Margaret Pilgrim

weinoo et al, next time you're in Paris, do make a point of visiting Workshop isse on rue St, Augustin, east of Opera. Joyous collection of condiments, vinegars, rice wines, warm welcome and generous samples.

Consider it a mini-Dutch oven. Or a cookie jar.

Chicken and dumplings

They each are what they are.

FWIW

I now pronounce us You and Me Both.

Cocktails are slo-mo. Drink wine.

Asparagus tonatto Spaghetti carbonara: guanciale, pecorino, eggs, garlic

This is a gorgeous thing!

I am repeatedly astounded by the joy you bring this young man. A truly wonderful mutual appreciation relationship.

Tell her you are exercising a variation of the French custom of 'le croûton' or 'le quignon', granting the bread shopper an end of the baguette to munch on his walk home.

Chicken marsala

Pantry pasta = sausage, mushroom, onion, fresh fennel, garlic, broth, pecorino

What is your method for the lacy, airy batch you posted upthread?

I have successfully used this Green Olive sauce for pan roasted duck breast. A clasic and NOT SWEET.

Like any immersion blender, when engaged, the working head MUST stay below the surface of the liquid or product being mixed or you will spray/shoot puree over the immediate area...and beyond only to be found a week later.

By no means does everyone love their Bamix! Vis a vis the number of posts telling of tossing it after not using it in a year. Which is, of course, the crux. i use mine often for these almost instant soups, for making sauces like Little Green Dress, Green Goddess and ranch, for milkshakes, for crushing/pureeing fresh or canned tomato, for bean dip. The pro is a power horse. So, yes, it will certainly handle the contents of your Creuset. I love it because it is so easy to clean, one piece, unlike a blender or food processor.

per 2 tablespoons 70 calories 1 gr total fat 140 gr salt i.e., high 2 gr protein (bugs?) from Buona Fortuna Foods, LLC Modesto, California I bought it at Pic and Save, a discount outlet en route to the country where we stop for junk food and odd-ball items like this

Again beating my dead horse, it rained last night so husband is finally able to attack the burning pile, which is the size of s Tuff Shed. It's pretty cold out, so I thought "mid-morning soup". Boiled up a half head cauliflower, a potato and an onion. Soft in 15 minutes, add milk and cream, a good spoon of curry powder. Grab Bamix off the wall and in 2 minutes have a steaming velvety pottage which I took out to him in a large mug. Pour a mug for myself. Wash soup pot, rinse Bamix and DONE.

I'd hammer out danger I'd hammer out a warning I'd hammer out the difference between a risotto and a porridge all over this land...

I feel close to you and am VERY hard to buy for. Will send shipping address if asked...

I have been sequentially seduced by expensive mandolines, sold each to a friend who has a used kitchen toy shop and finally found joy in several Kyocera hand-held ceramic models that I seem to use multiple times daily. Also a Bamix-pro immersion blender which seems to be controversial here. Some people like me use them everyday, others once a year if that. In other words, know yourself before you invest.

Those latkes are absolutely beautiful! Do you have a special recipe for horseradish vinaigrette? Sounds divine.

At our house, we eat a lot of "almost" foods. "Almost nachos". "almost tacos", "almost Greek salad",. As well as cross cultural concoctions: Italo-Sino stir fry, Mexi-Indian quesadillas. Usually delicious, always "interesting" and no one to judge.