Kim Shook

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.

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.

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.

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?

I am enjoying this so much, Beth! The videos are so great and I love hearing your voice!

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)

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.

@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:

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

So, Mr. Kim got me a bottle of Frontier Co-op Grains of Paradise. I just ground some up and we tasted a fingerful. I am extremely sensitive to heat and I hardly tasted a thing. A tiny bit of heat and bitterness. A hint of pepperyness. The best by date is 5/21. Am I missing something? Is this a sub par brand???

Exactly.

It is a potluck perennial for me.

I am sitting here trying to figure out if I am wrong or if a recipe is written badly. I am making a dessert on Saturday for Father's Day and one of the ingredients is listed as: "6 cups fresh strawberries, sliced". Now, normally I would read that as: measure 6 cups of whole strawberries, then slice them. But if you would be so kind as to look at the recipe online, you'll see it has a LOT strawberries. So, I can't decide. Does that look to you like 6 cups of sliced strawberries or 6 cups of whole strawberries, sliced??? Thank you so much for putting up with me. 🤔

Was it this recipe? 'Cuz that might have been me.

"Prolonged exposure to a stranger’s kitchen otherwise happens only on holiday, where it joins a constellation of stressors, including other people, and having been drunk since lunchtime. So that’s something to look forward to this summer." That was hilarious. And true at the same time.

I am in love with your kitchen. I love the white and the space and the organization. So happy for you (and a little envious, I confess 😁).

I've had the same experience overall with her stuff. I've had better luck with her desserts, as long as I remember to back off the sugar a bit - they are almost always way too sweet.

Regarding the catfish discussion – I think that catfish is one of those fish that has really benefitted from farming. Favor-wise, I mean. I used to detest catfish – I thought it tasted muddy and dirty and funky. US farmed catfish is sweet and delicately flavored. If you haven’t tried it in years or at all, give it a go. I had most of the ingredients, so last night I tried out a recipe for a chicken cordon bleu casserole from Ree Drummond. It was ok. A little bland and very soupy. We decided that it needed to be served with rice. Layered chicken, ham and cheeses: Before putting in the oven - topped with buttered panko: Just out of the oven: The panko didn’t get very browned – even after leaving in an extra 10 minutes. Serving: It was very soupy – this is after letting it sit over 10 minutes after removing from the oven: Not sure why I was so underwhelmed with this. It needs something. I checked the other cordon bleu casserole that I’ve made in the past and noticed that it had dill, nutmeg, and dry mustard. Also no chicken broth – only milk and light cream and Cheddar instead of Swiss and Monterey Jack. I guess my old recipe is really just a creamy ham and chicken casserole – not so much cordon bleu! I’m wondering if this recipe would be improved with some really good, strong ham – like country ham? I served this with leftover Cobb pasta salad from a church pot luck on Sunday: This is pasta with an avocado/mayo/lime dressing topped with chicken, roasted corn, hard-boiled eggs, bacon, and bleu cheese. Singularly unattractive with the greenish hue to the pasta, but it was still very good. We added some oil and vinegar dressing to moisten and that woke up the leftovers.

I have this one. It has worked on every jar I've ever tried it on. Large or small. I have lots of pain in my wrists and the base of my thumbs and it doesn't hurt at all to open things anymore.

I like all kinds of slaw. When I eat finely shredded slaw I think it's my favorite. Then I eat sliced slaw and decide that's the best! I have tried the salting and decided I don't like that. I find that it makes the cabbage less crisp.

Hi! Got a couple of questions about this. I'm typing up your directions and want to make sure that I find out what I need to know before too long. First - do you know the approximate weight of the flat iron steak? And also, I don't usually have the powdered bouillon - do you think it would be ok to use Better Than Bouillon? Thanks so much. I am looking forward to making this soon!

Potluck at church today. I made "Sunny’s Grilled Cobb Pasta Salad" from the Food Network show “The Kitchen”. Bowtie pasta w/ sun-dried tomatoes and an avocado/mayo/lime dressing: Topped with bacon, grilled corn, chicken, bleu cheese and eggs: This was very good, but a little dry. I think next time I make it, I’ll do double the dressing and have that on the side.

I believe that I've said before that we need a "WOW" response button. Just freaking incredible. I am in awe.

Yeeeehawwwww!!! I can't wait.

I don't care for the taste of coffee, but that is absolutely GORGEOUS!!!