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And it all comes around, doesn't it? Our parents' belonging that we discarded along the way...and now we wish we had kept them.

It's been quite a while since I've had a mince pie... Obviously they're unknown in France, so I had to convince my neighbour that there was no actual mince/ground beef in there before he would try one. But he was a fan. Recipe here. (Just don't tell the neighbour that I used beef suet as the fat.)

I wish I still had a bunch of doilies (and/or old hankies), but I got rid of most many years ago. I'd like to use them to stitch together to use as curtains or a table runner.

Thank you ! So the chutney was in the fridge, it keeps really well and I make a big batch whenever I run out. The dough for flatbread was also made last week. I started the dal about 3pm, just kinda pottering around. He who must be fed joined me at 4 pm and is my sous chef, so he did the chopping etc thereafter. I reckon a total of 45 minutes of actual prep would do it. Of course there was waiting/cooking time (aka wine sipping time).

Leberkaese-Gulasch - leberkaese (translation is liver cheese but no liver or cheese was harmed in the making) is a German speciality (kind of a meatloaf) and we have luckily and “old fashioned” German butcher (Dittmer’s www.dittmers.com ) who makes it (and many, many other things) in-house. Here you make a quickly gulasch by sautéing diced leberkaese, red and yellow bell peppers and onions and then cook it with tomato passata, vegetable broth and Italian seasoning. Finished with some parsley and served over rice.

Me, I like. And these gems you've got don't seem like the more challenging Marimekko, you know? These seem like they will be downright subtle under a set table. And @Shelby, your Grammy's stuff is beautiful! I *love* the flower prints, and I confess that I would probably steal the plaid one if you ever let me in your house. Are they cotton or linen?? I've got a bunch of doily-thingies, and rectangular textiles in similar knit/crochet; I literally just put them in the donate pile because, while I wasn't prepared to discard them when my mom passed; I'm now prepared to own the fact that I can't even imagine putting out anything like that, anywhere.

This is my second night of garlic freedom so I chose butter chicken with extra garlic. It was delicious but the naan was a dismal failure. It tasted good but it was heavy enough to sink a battleship. Well, at least a small row boat. Carlos will be back tomorrow night so it's back to being without garlic and onions and peppers but I will be glad to see him because he does the dishes every night.

No idea, sorry! When the can showed up I wished I had observed. Last night on the road, bourbon shrimp appetizer with a crab cake-topped salad with nice greens and plenty of walnuts. I’m in Delaware so it seemed safe to order a crab cake lol. No pics, sadly.

I'm always in awe of your Indian meals. How much time would you say it takes to prep/make all of the components? I assume the masala/ground ginger/garlic/etc is different for the chicken, dal and chutney, plus the flatbreads!

The weather has been perfect, 25°C yesterday, so I felt the need to bust out a curry. Here is black pepper chicken wings, served with rice and 5 dal dal. A blob of tomato chutney, yogurt flatbread and token salad complete the meal.

We tried these too, in part because they seemed like an easy alternative to the beef chop recipe in the New York Times a few days prior. We were disappointed in them. As Smithy noted, the filling wasn't much write home about, and we thought that the potato layer was too thick compared to the filling. We tried them with a couple of different salsas, but in end suspected that they might be best if cut in quarters and put on a platter with queso for dipping, as an hors d'oeuvre. On the same TJs trip we bought a box of these: Not recommended. Filling was a mushy mess, and the tortilla shells, while crispy on their perimeters, were disappointingly soft.

In Japan the beer cans often open full lid with a ring pull. Try this on a moving Shinkansen after the can has been gently shook during boarding (not).

Sorry @Tropicalsenior I can't find my little metal recipe box which contains this recipe and Ed is having a severe Tourtière ingredients memory loss. The only thing I recall was the use of some soda pop in the crusts.

Nothing exotic about this, but it's a celebratory sandwich after my oven has finally (finally!) been repaired! One of the heating elements wasn't working, then a circulation fan needed to be replaced. It's taken 3-1/2 months of wrong or broken parts being shipped from the supplier, and at least 4 repair visits, but it's fixed! Meanwhile, back at the sandwich board, I have a lot of breads, cheeses and meats to use up from a party where folks didn't eat as much as I'd expected. Hence today's offering: (overtoasted) brioche bun, slices of ham, salami, cheddar and pepper jack cheese, lettuce after the cheese was melted. Mayo and mustard on both interior layers. Oh, and I managed to palm off some of this Danish Kringle on the repairman, who'd never heard of it and was delighted to try some. He was so delighted that I sent him away with more.

Before I get started on the CFM for tomorrow, I wanted to show off a most generous donation from a fellow eGullet member who wishes to remain anonymous. 14 pounds of Rancho Gordo beans and popcorn! This fabulous donation arrived yesterday afternoon. I won’t be using any this week, as I’d already planned and shopped for the meal, but I’ll be researching recipes and ideas for future use. Wouldn’t popcorn be great as a soup topping, in place of croutons? It would also be fun to include a bag of popcorn as a snack. The black eyed peas for New Year’s, obviously, but is Hoppin John too rustic for beans such as these? I know many of you are Rancho Gordo aficionados and will have ideas for using them. I just need make sure that what I make appeals to the people and not just me. Thank you so much, Dear Donor! What a thoughtful and lovely gift to the people who receive food from a community fridge. I am humbled to have them. The inventory:

It is just a cooked chile type chutney so I don't see why you couldn't freeze it. I expect to net about 8 or 9 500ml bottles of it when I can today.

This is me checking Whole Foods for their annual 12 Days of Cheese specials:

@Ann_T That sauce sounds delicious. Can I freeze it rather than can it? I no longer have my big canner.

I started to just freeze leftover slices of our tourtiere. Once the slices are frozen, I vacuum package and will pull one out for Moe, often for breakfast. I also like to make small turnovers with the tourtiere filling and freeze.

Thank you so much for your kindness. If you are looking for the chile sauce recipe, it is on a blog post I made a couple of years ago. The recipe was from a friend in Toronto and she makes the original recipe to can in the summer using fresh tomatoes. She use to send Moe a jar of her sauce. So when I adapted the recipe to using canned tomatoes and reduced it in size, I knew what it should taste like. It reminds of a chile sauce that my grandmother made and would have little bowls of it on the table as a condiment to go whatever someone wanted to use it on. https://thibeaultstable.com/2023/12/21/homemade-chile-sauce/

Stewy harissa chickpeas with winter squash from Good Things by Samin Nosrat. The recipe is also available online here. The sweetness of the squash, warm harissa and spices, earthy beans and bright sherry vinegar and lemon come together perfectly in this recipe and with very little effort. I used honeynut squash cut in wedges since they were so small and used Rancho Gordo Royal Coronas instead of chickpeas as I had some ready to go. I unintentionally omitted the olive oil added with the stock and didn’t miss it. Per the serving suggestions, I added a few cubes of the marinated feta, also from the book but it wasn’t really necessary and with all the flavors in the stew, I didn’t really taste the marinade.

@TdeV by ' pork chop ' you mean a cut that's mostly Loin , the ' white meat ' for me that cut is tough , and needs help in the flavor dept. as I like to keep as much jus in the meat , 130.1 F . 8 hrs + to 12 H pick a time that easy for you , more that 8 H will be fine , esp as the chop is > 2 " 130.1 F is not really what I call rare , but it you like the meat a little more done 135 F picking higher temps will give you jus to make a gravy , but that jus comes from the meat and the meat will feel dry , as there is very little fat through out the loin. do you have some really nice chutney ? Major Grey style , sweet w a little spice ? something like that ? add a couple of Tbs to the bag.

So how was it done? One of those side-cut can openers, or is it a special can?

I have some 6-in pie plates so I make two of them and I freeze one for New Years Eve. They are the perfect size for two people and leftovers for lunch. Or breakfast.