Kim Shook

Mr. Kim's brother visited from Arizona and brought us, Mr. Kim's mom, and their sister lemons from his tree. This is my share (18 lemons): I'm making a couple of batches of @Tropicalsenior's microwave lemon curd and freezing the rest of the zest and juice. I still have a bag of a few zested ones in the freezer from his Christmas visit!

Good LORD. And open 24/7.

I might actually use that thing. I have a sandwich maker (like this one) that doesn't get much use. I wonder if I could use it to make sausage rolls? Hmmmm. I remember coming upon some of your reviews. In particular a positive review for a silicone sided, glass bottomed springform-type pan (which I still have and adore). I think I even mentioned the coincidence here at eG.

I went and looked at both restaurant menus and showed them to Mr. Kim and now we want to come to Vancouver!!! Enjoy and report back, please!!!

Looks so good. I have a nice fix for the chocolate on top breaking. When it has set, but not hardened, score with a long knife or bench scraper - just through the chocolate layer. When it cools completely, you can cut through cleanly with a sharp knife.

@Norm Matthews – Charlie’s chicken sandwich sounds great. I’ve seen the bottles of Chick-fil-A sauce in the stores and wondered about it. I don’t often eat there and was wondering what it was like – creamy sauce of some kind or a sweet and sour??? @TicTac – what is that at the front of the plate with the duck egg on it? It looks like crusted cauliflower. @Honkman – I’m the product of a mother that thought the only proper way to eat crab was as crab cakes, crab Norfolk, soft shells, or picking hard shells. In other words – as simply as possible. I was raised that way but am not stuck to that😊. I love your creamy pasta with crab in it. But being raised so strictly, I forget to cook things like that! Delicious. @Shelby – those muffulettas look fantastic. I’d love one right now! @Annie_H – your Mardi gras slaw is some of the prettiest slaw I’ve ever seen. I wouldn’t have even wanted to stir it! Friday’s dinner was Garlic Shrimp on rice with salad and a baguette: Saturday was a grilled ham slice with ginger, orange marmalade, and Gulden’s mustard, green beans, and fixed up mac and cheese: Served with cornmeal whomp rolls: Last night was breakfast for dinner: Sausage gravy, biscuits, and hashbrowns. I’m very proud of the hashbrowns. Not so much the cooking (although I got them more evenly browned than usual), as the flipping which was accomplished hands-free. Just a quick jerk of the pan and it flipped over perfectly. And NO ONE was in the kitchen to witness it! I hedged my bets by doing it over the sink, which I think gave me the confidence I needed. Served with some ugly, but good fruit: It was a frozen berry assortment with some Greek yogurt mixed in.

@MaryIsobel – Happy birthday!🧁🎈 I do not want my broccoli or cauliflower blanched. Broccoli especially, I want either totally crisp or completely tender – nothing in between. And dipped in something creamy, please. 😁 We’ve given up eating at/from restaurants for Lent. But Sundays during Lent are considered “little Easters”, so we get to eat at a restaurant. Mr. Kim surprised us with Merroir in Topping VA, right on the Rappahannock river. It’s a wine/beer tasting room and restaurant, but oddly enough not one of us was in the mood for alcohol. We had a Stuffin Muffin: A cake of oyster stuffing with bacon and a peppercorn cream sauce. Roasted oysters: With garlic herb butter. Jessica’s raw oysters (I’m not a raw seafood or raw meat lover), which Mr. Kim tried, but wasn’t crazy about. This dozen was half sweet and half salty: The next dozen were all sweet. She said that they were perfect. Asiago sourdough with olive oil and pesto: Steamed Carolina shrimp: Huge, tender, and perfectly cooked. Dessert was a maple and coconut panna cotta with candied walnuts: I loved this. Both Mr. Kim and Jessica thought that the maple flavor was too strong. My only criticism was the nuts. Instead of being crust, they were a little soft with a ice cream parlor wet nut quality that wasn’t great. Yesterday’s lunch was egg salad from my favorite little local market:

@blue_dolphin - those potato balls are amazing. Mr. Kim would love the spicy ones and we'd all love the seafood ones. This morning looks just like dinner last night: Leftover sausage gravy and biscuits with some hashbrowns and scrambled eggs.

I go back often enough that the site remembers me. But it was certainly going downhill as far as content. I'm sad to see any of the old "bulletin board" type sites go away. I know lots of people have made enduring friendships on them (I absolutely have here at eG) and they give folks an opportunity to "meet" and discuss with people all over the world. This has been invaluable to people who don't get out into the world - especially the past couple of years.

They are our favorites. Some of the national cookie companies are starting to make copycats. If you Google "cookies like Samoas" a bunch come up. Maybe someone in Canada is making them.

More Cadbury hot chocolate w/ my niece's marshmallows and some Girl Scout cookies that are growing on me. They go by the terrible name of "Toast-yay" and remind me of Cinnamon Toast Crunch cereal:

Wow! I'd definitely try those!

About how much will this make and can I double? Thank you!!

I do, too. With lots of dip (blue cheese or California Onion mainly).😁

That man eats almost every vegetable almost any way he can get it. The exception seems to be turnips. He's truly a dream to cook for.

I like all kinds of slaw – it really depends on what I’m using it for. My mother made an almost mayo-less one that was great with NC chopped BBQ. I love a creamy, shredded cabbage with carrots and a touch of vinegar one as a side dish. And if I’m having pulled pork rather than chopped or brisket, I like the creamy, mustardy version. I don’t care for gloppy, though – the dressing has to be sparse. The only thing we ate in England that we didn’t care for was the side of slaw that came with burgers a couple of times and also lasagna (?). Each version was gloppy and overly sweet (I suspect too much Salad Cream). Tuesday night was Shrove Tuesday pancake supper from church. The youth group does it as a fundraiser every year. They make the light, fluffy American pancakes, which I love, but this time of year I always crave what @Ted Fairhead always called English pancakes – thin and delicate, sprinkled with caster sugar and lemon juice. He’d always spark a bit of the skin with a match as a final touch to impress me when I was a little girl. Breakfast for dinner again last night: Bacon, latkes (Trader Joe’s), applesauce, scrambled eggs w/ cheese, and Shelby’s white bread, toasted.

This morning was Trader Joe's latkes and egg and ham on an English muffin:

@BonVivant - take care of yourself! Your whale pictures are amazing. I'm overwhelmed with joy just seeing a photo! I'm so glad you had the opportunity to do it! Made a "big salad" for Mr. Kim for lunch today: He was in heaven.

@gfweb and @Shelby – thank you for the directions for the cauliflower and the beer batter. I’m thinking of a mashup of the two and adding some cheese sauce for dipping! 😁 @Margaret Pilgrim – your pasties are gorgeous. That crust is amazing looking. For the last few years we have given up restaurant dining for Lent and donating what we saved by not eating in and from restaurants to the Food Pantry after Easter. We find it really meaningful. Our last restaurant meal this year was Jessica’s favorite Thai place Monday night. Started with Crab Rangoon and fried wontons: Jessica had Crying Tiger: and Tom Kha soup: I had Pineapple fried rice with shrimp: This is what I’m always aiming for when I try to make pineapple fried rice at home and mine is always too sweet no matter what I do. Mr. Kim had Massamun curry:

Yesterday's lunch was roast beef and Swiss with a ton of horseradish on some of @Shelby white bread:

My most used ones are the orange ones - 9 1/2-inches. They close most chip bags.

No apologies necessary at all. A clarification, though. What I am more likely to buy is the rectangular version of @weinoo's All Clad one - much lighter and easier to clean than the heavy one I once owned and gifted to Goodwill. And, as far as finding room in my kitchen, I would direct you to my eG foodblog for a tour. I have such a small amount of storage space that I don't even keep all of my daily dishes and FOOD in my kitchen. We laughingly refer to the dining room as the Convenience Store. 😄 I also promise to not just order something pretty willy-nilly from Amazon until I've done my due diligence and actually handled a few in a brick and mortar store. 😁

Breakfast this morning was leftovers from our church youth group's fundraiser dinner from last night - Shrove Tuesday pancake supper:

LOL! You and me both, @cteavin! @Kerala - those mushrooms are so gorgeous that they made me wish I liked them. Wow!

You know I finally did find one. And it turned out too thin slices. 😄 They were so incredibly thin that they were actually floppy and not crisp anymore.