Kim Shook

Thanks for the input! The lid was definitely down, @dcarch. And the room us usually between 66 and 70 degrees. No idea if the proving cycle is heated. I know that my results would be better in my oven or my CSO, but I was making NINE of these boogers and I was going for easy. 😏 Since they aren't burnt, after all, and taste wonderful, I'll still give them out. But after the holidays, I'm going to make a couple of batches of different kinds of breads I've made before and see what I get.

When we lived for a small town in Indiana for a few years, alot of our friends were Mormons. A favorite dinner was a big salad and cheese fondue. They would use apple cider or white grape juice instead of wine. It was a touch on the sweet side, but still very good.

The bread machine bread that I am making for giving at Christmas is Holiday Bread. This is what it looks like: It's hard to tell from the picture, but the bottom half is very dark, though not burned. I baked it on the lightest crust setting. I looked back at last year and to me it looks the same. But when I looked at a picture of a bread I made back in 2016, there was no darkness. No difference in sugar amounts, so that isn't the issue. Does anyone have any ideas what is happening? Is my breadmaker just so old that it needs replacing? Thanks for your help!

Successful Peanut Brittle, thanks to @pastrygirl and @Darienne: I got interrupted making the syrup and wondered if I could bring it back up to temp. They encouraged me to do so and it worked just fine. This is my favorite peanut brittle. It is from the great aunt of a friend. I'm thinking the recipe is a fairly old one - his parents are much older than mine (mine are 80), so I'm guessing the aunt was born near the turn of the century. The "recipe" was interesting - no temperatures, just descriptions of the process. I wish I had kept her language when I redid the recipe for my webpage.

Am I the only one who can't see "Duck Soup" without thinking of the Marx Bros.? I'm not even that old (59)!

You won't be sorry. It is the best! I would never tell her, but my mom used to make one that was SO thin and used melted chocolate chips for the chocolate. I quite liked it until I tasted this one. Ruined Momma's for me forever! LOL

Thanks so much - it worked just fine. I'm posting a picture in the 2018 Holiday Cooking and Baking thread!

I think that would be great - especially if you subbed dried cranberries for raisins.

I got interrupted while boiling the sugar, light corn syrup and water for my peanut brittle. It had gotten to 223F on its way to the 240F it needs to be before adding the peanuts. I turned it off and set it aside. Can I bring it back up to temp and continue with the recipe?

Probably making that this weekend. I say a thank you to you when I make this. It is the best I've ever made. I can't tell from the picture, but do you do the chocolate on both sides? I don't anymore because I can't seem to get it right - it just falls off one side or the other when I do that - and it tastes good with only one side anyway.

My PB cookies – some made into PB Blossom cookies with the new Hot Cocoa Hershey Kisses:

This morning:

Me!!! Also truffles (the fungal kind, not the chocolate kind).

So glad to hear Moe is doing well! And enjoying your gorgeous breakfasts! Big hugs to both of you, my dear!

Pretzel Pecan Turtles: Pretzels, Rolo candies and toasted pecans. One of those cheater "candies" that evaporate.

I did a boiling oil French Toast buffet for a brunch once. Cubes of French bread, batter and various toppings. I, too, was terrified about that. Also, it was a terrific mess. Delicious, but not well thought out and never repeated.

1st loaf of Holiday Bread made. Planning to make 9 of these to give as gifts. As I chose the wrong crust darkness and it got a little too dark, this will be a loaf for us. Sliced into: I also think I can safely double the candied fruit amount. This stuff makes great toast and French toast.

You really should give it a try. You really don't even need all the accouterments - at least not until you decide if it is something you will continue to do. You can make the fondue in a heavy pot on the stove - especially as you cook for two. It should stay warm enough for awhile. And you really don't need the long forks unless you are doing the meat in oil.

Thank you, ma'am. And I am so far behind with my food, it is crazy. Also, I used more fancy boxes and bags for gifts this year than I have EVER done before. Keep in mind that that is a VERY tight crop on that photo - you can't see the absolute chaos in the rest of the entire house. One more thing out of the oven - lemon chess tarts:

Mini Quiche Lorraine for Xmas morning (CI recipe):

Mr. Kim is home today (snow day), so breakfast: Ham and Gruyere omelet.

Don't forget the cocktail onions and cornichon! A nibble of each helps to cut the richness of pure cheese. @MetsFan5 - I didn't see your question about Spam before. I think if you cut it into cubes and fried them crisp, the cheese would adhere just fine. I'm just hypothesizing here because I've actually never tasted Spam, but next time we do cheese fondue, I'm going to give that method a try.

Snowy day: This was early this morning - it is still snowing and we have nearly a foot! I decided to make chicken/vegetable soup with the leftover rotisserie chicken and some stuff from the freezer. Simmered all the chicken scraps to make stock and then added canned tomatoes and green beans, frozen corn, butter beans, peas and carrots and some wizened potatoes: Perfect for the day. Served with cheese and crackers: And these good cookies from Aldi:

Jessica brought home a burrito-like thing the other day - is that the chili frito pie? It was great. Huge and only $1. I'd never tasted the chili before. It was excellent. I wish they would sell it by the pint.

Honestly, I feel the same way every time we go. My daughter loves Sonic and I actually like the food, but feel like a fool when I try to "make it work". I am old enough to have been to plenty of drive ins, but somehow Sonic defeats me.