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I'm noticing more and more "pop top" cans here. I think it's a great idea - espeecially for donating to the unhoused.

do they have dates? It's possilbe one of them (probably the old fashioned one) is old.

Well now I'm curious. What are the ingredients and what did you do to them?

@Maison Rustique your, as you say doctored pizza looks really good. For dinner soy hoisin chicken with chicken stock rice and broccoli. A sort of “invented” dish. I did add a little chilli crisp after taking the photo. Was tasty.

Hell of a price on those turkeys. Cheapest I've seen here is 99 cents. Two stores offering free birds with purchase of $100. Sadly that 100 is easier to hit now days.

The Unicorn grinders are so good. I have to admit that lately I have been using a Finamill more than my Unicorn, though. It cannot grind as fast as the Unicorn, but it's fast enough for most tasks. The ability to quickly switch between pepper, salt, and cumin and dispense with just one hand is actually pretty great when your other hand is occupied, or meaty. I got it as a gift and was sure it was a gimmick, but I turned out to love it.

After 25 years or so I finally broke down and replaced our Magnum Unicorn pepper grinder with . . . . . . exactly the same thing!

I thought Dr. Seuss wrote that one?!

@BeeZee Yes indeed. I hope to take what Ie learned from woking w the CkLegs , and the Turkey-roll-ups ive made before. and take my time doing it. the Fz one Ill palce in the refrigerator might take a week to defrost , then Im at it !

@rotuts, For sure, at 0.49/lb, you're netting around 7 lbs of meat from turkeys that size (not to mention stock from the carcass), it's still an outrageous bargain.

@gulfporter Im unambe to see the image please check ? thank ypu

those Turks @ S&S ? $ 0.49 //lbs ? Im going with 4 , 14 - 15 //lbs. three are in the Freezer , for working w later and one ( to be purchased , in a couple of days ) in the refrigerator , to slowly defrost then work with . Why Not ?

This?

I found it. Thanks! were you successful is adopting some of her techniques?

We did do some stamping, Robyn showed her monochromatic decoration which was beautiful, but not a whole lot more than that.

Our first meal back to Mexico after a 6 week absence. At Lobo de Mar in Ajijic.

I can't wait!

Yesterday’s breakfast was green eggs & ham on a ciabatta roll, an idea I stole from Joe Sasto’s recent cookbook, Breaking the Rules which I borrowed from the library. His version is eggs, scrambled with pesto, piled on toast and topped with crisped up slices of salami. I browned a slice of Canadian bacon instead of the salami and put it on the bottom, though it’s kind of invisible in the photo. Not bad. Today, I made a bean version of the pasta with butternut squash, sausage, sage, and spicy chiles from Six Seasons of Pasta using Rancho Gordo Royal Corona beans instead of pasta. I also added a big handful of baby kale. This was really good for a chilly morning. I used bean cooking broth instead of pasta water to bring things together.

Love these two. Sohla wears her heart on her sleeve and Ham knows his stuff. Great cooking!

this is JOC "White Bread Plus" - T&T here....

That's The Best Recipe (1999), from the Cook's Illustrated gang, before it was America's Test Kitchen. I've found very reliable for bread!

Chocolatier and author Tine Prefers Chocolate has an ebook on decorating without an airbrush. Her striped bonbon is beautiful; alas, my experiments have not equaled hers.

That looks like a well loved cookbook! What is it?

Mrs. C made halibut for dinner the other night, and there was a piece left over so I cut it into cubes for green curry. We also had sliced onions from last night's dinner. Blended Mae Ploy green curry paste with sliced jalapeno, garlic, ginger, galangal, palm sugar, and cilantro stems. Sauteed the onions with more garlic, fried the curry paste, and then mixed in cilantro leaves and microwave chopped spinach with a small amount of coconut milk. Seasoned with fish sauce and garam masala, and warmed the halibut in the curry. End result was sneaky-hot and aromatic, just what I needed.

Ambitious I say!! @blue_dolphin