Margaret Pilgrim

HINT: If your beet greens get lost in the back of your fridge veg drawer, refresh them in a bowl of cold water. Shake water off and saute/braise them ss usual. like new.

A fast glance reminded me of Gustaf Klimpt's works. Lovely!

That works. But sometime try it with real anchovies.

Parsley has a bum rap. It's not just a pretty face but a specifically flavored and textured herb. it is a backbone of many dressings and sauces such as gribiche and green goddess. IIn too many kitchens it is the go-to for a "throw on top of any plate that needs color".

Your last several purchases look like our Grocery Outlet basket if husband strays while I'm reading labels.

You gotta have parsley salad with marrow bones!

LOL...I was thinking of this phrase in relation to a handful of these excellent suggestions...but wondered if anyone was old enough to get it. Yes, so many of these add an indescribable dimension to a dish, while a heavy hand can both ruin the dish and the ingredient's reputation. I have just learned to use tomato paste, something that I avoided like the plague previously. When tomatoes are bland, TP comes to the rescue, and when a dish needs some depth, again, TP fills it out. Every suggestion above can elevate relevant dishes when used judiciously.

Finally got around to (re)making Libovitz' Guinness Milk Cholocate ice cream I subbed Young's double chocolate stout for Guinness. Used Guylian Belgian milk chocolate. Lovely, lovely flavor, superb texture. Except for the Guinness sub, I followed the recipe exactly. Again, really fine results.

The power of eG: I now have chervil seeds planted! Many thanks!!!

Now THAT is a concept!

Most of my greens garden is in constant state of "bolt" I just cut off the flowering stalks and they keep going for years. Chard, sorrel, parsley, and of course chives. Sorrel patch is easily 15 years old, parsley 10. Chard is near the end of its run at around 5.

You nailed it. But thanks for the nudge. I should/will plant some seeds in our front entrance herb garden which get fair sun and is on automatic water.

I have vigorous tarragon but have never been able to grow consistent chervil. eta nor is chervil regularly available in my markets.

Chives come close to defining French cooking. When not available, I frequently slit green onion greens lengthwise and slice into chive-like bits.

@weinoo Confused. I regularly bone out chicken thighs (either tossing skin and bones or saving for stock) because I prefer to have more "virgin" meat, i.e., not previously handled or exposed to the environment. I made a version of that dish last week. Absolutely divine sauce, but between spicing and richness (of course, not that I had seconds), i had one of my every-five-years acid attacks afterwards.

Used fully loaded Jetta.😀

re veal shank, totally agree. Low and slow stovetop or oven until close to falling off bone. Fat will disappear deliciously into the sauce, meat will melt in your mouth.

As @Toliver suggests, depending on the cut, country ribs can be quite lean or reather (or very) fatty. That's why each purchase needs to be appraised before choosing a cooking method. The fatty cuts are usually pretty tender while very lean can be tough as owl.

If it makes you feel better, our last paint job approximated that and does nothing to keep light on.

I usually give the man hour or so brine. Then bake in slow oven until tender, then cover with sauce and finish for another 15 minute or so.

Not sure how a straight stout ice cream would be, but this Milk chocolate Guinness ice cream is, IMHO, excellent.

Am wanting to make a batch of Guinness Milk Chocolate ice cream so was reaching for a bottle of Guinness at the market when I saw this chocolate stout. I realize itr is probably a junk product, altho it has a 91 rating, but found it amusing. Will advise when it happens.

Here, from the 1960 Sunset Cookbook:

IMHO Green Goddess requires a good handful of fresh tarragon and some lemon.. I also prefer to use good anchovy rather than paste. The one you linked calls for watercress and tarragon vinegar which will undoubtedly make an interesting and delicious dressing but not classic Green Goddess. edited to qualify, dried tarragon can be substituted if necessary, but tarragon is a given, IMO

They are similar enough (mayo, sour dairy, onion family) that I think you would just wind up with a green ranch with slight accent of tarragon and anchovy.