Margaret Pilgrim

The one I linked upthread is pretty classic.

I LOVE this idea. Thanks much.

Parallels one of my favorite sayings: “Not my circus, not my monkeys”.

That is the most elegant soft boiled egg I have ever seen. At least I think that's what it is. Even if it's not, I'm going to serve our next ones that way.

I read just fine but understand little.

Sorry. But it was pecorino not provolone. If I HAD to pick between them, I'd go with Green Goddess because of the anchovy kick. (I add more anchovy then this recipe.)

I'm with Jo. We make up and keep a small jar of each in the fridge. I am partial to the Momofuku version of ranch, subbing cocktail onions for pickled ramps. Most recently, because I had a chunk of pecorino that was going nowhere, I Googled and found a ranch variation incorporating this pungent sheep cheese. Is proving excellent on sliced tomatoes, cucumbers, etc.

Sounds like hosting grand-daughters with sparkles on their sneakers!

Monkfish is a wonderful addition to fish stews as it holds its shape and doesn't fall apart. I also love it sliced into thick tournados and grilled (over coals or in grill pan). It is mild flavored. Kind of like halibut.

Thanks, all, for the passion fruit suggestions. As a child, I remember eating them off the vine. Since, away from a source, I have encountered many recipes calling for their interior pulp, but in my area they are very expensive, like $3 a fruit, so I ignored these concepts. Then, I realized that a local vine had become productive. Manna from heaven!

paul, we keep vanilla beans (almost indefinitely) in a tall narrow bottle with the lowest 3/4 inch submersed in rum. They remain supple and super flavorful. Might you resurrect your by trying this? eta, we buy our beans at G.Detou in Paris where we also source superb 4-strength vanilla extract that is "unbelievable". Unbeatable prices.

Gorgeous, I first had this at SoHo's Elephant and Castle. Sweltering, super humid day. Ordered "Cold Pink Cucumber soup". Was stunned when this bawdily colored soup-plate arrived! But so delicious and refreshing that it has become my heatwave go-to.

Today i picked a dozen or so passion fruit. What do I do with them?

Under the caption of "barking", we stopped at a favorite fruit stand. Owner/grower/daughter had on mask. I had on mask. Late middle aged woman with upscale car did not. She was ahead of me and had accumulated a half dozen purchases. Had trouble with her handbag. Then with her coin purse. Then getting her stuff to her car. Had to come back with more correct change and to collect final purchases. I am standing some 10 feet from her and point of sale. She turns to me and beams. "Aren't you just thrilled that they're open? I mean, I'm just so thrilled....." As she realizes that I am not going to engage her in small talk. "Well, have a nice day." I refrained from responding, "Find your mask, dimwit."

Study in monochrome Bratwurst, choucroute, mash

You need to ask?

I created incredible socarrat under my choucroute today, Does that count?

Pasta Grannies, hands down amazing and actually followable.

A French hostess served us a delicious and elusive soup one night. Asked about it, she said it was a standby, "three veg soup", always three, never more than 5. One should be the heavy lifter, the other two accents or supporting players. Zucchini, onion, potato. Asparagus, green peas, shallots. Green pea, lettuce, onion. Sorrel, onion, potato. Actually, any combination that is on hand will be interesting. When all vegetables are soft, blend until smooth with an immersion or upright blender. Whisk in broth or cream or butter or nothing. To make more visually interesting, serve with croutons or shower of chive or parsley or green onion or crumbled bacon or drizzle of EVOO or...

Same product sickens 400 in the US. https://www.cnn.com/2020/08/01/health/red-onions-salmonella-outbreak/index.html

Back in town, no fuss bits and pieces supper. Asparagus. grilled zucchini (salsa and crema), sauteéd potatoes, cold barbeque pork loin

Interesting, in that this is essentially a concept for French soups that we, without oral problems, enjoy at least weekly. But I do understand that if your are being fed this by need rather than choice that is can become tiresome or be perceived as pond scum. We love these soups, whether using leftovers or fresh ingredients.

Tycoon Henry Kayser, starting with a cement business, built his empire with the motto “Find a need and fill it.” Today we seem to be inundated with “fills” in search of “needs”.

We had a close friend who, as oral cancer survivor, couldn't handle food that needed to be chewed or that was difficult to swallow. After exhausting the kinds of bowls that you have suggested, they hit upon "just blend it!" Make a stew or pot roast or pasta or rice dish. Just think flavor. Serve as is to those who can enjoy it that way, and throw a hefty portion in the blender, perhaps with added appropriate liquid. This feeds the entire family and provides new flavor profiles to the one with issues.

Is cacik the same as tzakziki? ☺️