Margaret Pilgrim

I buy rices in small quantities as we maintain a fair collection of varieties. Long grain white, Cal pearl, arborio, camargue (white, red and black), basmati, jasmine. Because of a recent grain moth infestation, I am religious in moving rice immediately into snap-top glass jars, with smaller quantities in whatever glass container on hand: Canning jars, French working jars with plastic lids. IMHO, Weck jars are adorable but a PIA to use.

I LOVE this one. Mine, bloody rare, please. His, medium well. Back to the old normal curve.

Quite! I used to argue with my Greek instructor about lax or incorrect use, such as a food's being "healthy" as opposed to "healthful". She correctly maintained that language was living. Certainly a Greek should understand this.

re: fridge", fascinating! Can you point us toward this or other early mentions?

Didn't cook a turkey, so can a chicken sneak in here as Thanksgiving leftover? -> chicken with chive dumplings. Carcass stock, kiss of heavy cream, cubed dark and light meat, ethereal dumplings using self-rising flour, grated frozen butter, chives, water. Easy-peasy yet absolutely delicious.

People DO THAT? I always thought that you cooked your food in proper containers, then transported or sent home leftovers in those recyclable containers.

It was my understanding that the complex recipe resulted in its completion in the wee hours, not that Jo started it then.

Except for a few condiments, like her stupid easy preserved lemons, I find Wolfert a more satisfactory cultural read than kitchen guide. But then we don't do well at 3 a.m. holiday dinners. kudos to you!

Thanksgiving for two. Roast chicken Stuffing, mashed potato, braised fennel, cranberry sauce, GRAVY. Enough of the classics to be recognizable, but not the many starters and side dishes. Pumpkin pie with whipped cream for those (not me) who had room.

Consider it a splat of green paint on your palate to be dabbed, spread out, thinned as well as celebrated as a dominant color or pigment.

I thought of you tonight while ladling out 5 medium-large onions into two soup bowls.

Onion soup

Totally agree! Gnocchi need to be properly cooked.

Roger. I think I’m being dainty/refined the first go around, then say “To halibut” and spread on some more.

They are indeed fortunate. Incredibly blessed.

Your quest reminds me of Sunday lunches my mother used to put on. She didn't attend a church, but her grown family would gather after their assorted services. My closest friend, Jewish, would attend Presbyterian services with me, brothers married to Roman Catholic and Episcopalian women, assorted kids, sat around our table for roast capon and trimmings. My friend's mother phoned, after a handful of these meals, begging my mother for her roast chicken recipe that her daughter was demanding. Was the fowl that great or was the exuberant comaraderie the seasoning?

I am so bummed. This morning i checked out CBS Sunday Morning and caught the teaser about the day's topics. Rancho Gordo was last to be mentioned and last on the day's menu" so I guessed that it would be last of the 5 features. Since I can't abide Jane Pauley, I switched back to ABC, planning to return around quarter to the hour. And, damn, if they hadn't already aired the segment with Rancho. Didn't enhance my love of Pauley or CBS Sunday Morning.

Our habits are interesting. I use my Cuisinart maybe twice a year, if that. My reach-for is the Oster mini-food processor attachment and my indispensable Bamix immersion blender that I use almost daily. I probably shouldn't have bought a Cuisinart steam convection oven. So far, probably a year, I've used it for warming croissants and baking beets and potatoes. One baguette effort. Again, habits are hard to change. I love our panini grill but haven't used it in maybe a year since I moved it less convenient storage. We don't have a crockpot, instantpot, air fryer, electric coffee pot.

Back in the early 1900s, my father used to stay around at mealtime in the home of a playmate with Southern European roots. He would come home with garlic on his breath, to his Maine bred mother's wry comments.

Kurobuta chop with "roni" and greens. I get cap, tail and bone cuz I'm in the know.

I cook to get three meals on the table every day. Covid -> we don’t eat out or bring in other than groceries, no takeout. No dinner parties or big family tables. So my get up and go has got up and went.

As I get older i have pared down my busyness of food combinations because I've become too lazy to prep more than the essentials.

Grilled in butter white cheddar, sweet onion slice, Dijon mustard on seeded whole grain bread sandwich with kosher dill slices and a seeded jalapeno added after cheese had melted.

Interestingly, I enjoyed a spectacular tuna sauced spaghetti at a Portsmouth, NH bistro. = barely seared tuna chunks in a very spicy tomato sauce. The contrasting sear and super tender "raw" interior could not be duplicated with canned or confit tuna.

In France no one would have blinked an eye. You can buy it in any supermarket. Here, maybe just ask for it with a French accent?