MaryIsobel

As I ponder what to have for lunch, it now seems that whatever I decide will pale in comparison to this!

Or the star of an amzing grilled cheese!

I suppose, it's much like any cooking method debate. I'm happy to have mine the way I make them, but if anyone has a more desirable to them method, so be it.

I have had great success using the strainer method to get rid of the more "liquidy" white. Then I just dump the strained egg into a Pyrex "custard" cup" and tip it into the just- below-a simmer water.

Those may be the best lookig ribs I have ever seen. Please don't tell my husband!

My poor mom, she worked as a substitute teacher so had to be very organized and flexible but we always had home made cookies, but begged for store bought and the Peak Freans assortment was top of the list followed by chocolate covered digestive biscuits.

😆 Bourbon Cremes as we called them were my favourites from the Peak Freans assortment that we got as very rare treat when I was a youngster.

Our biggest entertaining disaster was hosting my neice and her boyfriend. Husband made ribs. Carried them in on a platter from which pork fat/sauce dripped. He slipped, the platter went flying and when I went to assist, I also slipped. We laughed so hard we couldn't get up for a few minutes. We rinsed off the ribs, put them back on the BBQ, resauced and everyone was happy.

No photos but... Tonight we hosted our daughter's fiance's parents who live in Ontario, so about 3000 miles from us. First time we've met them. They arrived at our door with a 6-pack of Ontario wines for me and a 2-pack of artisinal whisky for my husband. So we got off to a great start. I made baked lemon chicken, layered salad, broccoli and cheese and foccacia. Came time for dessert, a chocolate mousse tart with a pecan crust in a springform pan. I had taken it out of the springform so it was in the fridge on the base. Picked it up, turned around and if flew as far as it could until it hit the side of the island. I had local strawberries and whipped cream to go with it so that's what we had.

How interesting. I'll have a look next time we go across the border but we are very far north, so may not be available in Washington.

Yes, I have seen it advertised from the shops that sell replacement or out of stock china but what they sell it for and what they will buy it for are two very different price points! Like I said, I would rather just give it to someone who would love it. If that doesn't happen I will contact a couple of charity shops.

"a tube of frozen creamed corn" has me curious. I have never seen creamed corn except in a can. Not a great memory for me.

I inherited a rather extensive collection of Spode Buttercup. It's not my nor my daughter's style and we don't entertain to the extent that the great aunt that left it to me did. I'm in the Pacific Northwest in Canada so packaging/ shipping etc would have to be arranged but if the Spode would make your heart sing, that's payment enough.

Thanks so much Bon Vivant for taking us along on your fabulous trips. I too, enjoy the black and white photos and your adventurous nature. It's the next best thing to being there!

Also in the PNW and barbequed wings and made salad for dinner so as not to heat up the house. Around 30C, supposed to be the hottest day for the next week. Smokey here from fires not too far away.

Also a pinch of wasabi fan. Just perks them up a bit!

Same in our area. We have the choice between bad and mediocre for similar cost to Anna.

Great idea about keeping it out. A couple of years ago, I put a lame on my Christmas list and my daughter bought me a set with the lam, the cloth and a banneton. I'm ashamed to say I have not used the banneton, putting it on display is a great idea.

That's a really unique presentation - I like it.

Yes, those are a great nibble with drinks.

Yes, 1 sheet of puff pastry rolled into a 12" square and cut into four 6"x6" squares.

I was quite pleased with this recipe. I ended up just blanching the asparagus and the were cooked perfectly after the 20 minute back. I added a smear of dijon on the ham and sprinkled the cheese with fresh thyme and chives. They went together in about 15 minutes and were really tasty. Served with an orange/arugula and pickled onion salad. Didn't think to take a picture of them plated. https://www.bbcgoodfood.com/recipes/creamy-asparagus-puffs

The asparagus that I could buy today are quite thick. I'm happy because I think they are tastier than the skinny stalks. My MO is to peel the bottom third or so and then cut them in half long ways and treat them as thin ones.

Thanks, that was what I was leaning toward. Just a light smear I think.

Our dog can hear me open the "cheese drawer" in the fridge from under a bed, 30' away.