chromedome

A few of ours have will have their date with destiny in another week or so, and that'll be my reward for doing the skinning and cleaning.

Clearly you haven't watched Rowan Atkinson as Blackadder (he refers to his sidekick, Baldric, as his dogsbody). Definition is here: https://dictionary.cambridge.org/dictionary/english/dogsbody Good luck to you on your enterprise. You're just about smack between my ex's maternal family (Fort St. John) and paternal family (Edmonton).

...and wave a red banner!

It shows.

My GF's mom used to slow-roast hers overnight, stuffed, at a very low temperature (250F, I think?) and then leave it on the counter from mid-morning until the big meal in mid-late afternoon. Then it would sit out all evening for random passers-by to nibble at. My poor sweetie thought she was cursed, because she would invariably be sick over the holidays. Then a few years back she found herself in a new relationship with a former chef/food safety trainer, and it hasn't happened since. Go figure.

As pointed out by Glaswegian comic Danny Bhoy when touring the country...

I follow her on Twitter, and own both of her books. I'm differently equipped, so to speak, but was interested on my own account (because most of the people I care about in this world are female), and also wanted them on the shelf for daughter, stepdaughters, granddaughters, etc. I remember the lentil binge, and her pleased surprise in the outcome.

I ran into that when I was trying GF recipes for my daughter. Cutting back on the liquids (by up to 1/4 cup), or cutting back on the yeast (if it seems to be over-proofing) both helped, depending on the recipe. So did lower temperatures/longer baking times, but those are harder to manage in a bread machine.

My takeaway from the above is "Please help me rationalize Option #4!" You're in the right place for that, there's quite an accomplished crew of enablers hereabouts. I haven't been in your shoes yet, though there's a kitchen upgrade in our not too distant future. Personally I'd have a concern about taking out that small 12-inch "mostly dead" space (to quote The Princess Bride, "there's a big difference between mostly dead and all dead"). I've lost one of those little 12-inch beside-the-range cupboards in a rental (it basically fell apart, and the landlord took it out without replacing it), and I missed it more than I'd anticipated. YMMV, and of course the extra burner and 6 inches of stovetop may be worth it in your case. Similarly, because it's not yet certain that this is your "forever home," losing storage space in the short term could narrow your pool of potential buyers should you opt to sell. The stove would compensate for that with some buyers, but to a lot of them it might also smack of that cliche about the low-value used car with the $10,000 stereo inside. I'm not saying those things necessarily matter to you, just spitballing here.

Yup, that's... enigmatic.

I have the catalog, a gift from a few Christmases ago. It's a fun read.

He's getting so big... (Yeah, they do that. My baby girl will be 30 in a few months.)

I loved them when I was a kid, but as an adult I find that a lot of Pillsbury products have a distinctive flavor note that I'm not especially keen on. It's a sort of lower-key counterpart to the distinctive pong of a Subway.

My father used to roast them head-on occasionally and then eat the head, though I suspect that was more for the amusement of watching my mom react than for its gustatory pleasure.

Just a thought, but have you checked with local potters? You could probably have something made to order for a reasonable price (and I'm confident you have plenty of potters in your neck of the woods). I'd spent years looking for a salt pig I liked, and then realized one day that a working potter was my immediate downstairs neighbour. We put our heads together, and - ta-da! - I had my custom-tailored salt pig in just a couple of days.

Unpacked one of my last boxes of jars (but by no means the absolute last) just last night, after it taking up space on the floor of my office since the beginning of August when we moved. I'll need 20-ish pints soon for a big batch of applesauce, so it was time.

When I was a kid, ours had many colorful names depending what they were doing at the time.

I would love it if the owner of the syndication rights pulled together a book of just restaurant-related Hermans (there were a lot of those). I'd buy it in a heartbeat.

The only one I would ever conceivably contemplate doing that with is my grandmother's handwritten recipe notebooks, scanned and converted to PDF format by one of my cousins and subsequently distributed to any family member who wanted a copy. It would be something of a sentimental journey, but realistically it's one I'm not likely to undertake.

Not seeing confirmation yet, but Ruth Reichl has posted on Twitter.

Not "funny, funny," as such, but a couple of days ago I saw someone post on Twitter about a collapsible electric kettle, which the OP described as being perfect for travelers who wanted to make tea or coffee in their hotel rooms. A commenter asked "Don't the hotel rooms have kettles, where you are?" The wordless response was a TikTok "travel hack" video, of an enthusiastic 20-something using the hotel's kettle to boil his socks and underwear during a long stay.

It's been a few years since I looked into that for my daughter, but tonight I'll try to block out time to go searching. Ultimately in my case I went with a by-hand recipe, but I'm sure there are usable machine-bread recipes as well. As an interim stopgap, I can affirm that the "Promise" brand of GF breads (sold at Sobeys and its affiliated brands, perhaps elsewhere) is palatable and has that "soft, fluffy store-bought bread" texture that many people like.