Kim Shook

This morning: My eyes were bigger than my stomach. Mr. Kim helped finish this up for me!

@Kerala – Like you, I haven’t made poached eggs in a while. I love them and need to remedy that. By happy chance, I’ve just come across a recipe I’d set aside to try again that we discussed over here. @Ann_T – I don’t care for milk, either and never really have. I will chug a small glass of icy cold milk after eating a warm chocolate chip cooky, but other than that, I’m not a milk person. I do like cereal, though and have perfected the art of slightly moistening my cereal with a touch of milk. Or I also eat it out of hand like popcorn! 😊 This morning: Campari tomatoes on toasted pita w/ Dukes and still-warm IP eggs.

Chemo can absolutely be part of palliative care. It used to be that palliative care was always considered "end-of-life" care. Now it is more about easing people's pain/anxiety/etc. issues when they have ongoing, chronic health issues that likely won't be "cured".

Finally getting into my chocolate orange:

I can't find a picture of it anywhere and I've lost track of mine somewhere, but I used to have a little grater that was perfect for putting on the dinner table so that people could add their preferred amount of Parm. It was about the size of a large coffee mug and about the same shape (without a handle). You put a chunk of cheese into the lid, which slotted into the bottom cylinder. The lid had little metal points which held the cheese from the top and the bottom had little metal "shaver" slots which the cheese shredded and dropped through. I would love to find another one of these. You can grate Parm in the Vitamix, but for how long would it be tasty? And wouldn't you have to be careful not to melt it?

This morning - banana w/ Golden Syrup and some Life cereal for crunch (we're out of granola): Toasted bun with Swiss, ham, and egg: Definitely got the egg right this time: 😊

@Duvel – that is an incredible, restaurant-quality coating you got on your schnitzels. Also, I love that butter dish. I’ve been on the lookout for a butter dish for the kitchen counter that incorporates the knife and that looks perfect! @liamsaunt – what recipe do you use for the cauliflower gruyere gratin? It looks wonderful. @Shelby – those bowls are amazing. And, once again, I’m full and looking at your food has me hungry. I’m craving broccoli salad, meatloaf, macaroni salad, and fried chicken!! For meatless Friday, we had @liamsaunt’s broiled fish, broccoli, and Rice a Roni along with a slightly over browned cheese roll: I couldn’t find sole, so I got some flounder. I confess that I slightly undercooked it, but it was still really good. We will definitely have again. Sundays, being considered “Little Easter”, we could indulge in restaurant food. We watched a YouTube video about Subway vs. Jersey Mike’s subs on Saturday, which Jersey Mike’s won (of course) and got them for dinner on Sunday. We got the #13 – the Original Italian: I don’t think any of the three of us has ever gotten any other sub there.

Sunday being “Little Easter” we were able to eat restaurant food. Mr. Kim has been craving wings, so we went the Hooters root for lunch. Pretzel sticks and cheese dip: Family guilty pleasure. Jessica had the Buffalo shrimp: Shockingly, these were cooked perfectly – not overdone in the slightest. I had BBQ wings: Mr. Kim had the 3 Mile Island wings:

Another favorite is @Norm Matthews Pineapple Upside Down Bundt cake. It's one of those desserts that sits on the counter under a dome and just seems to evaporate.

We lost the Dave's we used to have. We went fairly often for ribs, beans, and corn muffins mostly. Jessica's best high school buddy used to only order two portions of beans and two muffins when she went with us.

For some reason, cream cheese of all kinds seems to be experiencing shortages. According to Googled articles it is a combination of unexpected demand and a cyberattack (!!!) against Philly cream cheese!

HAPPY BIRTHDAY!!! 🎈🧁

I'd have thought a date, too, until I saw the Skittles. LOL

@Margaret Pilgrim – thank you for the scone recommendation! I’ve saved that recipe to try. This morning: Nostalgia in a bowl. One of the ways Momma could lure me to breakfast was to make buttered soft-boiled eggs.

I thought lasagna and potatoes like @Shelby. At least something layered and topped with something that was broiled (do you say grilled?). I feel like those bits and pieces scattered over the "lasagna" are the result of careless serving and are the innards of the "lasagna".

Definitely Benton's. One thing that I didn't mention was that I believe with all my heart that Southern green beans simply cook better in cast aluminum pans. I have a saucepan and a Dutch oven that my grandmother gave me at least 35 years ago (she'd already used them for years). I couldn't make a decent bean before I tried in those pans. I still MUCH prefer the beans I make in them over the beans I make in any other types of pans.

@Duvel – your tri-tip is GORGEOUS! When we’ve requested tri-tip from the stores here, we end up with picanha instead. I think we’re going to have to go to an actual butcher shop to get it. As far as the egg salad is concerned, that batch is actually from a local market. It is so good and exactly what I wish mine would be like. Dinner last night started with salad: Jessica made sweet potato gnocchi: She found a recipe for Maple-Glazed Chicken online which I made. It made for a bit of a monochromatic plate, but it was good: The chicken included apple wedges, shallots, and sage. Served with leftover green beans: Southern-style: cooked to death with Benton’s bacon grease and brown sugar and LOTS of pepper until yielding and army-fatigue green. 😁

Made a batch yesterday. It was delicious! Thanks so much for posting this. I honestly wouldn't have been tempted to try if it hadn't come from an eGulleteer!

Yesterday: I broke the yolk and that is pieces of orange rind from the marmalade I brushed the ham slice with on the ham. Great pear for March, though! Made a batch of @Tropicalsenior’s microwave lemon curd yesterday: I’m convinced. Really good and easy. This morning: Benton’s bacon and toast with the new lemon curd and strawberry preserves.

Dinner last night after church meeting: Egg salad on toast and an Arizona orange from my BIL.

I love Cincinnati chili, too. And chili-mac. I'm pretty loose on my definitions of "chili". Just so long as it isn't too spicy. 😄

Not sure if this counts as "candy making", but I melted together some different chocolates, peanut butter, and nuts and they turned out to be very good:

Mr. Kim made chili yesterday: I love chili beans so much. Even as a dedicated carnivore, I'd rather omit beef than beans in chili. I know that horrifies Texans. There is a saying in the American South: "We don't care how you do it up North". I have a corollary: "I don't care how you do it in Texas." 😄 I made Jiffy cornbread: 😊 Well, it WAS made with Benton's bacon grease in an iron skillet. 😁

I've got my fingers crossed - they feel fairly heavy. I'll be dealing with them later today.

I think squash, too. But it's so oddly served. It looks like the slice of a loaf of something. Maybe sliced potatoes under the squash? And that's a DARK gravy/sauce. Bisto???