Margaret Pilgrim

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.

More detail? How did you plate all of the ingredients separately? I think I see barley, kidney beans, favas, potato, egg obviously, but what's the mystery stuff on top/center that looks like eggplant or squash? Of course, you had me with jalapeno. Herbs/spices?

I understand this as you let it proof on the peel? I have never heard of letting formed pizza dough proof further. Discuss this? Is this a typical method someplace or is it your construct?

Annual thank you lunch at husband's business. No booze. Diet Coke as wild as it got. But, seriously, I've never had a good pig in blanket. I know they are a specialty of yours. How about a delicious recipe? Maybe start a new thread rather than muddle this one.

Yuk it up, but at a going away party for young adults, it was 18-20 year old guys who wolfed the sprouts, several saying that they always thought they hated them but these were mind-changing. (Dressing = egg yolk, Dijon, minced garlic, s/p, half canola/half olive oil, Meyer lemon juice.) But then, we didn't offer pigs-in-blankets so there was no direct competition.

A crowd pleasing buffet offering is steamed sprouts in a very Dijon mustardy vinaigrette.

Mostly halved, errant leaves sliced.

These recently braised with guanciale were pretty spectacular

No pics because we arrived late in the country in 35° weather, snow on the ground -> just get something hot on the table. A plate of shishitos warmed the fingers, while bowls of spaghetti alla gricia fed the soul Think of carbonara without eggs, or cacio e pepe with guanciale.

While it seems logical that introducing fat into a lean chunk of meat so that it resembles wagyu. But at what cost of kitchen time? It's hardly a procedure that most modern cooks would subscribe to.

Only caution is to instruct any household help re your gorgeous board's requirements. Son's fabulous au pair spent hours scouring down his precious work station. He was able to spend equal time restoring it. But a little guidance could have prevented both.

Back to a weeknight plate = pork tonkatsu (known in our house as "mashed, smashed pork"), grilled cauliflower, barley pilaf. Splat of Momofuku ranch, should you want.

Finally reading the Ina article, I would love to know the secret of the writer's perfect runny eggs. Sorry she found them underdone. They are exactly what we are looking for.

Asparagus with ranch starter Roast chicken, mash, pan gravy