EllenC

I have seen it spelled both ways. Thank you everybody for the suggestions.

Thank you. Braising might be just the trick. Ellen

Here in the Mountain West (USA) apparently chucker hunting is a good thing. I have heard about these birds for years, but never actually saw one. A friend at work is going hunting this weekend said he would bring me four birds. They are fairly small birds so most of the usable meat is in the breast with little legs. My friend says he skins them and fries up "chucker nuggets". I was just wondering if anybody has any other ideas? Thank you, Ellen

Why not soak it in pineapple juice? The two flavors go well together and it's easy and non-alcoholic in taste.

Impossible, even with using canned beans. ← Spoken like a true Yankee! ← Start with Italian Sausage, Diced Onion, Green Pepper. Fry those until the meat is cooked. Add Chili powder and ground cumin with salt and pepper to taste. Throw in a large can of diced tomatoes and two small cans of tomato sauce. Put in one or two cans of beans (I like kidney) and simmer for at least 20 minutes. It's a pretty good hurry up chili and I have never had a complaint. Though I will admit it is better the next day.

Excellent blog! I really enjoyed your writing style and food and ferrets. Thank you.

I think chicken livers make great onion stuffing.

I saw a television commercial for this type of service in Boise Idaho. I didn't catch the name of the company, but I do remember the commercial. Edited to add a link: Click. You might need to register free to view this article.

Hi, Not sure who you were asking, but I always use the paddle to avoid excess air bubbles. ← Thank you. I was wondering how you beat in the butter. I usually whip the egg whites with the whip and pour the syrup in while still whipping withthe whip. I just wanted to see if you switch to your paddle when you mix in the butter? I am not very coherent today...

Do you beat this with the paddle or the whip on your KitchenAid?

I'll have to "fourth" the mashed potatoes. Much easier and lets me do something else while they are going. I also do whipped cream, egg whites, all my baking. Oh yeah and I like to make flavored buters with it. Put the flat blade on and mash the butter with roasted garlic, herbs, etc. Then I can scoop it out onto a cookie sheet with a small ice cream scoop and freeze them so I have delicious little balls of butter for all my butter needs. Lovely honey butter too. Everything is better with butter. Ellen

The favorite at our house for casserole was chili casserole. Layer rice, corn, chili, and cheese and bake until bubbly. Filling and tasty! yum.

Gary, I don't drink or smoke either and chocolate is pretty big with me too. I hope you like this one. I posted it in RecipeGullet here. But for your convenience, here it is: Gooey Caramel Brownies 8 oz sweet baking chocolate 1/2 cup butter 1 1/2 cups all purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon vanilla 1/4 teaspoon salt 2 eggs 1 package (14 oz.) vanilla caramels 1/4 cup cream 1 pkg (6 oz.) chocolate chips (1 cup) 1 cup coarsely chopped pecans Heat oven to 350. Put foil into a 13x9x2 inch pan and grease the foil. Heat chocolate and butter in pan over low heat, stirring frequently, until melted. Off the heat, stir in dry ingredients, vanilla and eggs. Spread in pan. Bake 15 minutes. While the brownie is cooking, heat caramels and cream over low heat, stirring frequently, until melted and smooth. Spread caramel mixture over brownies. Sprinkle with chocolate chips and nuts. Bake 10 to 15 minutes of just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut when cool. Let me know what you think. Ellen

Gooey Caramel Brownies Serves 30 as Dessert. I originally got this out of one of those little pamphlet cookbooks, but I've tweaked it since then. 8 oz sweet baking chocolate 1/2 c butter 1-1/2 c all purpose flour 1 c sugar 1/2 tsp baking powder 1/2 tsp vanilla 1/4 tsp salt 2 eggs 1 package (14 oz.) vanilla caramels 1/4 c cream 1 pkg (6 oz.) chocolate chips (1 cup) 1 c coarsely chopped pecans Heat oven to 350. Put foil into a 13x9x2 inch pan and grease the foil. Heat chocolate and butter in pan over low heat, stirring frequently, until melted. Off the heat, stir in dry ingredients, vanilla and eggs. Spread in pan. Bake 15 minutes. While the brownie is cooking, heat caramels and cream over low heat, stirring frequently, until melted and smooth. Spread caramel mixture over brownies. Sprinkle with chocolate chips and nuts. Bake 10 to 15 minutes of just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut when cool. Keywords: Dessert, Chocolate, Brownies/Bars ( RG1407 )

Gary, I am so sorry to hear things didn't work out. I have been through this kind of divorce and it is a very hard thing. I am praying for you and your family. Speaking of Brownies and therapy, however, I have an outstanding recipe for gooey caramel brownies that totally rocks. I will post it when I get home. Very theraputic. Good luck and keep cooking! Ellen

This sounds like a cool blog. Question: How do you use the forceps in the kitchen? Have fun!

Here are some links that might help Spun Sugar Recipe for Caramel Sauce Toffee recipe thread Dulce de leche

This looks really good. I will try it.

Varmint, Whatever you have for dinner, can you have some greens with it? I love greens - I've had mustard and beet greens with onions and bacon (Mrs Varmint might not go for the bacon). I've never had greens that tasted the way they did down south. It's the one thing I miss from living in the Carolinas. Beautiful blog. Ellen

Ooh. Could you please share this recipe? Thank you.

This weekend I did the Danish Braid w/ pureed strawberries and cream cheese and raspberries and cream cheese. They were both really good. This is a great way to use up any fruits. Arbuclo, let me know how yours turns out.

arbuclo - Your pebble bread looks great. Last week I made the danish braid and used some cherry pie filling and the almond spread from the Twice Baked Brioche. Yum. No pictures - it was devoured in minutes. This was very easy to do. Next time I think I will do Strawberry puree and a cream cheese filling.

Thank you. I'll try it.

I was at the asian market a while back and saw this lovely tapioca that was white and green and pink pearls. It looks beautiful in the jar I stored it in. However, I have to admit that I have only ever made "minute" tapioca and this isn't that. How do I fix it? will it still be these beautiful colors? I can't just keep it in the jar forever....