Margaret Pilgrim

Husband had waffle and bacon for breakfast. Hating to see that fresh bacon fat sit idle, I cooked myself an egg. Much prefer to maple syrup.

Two days ago I'd never heard of gyudon, then I saw what weinoo had posted in another universe. So last night, our version, grilled baby bok choy with balsamic on the side. Then read that Anna N had similar thoughts at lunch. Hello, gyudon!

This has to be one of the all time OMG dinner posts. While I'm incredibly jealous, I'm happy that you will have the memory of this feast. Thanks much for the vicarious ride.

Your cache has substantial value. Here is just one piece. If no one speaks up, you might look to a charity shop in your area. Donations bring healthy tax deductions while supporting worthwhile causes.

@Tropicalsenior's crumb looks much tighter than the usual "nooks and crannies" openness of Thomas' muffins.

Enjoy them! As I tell my husband, just as we adapt to one new stage, they're into another.

Spam does that.

I live in a time intolerant kitchen. Get up, order breakfast from what's available, and get it on the table. Bacon cooked stove top, watched while attending the other parts (hash browns, poached or fried eggs, waffles, French toast). Bacon comes to the table hot, blotted, curled or straight. No complaints. (Complainers get to cook the next shift.)

I hear your pain but throw out that a full set of teeth is a dubious brag. I have all 32, and they are just as much pain to maintain as their counterfeits. Stuff getting in between, multiple flossing, fear of cracking an old molar, etc. But, no, I'm not trading them in soon. And, yes, like you, I think about what I'm chomping down on.

Ha!! I’m fairly sure that I own those sauce dishes/ underplates of your sakis, some of my favorites.

Progresso is definitely seasoned to a particular palate. We have found that there is some herb or spice that permeates every recipe that is not to our taste. Campbells basics are just that, usually simple versions of what one expects of chicken broth, mushroom, onion. Tart up as you please, but you usually don't have to walk around edgy flavors. More complex flavors from either, we don't go there.

Don’t feel like the Lone Ranger. I’d have binned the entire bowl. Progresso does not cook to my palate,

I've even used Spam in Eggs Benedict. Of course, Hollandaise forgives a lot of sins.

Thanks, @ElsieD This sounds like a lovely pantry "what's to eat when there's nothing to eat" country lunch dish.

I may have written this before, but one day in the country I served the grand-kids spam when they'd already eaten me out of hot dogs. I cut it into fingers and fried the sides crisp. They LOVED it. Many months later I offered it to them again, and the cheeky one quipped, "It that that stuff that looks like dog food but is really delicious?"

Not to worry. That's the response you'll get from others when you do use them.

Thread drift: A man confided to the family doctor that he feared that his wife was losing her hearing as she never answered him. The doctor suggested that he approach his wife from behind, standing 20 feet away, and ask her a question. If no answer, move 5 feet closer and repeat. So the guy goes home, walks to the kitchen door and asks, "What's for dinner, Honey?' No answer. So he tries again at 15 feet. No answer. Again at 10 feet. Nothing. Finally, at 5 feet, she wheels around and blurts, "Good grief! For the 4th time, we're having meatloaf!"

@Katie Meadow "a mediocre meal out for two" Word. Given the uncontrollables of dining out, wait times regardless of reservation, noise, menu options and the expected cost, dining in is often an easy option.

My maiden aunt had a lidded candy bowl that rang like Big Ben when as a 6 year old I tried to sneak a piece of her home made fudge.

Also startling, that ingredients are less than 25% of the menu price. No small incentive to cobble something together at home.

How else would one pronounce sauce than sauce?

Traditional use of that mold.

Don't tell. It looks absolutely sublime.

Seems a consensus that is doesn't go "off". As with any aging spice, maybe a need to use a bit more than in its prime.