Margaret Pilgrim

Sprouts with garlic and pancetta Roast pork tenderloin Plated with a splash of Momofuko ranch

I dip/dunk all cookies and breadstuffs in wine. At home and away. Just be subtle.

Kurobuta pork chop for 2 Asparagus, split baked potato

NYT Cooking: Pan-Seared Ranch Chicken, roni, scallions.

Husband ordered a bunned hamburger but I felt "green". Sauted greens, baked potato with salsa verde (with 6 herbs, anchovy and preserved lemon). Oh my, my new "go to". Forget butter and cheese. Husband's fork kept straying into the potato. "Are you eating my baked potato?" "Yes."

+1 (That = agreement. Actual number of containers more like a dozen.)

We’ve been served these in France for years. Go by the name of physalis. Usually a garnish.

I buy fine quality Italian anchovy in oil. After opening them, I keep them in the refrigerator for...months even. I don't notice a change in quality over time. Especially as really good ones are easy to use, adding flavor pique without "anchovy in your face" intrusion. Note: I have always hated anchovies but find myself reaching for these often.

Today's sunrise (Sierra foothills) Maybe we should'a stayed home... Smoke ius abysmal. Today's breakfast = runny fried eggs on hominy, bacon, sliced peaches.

Kind of makes you understand catsup.

Okay. I'll give you my secret weapon sauce. Put a splat of sour cream or creme freaiche in a very small saucepan, like less than pint size. Add a tablespoon of mashed preserved lemon (peel). Mix together and bring to a simmer. Whisk in as much cold butter as it will hold, (A lot!) Use with artichoke, asparagus, fish, shellfish. Keep waem over very warm water. Reheat with caution, as it breaks easily. If it does, add a tablespoon heavy cream and re-emulsify. Guests beg for the recipe. Fabulous with scallops. Scallop and asparagus plate. With artichoke, serve in a tiny bowl for dipping.

Do you want to share the recipe you’re using and that you find vinegary?

I just bought these inch+ thick half pound Korubuta chops 5 minutes ago at my local butcher. One chop with sides is dinner for two of us. YMMV. Pan-fried to pink = divine.

Fresh rice noodle -> pork chow fun Yes. Have been missing this.

That's actually a good plan. Husband has put a moratorium on chicken which I just ignore 99% of the time. I mea, there's only so many choices, so chicken goes into the rotation.

THANKSGIVING! 2020 = roast chicken for 2.

With apologies for sounding flip, a professional what? That is an extraordinary statement.

While one can spend much time prepping artichokes for complicated dishes, as I wrote above, you can just plop them in a pot with water to cover and boil until tender, usually about a hour. Freshly cooked and cannned are two distinct and entirely different animals.

I grew up in artichoke country + plants in backyard, etc Until recently I have soaked them raw in salt water, to encourage any critters to exit, used kitchen shears to cut off barb on each leaf, boiled them in salted water, serve with mayo or aioli. In modern times, I simply rinse them and boil in fresh water. Like last night Trimmed with aioli

I use a flea market sourced Spode tankard. I love its tactile grip. Husband prefers his Tintin mug

Picked up a sack of prepared masa yesterday -> green chili and cheese tamales and a giant artichoke

I dunno. I haven't the patience to become a good cook of Asian dishes. But I do crank up the exhaust fans and heat the wok to smoking, sear veg and quickly brown marinated meat and chicken. It may not reach the heights of wok hei, but it's enough to create memorable flavor and even more lasting kitchen schmutz.

After you get settled, could you please give us a little more direction on making "grandfather's soup"? Looks divine...

Eye and mouth candy!

Last day (one hopes) of an enervating heat wave. Huge green salad, followed by a spicy fritatta: potato, pasillas ,red onion, Oaxacan cheese