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Kim Shook

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    Richmond, VA

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  1. She does. She's revised them in the last couple of years and I don't have that recipe. I've asked her for it and as soon as she gives it to me, I'll pass it on!
  2. Kim Shook

    V8

    I hated V8 long before WW. My mom loved Bloody Marys, so we usually had it in the refrigerator when I was a little girl. I tried it periodically and was always completely grossed out!
  3. Kim Shook

    Dinner 2021

    For Cinco de Mayo, we had Sloppy Josรฉs (๐Ÿ˜). With baked beans, broccoli salad, and fries:
  4. Kim Shook

    Lunch 2021

    The last of the crab meltaways from the freezer:
  5. Kim Shook

    Breakfast 2021

    Yesterday would have been my mother's 83rd birthday. She loved anything on toast for breakfast, especially tomatoes, so in honor of her: She would have sent that egg right back, though, and asked for it to be flipped and cooked some more ๐Ÿ˜!
  6. My MIL makes really good Hot Cross Buns during Lent and stocks friends and family freezers. We had a little snack Wednesday: They freeze beautifully!
  7. They look delicious, @David Ross! PB are probably my favorite cookies. I've been perfecting my recipe for almost 50 years. And I'm also not a milk drinker. Unless I have warm cookies. ๐Ÿ˜„
  8. I'm adding my condolences. I can't say anything different from all of the other comments, but I'll echo them. I'm glad she got to see you and you her. And a peaceful going is a blessing. You are in my thoughts.
  9. I think I finally figured out the burger. No bun? And I'm assuming that Australian bacon is similar to British bacon rather than American? Question about the corned beef. Is it common to serve it with a sauce? It looks pretty good - like American cream gravy except maybe it broke? There seem to be little bits in it. The potatoes look good - like from actually potatoes and not flakes.
  10. Kim Shook

    V8

    I truly detest V8 and tomato juice. Like retching when I try to taste it detest. There was a dark, dark time in my life when my mother and I joined Weight Watchers in the mid 1970s. At that point WW was all about no carbs, so their version of spaghetti was boiled mung bean sprouts with cooked down tomato juice/V8 as the sauce. As an adult, I am perfectly fine with V8 as an ingredient for Quick Tomato Consommรฉ and this Gazpacho. But drink it???? Horrors.
  11. I'm embarrassed to say that I STILL haven't done it. That Sunday roast dinner was so filling that we didn't want any dessert and I just haven't done it.
  12. The toenails are the worst part. @CantCookStillTry, I think you should make one of these for your hubby to take back to the mine! Something different for the corners of his pictures. ๐Ÿ˜
  13. Yes - that's what I use, @AlaMoi - flat edged wooden spatula. And I suspect that my experience would match yours, @mgaretz! I have SO many unused utensils. They just make the best stocking stuffers (๐Ÿ˜„). And I think you are right, @Anna N - crumbling by fingers would be best. I use mostly non-stick pans, so I don't think I'll try the pastry blender ๐Ÿ˜‰! Thanks to you all!
  14. I've been seeing these ground beef utensils on TV lately and have become interested. Does anyone have any experience of them? What I use now when cooking and breaking up ground meats is a flat edged wooden spoon (about the only thing I use a wooden utensil for - I find them mostly useless). I have arthritic hands and holding onto the wooden spoon for long periods breaking up the meat as it cooks is uncomfortable. Do you think this would be useful for me. Or should I just concentrate on trying to remember to crumble the meat up with my fingers as I'm putting it in the pan? ๐Ÿ˜
  15. Kim Shook

    Dinner 2021

    Yup - Pillsbury. They are called Cornbread Swirls. They are pretty corny. They have a texture more like a yeast roll, with a little cornmeal crunch and a nice corn flavor.
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