Some states put servers at the bottom of the list for vaccine eligibility, but expected them to go to work with a smile underneath their mask.

After a few days in the aromatic pickling liquid, the shrimp were firm and “crispy” in the pickling sense of the word.I love that you occasionally bite into fennel or coriander seeds as you snack.

Onion and lemon slices, fresh ginger and bay are layered among the shrimp, so the.are quite attractive even before you dig in.The recipe said they would be good for at least 10 days, but of course, they didn’t make it that far.

Best of all, this recipe is so easy..I grew up in New Bern, North Carolina in what feels like to me now, a slower, calmer time.

Families were big, and each one had a person who was “the cook.” In our family it was my great grandmother.

We were spoiled, because everything she made was always delicious.So delightful, in fact, that her only major run-in with the law involved trying to bring baking supplies through U.S. customs.

Is there any limit to your perfection?Apparently, yes, according to.

Britain's Best Home Cook.viewers on Twitter.