Margaret Pilgrim

Peppers and mozzarella Coctel de camarones

Our local Sunday (now closed for CV) flea market had several vendors of cactus paddles. They each had a worker who shaved the spines off each one. Sold by the pound. I have bought them several times. Just boiled them up until tender to your taste, then slice into "ribbons" and dress as you please as salad. They do not have an assertive flavor, perhaps somewhat citrusy. Fair nutritional value; vitamins and minerals.

After a holiday of MEAT, back to pantry food. Sausage, asparagus, pea, scallion pasta.

Sure. Portion control. Eat everything you want in moderate quantities. A diet you can live with forever.

At my age, I've learned to be sure of nothing. However, the first photo was posted by a woman who flits between Spain and Italy.

"Cute" pasta treatment, uses as many as yiu have guests Potatoes baked with bay leaves

Lovely texture. And completely "natural".

Are these what you're trying to make?

Exactly. Mann's had copywrited CAULILINI as a selling vehicle. (Mann's is a long established produce grower. I went to school with the previous generation whose parents were orchardists. The subsequent incarnations have been very adept at product promotion. )

@BKEats another modern art plate! Youro "bolted cauliflower" is sold here as Chinese cauliflower.

When our son was a toddler, I saved money, and maybe improved nutrition by making him "marble meatballs", tiny ground round balls sauced with Campbell's tomato soup.

David Libovitz suggests it's from North Africa.

A super simple prawn/tomato/basil/sorrel/white wine pasta.

Sorry to read your report on the increase in people venturing into public, but I really want your taco plate.

I love dishes that exemplify a concept and process rather than a recipe. Altho it's hard to beat this cucumber base, you can swap it out for many other veg to create an array of different soups. I'm eyeing the huge clump of sorrel in the back yard. Thanks for this, W.

Mushrooms, truffle oil, scallions Grilled chicken thigh nuggets, marinara, oaxacan cheese

Could happily be my last meal.

Meanwhile, back at the restaurant https://sf.eater.com/2020/7/1/21310529/san-francisco-restaurants-masks-coronavirus-enforcement

@robirdstx I'll have a serving of each, thanks. Glorious meatloaf and stunning potato salad! Here, mother-in-law's chili recipe, irreverently sided with scoop of basmati rice

Losing meat isn't hard. Much of the most delicious world food is meatless. The most difficult part is social; food interaction with friends and family,, serving two meals when your guests include an unmovable force, offering enough acceptable options. I always asked son his girlfriends' eating habits before he brought them home since so many were veg or vegan.

I have NEVER made enough croutons at a time. I guess how many I want for a dish or serving, make twice that many, but little fingers keep coming into the kitchen and sneaking onesies and twosies and then there were none, or at least not enough.

I put "loaf bread" in zip-loc bag, evening of bake day. Good/fresh on second day, used for morning toast or grilled sandwiches after that. A batch of fried croutons before tossing. Usually it molds around 5th day -> compost. Added thought, to resurrect over-the-hill bread, we wrap the slice in a damp paper towel and microwave for 1/3- minute.

I am a fanatic about moving mushrooms out of plastic. BUT, like you, I have been quite surprised with grocery delivery mushrooms that arrive in a shrinkwrapped plastic box that last at least a week refrigerated, even after opening. What's up?

Yellow peach with goat cheese, doused with apricot vinegar. Basque chicken and rice