MaryIsobel

I am trying to invision a "massive punch up" in a tea shop

Thanks for that information. I am always gobsmacked by the amount of oil and stock/broth in most recipes but when theya are done right, heaven on earth!

I'm always searching for the ultimate Greek Lemon Potatoes. Any tips to share?

Wasn't sure where to post this. I don't need identification - the tag says what it is. They are so cute - the biggest ones were about 2" long. I've searched a few recipes online but just curious if anyone has a tried and true for tindora squash?

I'm sorry for what you are going through, I have been there. Hospice care can be a godsend for all involved. You definitely deserve at least a glass of wine, if not a whole bottle!

Mine is always kept in between my baking sheets - no one goes there but me. That being said, I don't mind sharing but when I buy myself a little bit of very good chocolate and my husband gobbles it down like an Aero bar, it's a sign to stash the good stuff.

Bravo to you. I have a viscreal reaction to what is going on regarding reproductive rights, social justice.... I so appreciate you taking a stance against all of the ignorance and I wish you well. You are truly going out on top.

Growing up we had homemade cookies most of the time but once in a while we had Digestive biscuits or even better, chocolate covered digestive biscuits. Once in an even greater while, we got the Peak Freans Assortment; the bourbon cremes were my favourite, but there is nothing fainly burbouny about them - their name comes from a region, not an alcohol! https://en.wikipedia.org/wiki/Bourbon_biscuit

That looks really great for what I assume is a grocery store croissant. We had Father's Day brunch here with the girls and their SO's and while I had planned to make cinnamon buns, I ran out of steam so went to our local grocery store that has an in house bakery, for croissants and cinnamon rolls. I suspect that both were made from the same batch of dough...

Mine is a lifesaver (wrist saver) at salsa canning time. Peppers and onions, pounds and pounds of them get done quite quickly. I also use it at Christmas to chop celery and onions for the massive amount of stuffing that I make. It's used again a few times in the summer when I'm doing a big batch of pasta salad with a ton of veggies. Gets pulled out in the fall for big batches of soup and chili. I find it easier to use on the kitchen table, rather than at counter height. That way, I can put more of my body weight into it and done this way, it easily dices potatoes and squash and the harder veg. I bought a little silicone grid thing that fits over the grid on the lid and makes cleaning a breeze.

Lots of great meals! I love onion rings when they are done well - those looke good. Keep feeling better - I always love your posts.🥰

I watched AR make that recipe a few days ago and put it on my "to try" list. I will add your recommendations.

The bread looks fantastic. I'm in the same boat as you in re lifting heaving cast iron pots, especially those full of some delicious braise or chili or... I love my enamaled cast iron but unless there is a husband or a kid to help me lift it out of the oven, sadly I have avoided using them lately. My husband jokes that I need an engine hoist for the kitchen.

I often use wonton wrappers in mini muffin cups as a base for appies. Very little carbs for those who count and you can fill them with anything!

Your ribs and salad look great. I can't fathom rice and potatoes, although the lemon potatoes at a local place make my heart sing and my husband will happily eat both

If you have fresh squeezed grapefruit juice - a paloma is wonderful.

Radish French Butter Radish sprouts - has to be one of the most delicious yet underated pairings!

Oh, okay - I have had tomalley butter.

Me too - and fortuantely for me, I am the only one in the house who likes it!

Looks liek you had a fabulous trip! Snorkelling is my happy place - I envision it when I am at the dentist!

Wonderful array of tasty food. Could you explain "And they left the mustard in – so many places don’t, and it drives me crazy" to someone (me) who has never had a softshell crab?

I make meatloaf once in a while solely to have meatloaf sandwiches. Don't care for it as an entree but cold meatloaf sliced thin on good bread with mustard mayo and bread and butter pickles takes me right back to being 5 years old and the rare occasion of having a baby-sitter. Meatloaf sandwiches or TV dinners were babysitter dinners.

It was the sauce that accompanied the octopus at the particular restaurant - sort of a cross between teriyaki and hot sauce. We have had pulpo a couple of times in Mexico that was beyond being able to chew! Octopus is not something that I can easily source around here, otherwise I would be happy to experiment with it.

That would be great. My husband did make it once but apparently it "wasn't the same."