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I think that's one of the most gratifying experiences in cooking / baking / confectionery and, for that matter, in any other skill. It means you're really getting a grip on the process! Congratulations!

That’s much more like the way we did it back in the olden days!

I've been enjoying this salsa for a few months and it's really quite good. Not anywhere near as watery as some store brands I've tried, thick, but not overly so, and a nice level of heat. This is something of a Goldilocks salsa for me, just right, and a perfect choice for TJ's dipper-style corn chips. This has become my go-to salsa. Guests have liked it and said so.

apparently not every McD's uses the same method. this is an egg cracking speed contest - but you can see it's a big ole' flattop with many more egg pockets....

Regarding my latest little creation. I think it could be called "chocolate praliné". At least that's as close as I get. It consists of cocoa beans, caramellized sugar, half a vanilla bean (the scraped part) (i grind this into what resembles dry biscuits as the cocoa beans start to release some of the cocoa butter),add somewhat melted browned butter and mix it more, tonka is added with some sea salt, and finally hazelnuts. I did it in this order as I want the cocoa beans, vanilla and sugar to be mixed into as tiny pieces as you possible can - so I later could add hazelnuts and better control how much fat to release from them. Maybe I can do it in a different way, but it felt like a somewhat good way?! It's one of the best things I've ever made. I really love how I just went "let's try this," and it turned out bloody amazing.

Not too many photos from Monday, as we did exactly what I said we were going to do: sit on the deck and take in the view and read books. Here’s a picture of the sunset from our deck. And the afterglow, looking towards the hotel Dinner was at Solaris again. Unfortunately, we did not like it as much this time. Amuse bouche of smoky gazpacho. This was really tasty. Husband ordered the rockfish. It looked pretty, but was a little bland. I had the catch of the day, which was grouper. This was better than the rockfish, but still a little bland. The pickled parsnip salad on top was the best part. We shared a dessert of pavlova with pistachio cream and strawberry-basil ice cream. This was our favorite part of the meal. And that ends our quick visit to Bermuda. We will be back.

In my village and surrounding areas, a shrimp burger isn't shrimp formed into a patty with binders such as bread and eggs. Here, it's just cooked shrimp and grated cheese melted together in a pan. For me it's tricky, getting the heat right so it doesn't burn. Takes a few minutes at most. Then pull off heat and let sit a minute in pan to solidify. These were pretty good result; I managed to get the finished burger onto the buns in 2 pieces (locals do it in one fell swoop). Since the shrimp and cheese are both mild we don't load up with lettuce, tomato, etc. A squirt or two of chipotle mayo is all it needs.

Doing a Thanksgiving with another family this year for the first time. Main will be a smoked turkey. I’m doing Mac and Cheese instead of stuffing. Other family doing stuffing. Also doing creamed corn, sweet potatoes and a couple cranberry sauces

I really try to eat low carb and bread is off the list, but I just made one on a low carb tortilla, and while it was good, it wasn’t the same. The picture was ugly, too. 😂 I searched to find out if it was maybe a southern thing, but it’s not. I remember riding my bike holding a fried egg sandwich in one hand, and steering with the other. Perfectly portable and no runny egg to make a mess. Liking runny eggs (which I do) doesn’t stop me from enjoying them this way, especially with lacy crispy edges. I love runny or jammy yolks. This is just it’s own thing, I guess. I’m not sure which website you’re referring to? Where I am, the group sponsoring two of the community fridges has a Facebook page called Foodies of Lafayette. The people who run that page, which is generally about local restaurants, decided to take them over, as the previous volunteers seemed to lose momentum promoting them, and interest waned. There are other local community fridges, (like the one I donate to) not sponsored by the page, but are allowed to be promoted on their page. There are at least 7 fridges in this area. Some get more notice than others. I agree that it wouldn’t be easy to start one without lots of energy and time and effort.

I'm expecting to be laid up shortly, so I got 6 Mac & Cheese (2 lobster) !

@weinoo nice Fell off the truck , did they ? late '70's , I used to get swordfish that didn't fall off the truck , but was still on the truck thick-set dark Italian types selling it in the old Scully Square , BOS. 1/4 the price of fish mongers right around the corner . only swordfish . very very fresh it was.

Asian grilled shrimp salad.

We don't have much choice for mayonnaise in Costa Rica. The only three State side brands available are Kraft, Hellmans, and Great Value. Kraft is available in jars but more often in this squeeze bottle. Hellmann's only comes in the plastic packages. Great Value, which is the least desirable, is available in both. A while back when I was in the store I took a picture and counted the types available that are made in central America and there were 24 different types, all of them pretty dismal. As somebody said upthread, it's a shame they no longer use glass jars. They were so useful. I still have two of these left from about 20 years ago.

Murray’s Cheese 25% off the whole site. Just sent my parents an early X-mas present

Today!

Famous last words!!!

I’d never tried them before but they are very tasty little treats! I’m looking forward to trying all the flavors!

I think sandwiches can be pretty easy if you stick to a decision and gather supplies efficiently. I dithered and didn’t stick to a plan. I struggle with trying to do too much and/or trying to make a giant batch of something I’ve never made a single batch of. My son relayed to me that his daughter told him that things don’t have to be perfect. When I told him she was wise beyond her years, he replied that Murphy told him that Mimi taught her that things don’t have to be perfect. My granddaughter took my advice, but I can’t seem to!

On the surface of it, sandwiches sound easier to make and package than the hot cooked meals you've been preparing, packaging and chilling. But now that you've done it, what do you think? Might it actually be a more fiddly process for cooking in quantity? If not, maybe the doers like you are simply too busy getting ready for their own feasts.

...and at opposite ends of the world and the climate swings, I spent hours getting ready for the first winter storm of the season. By the time I was finished, I needed something warm but easy. I decided to try a quesadilla, more or less following @Shelby's instructions elsewhere. I was going to make it on my panini press, but then thought: the A4 box is stacked atop it. Why not try the quesadilla on that? See whether it's still worth the space it's taking in my cupboard. Step 1: start cooking vegetables first. I tossed the broccoli and cauliflower in oil and salt, loaded them onto the griddle, and slapped the lid on while I prepped the tortilla. Step 2: prep the tortilla. In this case it meant cutting open the bag in the wrong spot (WHEN will I remember that these are easy-open bags, with a zipper closure?) and then loading up some stray cheeses that needed to go. Step 3: load as much veg as possible into the quesadilla, fold it over, and make room for it on the griddle. Let the rest of the vegetables stay there and continue cooking. It was pretty good, and dead easy. The broccoli and cauliflower, by the way, steamed as much as cooked while that lid was on, so they turned soft. Not at all the same as roasting them. But those that didn't make it into the quesadilla and continue to cook developed a delicious crust. Yes, I'll keep the A4 box. And use it more.

Thank you! I’m kind of disappointed that the number of sandwich donations has not lived up to the enthusiastic reception the idea seemed to get last week, but the donations picked up yesterday, so here is hoping.

@patti, you are truly a wonder! Generous, inventive, and a blessing to your community!

I discovered that Effie's now has Gruyere flavor and just ordered some. I think that is the only one I haven't tried yet. They'll be here next week.

Welcome. Did my undergraduate in Chicago. It’s a super food city. Look forward to seeing what you cook.

I’d have to look away.