All Activity

@weinoo excellent. Im sure you will pick out the tasty ones. Its a long trip for me to save $ 1.99 // pack .

I have (eG-friendly Amazon.com link) and one similar to (eG-friendly Amazon.com link). I like them both and they are both for foaming soap. I've had a few other dispensers that I did not like as much or that died early.

Not to bust your bubble or anything, but my corner fruit/vegetable stand guy has been selling various tomato packs (including the newer "varietals" I'm seeing at Trader Joe's for $4.99, as well as Camparis) for $1 a pack. The varietals are proliferating like crazy...https://www.sunsetgrown.com/our-produce/tomatoes/

Always interested! The planning and prep is a big part of the travel, right? 🙂

Thank you. Yes, I plan to be heading out sometime after Christmas, maybe in January. I'm still working out where to go and when, and how much food to pack. 😀 As usual there's more in the house, garage, and trailer than one person (or even the former two) needs. Which cookbooks? Which cookware? Which dishes? There were things I was sorry not to have along last time, because I packed in such a hurry. Now I have (relative) leisure to sort it all out. The Princessmobile has spent most of the summer at the shop, for one reason or another, and still needs work before I can launch. Once I start packing and arranging, I'll update this topic to show something of the packing and decision-making, if anyone's interested.

I do know they are actively hunting them and the meat is featured on many menus. I like the taste of it, very mild and sweet. I am surprised there does not seem to be more of an effort to catch and serve them in other places we visit. I have only been able to order it once on St. John, though I see lionfish frequently while snorkeling there. I am aware that dealing with the spines can be problematic. On St. John, you need a special certification to hunt them. I am not sure what the rules are here in Bermuda.

Campari tomatoes are on sale this week @ Stop&Shop $ 2.99. went by this AM after a stop @ TJ's @ Tj's the ' crush ' has already started , but not so @ S&S . Im posting as these were quite large for Campari's , and , they are very fragrant . bought 4 packs . will be in the Linguini in a few days. Sale ends Wed. so good luck

😂 Hard fried egg sandwiches are off the table! PB&J back on the list.

@liamsaunt wonderful looking food and vistas . thank you for the menu's

I feel this way also. A reheated fried egg sounds somehow unappetizing to me. But then eggs are one of the things that have to be cooked just right for my taste and I usually like to cook them myself. But then that's me. I do have a long history with eggs.

For some reason this seems problematic to me, in a way that scrambled eggs in the breakfast sandwiches you're considering don't. I realize that all these sandwiches will be cooked, chilled, and presumably reheated somehow. So why am I skeptical of hard fried, then reheated? It sounds aesthetically less pleasing to me, but maybe that's just me. Would they be likely to explode in the microwave when reheating, do you think? I assume the yolk would (ideally) still be intact, so its air bubble would still be present. A hard-boiled egg, or at least an almost-hard-boiled egg, will explode. Ask me how I know. 😆

I bought two recommended (by eGers) soap dispensers which do not work for me at all, so I'm ready to try something new. @gulfporter do you have a link or a brand name?

I was thinking about trying it again recently and somehow got distracted with something else. I need to put it on my to-do to check it out.

@lindag, I did small yellow beets with sherry vinegar, oo, s+p and fresh thyme for 5 hours @ 191ºF. Absolutely outstanding. Went alongside roasted duck. Also absolutely outstanding.

I've gravitated back to Misfits recently. Mainly for fruits and cheeses. They are carrying a type of kiwi called red transitional and they are great, I'v bought multiples because we eat them so quickly. Jam grapes are a real find, I dislike most commercial seedless grapes because they just taste like sugar water to me. Jam grapes are so close to the vintage concord grapes I loved when I lived where they grow. Buying multiples of those too. Hope their in season for a while. They have cold pressed juices that are a great quality. The cheeses have included Midnight Moon gouda, and Ragged Point brie, aged guyere, whipped feta. Smaller portions to try more styles in nice, usually I buy the Costco cheese hunks and it takes a while to work through them They carry sofrito paste in a tube, grabbed a few for the pantry. Brown calrose, broken jasmine rice, some Heyday canned soups, canned pumpkin (a very low price) for the diy dog food. Some sliced salami, and coppa. There's still a order window to work within, but for some reason it seems easier to deal with than before. I think it's been well over a year since I last used Misfits. Seriously, Jam grapes, they are that good.

I did a test oven grilled cheese sandwich for Mike (my husband), who doesn’t usually care for grilled cheese (IKR?), and he thought it was really good. I’d weighted down a cookie sheet and put it on top, and boy, it was a smashed grilled cheese. Decided no weight was necessary and “tested” a batch and then ended up making 22 of them and taking them to the fridge. They were kind of greasy (sorry, recipients). I’d either use less butter next time or switch to mayo. Not a great pic, but the first full batch: The cheeses were a medium cheddar and havarti. I may or may not make more this week. Might make them another time and pair with homemade tomato soup (which I’ve never made before). Anyone have an opinion on a hard fried egg and cheese sandwich? Breakfast sandwiches are another option, especially if my granddaughter participates as planned. I’ll cook the sausage patties ahead of time, and bake the sheet pan scrambled eggs ahead of time, too. She can help me with cutting the eggs into rounds to fit on the sandwiches, and assembling. Frozen Grands biscuits will be used (sorry to all the people who are cringing over using frozen ready made biscuits). 🤷‍♀️ I might have unintentionally worried my granddaughter when I told her we would be making the sandwiches for children who don’t have enough food. She looked worried and later asked if her little brother could come, too. Maybe she thinks I meant the hungry children would be at my house? Will have to confer with her mother about it.

Last three dinners: Pan-roasted pork chop with pan sauce of mushrooms, shallots, white wine, chicken stock. Brussels sprouts. Maryland-style crab cake. Kenji's oven-roasted potatoes. House cocktail sauce. Baked rigationi w/four cheeses (Mozzarella, Muenster, Parmesan, Pecorino) and tomato sauce with sausage. Big salad.

I bought mine based on Amazon reviews plus the way it looks. I wanted it for dish liquid at the kitchen sink (Dawn). It's easy to put a sponge under it for washing items not headed to the dishwasher.

What a deliciously fun five years! I have no talent in the candy making department, but I might be able to be convinced to add dark chocolate to my diet. 😃 Even though I might learn better face to face, a good reference book is more valuable. Good to know. And I’m not going to ask or tell until I finish the course! So I’m the only person in the thread not qualified to cook and serve meals? 🤔😂 I just texted my former Continuing Ed boss (and one of my best friends) and confirmed that we used to offer ServSafe. It would’ve been as easy to take the course as walking down the hall, pre-Covid. But I will take it online.

Great photos, Is BDA winning vs the lionfish?

@gulfporter @JoNorvelleWalker Is it this particular brand you like? Have you tried one for foaming soap?

I made some a couple of years ago and still haven't used it. I can't seem to find small bottles to put it in! Trying to pour it out of a mason jar is not going to work out well.

Welcome back!

Greek-inspired Lamb Stew with Kritharaki/Orzo - stew was cooked in the oven with cubed leg of lamb, carrots, celery, red onion, oregano, thyme, cinnamon stick, bay leaves, cumin seeds, red wine, diced tomatoes and beef broth. For the last 20 minutes you add orzo and cherry tomatoes and finish with feta.

I saw this thread about can openers and rembered this review of openers: https://www.youtube.com/watch?v=65pLsbLToVs