Kim Shook

More of the same regular bread recipe and so weird – this is Jessica’s loaf: If you Google “Egg shaped cars”, you will find this shape. 🙄 And my loaf: Perfect for once. 🤔

Mr. Kim picked these up at the store: No detectable coconut flavor and there is the usual commercial baker's muddle with "caramel". They inevitably call it "caramel" when what they really mean is "fake maple". 🙄

I am chagrined to admit that for decorated sugar cookies, I (after many years of recipe testing) use a tube of Pillsbury sugar cookies with a little flour added to "firm them up". They taste as good as any recipe I ever made and keep their shapes better. 😊

Now this is my kind of CSA!

This is my usual recipe. Classic, shredded coconut covered layer cake. When I eat a coconut cake, I expect it to taste like COCONUT! I am always disappointed to find a yellow cake with fluffy white icing sprinkled with coconut. The coconut cakes I make have coconut/coconut extract in every single bit!

It will just be the three of us this year, but tradition wins out. Baked Ham Sweet Potato Rolls Watergate salad Deviled eggs Asparagus w/ Hollandaise Creamy Dijon Garlic Potatoes Dauphinoise Relish/crudité plate w/ dips Coconut cake

I do some sugar cookies where I roll the dough into balls and dip into the sanding sugar. Place on the baking sheet and press down slightly with the bottom of a glass to flatten. To me, that is the best way of getting even, full coverage. The sugar ends up pressed into the top of the cooky, but is not mixed into the cooky. Hope this helps.

Welcome! I'm looking forward to your posts!

At first glance, I read this as human blood sausage.

Hi, @jetfin! We've put together a set similar to this. I really like these because you can cook and store in them. I use them a lot to steam leftover pasta/rice dishes in.

I've always found the meats used in Panera sandwiches exceptionally dry.

The lemoncello has begun:

So many wonderful and elegant lunches! I've never been a three meals a day person (I tend to make up the missed third meal in snacks) and lately I've been having a late breakfast and dinner. Yesterday I had all three. Lunch was Tavern ham and Swiss with Gulden's (recently rediscovered it and both Mr. Kim and I are using it a LOT) in a whole wheat pocket:

Last night we had leftover stir fry and some freshly stir fried vegetables. I had about 3 leftover rib bones from our rib dinner, so I steamed those and took the meat off the bones and put it in to augment the char siu:

I haven't yet. @Shelby?

I prefer the Crunchie to the Violet Crumble. The Cadbury chocolate is more to my taste and the sponge is more shattery in a Crunchie.

@mgaretz – I’m so sorry for what you are going to be going through. We went through it with my mother and now are dealing with Mr. Kim’s dad. It is difficult and can be frustrating. You are in my prayers. @Dejah – those are some of the prettiest Yorkies I’ve ever seen! @liamsaunt – what are your shells stuffed with? Looks like something creamy. @MaryIsobel – thank you for showing the progression of your stuffed rigatoni. Looks beautiful and delicious and a perfect rainy day project. @Ann_T and @Dejah have me craving hamburgers, so I will be thawing ground beef and I got buns at the store last night. And some potatoes – I’m trying your CSO “fries”, @Ann_T. @shain – interesting about the liquid smoke. We are the same way you were – all three of us have been traumatized by commercial liquid smoke at one time or another😁. Perhaps I should do a little research. A couple of recent dinners – I did ribs in the IP: I did them for a shorter amount of time this time and they were better than last time. Still tender, but not fall off the bone mushy: Served with green beans, winter creamed corn (frozen corn and a little frozen creamed corn – it approximates fresh creamed corn), and fixed up Kraft: And, of course, cornbread: Night before last mise: Water chestnuts, char sir from the freezer, onions, snow peas, and bean sprouts. Char siu after steaming in the CSO: Stir fry with char siu on fried rice (from our local Chinese restaurant): Served with some ramen and fried soup noodles that the restaurant gave us:

My favorite candy bar in the world: With a Mt. Dew chaser. 😁

This morning: Bananas, waffle, and sausages. All drowned in maple syrup.

This thread reminds me that among the post-vaccine things I want to do is haunt our local thrift shops/antique malls!

I, too, had no idea that these existed. The article was excellent. I've certainly given cookbooks intended for inexperienced cooks before, but only if I knew the person was inexperienced and interested. How do you lump all students together under one column and write a book intended for that demographic?

Hi, @hollymil! Welcome to eGullet! I'm looking forward to your contributions. How old are your sons? I love that you cook with them.

Mmmmmmm! I had to look that up. The name "posset" makes me think of Little Women or a Jane Austin book!

This morning: Benton’s bacon, bread machine toast (with blueberry and black currant preserves) and basted eggs.

Something just occurred to me and made me laugh. In trying to use up lemons, I found a recipe that resulted in excess juice. In trying to find a recipe to use up the juice, I will use my favorite curd recipe that will result in excess egg whites. So, I'll make an angel food cake to use up the whites. LOLOLOLOL From lemons to booze to curd to cake. They will all go together beautifully. 😄