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Dukes. All the way. That said, the idea of sending my mother, who is in her late 80’s, stubbornly attached to Hellmans and deeply addicted to mayo, a 4 gallon bucket of extra heavy Hellman’s for Christmas, bring a smile to my face

Made the salad fixins, walked to nearby fresh fried chicken store for a few pieces (better than Popeyes IMO).

Tomatoes with homegrown basil and olive oil Because this got put together for a gathering tonight-

@gfweb this is of course a shame . I do see that there may be health issues involved there should be a way to meet the health standards .

A local church tried this and the Dept of Health shut down the very large program as the prep was not done in certified kitchens

I'm on call for work this Thanksgiving and partner will be hunting that day so a very trimmed down turkey day at our house. One of the local bbq places is offering some of their products for pick up and we are ordering! For sure- ribs for him. Coleslaw. Maybe prime rib for me (or pulled pork). Maybe beans. All things that I can (and do) make but I'm for Zero stressing this year. (This bbq place catered an event we were at a year ago and their food was fantastic. I'm looking forward to not cooking for once!)

Our local fishmonger comes to a nearby farm stand on Tuesdays and Fridays, so we have been getting fish for Tuesday and Wednesday dinners. Tuesday we had broiled sole with lemon and capers over Israeli couscous seasoned with pesto and cherry tomatoes and spinach. The couscous I had on hand had been colored with turmeric, which is why it looks so yellow. It was tasty, but the spinach cooled off almost immediately. It's getting cold enough outside that I am going to have to start heating the plates before dinner... Wednesday was the usual miso salmon. This week we had it in a soup bowl with a mix of traditional noodles and summer squash zoodles, plus miso roasted napa cabbage and a mix of oyster and shiitake mushrooms.

If you mean, not on the pop-top type can that started this conversation, I bet it would. I don’t have the Kitchen Mama can opener but I think it’s a side-cutter. My manual side-cutter can opener works fine on pop-type cans and solves the rim issue.

My first thought was, supply-chain issues.

Roasted a couple of chicken breasts and made gravy and made Moe a hot chicken sandwich with twice fried fries for breakfast early this week. Last night I made our favourite chicken fried rice and served it with Egg Foo Young. Moe had actually requested the Egg Foo Young. He liked the Egg Foo Young so much he is having leftovers for breakfast today.

So.. Tomatillo salsa-- half roasted/ half boiled ( tomatillos ), one roasted poblano, charred onions, one green tomato, pickled jalapeno, pickled scrapes. lime two ( 2 )

Maybe .... will try

I like mine so much that I bought a backup, and I bought a couple for family members. I note that they're on sale right now for advanced Black Friday pricing...and incidentally, there are other colors available for those who aren't as set on red as rotuts is! rotuts, I'm not sure what you mean by this: If you mean, not on the pop-top type can that started this conversation, I bet it would.

They are Back ! and Oh so good . esp. the Maple

Consider a cordless. Yes , I knw they are more expensive . and probably have a little less power But that cord is a PITA .

Hmm, I need a new immersion blender. The seal on mine is finally wearing out. After 25 years though it doesn't owe me anything. Anyone have one they really love?

Yes, love that can opener and all my other kitchen gadgets for opening bottles, jars and cans. I can't live without this gadget for popping the seal on jar lids. Sorry, that has nothing to do with cans, but it is related to opening stuff in the kitchen.

this was recommended by @Smithy , some time ago : Kitchen Mama One-To-Go Electric Can Opener: One Touch, Auto Stop, Smooth Edge, Lid Lift, Safety, Automatic, Magnetic, Cordless, Battery Operated, Kitchen Appliance for Senior with Arthritis (Red) (eG-friendly Amazon.com link) needed it for canned tomato ( crushed ) large can works on small cans as well. a fine item , once you get one. for flat top cans . douvt it would work n Pop's

This is one kitchen gadget that I can not live without. The center hole grips and opens bottle tops. It's a perfect size for pop bottles and some condiments. But the little hook on the end is the real Jewel. It slips under pop tops and all you have to do is just roll them open. Yes, once in a while they break and I have to haul out my electric can opener and with my arthritic hands even that is a chore. I much prefer the pop tops cans.

also , the PopTops leave a rim around the top. makes it a PITA to get the contents out w a spatula.

in my area , for years , the Fz Turks on sale were limit 2 , but with additional purchase of $ 25 dollars. then that additional purchase requirement was deleted. $ 0.49 is as low as its been for the Turks in years.

Really ? again ? more bags ? not only do these bags generate Buzz there seems to be pre-Buzz click bait too : https://dengarden.com/news/trader-joes-new-canvas-bag-rumor

And, to follow up yet again, on my Turkish mold saga, here is the bonbon I made using the mold: And, for the plus and minus factors: I love the square shape. Decorating it has so many possibilities that don't work in a dome. And the bonbons come out of the mold very easily; I am assuming this is because the square is not completely flat but has a slight curve to it (Chef Rubber sells a smaller version, from the same manufacturer, and calls it a "slumped square"). The negative: Too many of the bonbons have that irritating line of chocolate that shows along the bottom of the finished item. The explanation that makes the most sense is that the chocolate contracts as it crystallizes and so allows the chocolate used to seal the mold to seep down the side, thus showing up on the finished product. It can be scraped off with a tiny knife, but what a pain! A question for the scientists among us: why would the creepage happen in this shape? Or why would it happen in some cavities and not all of them? These molds are not particularly shallow (the usual issue). I know it happens in half-spheres (and even a very famous U.S. chocolatier posts photos that show the problem). Kalle Jungstedt says the "solution" is to use white chocolate and a light-colored cocoa butter. These molds are also very large (8 rows x 5 rows), much larger than any other mold I have seen. They require a lot of wrist strength to hold when they are full. I suppose the advantage of having so many bonbons is that when the "chocolate creepage" happens, those bonbons can be put aside and not used. So, one of my "ideas that come in the night to the chocolatier": For Christmas I will cast the molds in Duicey and fill them with perhaps passion fruit ganache or perhaps apricot PDF plus almond giandiuja or ... ?

Picture of fan brushes?