Serious Eats - seriouseats.com

I'm a little late to the party. A heartfelt "welcome back". I've really missed your thought provoking (and sometimes, giggle inducing) questions.

Raspberry infused vodka (made two years ago) tonics with large lime quarters, leftover roasted chicken on tortano bread (local) with mustardy mayonnaise and red iceberg lettuce (local) garnished with red pepper slices. My husband had a cup of broccoli soup that had a little gorgonzola. We finally had a really warm day - it was 80.

I heard almost all of the above bromides as I grew up, My Danish grandmother (born 1883) never sat at the table, particularly at holidays. Neither grandfather was ever involved in food preparation, although they brought home game birds and venison. My mother was a good cook when she was in her early 30's, but then my father started preparing our breakfasts, lunches to take to school, and dinner sometimes. This was the beginning of the end. They still canned fruit and made jams and jellies (habits leftover from long ago rural lives reinforced by the Depression and World War II). Frozen food ruled, along with ghastly over-cooked bits of meat - shoulder lamb chops, cube steaks. I think instant mashed potatoes weren't far behind. There were ethnic foods - tamales in a can!!! No wonder my mother was depressed: alone at home, no sense that she could take control of her life, and all that fueled by crap (i.e., progress). With the heedlessness of youth, I fled just putting something on the table and cleaning the plate. Straight to New York and perfect bliss. People may still be debating the merits of two-career households, but of the many pros, I think there are two related to food: meal preparation has become, for many, a time of relaxation and creativity; and partners can share this. When meal preparation isn't a punishing chore, we seem to be spending more time and energy on it - happily.

May I join the chorus - I was thrilled to see you back, LoCo - and with your usual great contribution! I am always conflicted, almost always use fresh no matter what the recipe says; I'll have to rethink this

About 10 years ago, we were hosting a neighborhood party. I bought a dozen dish towels from Cost Plus. I liked the fact that people could really cover their laps AND have something generous for their fingers. They're Indian cotton with pale green stripes (that is, they look good with almost anything). They cost $20 or so. We use them daily, change them frequently, accumulate them in a basket on top of the washer. Despite all this use, they're still in great condition.
For really special dinners for guests, we use 26" damask ones that a friend's grandparents in Germany had hidden from the Nazis along with paintings and silver. I am always moved by their history and journey to our table.

Welcome back JEP! You were truly missed!

Hillary
Chew on That

Welcome back, JEP! I am _____________ to see you here again!

WB JEP! I'm not a seasoned SEer by any means but I'd like to join the chorus of those who missed you. :D

You guys make me want to try Wild Boar.

On the other hand, you made me want to google Rocky Mountain Oysters (here I was thinking it was a different way to do oysters-was getting ready to be excited...BOY, was I wrong!) but now I am sorry I know. I will not partake in any of that. Thank you. This falls under learning something new everyday.

Glad to see this thread. My BF just sent me a link (www.exoticmeats.com) and asked me which one I would try...

Pan-seared red snapper with mango-peach salsa over brown rice with a side of sauteed broccoli dressed with red chili flake and soy sauce. Yum!