Kim Shook

This morning: ET bagel, sausage links and maple syrup.

Made Martha Stewart’s Lemon Pound Cakes with Candied Lemon Slices: Slice: Martha is hilarious - so incredibly out of touch. This recipe came from an old issue of her “Everyday Food” magazine. Supposedly less complicated and time consuming. A lot of “workday” meals and some shortcuts. This recipe calls for 3 separate preparations – cakes from scratch, making a glaze and making candied lemon slices and lemon syrup. Admittedly, none of these steps are difficult. But it does get a little fiddly at times. This is certainly not a difficult cake to make, but calling it "Everyday" is a bit much. The cakes were very, very tasty – lots of real lemon flavor. But the texture was a bit tough.

Tonight’s dinner was all requested by Jessica. Started with nibbles – crab meltaways: She wanted my Hoisin Braised Short Ribs. Browned ribs: Sauce ingredients (plus beef stock – not in the picture): Caramelized onions and garlic: Simmering sauce: Then it all gets tossed into the slow cooker. And served on polenta cakes: Polenta topped with short ribs: Sauced: Bite: Served with “Chinese Salad” (someone please tell me – is it safe to eat Romaine yet???): And @Marlene's Crispy Smashed Potatoes: Dessert was a Clark bar. Mmmmmm.

I can vouch for this!!!! I use @kayb's recipe and it is fantastic!

Welcome! Looking forward to your contributions!

Mr. Kim came home for a recipe for a pasta puttanesca that a co-worker recommended. He had brought some in for lunch and Mr. Kim thought it smelled amazing. It packs a punch. We liked it a lot, but it isn’t something I’d make for someone before knowing their fish/olive/saltiness limits! It packs a punch. Served with a baguette and simple salad: Served with slices of goat cheese. The goat cheese was new to me, but made a nice foil for the big flavors with it’s tangy smoothness.

Quite the bonanza! Mr. Kim has converted his co-workers to Benton's bacon, so when we order we get a BIG box. And if the carrier leaves it outside the front door, you can smell it before you open the door.

Thank you so much for this! I love living someone else's life for a bit!

Some house guests brought a selection of Beehive cheeses for their visit and we really enjoyed them all. Mr. Kim loved the spicy ones.

I love Kirkland Champagne. It can sometimes be hard to find in our area Costco. Supposedly Costco has very 'hands on' people who choose their wines. We've been pleased with everything we've tried. To be clear, though, we are NOT oenophiles. YMMV.

I have never understood folks who do all of their cooking outside in hot weather. The last thing that I want to do when it it 90+ degrees is step one foot outdoors, much less stand over a grill. I just crank the AC and try to do things that won't require long oven cooking - stovetop, slow cooker and large toaster oven food.

Welcome! Can't wait to see your contributions! Lots of good home cooks here.

I will never forget Laura Calder (a Canadian cook that appeared on the Cooking Channel) who specializes in French food had an episode where she went somewhere in France and (I think) fished with a man and cooked with his wife. The wife basically made Rice-A-Roni. From scratch, but it was still Rice-A-Roni. Laura was so obviously perplexed.

Toast w/ butter and F.R.O.G. jam (figs, raspberries, orange peel and ginger) and a yogurt smoothie:

Fried shrimp, oysters (leftover from a recent dinner out), Rice A Roni (what can I say, we like it), and green beans: More restaurant dinner leftovers – pita w/ saganaki: Shrimp sauce, pita, hummus, octopus, and tzatziki:

We froze some in manageable chunks. The rest we just wrapped and refrigerated and sliced off what we needed. The petite ham does not need any boiling to get rid of excess salt. It is ready to eat as is. You don't even need to heat it. We did biscuits with paper thin slices, omelets with little chunks that were sauteed first, added it (unheated) to a charcuterie board, and sliced it fairly thick (almost 1/2") and fried in a iron skillet. You won't be sorry.

I didn't know whether to hit the "like" or "laugh" button after this! As I've said before, I love your writing!

I may be biased since I'm a VA girl, but I adore Edwards' products. The Surryano is truly fantastic. Like @rotuts, I also really love Bentons. ETA: Mr. Kim received one of the petit hams for Father's day last year and we loved it. It was plenty big - we even froze some. A picture:

I am loving this thread and have a huge urge for Schnitzel now. I love all the different versions. For those of you who are making the tonkatsu version I can vouch for @Marlene's 3 sauce versions to go on it: Tonkatsu Sauce Easy Tonkatsu Sauce Quick Tonkatsu Sauce Now, I need a trip back to the Hobo Hut in Batesville IN for a pork tenderloin sandwich - mayo, lettuce, tomatoes and pickles and always bigger than the bun: Meet me there @caroled? And bring your momma!

The sad emoji was not enough. We need a screaming and running emoji. Mr. Kim understands that if a snake ever makes it into our house, I will burn it to the ground.

That would have been my plate. But, the asparagus would have been passed off, too.

SO looking forward to this!!!!!

I sprained my toe night before last, so standing up cooking for a long time wasn’t an option. Salads with the never ending Napa cabbage (seriously, does this stuff never go bad? I bought it weekend before last!): And fast and dirty spaghetti and meatballs: Ground beef, Classico sauce, and purchased meatballs (we’ve actually found a frozen brand we like). I set the timer for 20 minutes and got up off the couch where I was propped up and iced down to stir. It tasted just fine!

I love the Lebanese food that I've had in the US, so I'm looking forward to this!

Thrilled to see you doing this! I adore the blogs and miss them, but they are admittedly exhausting to do. I'm looking forward to this!