Ancaster

What's TCM? Thanks.

People who think it's cute and okay that their dog jumps up and slobbers over anyone other than them.

Thanksgiving Schmanksgiving.

Groceries are not discretionary.

Yeah, I have a friend who makes the balls in a finnicky fish broth - the end does not justify the means, as far as I'm concerned. And judging by the amount left on plates, few in her extended family appreciate them either. I think many of us older biddies have a couple of recipe books we've held on to for just one or two recipes, or for nostalgia's sake. (And still have too many recipe books altogether.) Mine is Delia Smith's Complete Cookery Course (1978). Delia (first name only) was the Nigella of the time.

TS:CR (too small: couldn't read)

Consider it done.

I think you had to be born with one in your mouth, rather than a silver spoon. Not that I had one of those either. I'm sure it was one of my husband's first foods. (And please, still be my friend! I'll send you some virtual hamentaschen - do you prefer poppy seed or jam?)

My in-laws have the same myth - maybe we should play a little Jewish geography? Keeping this on topic - a food I tried once and hated is kashe varniskes - buckwheat groats with bow tie noodles. If I ever get to Cantor's or Katz's or 2nd Ave Deli and they offer it, I will not be trying it. Out of curiosity, I just checked whether they offer it at Milky Way, Stephen Speilberg's Mom's restaurant in LA. They don't.

Probably the fish they could get in Eastern Europe - and I'm sure you know the stories about keeping carp in the bathtub. For those who don't know about this stuff, this is a link to the first few pages of the classic children's book: https://www.google.com/books/edition/The_Carp_in_the_Bathtub/mX5eDAAAQBAJ?hl=en&gbpv=1&pg=PA1&printsec=frontcover I'm in the Pacific Northwest, so mine has to have salmon or I'll be booted out. ....................... I'm beyond jealous at your having eaten chez Ottelenghi.

I make a lot of non-traditional stuff too - partly because I'm 90% pescatarian, and partly because so much of the traditional (Ashkenazi) stuff is incredibly unhealthy. Team savoury here too, and at Passover lots and lots of soups and salads and veg (and eggs). Yotan Ottelenghi has a lot of great vegetarian dishes that can be adapted or already good for Passover - his book Plenty is great, and just Googling him will get you some great stuff. If you ever want specifics, please don't hesitate to message me. I'm not an expert, but I've had lots of experience, if that makes sense!

We should be grateful she's speaking English and not Welsh! Maybe they'll make Welsh rarebit next week. Or crempogs. 🤣

Yes, this is a little time-consuming but straightforward and, I think, very tasty. Especially with good, sinus-clearing horse radish! I keep kosher l'Pesach (Kosher for Passover) and splurged on a food processor specifically for this and harosets*. * For those who don't know, harosets is one of the traditional symbolic foods at the Seder and typically involves a lot of chopping.

That's weird. How about this?

By jove I think I got it! Let me know if anything doesn't make sense. Looking at the recipe, a couple of things: I don't always bother with the decorative carrot and pepper because I'm inherently lazy. For the "Add oil etc" line, mix everything together in a bowl, not the mixer. Also, use good quality fish - I find TJs and Costco are good source for "reasonably" priced. This freezes well.