judiu

Thanks, Shel_B; I know it's not a nuke, cause he sent it second day air! Ooops!

What I WANT is a new microwave, my second-hand one just died last night. My son's sending me something, but I have no clue what!

kayb, welcome back! The batter for the tomato cobbler, was that made with self rising meal and flour or plain old? Got a recipe to share? Please PM me if you can't post it...! Thanks!

Hichef, just a word to the wise; when you are doing a slow simmer on a gas stove, depending on your doors and windows, the flame can blow out. In winter, no problem, but in summer when cooler air ventilation is wanted, you want to keep an eye on the burners. Sometimes the pilot light, too will blow out!

Kerry, what about some quick pickled red onion as a "go with"? Just thinkin'.

Hmmm, maybe a bit more sweetening in the dacquoise, and a glaze over to "waterproof" it, annd a sweet liqueur in the confit? Just thinkin'. HTH!

Pana Can, the teknical term for that consistency is "goozey". I know, I invented it! You can also add some finely shredded cheese like Muenster to further goozify and flavour the filling, if you like the idea... %)

jmacnaughtan, why was the first bouche considered a "miss"? It looks beautiful to me.

PB, I'd suggest scallions, very finely chopped and/or chives or garlic chives. JMHO!

$18.00 $USD! WTF? Dayum, not so cheap after all! Oooops, looked again, saw the "used" price; for .48 USD + shipping $3.99, I'll think about it! May need a Happy New Year to Me present, too!

Pana Can, my sympathy goes out to you! I'm so tender, even jalapenos bring up blisters on my very much abused, work hardened hands, so I feel your pain!

375 ( %) ) untouched macarons? Send 'em to me!

Mix the peach preserves and some of the Dijon mustard together, with the addition of a little this, a little that and glaze the ham with that. HTH!

Got the e-mailed credit yesterday, right after Charlie Fix-It put the leg back on and stabilized the other two for me. (He's a friend's son and does things like change bulbs in my ceiling fixtures [too high to reach w/o a chair or ladder] and repairs things that need more strength than I've got any more.) I love this kid...!

Darienne, the brand name, here in the States is Sweet Sue, and the label looks like blue checks, very country. The also do a canned chicken and dumplings, that with a little gussying up isn't too bad! For emergency food, it'll do! (Oy, between carnying and hurricanes, could I tell you about emergency food!) For emergency chicken salad, the canned stuff works well, except you need to add textural elements like water chestnuts, maybe broken walnuts, minced leftover ham, etc. and plenty of seasoning. ETA: salad

David, you are truly evil %)! I live in South Florida, and all the Dungeness crab I've ever seen has been frozen, and not very good rewarmed! That looks SO good!

I tnink an excel spread sheet would do what you want, but you'd have to break it down in ounces if canned or frozen stuff, maybe pounds if we're talking fresh meat or fish, or kilos and grams if you're not in the US. Got a bookkeeper? Get him/her to make one up and do the entries, or show you how. HTH!

Franci, is that broccoli filling or spinach or something different altogether? Looks GOOD!

No, Sylvia, not young age-wise, but a firm believer that "even though I'm getting older, I refuse to grow up"! Maybe if I were listening to her speak, rather than reading the words, she would be fascinating, but filtered thru several editors, the recipes don't excite me much. The snippets about the people, yes! Sorry if I popped your balloon... %)

Rotus, the apricots also make a great glaze for pork, when mixed with mustard, etc. [Moderator note: This topic continues here, Dinner! 2013 (Part 6)]

Sylvia, yeah, it's the big book, but her writing and syntax are hard to plow through, and it concentrates on NY, CA, TX and mostly sweets. Hmm, maybe I'm just being a grump... YMMV I agree with the context idea, it could have better edited, though! ETA:her editing.

Ask them to help! Even clean little hands can tear cheese, use a plastic grater for zest, sprinkle a pre-measured amount of salt, or use a pastry blender (the u shaped kind with a handle) to cut in shortning!

Anna, so the roast was about 4 lbs? My math is meh... I wish we had degrees of "like" to choose from; I'd have to "adore" that roast!

Glad I could be of help!

Received both items via UPS this morning. Food mill has a leg that came off in transit, it is metal, held on by an expansion of the metal it's made from, I'm not strong enough to compress the part and put it back together. Called Cutlery and More, talked to ONE guy, he asked for the invoice #, gave it, got put on hold for no more than a minute, and was told to please KEEP the food mill, and that I would be issued a 39.95 credit, and will be getting email to that effect. Talk about surprised! Now it's gonna be wait and see... These products are of French design and made in China to the French specs. I'm amazed! Hope it's as good as it sounds!