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Kim Shook

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    Richmond, VA

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  1. Kim Shook

    Breakfast 2019

    I love cottage cheese. Well...maybe not as much as bacon. 😉
  2. Kim Shook

    Breakfast 2019

    By request for Father’s Day – whomp biscuits and Father’s bacon: He cooked his own bacon last night and I put the biscuits in the CSO this morning. I don’t think he actually prefers whomp biscuits to mine, but I think he suspected that with 9 coming for Father’s Day dinner tonight and going to NC for my grandmother's funeral tomorrow, I just couldn’t manage them this morning, God bless him. My poor husband - he's such a wonderful support with my mom who has dementia - I should send him up to @Ann_T for his breakfasts! 😉
  3. Kim Shook

    Lunch 2019

    Oh, definitely. I think BBQ places especially do huge portions. Half of my sandwich is sitting in the fridge right now. Mr. Kim will probably eat it for lunch.
  4. Thanks so much. I've printed out your comments to put with my recipe, so I'll have them handy next time I make them.
  5. Kim Shook

    Lunch 2019

    Lunch at Smoke Pit BBQ grill - a local BBQ place we like a lot. Mr. Kim’s starter: Andouille and cheese stuffed jalapenos. Mr. Kim had the pulled pork, slaw, and beans: I had the smoked chicken, slaw, and hushpuppies: The pickles are housemade. Everything was very good.
  6. Yes!!! That is the whole concept of "Bowl Cake" - sailing through disaster with your head held high!
  7. Well, looking at the picture and the directions again, I still screwed up - just not the way I thought I had. The second layer of ladyfingers go just UNDER the final layer of cream. Jeez, I even screwed up TELLING about my screw up. LOL I did have leftover ladyfingers.
  8. Well, I screwed the damn thing up. The layers were supposed to be ladyfingers, cream, strawberries, ladyfingers, cream, strawberries, cream. You notice there is a middle layer of ladyfingers? Yeah, I missed that and I'm guessing that they add some much needed stability. 🙄 We'll see tomorrow, I guess. This could end up being Bowl Cake (that's what we call cakes that fall apart and end up being served in a giant glass bowl). Sigh.
  9. Kim Shook

    Dinner 2019

    Dinner tonight was a couple of pizzas from some friends of Jessica’s that do a once a month pop-up. Homemade Italian sausage, red onions, and fresh mozz: White pizza with lemon zest and arugula: They were both delicious, but the crust was a little overworked, I think. Kinda tough and not enough bubbles.
  10. OK, so, back to that damn strawberry icebox cake recipe again (this better be worth it) - the directions say "In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form." Now, normally I would beat the mascarpone, add the sugar and vanilla and then beat the cream to stiff peaks in a separate bowl and fold that into the mascarpone mixture. Will I really get stiff peaks if I do it their way?
  11. I love these and also use them a lot. Except for goopy things that have to be scraped out - those are too much trouble. Not to make anyone feel bad (because God knows, we've replaced many, many appliances way too early over the years), but we have an almost 40 year old Montgomery Ward freezer that we got from Mr. Kim's grandparents when they went into assisted living. We've gotten so much good use out of that little dynamo that we won't feel at all bad when it finally does go bad. (Knock on wood)
  12. Your gougères are always so smooth and round. Mine look like this: Here's the recipe I use. What do you think makes the difference? I really like the look of yours.
  13. Kim Shook

    Dinner 2019

    @robirdstx – that broccoli salad is one of our favorites. And pork and venison sausage sounds wonderful – is that locally made? @Ann_T– I’ve been making your corn custard for years, but I’ve never done it in individual servings. I really like the look of that and want to try it this summer with some really good corn. @Captain – I had to Google potato scollops and once I waded through a bunch of “scalloped potato” results, I found Australian Potato Scallops! I gotta make those – they sound fantastic. Swiss/Cheddar omelets, Edward’s country ham and one of the best nectarines I’ve ever tasted: Mr. Kim’s kale:
  14. Kim Shook

    Dinner 2019

    Those potatoes looks fantastic. Sadly, I see you've got another fungal infection. 😁
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