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Is the Vitamix that much worse? It's rather cheap right now.

“Birthday Cake” Rice Krispie Treats-kids love sprinkles . Cut up that big pan into squares. Low effort, looks festive.

Cake pops?

How about individually packaged cinnamon rolls. Or slices of banana bread. Or king size muffins.

Quince tart tatin based on a David Lebovitz recipe for Thanksgiving served with a sauterns spiked whipped cream

Grilled lemongrass pork chops: Marinate thick pork chops with minced lemongrass, garlic, scallions, fish sauce, soy sauce, sesame oil, whiskey, white pepper, sugar, and coconut milk. Grill over charcoal. Turned out well, will make again. Stir-fried broccolini with garlic, serrano chile, oyster sauce, fish sauce, and a little sugar.

I have an induction cooktop and it doesn't say a word when I pick the pot up.

I have been tasked/volunteered to contribute to my daughter's Musical Theatre fundraising bake sale- I volunteered. The bake sale is aimed at the high school students, rather than say a church bake sale where there are pans of cinnamon buns and bundt cakes. So, I'm looking at individually packaged treats. I'm going to do a dozen 6" frosted and sprinkled sugar cookies as in searching ideas, apparently kids like huge cookies. I'll either do big brownie squares or chocolate chip cookies using red and greem M&M's. Just wondering if anyone has any better ideas. Since I will be making 24 pieces, I don't want to go too crazy on decorating.

I often enjoy this same type of salad for lunch or dinner

That would definitely be annoying.

Lucky you, mine starts immediately.

Mine doesn't start screaming til about 30 seconds of nothing on the burner; plenty of rim to flip or swirl.

I am new to induction cook tops and wonder what people do when needing to briefly lift the pan (like to swirl oil or flip an omelette). Do you just listen to the damn thing scream at you ?

I’ve been enjoying these brothy rice with veg and protein dishes lately. This one is boned chicken drumsticks marinated with white miso, soy, honey and gochujaro, some baby pak choy and bean sprouts in chicken bone broth.

$6 at the Little Italy Mercato in San Diego

I'll try the addition of egg suggestion.

"Schrot und Korn," from a friend of mine, the family physician, author, blogger teacher and accomplished baker Dr. Björn Hollensteiner. 100% whole grain - two different coarsenesses of home-milled cracked rye, whole rye kernels boiled until "al dente" soft, a blend of roasted sunflower, flax and sesame seeds, and touch of liquid brewer's malt extract, Munich malt in this case, which I find gives a more rounded sweetness than something like beet syrup. My family wanted a very rustic rye, and this suits the bill well.

Ha Ha--I was thinking Porn sites ( Liuzhou might be referring to ) thanks for saving me

Absolutely gorgeous Yvonne. That satiny sheen is amazing and the crumb looks perfect.

For today's bake I wanted just a soft sandwich bread. Think upscale Wonder Bread with a good flavor. This is an hour after baking. It has a nice thin crust and a nice tight crumb. Just exactly what I was hoping for.

Also, in my obsession I learned a new term: "Tablescape".

I hunted up this thread because my current obsession is tablecloths. I love textiles, and textile-art, and the whole thing where utility combines with pretty. I've tossed most of my mother's old tablecloths, which were all 1970s polyester. But I have one lace wonder that was my paternal grandmother's, a woman born not long after the end of US slavery. Actually, it's not lace, more like a weave or loose crotchet or something. I have no memory of it having stains during my mother's custody, but when I pulled it out yesterday, it featured several large yellowed areas. Now I want some new ones. Or at least one new one.

That‘s French pain d‘épice, and I made it from this recipe … It freezes well.

a ten second search: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-turkey-recipe-1941883 https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/ https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

From a German perspective: you want to make an oversized Knödel … 300 g of stale bread, chopped up coarsly. Cubed would be great, but any hazelnut-sized pieces will do. (Optional) 100 g bacon cubes 100 g onion 50 g butter 250 mL milk Fry onions (& bacon) in butter until golden. Add milk. Pour the hot mixture over the stale bread pieces. Let it soaked covered for 30 min, mixing ones with your hands. Add 3 eggs, whisked 1 Tbs of parsley Salt & pepper & nutmeg to taste Let the mixture sit for 1h, then put into a buttered loaf pan and cover with aluminum foil tightly. Bake in a preheated convection oven at 180oC for about 30 min … Cool down, slice it up and enjoy 🙏