Sandy Peckinpah Hey again. A friend of mine recently made pesto using cashews. Was ok but I agree with your thoughts on pecans. Plus wouldn’t you know it, at that dinner (above) someone had a cashew allergy. Gulp. No one knew except the allergic one. Luckily it all ended fine since an epipen was handy. But omg, huh.

I gotta say though, re your meatloaf comment, there is something yummy to be said about that piece of meaty goodness. Especially when served with potatoes dauphinoise https://www.marthastewart.com/868604/potatoes-dauphinoise.

Found a teensy place in Paris in Saint Germain area that made the best of these tators. In fact they were so good that you dream about them for weeks later. Truly it’s because they use full fat cream, not a drop of milk nor half and half. Solution to no compromise on this decadence: make only once a blue moon.

Oh dear. I know you said the lobster roll recipe would be good but…now that I have started this meatloaf rant…I have tried many a recipe with most having pros and cons but I have to( cannot not😁) share my favourite all time numero uno Meatloaf recipe. Kindly pointed out by Ruth Reichl in her latest cookbook: http://ruthreichl.com/2010/10/ians-great-meatloaf.html/

Sandy, if you haven’t O-deed from all those years of the M-loaf, I’d love to have your recipe.

So mah lobster roll, how about I send it next. I am thinking I have already used up so much space in this particular comment. I must say though that this is fun, starting to get to online know you over the universal comfort topic of food.