Kim Shook

How about these? As you can see, they really hold their shape - the lettering on them is TINY and still completely legible: It was done with a little stamp set.

@Captain – that pie is gorgeous and delicious looking. I’m not a mushroom person, but I’d dissect that in order to have some 😁! @liuzhou – Jessica and I are quite impressed with the look of your pizza and fries! I had bible study and Mr. Kim ended up working from home all evening. So, I left a rotisserile chicken, a pan of Rice-A-Roni, and a salad for him and Jessica: When I got home, I made a little chicken, lettuce, and Duke’s sandwich on a Hawaiian roll and gulped down a bowl of rice. We finally got a start putting ornaments on the tree – JUST a start. We were all too full once again for chocolate fondue, so we just had some cookies and a few slices of stollen:

This morning: ET bagel, cream cheese, and Trader Joe’s Slightly Smoked Salmon.

How about these: Flo's Chocolate Snaps? @emmalish shared the recipe a few years ago. I've never done them as cut outs - only sliced, but they are very firm and I'm pretty sure that you could roll the dough out. This was originally a David Lebovitz recipe that she adapted, so you know they taste great.

Breakfast this morning was a bagel, cream cheese, and TJ's Slightly Smoked Salmon:

I had the same problem with the regular Oxo can opener. It's useless. I can't get it to "hook on" to the cans. When I do, it slips off before the lid is removed. Frustrating and painful for arthritic hands! I got this battery operated side open one for Christmas either in 2022 or 2021 and I love it. The only cans that I have trouble with are tiny ones - like tomato paste cans. I honestly don't remember whether or not I've ever had to open an oddly shaped can (like sardines) yet. I can highly recommend it.

@Duvel– going to a Christmas market in Germany is Mr. Kim’s and my dream. We watch every YouTube video we can find about them. We follow a few British and American ex-pats who live there and it has been so wonderful to watch them experience the markets. Those lit Christmas stars are on my wishlist. Incredibly beautiful. Thank you SO much for sharing your day. @OlyveOyl – those sprouts look precisely perfect and exactly how I want mine. Unfortunately, mine are never precisely perfect. Always slightly mushy before they get the perfect browning. @lindag – that casserole sounds really good. And I like that website. I ran across it a while back and everything I’ve tried has been dependable and very good. We went out for Chinese a couple of nights ago. Soups: Wonton, egg drop, and Hot & Sour. Crab Rangoon: My Mu Shu pork: (sans mushrooms 😁!) Mr. Kim’s Crispy Hot Beef: Jessica’s Salt and Pepper Shrimp: Another night everyone got hungry at different times. My dinner: Ham and cheese. Night before last was our Tree Trimming dinner. The tradition is beef fondue and chocolate fondue for dessert. We decided to do something easier than beef fondue this year. We had steaks instead. Menu: Steaks Lobster tails Sauces: Bearnaise Steak sauce Horseradish Curry mayo Green Salad Broccoli salad Smashed potatoes Baguette The steaks were very disappointing: They look great, but were not. The one on the left is a NY strip (Mr. Kim’s favorite) and the other two are rib eyes (Jessica’s and mine). All three were tough and mealy and not very tasty. Jessica’s actually tasted a bit livery. I SV’d them at 125F. The strip was very thick and was cooked perfectly. But the rib eyes were thinner and by the time I got a good sear on them they were overcooked – probably a medium. The steaks came from Lidl and weren’t terribly expensive. I won’t be buying that particular brand again. I’d heard good things about their meat, but they stock a few different brands, and this was not good. The lobster tails, on the other hand, were a pleasant surprise. They was from Tom Leonard’s (a local farm stand-type store that sells a lot of local produce, meats, seafood, etc. – related to Stew Leonard’s if anyone in NE knows of that) and they were inexpensive – 2/$14. Very small, of course, but they ended up being delicious. I steamed them at 210F for 10 minutes at which point they were not quite done. I deshelled them: I was proud of the fact that I didn’t mangle them like I did last time I made lobster tails. When I was ready to serve them, I sautéed them in butter. They turned out great: The sauces and some of Jessica’s pickled vegetables: Horseradish, Green Goddess, and curry sauce. There was also steak sauce, but no one needs to see a bottle of A1 😊. Broccoli salad: As usual, my ratios were off – too little broccoli to add-ins. But it tasted good. Jessica’s beautiful salad: with arugula, endive, goat cheese, dried cranberries, carrots, and her pickled shallots. Served with an orange vinaigrette. Béarnaise (like @Shelby's from a powdered mix 😊), bread, and smashed roasted potatoes: I know lots of folks make these potatoes, but the first time I ever heard of them was when @Marlene made them and shared the recipe back in 2008. I’ve served them countless times over the years. They are so great for entertaining because you can do all the prep ahead of time. My plate: We usually do chocolate fondue for dessert, but it was just too late. So, we had a few German cookies from my Lidl haul: Speculoos and cinnamon stars.

I made cinnamon pecans a couple of days ago: Yesterday I made peanut brittle. The two batches came out very different. First batch: Second batch was much lighter and more “brittle”: Both are good. I’m guessing that the temperatures were slightly different even though I used my thermapen. I've got some of the "debris" left from breaking up the brittle: Any ideas of something good to do with this. I mix the crumbs and shards of sponge candy with chocolate and make what I call "Happy Accident Candy" - it resembles a Crunchie bar (the best candy bar in the world, in my opinion) and I'd love to do something with these delicious scraps, too.

@BonVivant – I got the book: Thank you so much for the recommendation! I’ve flipped through it and it looks wonderful. I am really looking forward to reading it after the holidays! @C. sapidus – I assume that was a crabcake sandwich? I’ve got some crabmeat in the freezer and I’m hoping to make crabcakes with it soon, if I ever cook anything but Xmas stuff! Jessica surprised me by bringing Popeye’s home for lunch yesterday:

Well, I came to ask for advice and it turns out that I didn't follow yours, @weinoo! I realized that I needed to use the Anova for my steaks and that I was running out of time already today. So I went ahead and partially steamed them in the CSO and I'll saute in butter just before I serve them. I was really pleased with how I managed to get them out of the shells without mangling them much at all: The last time I did them, they looked like the cats had gotten to them! Thank you for taking the time to advise me, @weinoo. I'll follow it next time. I have some cousins who usually send us a sizable gift card for lobsters. If they do this year, I'll be SV'ing them in January!

I've got 4 smallish lobster tails in the freezer. I'm planning to serve them alongside steaks tomorrow night for our tree trimming dinner. I want to cook them ahead of time and just gently warm them up in a pan with butter at the last minute. The last time I did lobster tails, I steamed them in the CSO and they were fine. Is this the best way? Or maybe sous vide? Thanks!!

I love the glass and mug. No worries, I’m a heathen, too. Your bread looks gorgeous. Is that a new recipe you’re making or are you just doing fancy slashes and some seeds? The cheeses look amazing – those Murray’s cheeses are two of our favorites. Are you able to get Murray’s at a local store or do you have to order it? We are so lucky that our Kroger has a Murray’s section. I assume that you heat up the breakfast burritos before you hand them out. Do you pan toast them, or just microwave? As far as breakfast ideas, how about these Breakfast Pockets? You could also make large sausage rolls (if puff pastry is too fancy, just use bread dough, or whomp crescent rolls dough 😊).

I love those. I have a few pieces that were gifts from Jessica. I first saw them in some of @CantCookStillTry's posts and thought they were charming. I asked her where she got them and she said that they had belonged to either her mother or grandmother (can't remember exactly). I found some online and put them on my Amazon wishlist. I've now got a pierced bread dish and 3 rectangular pans in graduated sizes. I use them all the time as serving dishes. Mine are white, but I love the blue. They remind me of my grandmothers' roasting pans.

This is my problem every single year! We end up eating bizarre meals in November and early December because I'm desperately trying to make space for my Christmas baking and candymaking. You'd think I'd learn! And we have 2 freezers plus the one in the refrigerator! This is my MIL and SIL. They don't decide until the last minute what they want me to bring and I'm a big planner-aheader.

@OlyveOyl – your desserts are always gorgeous and delicious-sounding, but that pear/apple/cranberry galette looks absolutely stellar! @C. sapidus – Mrs. C’s cabbage salad looks interesting – can you share the recipe? @Ann_T – I agree with you 100% about lamb shanks. I’ve always loved them. When I was a kid, my mom used to get them for my stepdad and me. They were nearly as cheap as the bones they sold for stock making (and possibly dog treating). Not anymore, but SO worth the expense. Yours look exceptional. Momma’s were a bit tough as all she did was roast them at high heat. And I’m very envious of you being able to buy the porchetta. I’ve never seen that on offer here. I’d love to try it. My poor family. THIS is what I set out as a “dinner buffet” Tuesday night 😂: I basically dumped everything that needed to be eaten or go on the counter. Various sauces and dressings, 3 ribs, turkey, sauerkraut, shrimp dip, corn dip, tots, and onion rings: Corn pudding, corn, dressing, green beans, raspberries, sweet potatoes, and Brussels sprouts: Half a sandwich, vegetable enchiladas, more green beans, gravy, mini cucumbers, and a half head of Napa cabbage: I informed them that most of whatever was left over after dinner was most likely going to be tossed. They didn’t seem too sorry for themselves. I actually ended up with a pretty good meal: Green beans, dressing & gravy, Salisbury steak and corn pudding. Plus shrimp dip and corn dip: Night before last: Salad, chili, and saltines. My FB friends were so concerned about me when I confessed that I’d enjoyed a McRib for lunch the other day that I dared not put this dinner on there: Corn dogs and BBQ Fritos 🤣🤣!

McRibs are back – a guilty pleasure for Mr. Kim and me. I got one for lunch Wednesday: I posted it on FB and people are SO disappointed in me. 🤣🤣🤣

@rotuts - I've never seen a yolk like that before! Kringles are in at TJ’s. I got an almond one. We ate a quarter of it and I froze the rest for future breakfasts: Lovely layer of marzipan in this kind: Yesterday was cheese toast with Swiss, American, and Gulden’s mustard: It looks burnt in the picture, but it was perfect. Today: ET bagel, cream cheese, and bacon.

Looks like no one has started this topic yet, so I'll go ahead. I'm WAY behind in my preparations this year. House looks like we're moving tomorrow AND that a motorcycle gang has broken in and ransacked the place. Tree is up, but nekkid. I've got the menu down, but almost no shopping done. Still have gifts to buy and all the wrapping paper is in the attic, where I can't get to it. And poor Mr. Kim is not able to be of any help because he's in budget meetings until late at night. Sigh. BUT - I've accomplished two items. The day before yesterday I made two batches of Pretzel Pecan Turtles: Will never buy these star shaped pretzels again. They look great, but over half the bag was broken. Yesterday I made my turkey gravy. Necks, seasoning, mirepoix, and a little tomato paste going into the oven to roast: Out of the oven: A couple of hours in the IP and the resulting stock: Gravy with some of the meat pulled off the necks added back in: It's a start, I guess. I need to get my timeline composed. That always helps me when I've got big projects to get done. Who else has gotten a start?

Thank you so much for letting us know, @weinoo. I've missed him here at eG - he was such a generous person and great writer.

I'm so sorry that you are going through that. It is the most damnable disease I've ever witnessed. But what a lovely gesture from your sister! Having understanding and thoughtful loved ones is a blessing.

I love these. I always have a tin or two in my pantry and my favorite ET bagels in the freezer. Makes a great meal with a little cream cheese. Thanks for the recommendation. I just put these on my TJ shopping list.

I sure do. Here you go!

Gingerbread waffle from the freezer and ham:

This is a HUGE advantage for me using SV. I love that I can hold something at temp for awhile and let the rest of the meal "catch up". At 64 years old and having cooked since I was in HS, I should be able to time all the elements of a meal perfectly. But I can't and SV helps immensely.

Absolutely - they are so good and it's nice to free up the stove top or oven space. Here you go. Keep in mind that you can adjust the sweetness by reducing the amount of brown sugar called for in the recipe. I know that my preferred sweet potato level of sweetness is too much for some folks. I'm one of those plebeians who loves the marshmallow-topped ones! 😁