Margaret Pilgrim

Manager note: This and the foll0wing 3 posts have been moved, to keep forum topics focused. This is hilarious! Husband has an ongoing war with mice who miraculously snatch the acorns, chunks of fruit, walnuts, peanut buttered crackers, you name it, from traps. He even WIRES down the lures. We only catch the dimwits and clumsy.

re these recipe journals, remember at holiday or other gift giving times, these saved recipes are no-brainer presents. Maybe 10 years ago I gave our son a binder with a dozen or so recipes for his favorite dishes. Some were my mother's, and I included copies in her writing. I put each page in a plastic sleeve. Since then, every holiday season I check to see if there are new additions I should pass on. After I once set up a page, it is easy to make copies for other family members a appropriate. I am seeing son put these recipes to use as he occasionally calls me for further explanation. I am guessing that today he is making a birthday cake from this collection.

For the morning Will report tomorrow...

I use Knorr stock gels. for instance, When I really want to get down and dirty, I use Maggi Fond de Veau that I suitcase home from France. It is available domestically at obscene prices. It is around 3€ in France.

Better than it looks, chicken in tomato-vodka with squigglies

You remind me of a neighbor’s child who used to stay with my parents. His mother would send him over with a pimento cheese filled bun wrapped in foil. At supper time, my mom pulled the hot melty thing out of the oven and put on his plate, while serving my father and her meat and potatoes. Tears welled up in the kid’s eyes as he told my mother, “Sandwiches isn’t dinner, Mrs. XXX!”

How about adding a few tablespoons of lemon juice to boost baking soda action?

It's interesting how we often fail to define very simple words, like toast. Do we want a browned but supple piece of bread or are we looking for something more approaching zwieback or rusk. Husband likes an English muffin just warmed through; I want mine crunchy and browned. But we talk about them as if they were the same thing.

Might serve it along side an andouillette sausage for contrast.

I seldom add flax seed in the country.

Naw, I know mouse poop when I see it.

On a lighter note, there have been quite a few newspaper and magazine articles on regenerating vegetables to get second use out of them. So I submersed the root from a "living lettuce" in water. After a week, there are a few leaves, but will it ever be a salad? An inch of the root end of a scallion did grow new green leaves, so if you wanted free "chives", it is marginally worth your time. Perhaps an interesting exe4cize for kids,

More framable art.

Very interesting! I always remove the pistol as I was taught it was bitter. Maybe I should taste one and decide for myself. Thanks for this.

I used to do this back in the Hippie cooking era. Only freezing and defrosting once, it make tofu "crumbly" so you could saute it and use like hamburger.

I think that fresh thyme sprigs make a difference.

This 1950's Sunbeam is what we use in the country. My d-oi-l was incredulous when the bread just disappeared. Unlike today's modern wonders with more electronics than the first moon rocket, this simple tank-of-a-toaster is going on its 6th decade without ever mucking up a slice.

I usually cook up about 6 oz pasta (170 gr) for the two of us for a main course and assume a generous lunch portion leftover for “tomorrow”. Depending on the pasta and the sauce, I may save the pasta separately covered in water. It may resurface as fried pasta under runny eggs at breakfast.

Super cool description! Many thanks. If I find myself in the hood I’ll try not to come across as gouch. 😎

Can you be more specific or offer more instruction?

Tangentially, a rather outre aunt used to make sherbet from orange or grape KoolAid and canned milk. I thought they were wonderful; they made my mother cringe.

A couple of decades ago Andouillette AAAAA was listed on the chalkboard of a bistro across from Notre Dame. We decided to enter because of that offer and because several guys exiting told us how great their meal had been. We were seated (in the English speaking room) and I ordered the A. AAAAA. The waiter said, sorry, they were out. I was disappointed and switched to some equally disappointing cotes d'agneau. Only recently has it dawned on me that the waiter just sized me up and, protecting both me but mostly the house, refused to take my order. Sure, I've had some Andouillette that made you rear back, but done right, like in white wine, they are interesting and delicious.

Not actually true. In France, we were joined by friends at dinner. As I translated the menu , the husband could find nothing on the menu he would eat. I finally came to andouillette. "What's that?", he asked "A kind of sausage." I answer. "Great", he answers, "I love sausage!" "Excellent", I reply. He commented that it was the "strangest" sausage he'd ever eaten.

Depends on his age. Roadside Orange Julius stands in the '40s-50s in California were shaped and colored like huge oranges. Giant oranges were a fad, some selling orange juice, some Orange Julius and some Orange Julips. Orange Julius were something that always sounded good on a long hot drive before car AC, but actually they were VERY sweet and left you with a cloying still=thirsty mouth feel. Until you fell for them the next time. I seem to remember a revival later in the century and that they sold a mix to add to orange juice...that was still very sweet. It seems that Dairy Queen bought the name/rights to make them.

Okay, where is the dead horse emoji, but anyway, this was my thinking https://alexandracooks.com/2014/01/20/no-stock-french-onion-soup/ https://ruhlman.com/2015/10/09/french-onion-soup/ https://www.sidechef.com/recipes/770/no_stock_french_onion_soup/