry sanctuary and fireplace. But cooking beyond us -> jarred soup and grilled cheese sandwich. Grateful for small pleasures.

I go through at least 3 bunches of scallions a week. Grilled as a vegetable, in salsas, chopped over cooked dishes, certainly ranch-type dressings like Momofuku or as BD suggests upthread Howard's creamy dressing. I toss the julliened greens over lots of plates for color and flavor. ETA most favorite use = in stir fry of pork or beef tossed with Shanghai noodles.

You don't need any machine to make this dough. Hot water dough comes together easily, then given an hour rest rolls out beautifully. Especially for a small (household) batch. Maybe try half a recipe to get the feel of it.

Need for a fast, very early plate before skipping town. Calamarata pasta with fresh tomato/guanciale/red pepper/pecorino

I suppose it was his experience as a seller of roast meats at a back country street market. Perhaps his expat clientele had definite tastes. In a small village, a few voices can seem like a majority.

Big green salad followed by chicken marsala

I thought so at the time, but it made him so happy.

Lament: how I wish I lived in country Europe where I could buy rabbit parts since I am the only rabbit eater in the house. I remember with a smile buying a roasted leg at a street market in Haute Provence. The seller said, '"Ah, you are American!" "How do you know?" He answered with a big grin, "Because the English don't eat bunnies".

Shishitos Ravioli nudi, sage butter, guanciale

Nice portion size

@Duvel Please tell us about the dumplings.

It should be made with belly but I used on-hand shoulder.

While I love simple grilled rabbit, I have enjoyed two plates so memorable as to stay with me for several decades. One at San Francisco's Delfna during its early days, described by our waiter as the only one portion available, and before he could continue, I blurted out, "Mine!" The second was at Eric Frechon's eponimous restaurant in Paris, before he became a 3 star cheff. Again, the last portion. So these Italian and French braises were essentially "leftover" from the night before, and both benefited well from this stay. Altho I'm the only one in our house who eats bunny, I really need to git me a rabbit.

This kid has my heart.

Grilled zucchini, ajvar and Mexican crema Woked beef, onions, peppers, tomato (soy, ginger) over noodles

We barb our country bushes every year and just toss the branches on the burning pile. The only problem is that regardless of gloves, and trying not to get too up close and personal with the bush or trimmings, I smell like rosemary through several showers. In the city, I decided not to have a plant and for years just toddled up the street to a neighbor's where I stole several sprigs a year.

I'd be delighted to be your M-i-l, girl, son, any time.

Red cooked pork, flower rolls, well, an attempt. Pork a little overcooked, and buns perhaps overproofed, but a very tasty plate. Grilled lettuce on plate, and a plate of ruby grapefruit alongside.

This is the recipe I used. You really don't want to know about the gravy, but since we're among friends, I combined some leftover roast chicken gravy, some veal broth used for cooking barley, additional veal fond, a splash of Kitchen Bouquet for color. Surprisingly, it was quite convincing.

"My grandma was not Cornish" pasties. Steak, potato, rutabega, onion in suet and butter pastry. Served with mid-Century Butte, MT diner beef gravy.

More framable kitchen art.

I had a ditsy cousin who once used cayenne in apple pie, mistaking it for cinnamon.

Peppers with guacamole and sour cream Strip steak With asparagus, pan-roasted potatoes, Bearnaise

I love our different taste palates! Cholent does remind me of cassoulet which I adore but of course as a once a season or Dordogne visit, not daily fare. Many thanks.