CaliPoutine

Great report so far. Did you have trouble with the language? Do Estonians speak English?

I am expecting a lot of shrinkage. When I looked at the receipt, I noticed I only got about 15lbs. I'd rather have too much than too little. This program also sells a lot of takeout meals. The last time I cooked there, we had 8 takeout meals. Btw, the recipe is free here.

I really like the Astro Balkan style. Cheap too( often on sale for 2.00 for 750ml). They have a new vanilla flavor thats good too.

I can get it where I live, but its 2.00 more than the block of butter. Ridiculous!! So, its over 5.00 for 1lb of butter in sticks.

Today I bought 20lbs of boneless pork shoulder for 2.29lb. I'm going to make Cook's Country Old Fashioned Pork Roast for the meal on Feb 3rd. This is perfect because the recipe calls for making it the day before. I plan on making some homemade applesauce and serving it with Mashed potatoes( natch!!)

Not to change the subject, but I have a fabulous Nomar pot that I bought at TJ Maxx years ago. It was on clearance for $16.00 and it came w/ a free trivett. Its cast iron, but its not enamaled.

Do you mean Hallandale Beach?

I'm American and I live in Ontario. I hate Canadian flour. Every single time I bake something with it, it doesnt come out right. I buy Gold Medal or KA in MI( its also cheaper). I like double acting baking powder without aluminum so I buy Rumford in MI. I think the cottage cheese is different too. The one I like ( Michigan Brand) is small crud and kinda dry. Whenever I buy cottage cheese here, I find it too wet. I also noticed when baking for xmas that the White Chocolate Chipits contain cocoa butter and the Nestle white choc. chips in MI dont( same company too). I usually buy my unsalted butter in the States too. Its cheaper and I like the sticks. Here is another huge pet peeve. Most of the "ice cream" in Ontario is actually Frozen Dessert( exclusing hagan daz and Ben and Jerry's). Very little real dairy involved. I ended up calling Bryers once after noticing it( after bringing it home). I was told that customers wanted less trans fat so thats why they changed it. Bullshit I say, dairy is very expensive in Canada. I did notice that Edy's( east of the Mississippi) and Dryers( west of Mississippi)( same company) is using a lot of fake dairy too. I cringe whenever I see the No Name Coolwhip( in Ontario). The label says " an Edible oil product". It doesnt say that in MI. I can't think of anything else at the moment.

Dave, I'm dying to hear where you ate. Please spill!!

I had the refridgerated Tuscan Minestrone soup. It was good!!

I'd like to make this, but only have access to frozen wild blueberries. Is there something I should do to the berries to help prevent bleeding when I add them? So far I've only used them in blueberry pancakes, and I always get bleeding, even when I add them at the very last minute and stir very lightly. ← Omg, I totally forgot about this recipe. I have tons of blueberries in the freezer too. But, I'm sure the WW points on these would be too high. No blueberry muffins for me, but please enjoy. This recipe is so good.

Oh and I forgot to add. The supervisor said " I wont run this dining program with less than 20ppl". For the last 2 meals, we've had less than 20. I'm not sure what she is trying to say. Its not up to her to cancel a program that has been going on for 20yrs!!

This is a bone of contention. I've suggesting selling pre-paid tickets and if they dont show up, they have to pay anyway. On Tuesday I asked the supervisor for firm numbers because I was taking the hams out of the freezer. I didnt want to take 2 hams out, if I only needed 1. She said " No one has called to cancel". There is a standing list of the same people that come each week. When the supervisor started her job last year, she would call to confirm. At the Thanksgiving meal, I heard them walk up to her and say " No one has called us before, we call if we're not going to be there". In other words, DONT CALL US. She said she was going to start making calls again after she saw the turnout this week and last time.

Ham and scalloped potatoes. I got spiral sliced hams on sale after xmas for 1.99lb. I made the scalloped from America's Test Kitchen. You slice russets and cook them in chix stock and heavy cream. Finish baking in the oven. I was told to cook/shop for 25. Only 16 showed up. This is really, really irritating me as I hate wasting food. Thankfully, we had 6 take-out meals. The salad is from Taste of Home. Its called Autumn tossed salad. I changed it up a bit, using different cheese/lettuce and leaving off the cashew nuts( too expensive). This has baby spinach, apples, pears, gouda, and dried cranberries. The dressing is lemon juice, onion, oil, sugar and poppy seeds. I made honey raisin bran muffins using the No Name muffin mix and 2 eggs. I added some cinnamon and soaked raisins. Dessert was crepes w/ nutella and banana w/ ice cream. I got packages(Frieda's) of 10 crepes for .99. This was a great dessert, very cheap and well-loved. I crushed up some sponge toffee( on clearance for 1.99) and sprinkled it on top. I cooked in my town on Tuesday and made the exact same meal. No complaints then or today. ( actually, I heard the same woman who always complain saying that my scalloped potatoes looked more like mashed potatoes, than scalloped). They broke down a tad too much. I cook again on Feb 3rd( filling in for another cook) and Feb 12th for my program. I bought inside round oven roasts for 1.99lb for Feb 12th. One of the volunteers is going to start them early(8am) at the program. I hope I didnt make a mistake with that cut of beef.

How much was the juicer?

Yes, cook it ahead. I always make puddings the day before. I'm not familar with a meringue on a pudding. Just put some saran on the pudding so no skin forms.

Fried food. I just CANT do it. Its better left to profesionals.

I've had this little analon pan for 5yrs now. I paid 9.99 on clearance on Bed, Bath and Beyond. I know I should probably throw it out, but I love it. Its the first pan I reach for when scrambling a couple eggs.

One year I made pasta primavera and the heartland gathering in Ann Arbor. I remember making WAY too much. It was a Fine Cooking recipe( on the cover) that was from one of those special cookbooks. Why not make a cheesy bechamel instead and then you can undercook the pasta and just bake it like a macaroni and cheese.

Andie, I am having a hard time visualizing these "organizers". When you have time and energy could you post a photo or two, please? ← I think they're probably similar to those white plastic basket you can get at dollarama. I've seen the wire/mesh ones at Target.

We got a GE Profile french door/bottom mount and I HATE IT. After numerous repairs, it was replaced by the company free of charge( during the first year). I still hate the bottom freezer though. I find it holds a lot less and its just a general PITA to find something as you have to remove everything to see whats on the bottom.

I grew up in Plantation, but I'm familar with Hallandale because up until last September, my sister lived in Hollywood. There is a big fruit/veg market on US1/Hallandale Beach Blvd ( It used to be called Big Irv's, not sure of the name now). They do close on Saturday to observe the sabbath. Have you found The Sage yet? Excellent bagels/appetizing shop on Hallandale Beach Blvd. There is also a Whole Foods in Aventura.

I think my seniors would agree with you on the green bean issue. They told me I didnt cook the frozen long enough. I was perplexed.

Florida is a pretty big state. Where do you reside?

Three words. Loaded with sodium!!