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Nyleve Baar

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About Nyleve Baar

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    Millbrook, Ontario

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  1. What is available in the US may not be here in Canada. But weirdly enough, I think the dollar store has some thicker napkins in the party section. Some of them are fairly heavily printed, but some may be what you're looking for. We switched to cloth a few years ago and I have come to hate paper napkins - especially those thin, crinkly ones - for anything but a picnic. Had to fight my husband about this - he refused to use the cloth napkins because he said it felt wasteful to make more laundry. We argued. I won.
  2. This morning - 50 cents at a garage sale. Small Peugeot salt and pepper. Needs a bit of TLC but otherwise perfect!
  3. Thank you so much for this amazing account. You are so much more knowledgeable about Vietnamese food that I was before our trip - I do wish I'd known more about what to look for. We ate so well on our trip but your experiences are awesome. Of all the places where I've travelled, I think Vietnam was in my top 2. The food, the people, the beauty and the history. I was born in the US and was at the right age for protesting the Vietnam war when it was on, so the names of the cities and regions were familiar from news reports and friends who had to go there to fight. I loved that we could go there and see a the country in peacetime. So many echoes of that difficult history wherever you look.
  4. The weather was generally lovely. In the north (Hanoi) it was almost chilly, but in the Mekong delta it was very hot. There was a little rain here and there - but it didn't hold us back much. We started in Saigon, travelled all the way up to Hanoi, then flew to Siem Riep in Cambodia and got back to Saigon mostly by various types of boat. The food was so great everywhere and so insanely cheap it was almost embarassing. Even the nicest "touristy" places that we sometimes ended up in were so inexpensive that we would be shocked at our bill at the end of the meal. I remember thinking if we ever broke $10 per person for a meal we were going totally crazy! And that usually included beer or wine. Which...now that I mention it...did you ever get a chance to try the Dalat wine? They do pride themselves on it and we found it nearly undrinkable.
  5. Such a great report - thank you very much. We spent a month in Vietnam a couple of years ago and visited many of the spots you did. Also ate at some of the same places. Looking at your pictures now I remember what a fantastic trip that was and how wonderful the food was. We were there in January/February, so probably quite a bit cooler but otherwise just as lush and gorgeous.
  6. The Findlay cast iron pan was no doubt made by the same Findlay company that made cast iron wood stoves. We used to have one of the original Findlay Oval cook stoves in my kitchen. We were forced to remove it because our (stupid) insurance company wouldn't cover it. But the good news is that Findlay sold all their molds to Elmira Stove Works who have been making reproduction stoves that meet fire code. I was able to replace the old stove with a newer Elmira one that looks virtually identical. I somehow doubt they sold the molds for the cast iron cookware, though, so you have a collectors item.
  7. No photo but 4 nice Emile Henry salad plates - blue - for $8. Those are exactly my everyday dishes!
  8. Making Vinegar

    Just immediately start another batch while you're still being ashamed.
  9. Making Vinegar

    Yay! Another maple vinegar convert. It's delicious on a very simple green salad or something with bitter greens and strawberries in season. Or, yes, in a pretty little glass for sipping.
  10. Today. It was on the top shelf of our local Value Village and, at first, I thought it was just an ugly pot like something I might have gotten as a wedding present. But when I picked it up I realized it's a vintage Le Creuset in a pattern that is so retro that it's almost cool. Looked it up and discovered that it's a 1980's design called Petits Fruits and Le Creuset has actually re-issued it recently (it may even be currently available!). I got it for $21 (including my Tuesday Seniors discount!). Very pleased.
  11. Soup Kitchen Cookbook Project

    Hello Rebel Rose - glad you are able to use my sort-of-recipe. Since there are a group of us who work together to make this meal once a week, how about if you call us "The Church Ladies". We're not all ladies and we don't all go to church but we're The Church Ladies anyway. Let's call the soup kitchen The Lighthouse. I'm not trying to be cagey - I just think I'd rather not be too specific. Hope this is ok with you. If I have time, I may be able to put together a few more recipes that we use regularly. Good work you're doing!
  12. Soup Kitchen Cookbook Project

    At the soup kitchen where I volunteer, we often make a sort of quiche with whatever veggies and cheese might be available. For one large, shallow catering pan, saute or steam a whole mess of vegetables - onions, broccoli, carrots, peppers, mushrooms, anything - and spread them in the bottom of the pan. If you happen to have some ham or bacon or sausage, chop it up and sprinkle over the veggies (we usually don't have any - it's good without). Sprinkle with a goodly amount of shredded cheese (this is like gold in our soup kitchen, so not always available unless someone donates). Next, beat together a dozen eggs, 3 cups of Bisquick (or other biscuit mix) and 6 cups of milk. Add some salt and pepper and pour over the veggies and cheese in the baking pan. Bake at 375 for about 45 minutes to an hour. This amount can be cut into about 24 serving size squares. Today we made 6 pans and it all went.
  13. Costco's mechanically tenderized meat

    Costco blade tenderizes its cut steaks but leaves the whole vacuum packed primal cuts alone. I've started buying whole ribeye and cutting it into steaks myself to avoid this. They do label the tenderized packages but the writing is so tiny you need a magnifying glass to see it.
  14. Hollandaise Techniques

    My son, in a moment of inspiration, used a milk frother to make a small amount of hollandaise for his eggs benedict. It worked incredibly well. Seems to me he just put everything in at the same time and let it froth. I was pretty impressed.