StephanieL

They don't make film reviewers like that anymore.

Cooks on whaling ships, in addition to wages in the form of shares of the profits (called "lays"), were also entitled to take some of the used cooking fats, called "slush", to resell when the voyage was over. No kidding, this is where the term "slush fund" comes from.

I love love TCM. So much great programming.

At 87.

The King James: 1 oz. rum 1 oz. brandy 3/4 oz. sweet vermouth 1/4 oz. dry Curacao 2 dashes maraschino liqueur 2 dashes Angostura bitters Stir in a mixing glass with ice and strain into a chilled coupe. Garnish with an orange peel.

Assorted pickled vegetables from H Mart plus broiled hamachi collar from a local Japanese place over RG's new short-grain California white rice (think Calrose).

--Grilled chicken skewers with grilled mini-peppers, apricots, and mushrooms --Grill-cooked sweet potatoes --Carrot & pineapple salad

Sorry about that. I put her screen name as a tag, but now I realize those can't be seen on the main list.

Mine too. She had been feeling weak even last spring when we visited.

Isn't "War" an Edwin Starr song?

I received this note from John, Margaret's son: "I have sad news. My mom passed away peacefully in her sleep Saturday morning. She had been declining slowly over the last year from heart and lung failure, and was particularly weak the past month. Thank you and the rest of the Mouthfuls community for providing a wonderful space for my mom to be herself and share her love of food and travel. I would deeply appreciate if you could start a memorial thread for her, with your favorite memories of things she shared. That would mean a lot for me." We got to be friendly with Margaret and her husband Chuck a numbers of years ago. They took N and I under their wing, inviting us to their house near Golden Gate Park a couple of time, and we in turn invited them to a meal so that Margaret could admire N's garden. (We still have the hot sauce that Chuck brought.) She also introduced me to the Hungry Onion food board because it has a very lively San Francisco Bay Area discussion section. Last year, she was clearing out Chuck's wine collection and gifted us with several bottles of wine (including homemade aged vin de noix), wishing we could take more. We'll raise a glass in both their honors.

A deep loss for classical music. N and I were actually conducted by him a few years ago, at a memorial concert for Michael Morgan, conductor of the Oakland Symphony.

Sweet, adorable Laszlo. 😿

N is growing a magenta plant, which she used to make purple sticky rice (steamed in banana leaves from our tree). The rice was a side to a pork Thai-style (but not spicy) curry, with Napa cabbage and both orange and purple sweet potatoes.

There was an obituary in the Times.

Easter dinner: Roasted boneless leg of lamb with a matzah meal-date-pecan stuffing. The stuffing also had green garlic tops, and N roasted the bulbs separately Duck fat potatoes RG Yellow Eye beans Sauteed broccolini Meyer lemon posset with garden blueberries for dessert

That'll be breakfast on Sunday.

I have to remember to not make an all-prune compote for Passover. I love it, but it doesn't love me.

I had a little trouble loosening the sponge cake from the tube pan, so it looks like it has mange on the outside. Tastes great though, and rose superbly. @bloviatrix, you could be a heathen like me and just make sure that there are no obviously chametz-based ingredients in the food. 😉 The Best Foods mayo & Gulden's mustard are staying in the fridge.

Leftover eggplant & olive caponata I made for a potluck, with feta cheese sprinkled on top. Eaten on toast; anything left after tomorrow will get the matzoh treatment.

Same.

I don't recall any questions on wombat poo, or any other animals' poo for that matter.

Maida Heatter's cookbooks only had illustrations, drawn by her daughter. The photograph covers featured just a handful of the books' offerings, so not much help there.

A Corpse Reviver #2, using this fancy gin Nicol brought back from Florida.