BetD

I received notice that mine has shipped and should arrive Thursday. I hope they will get you sorted quickly from here on out, @Anna N!

Well… that certainly took a bit of faffing about, but I did as instructed and begin awaiting word.

Thank you so much!

This looks so delicious, is there a recipe you would be willing to share? I want this for breakfast right now!

I just did a sampling with the English audio and think that will be my option.

Well, I can see what is on my docket for this afternoon! How much did you alter the time/temp?

The toasts look so good, I am definitely going to try them! Thank you for the link.

I found this to be a good read, if it has been shared before, I apologize… A Database of 5,000 Historical Cookbooks Is Now Online, and You Can Help Improve It .

This happened a few years back… the why of it remains unclear to me still. https://www.foxnews.com/food-drink/heinz-debuting-mayocue-and-mayomust-for-those-times-when-mayochup-just-wont-cut-it

Found this in my store today, right next to the Mayochup…. there were 4 or 5 bottles, all set to expire Jan 2023. I imagine that speaks to how often they sell. I will keep an eye out and see if they get new stock, and if they do, I will give it a try. Probably good in deviled eggs??

Artichoke…. one of the strangest looking things I had been faced with on my dinner plate in my 7 or so years. What was I supposed to DO with it? Wait, I get a bowl of butter as well?? And I don’t really eat most of it??? Hey, this is fun! YUM

…. And this is why I make my own chorizo 😆 Great topic!!!

Always nice to see this topic boosted, as I have picked up a number of ideas that have made my life easier/hands happier.

I found this article interesting as it reminded me of my aunt, who was a school teacher married to a cattle rancher. Her winters were spent in town, but summers were all at the ranch house. Her stove had a perpetual kettle of yum going the whole summer. Some days beef was added, some days beans, everyday things from the garden would find their way into the pot. It was always served up with fresh flour tortillas and was simply the best food ever. I miss her.

*looking at my tin of saltines*

This sounds like a keeper, I only hope it will work as well with Black Diamond Sharp Cheddar Spread. Looks like the Imperial doesn’t make it south of the border. Thank you!

I don’t know what a Cheese Crispíe is, but I know I want some! Can you point me at a recipe?

When the hangries hit, a few saltines with either PB or cheddar/Colby cheese will put things right for me in a hurry. I don’t use them for much else other than the rare bowl of tomato soup. I seem to recall Alton Brown making a sort of snack with them involving butter, hot sauce and baking… yup… here it is. May have to give that a go.

And…….

Oh boy…. I fell right down THIS 🕳 🐇 I have a feeling that a few saltines with butter and parm will be basking in the glow of a broiler before too long here.

I am always amazed by how much you get done in the morning while I am drinking tea, doing Wordle and trying to get to Genius in Spelling Bee WOW 😋

Under these circumstances, I would think that saltine crackers would be a very necessary part of the experience!!

I think you will find that “authentic” southwestern chili tends to be made with cubed beef in a chile sauce and no beans while other regions of the US might consider ground beef and kidney beans to be the norm… it is a WIDE playing field. I have found “The Chili Cookbook” by Robb Walsh ( Here…) to be a good source for many variations. (My go to chorizo recipe is in there) In AZ, you are likely going to be served flour tortillas and perhaps grated cheddar cheese as go-alongs. I love beans, so I usually add in pintos beans, or at least would have a bowl of them on the table. Happy hunting!

And mere moments later the counter looks like this….. 🙄