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That looks delicious - I make a potato & green been salad with pesto as part of the dressing - my family are not big mayo fans so this is popular. Next time I will add sund-dried tomatoes - thanks!

No problem, @rotuts. It gives me something to do, in between meals in Portland, in the winter!

Not gourmet by any means but I made 18 - 6" sugar cookies and a dozen 4"x4" squares of rice krispie treats. These are for a bake sale at the high school tht my daughter teaches at. Proceeds going to the musical theatre department of which she is in charge. In researching best sellers at high school bake sales, it seems that the parameters are "big" and "sweet." I think I filled the bill. My daughter is going to label the RK squares "Grinch Treats" hence the intense green colour!

I had no idea that meals on wheels accepted donations. Wise of you to check with them. That is good to know. I didn’t know they charged for the meals, though. Obviously, I don’t know enough about Meals on Wheels!

That sounds like a lovely, homey, warming meal - well done! Our Christmas dinner guest count has grown from 11-16 in the last few days. Since that number includes 5 twenty-something guys who eat like they haven't had a meal in days, I decided that the two smaller turkeys I bought wouldn't be enough. Bought a bigger bird and donated one of the smaller ones to our local meals on wheels. When I called to see if it would be accepted, the woman told me that they charge 9.95 per meal but with rising grocery prices, their cost to prepare and deliver a meal is almost 18.00 so they are delighted with donations.

I started working on my CFM earlier today, and food delivery should happen tomorrow. Fifteen bean soup is on the menu. I rinsed and sorted the beans, brought them to a boil, and let them sit for an hour. I had a ham bone in the freezer from Thanksgiving, so that went in my largest pot. In the second pot, I used smoked ham hocks. Other ingredients include my favorite smoked sausage, diced onion, bell pepper, celery, Rotel tomatoes, shredded carrots, garlic, chicken stock, ham base, a glug of balsamic and a squirt or two of fish sauce. Tony’s seasoning, a few bay leaves. I decided NOT to make cornbread to go with this soup, and I’m already feeling guilty. I decided on saltines, specifically saltines packaged in half sleeve packs. Each brown bag will have a 24 oz container of soup, saltines, a banana, and some peanut butter. The peanut butter can be eaten with the banana or the crackers, which gives them an option. It seemed like a great idea yesterday. Haha. We’ll see. The soup is cooling. Seasonings will be adjusted. To be continued…

Swordfish braised in a spicy tomato sauce with capers, olives, currants, and Israeli couscous. Garlicky bruschetta for dipping

No bubbles. Really, I think it's the brand.

I suspect another factor may be 'freshness' - it takes us a while to go thru a pack, so I keep them in the (frost free) fridge. that sucks the moisture out of them - even if in a plastic wrapper/bag. did you get big bubbles forming? no bubbles = no moisture , , , could be a clue. I use a hot pan - it only takes 30 seconds or so for the bubbles to start expanding - flip for another 20-30 seconds. in cases where I bobble something and left them too long, they get over browned/burnt and also crisper.

I use Pure Bred Lamb which it used to be called Elysian Farms, but it is where Thomas Keller gets his and Eric Ripert. It is actually only 40 miles from Jamison also in Western Pa. https://purebredlamb.com/

Pork hock with soy sauce, white wine, garlic, onions, ginger, allulose, star anise and cloves. I wish there were an animal built of fat, collagen and rinds alone; but apart from meself, I know no other.

It looks interesting. What is it made of, though? The filling, the sauce... 🙂

If your get up and go gets up and leaves, you can always use pie crust made with lard for hand pies. We won’t tell.

Didn't work for me, at least with this batch. I tried it with the last tortilla. By the time it was toasting, it was too stiff to wrap the way I wanted. Meanwhile, I still don't like the flavor of the tortilla. Time to try another brand.

Picking up Six Seasons of Pasta after a little break, I used the Etto brand sedani I recently got bought to make the pasta with new potatoes, green beans and sun-dried tomato and almond pesto. Cooking the potatoes, beans and pasta sequentially in the same pot of salted water was efficient and gave the potatoes time to absorb the pesto flavors. This would actually be a great potato & green bean dish even without the pasta. If you like a little veg with each bite of pasta as I do, I recommend at least doubling the beans. I made a half recipe with lots of extra beans for 2 generous servings. I didn’t need all the pesto to make it as saucy as I wanted.

Your breakfasts always look like a symphony of flavours and I iamgine a breakfast like that would keep one going for a good long while.

It'll last about a week (I can see that the recipe instructions will tell you two though), based on the amount of cream and water in the liquor or replacement. Doesn't really look balanced for long shelf-life that recipe. But let's see if we can get some more input. From what I've gathered, you really need quite a bit and very strong alcohol to improve shelf-life in a considerable way.

Scrambled eggs with chorizo, (over-enthusiastically) roasted sweet potato, chipotle in adobo, shallot, and garlic. Yogurt for richness, cumin and Mexican oregano for aroma.

I went into my favorite local kitchen store, mostly to get coffee but also to browse. I came out with this book: This is foolish, I told myself. I haven't done sourdough in years, I told myself. I haven't baked bread in years, I told myself. But take a look at these ideas and photos! For apple-cheddar hand pies there's this photo (recipe on preceding pages): Maybe this will give me some guidance that I can share for savory hand pies. Hey, a girl can dream, right? 😃

I should’ve mentioned that I planned on making these a week in advance, but I also have some time just before the party so perhaps I can make them then. If I use cherry juice, how long would they be good for, assuming they were refrigerated and then put into small goodie bags at room temperature at a later time? A week? (Thanks for your response!)

@weinoo everything looked delicious. Thank you for the menu's

If shelf life isn't an issue - you can just replace it with cherry juice, puree, or similar.

Statistically unlikely. Wining the top LOTTO price is easier. About Lithium battery system: A LiFePO4 (Lithium Iron Phosphate) battery is always a battery pack, a battery system. A LiFePO4 battery is only about 3.2VDC per cell. There are many cells in a pack. Each cell is connected in series or in parallel. Each cell is balance charged by a complex battery management system (BMS), then, another system (inverter) will convert the combined DC power to 110VAC (in the US, 60 hertz). If one component of this complex system fails, the battery pack will need to be replaced. dcarch

First post, so forgive me if I make any mistakes in my request. I’m planning on making truffles for a family gathering and want to do something to go with the red foil wrapping I bought. I settled on black forest flavor because of the cherries, however my family does not partake in alcohol at parties out of respect for other members’ sobriety. This also includes not making food that has liqueur, liquor or what-have-you in any part of the cooking process (i.e. coq au vin or beer bread), or extracts with those flavors when those family members are around (i.e. rum extract. Vanilla extract, despite comprising of a certain percentage of alcohol, is fine). My question is how I would go about adjusting a black forest truffle recipe to have those rich cherry flavors without relying on kirsch or cherry liqueur. Will cherry juice or cherry extract truly suffice? I’ve seen vanilla extract also thrown around as suggested substitutions in non-alcoholic recipes for black forest but again, but is that all it would take? This is a recipe I’m considering, for reference. It calls for 3 tbsp of kirsch of cherry liqueur. Specific measurements of proposed substitutions for a batch this large would be appreciated. Cooking is not intuitive to me at all. https://www.tfrecipes.com/black-forest-chocolate-truffles/

Spiced Coconut Chicken Rice based on a Bon Appetit recipe - chicken thighs, shallots, garlic, turmeric and cayenne pepper are first braised in some water before adding washed basmati rice and coconut milk and cooked on low heat. Shredded black kale is added off heat.