Kim Shook

Carrot cake for my daugher’s birthday: Spent a few days at a family gathering in Charleston SC to celebrate my dad and his twin brother’s 80th birthdays. I made a couple of No Bake PB Pie (no picture) and some Dream Cookies: The pie is just about the only sweet thing that my dad likes. We have a family predilection for peanut butter and it supersedes the sweet avoidance! The cookies I’ve talked about many times here at eG. They look utterly plain, but are our families favorite cooky. I’ve been making these since I was a little girl.

I spent the last few days at a family gathering in Charleston SC. We were celebrating the 80th birthdays of my dad and his twin brother. We came from VA and FL and NC and shared a house with a big kitchen, so we had most of our dinners there. My dad and uncle did "Happy Hour" each night. This is not a vacation thing - they do it at home every day. Well, Daddy's were from TJ's. He brought the bacon wrapped scallops and the Parmesan Pastry Pups. The scallops were fine, but the Pups were really good, I thought. Of course, I was halfway through one of my uncle's infamous vodka tonics, so I could have been influenced by that.

From one of our favorite local places: Pork Wings!

In the US, there is a limit on how much mouse droppings are allowed in our food. That fact has always skeeved me out.

This was how my husband was raised. I was raised exactly the opposite. If I didn't like something, I never saw it again. Consequently, I have tons of things I hate - many, many vegetables, anything with an odd texture, most organ meats, etc. When our daughter came along, we decided to go in between those extremes. If she didn't like something, she didn't have to eat it, but I didn't get up and do something else. I only served ONE new thing per meal. If we had the hated item the next night for leftovers, she didn't have to try it again. But if I made it again a few weeks later, she had to give it another try. The rule was she had to try everything, but didn't have to eat anything. As a result, in my opinion, she's an adult who eats a large variety of foods and is open to trying anything.

Do you remember what size the pork loin was? I am definitely doing this - with the BS.

Just got back from a trip to Charleston SC. Couldn't find the dark chocolate ones here, but a Food Lion in Charleston had them. I thought that chocolate on chocolate might be overload, but I was wrong. These are delicious. I just wish they came in the thin version - somehow those are just the best to me.

Would you be willing to share the recipe? I'm quite sure that I'd love milk bread.

Hi, Konstantin! Welcome to eG! I think you'll find all the help you need here. We have lots of talented bakers and chocolatiers - and even a few engineers, I believe. And folks are very helpful.

Thank you! Here you go!

Can I proof and bake two 9x5 loaves of bread at the same time? Thanks!!!

@FauxPas - I agree with you - Sandi and Noel are ok. Miss Mary, though. She was the best.

I get the impression that, except for the one that Paul or Mary give them (with very abbreviated instructions), they know ahead of time what they are going to make and can practice at home. Can someone correct or confirm? Maybe just basic parameters? Like what the Iron Chef contestants get, except we aren't supposed to suspect? 😁

I adore this show, despite finding Mel and Sue idiotic and Paul Hollywood a giant tool. The contestants are inspiring.

Welcome, @bonniebennet! I'm looking forward to your contributions.

We tasted these for the first time in Key West. We really liked them. They come in all different flavors. But we don't care for fruitcake much. So this extremely tender cake was perfect for us.

A couple of recent breakfasts - toast with ham and scrambled eggs: toast with Stouffer's creamed chipped beef:

Have to chime in and say Welcome back to @Franci! Your wonderful food has been missed and so have YOU!

Had an out of town friend here for the weekend. Dinner Saturday night was Cook's Illustrated BBQ shrimp: Salad with my dad’s Paprika dressing: Dirty Rice: (from Bojangles😉) and light rye from our favorite bakery, Sub Rosa: Served with this: Sunday night after our company left, we had the shrimp leftover from the night before and croissant from the same bakery:

Always happy to share! Here you go!

@Anna N - a question about all of your lovely wrapped up things that you are doing lately. Do they stay hot in the time it takes to wrap them? (You are perhaps more deft than I, but I know it would take a few minutes for me). Or do you heat them after wrapping? We had out of town company for the weekend. Breakfast on Saturday was Sunday Morning Casserole: Egg, bread, sausage, cheese and sliced red skinned potatoes. I love something I can put together the night before. This one is especially nice with the potatoes.

I made these. Do they sound like the same thing to you? Some pictures: I made them back in 2013. I noted that the rise I got was not what I expected, but that they were delicious and flaky.

I wanted to "like" and "laugh". The meat looks absolutely gorgeous!!!

I did that with Korean BBQ flavor pork jerky from Costco. In about 3 weeks I ate almost 4 Costco sized bags of the stuff. The last unfinished bag has been sitting in my pantry for about 4 months.

Jessica tried them (she did a live video on FB). She was underwhelmed. She said that the cooky part tasted a bit like Biscoff cookies and the creamy part was just sweet and a tiny bit tangy. She's bringing me some to taste. I'll report if she remembers.