Margaret Pilgrim

Scallop and prawn crepes

I think it's important to reiterate that even if you have only a national chain supermarket, you can go to the head of its meat department and politely REQUEST/DEMAND product not usually on display. They have carcasses or even quarters on hand from which they can carve bits and pieces of specialty cuts.

I frequently/usually sub or add clementines to "orange" recipes. They have the round flavor that I look for in oranges. Another was to augment weefey orange flavor is to add microplaned zest.

Sidestepping your question, I see that Wynn's Market in Naples has a meat department that sells cuts of fresh pork. I would think one could easily request backfat .

No, we do.

Back in my youth, I quite overdosed on smoked oysters that we heated over candle flame to accompany martinis. Too many smoked oysters is not a good supper.

With apologies to Howard, I would use.this (or any) recipe as a template, adjusting quantities of various flavor elements, or swapping out ingredients that run counter to one's palate. LGD is a perfectly good concept that can/should be tailored for our individual uses. There is no final exam on authenticity in your own kitchen. And Vivian will never know. For Anna, I might sub basil for half the mint, or swap it out completely. For my taste, I'd probably swap out mint for dill which works fabulously with capers, anchovy, lemon and friends.

LGD is a cousin of a green sauce I linked in September. I think it's a treasure. Keeps forever in the fridge, works on meat/fish/poultry, veg, eggs, sandwiches... And no olives. Courtesy Wall Street Journal.

I read the recipe to husband who also is not an olive fan, and just now your comment. He agrees with that in the right application and in proper quantity, the olives work.

Anyone willing and able to share the approximate recipe for Little Green Dress?

Some 40 years ago I remember standing behind people using food stamps in a neighborhood supermarket, agonizing that they were buying Prego and Hamburger Helper, wishing that I could somehow tap them on the shoulder, bring them home and teach them how to cook from scratch. So much cheaper, so much more healthful for them, so much better for the planet. Too inhibited then to do so. Should have.

There has been finding and discussion of high levels of mercury in all forms/varieties of rice that may not be important when rice is consumed occasionally but that may be unhealthful when a major part of one's diet, particularly infants.

Fascinating! As simple as you propose in this post?

My porridges need be savory. Old fashioned oatmeal, nuked with water and salt. Splashed with heavy cream. Oh,yes! Corn meal "mush" with salt, pepper and butter. I can't handle sweet cereals. Nor spiced. Just salt, pepper and BUTTER or cream, thank you. Does reheated mashed potato with gravy count?

Proving that rich and poor can be states of mind. You, while seeking a poor life style are the embodiment of living richly. Brilliantly accomplished.

An immigrant country neighbor once told my mother, "Poor people have poor ways." People are poor in different ways. DiggingDog is cash strapped but is rich in coping resources, knowledge of how to source, work product from scratch. There are so many seemingly small but in reality huge obstacles to living decently on the cheap: being forced to buy in small quantities, being hostage to expensive corner stores, having no experience in cooking from scratch.

Untried by me with chicken but my next procedure will be Mary Berry's dumpling process wherein she makes a biscuit dough, spreads it with aromatics, then rolls and cuts into cinnamon roll-like discs and lays them on top of the stew. I would sub mayo and parsley for the horseradish cream. I also ladled cooking juice over the dumplings when about 3/4 cooked to keep the tops soft.

Rigatoni, fresh tomato sauce, just cooked through prawns.

"A hundred years ago" I used to love Rice-a-Roni, too. But it is now a salt bomb, as is Kraft. My sense, it's their recipes that have changed mostly, and our palates to a lesser extent.

I tend to remember, way back, that Kraft's was a panacea for "Sunday morning after Saturday night". Horizon Organic was a box brand I used to keep on hand for close to instant and guaranteed to please grandkid lunch. And at our last family reunion, a homemade crunchy topped creamy baked version literally vanished to a crumb from the buffet table.

Mayo-grilled chicken thighs with Green Goddess dribble, greens, "roni"

Oysters, fries, sprouts with ham bits

Or moosh it in salt,pepper and EVOO and grill it in a grill pan.

Peppers Noodles and pork belly

I gave up meat for a number of years. and never felt deprived. How could I be when there is pasta?