Kim Shook

Hey, @JoNorvelleWalker - I'll eat the cauliflower if you take care of the fungus. Deal? 😊

A sweet roll from Lidl's bakery: I am really a fan of their baked goods. The oatmeal cookies are the best bakery version I've ever had.

Not sure where to put this, but it will be lunch on Sunday. We are having a tea for the ladies of the church and I'm providing some of the goodies. Gougères:

I am watching "Barefoot Contessa" and she just suggested using mascarpone as a substitute for clotted cream. I Googled it and found lots of suggestions for mascarpone plus whipping cream and some suggesting a little sugar. Has anyone tried this? I fell in love with clotted cream in England and would love to find something here that I could use.

I can get to it.

A piece of quiche Lorraine from Kroger: I've spoken before about Ukrops - a former Richmond VA grocery chain that closed years ago. They still make certain bakery and prepared foods and provide them to area stores. This quiche is one of those items. It is actually quite good. Especially the texture - very creamy and fluffy. The crust is good, too - nice and flaky. The only thing that I don't care for is the inclusion of onions. This is my own taste - I just don't care for onion in eggs.

Salad and spaghetti:

LOL! It is one of our favorites! For anyone who is curious - Figs, Raspberries, Orange peel, and Ginger

POCKETS!!! Not many of mine have them, but I love them.

A few recent dinners – Mr. Kim was in Urbanna VA last Saturday and Sunday judging a BBQ competition and brought home some of his tastings. He made delicious soup with them: I took the leftover smoke chicken from our trip last week and shredded it to make “pulled chicken” bbq: So good. Another night was salad and pizza: I made the salad. A local joint made the pizza. It was fine. I’ve given up on finding really good pizza in Richmond. Last night was taco night. Chippy dip: Jessica’s amazing street corn (off the cob): Accompaniments: My plate: Beans, taco, Jessica’s corn and Mexican rice (Rice a Roni). My traditional end of taco meal salad, complete with Kraft Zesty Italian: I’ve done this since college. My roommate taught be about this delightful thing. You just take everything that fell apart from your tacos, add more of what you are short of. It must be served with Kraft Zesty Italian – very important. It was the first time I’d ever had anything like this and we didn’t call it a taco salad.

A couple of recent breakfasts – Eggs, hash browns and Father’s country ham: Biscuits and jams & honey: Another one was more of that Father’s ham on sweet potato biscuits and a cinnamon roll. The biscuit and roll were from bakeries in Smithfield VA that we went to on our recent trip. Sorry for the crappy pictures. Mr. Kim went to work with my camera in his car and all I had was my extremely crappy cell phone!

I love aprons and wear them all the time I am in the kitchen. The one that I wear most often is actually 100% polyester, but feels exactly like cotton. It is a classic plain white with extra long ties (so that it ties in front and I can drape a towel through the ties). It was a freebie from a cooking class I took years ago with Roberto Donna. I have them for almost every holiday and wear those when entertaining. My other favorite is one made for us by @maggiethecat It is two-sided. My side is flowered and Mr. Kim’s side is camo. It is one of my most treasured gifts.

Welcome!!!

Mr. Kim and I were discussing Reese's cups just the other day. Unlike other candies, which we prefer in the "fun size", we like the proportions of the regular Reese's cup better than the little ones. And we both agreed that the Reese's egg was the best. The real question is: How do you pronounce Reese's? "Reesus" (like the monkey) or "Reecie"? That's the Mason-Dixon line of candy!

I did, too. Between the pollution aspects and the child/slave labor prevalent in SE Asia, I just don't choose to buy it.

I, too, like cottage cheese. Straight is fine with me. I can't find my favorite anymore, though - dry, large curd. I used to eat it a lot as a kid. I saw America's Test Kitchen do a tomato and cheese lasagna where they swapped ricotta out in favor of cottage cheese - swore it had more flavor.

My take is it needed LOTS more time - 8-10 hours on low and liquid. Honestly, as much as I love my slow cooker for many things, braising red meat is not one of them. Slow cookers are supposed to cook at 200F on low, but I doubt it. I have multiples of them and I think they all cook higher than that on low. I prefer to braise my short ribs covered, in the oven at 300F for five hours. Like this. I also do them on top of the stove like this.

Welcome! Enjoy yourself and I'm looking forward to your posts!

That looks great, @Shelby! I want to try that technique!

That's me. I have this odd reaction to eating. After eating almost anything, I grow incredibly sleepy. To the point that if I eat out when alone, I sometimes feel unsafe driving home and have to either eat close to our house or wait out the sleepys in the restaurant. None of my doctors has any clue what this could be. So, if I need to get something done, I tend not to eat anything but a small snack until dinner time.

I should have said toasted. Skewered and flamed over a candle.

Salad: Spaghetti Bolognese: Buttered and toasted potato rolls: I have to have some kind of bread to eat with anything saucy - gotta drag the bread through the leftover sauce. I couldn't face stopping at the store today, so leftover hamburger buns it was.

Just asked Mr. Kim to order that one and also Instant Pot Obsession.

I didn't grow up liking Peeps and neither did our daughter. But Mr. Kim did. So they were around after Easter. What we discovered was if you roasted them and then dipped in chocolate fondue (or hot fudge), they can be quite yummy.

You are my hero.