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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

I'm not at all a chocolatier or confectioner, so I'm asking questions as much for my own edification as to help stimulate this conversation. In baking, if I were to add liquor my considerations would be (a) overall liquid to solids propotions (i.e. keep the propoortions more or less the same) (b) possible pH changes and effects (c) sugar content change, and how that might affect the flavor as well as consistency of the final product Is that the sort of thing you're considering? Finally (for now), am I correct in assuming you're talking about liquor as a flavoring in the filling? Or are you talking about liquor-filled sealed bonbons, in which my considerations above are totally irrelevant? 🤷‍♀️

Last workshop we wanted to look at decorating without an airbrush - don’t think we succeeded though

And to share it with your granddaughter. It doesn't get any better than that. This. My heart is full because of this part.

You're very welcome. Well, I'm kind of tired of airbrushes haha. Right now I'm thinking of what you can do except just blasting a mold with cocoa butter. 😅

@Rajala Nice! Thanks for sharing. It’s inspiring! I haven’t moved into the airbrushing world yet so I like to see how color is used without airbrushing.

Sheer genius and generosity on your part. And to share it with your granddaughter. It doesn't get any better than that.

Yessss. I saw someone using a Dremel to make a "swirl" in their mold once, I tried that only to discover that force of something spinning could to other things. https://www.instagram.com/reel/DRHqsfxjC2k/