Kim Shook

@rotuts – your breakfast reminds me of some lasagna soup I make and reminds me that I want to have it again soon! You’ve also reminded me that I need to transfer a bit of my new bottle of EVOO into a squeeze bottle and refrigerate the rest. @AlaMoi – I’m madly in love with Nicco. I would share all my breakfasts with him. I made a batch of the fruit drop scones that @blue_dolphin introduced: Thank you, ma'am! I used blueberries. I’d love to try them with black currants, but they are impossible to find here even though they are technically not banned anymore. They would also be perfect with the tiny little wild blueberries. I need to get a jar of clotted cream for next time. Served with maple syrup and sausage:

@Eatmywords – lovely looking almond cookies! @Shelby – my left shoulder is damp from Mr. Kim leaning over me and drooling at your muffuletta! When we went to NOLA, that was the one place that he requested we go. He’d been there for a business trip and fallen in love with them. Dinner last night – salads to start: Aldi Red Bag Chicken fillets on brioche buns with long grain and wild rice and applesauce: These are frozen fully cooked boneless breast cutlets. They are decent for when we want a chicken sandwich without going out or making a mess.

I seriously thought these were oatmeal cookies. I am appalled at the quiche. No toes, though. So there's that. 😁

I've had the same issue a lot (this is why there is a blue bag full of things in my freezer that do NOT belong in the home of a GRITS). The best ones I've made are the ones where I patted out the dough (by hand) and folded it over itself. This morning: Toasted bread machine bread and IP egg.

@CantCookStillTry – Happy Birthday to your son! Cheesy bread looks like something I need in my life. What does it involve? Your husband’s smoked meat looks fantastic. And I’m with you on hating the prep for DIY tacos. In fact, I detest prepping for any dish that needs a pile of “fixings” – tacos, hamburgers, hot dogs, etc. I love the foods themselves, but find the prep tedious. Also, your pies are full-stop gorgeous and I’d love to have one in front of me right now! TicTak – Happy birthday to your son, too! And welcome to the wonderful addition to your family. Liams – your chicken piccata looks lovely. Great color on the chicken! And the bratwurst meal was absolute perfection. Mr. Kim made really good chicken noodle soup Sunday night: He used one of my least favorite pasta shapes and I still loved it! We also had some of the bread machine bread that I made: I even made cocktails: Not lime Kool-Aid, but Midori, Triple Sec, Elderflower liqueur, and lemon juice. Pretty tasty. Mr. Kim’s mom sent some lasagna over to us last night: Unfortunately, it was infected with some kind of fungus, so only Mr. Kim ate it😁. I had some beanie-weenie: Which I should have added some broth to. While tasty, it was very dry.

I'm not sure. I've never peeked at that point. I know that a lot of my kitchen is not level and I need to check that, but that seems a little extreme! 🙂

This time I made the most basic white loaf in the instruction book (and doubled the salt - thanks, @ElsieD): I really hate that slope and wish I could figure out what to do to stop it. But I was happy with the crust and crumb:

@Chris Hennes – your croissants are absolutely gorgeous and make me wish I’d devoted some of my recent unlimited free time to trying to learn how to do laminated dough instead of whatever the hell I’ve been doing instead😁! I made a couple of loaves of banana bread and sent one out to my in laws with Mr. Kim on Saturday. And now my husband and I are isolating from each other because no one out there can be bothered to be safe. Sorry – I walk around seething when he has to go out there for that very reason. Sometimes it overflows🙄. Our loaf: I used my easiest recipe (one that uses oil rather than butter) and added my candied pecans from Christmas, but I don’t think I’ll bother with those pecans again. The sugar/cinnamon coating just gets lost in the sweet, cinnamon bread. I think plain, roasted nuts are fine.

@blue_dolphin – aren’t you the clever girl? Saturday: Ham and Swiss on grocery store rye. We we were out grocery shopping on Sunday and stopped at a nearby pizza/sandwich place for take out. I think we may have found our new Slice-for-each-of-us-and-share-a-sandwich place. We’ll have to try out their meatball subs and cheese steaks to make sure, though. I had a chicken hoagie: Mr. Kim had a slice: Today: Redneck nachos – chips, canned chili, and Velveeta. Heated in the microwave. 🤣

I never saw it, but have been haunted by it nevertheless.

The idea of eating any primate fills me with horror.

We have loved both episodes. Love Stanley Tucci and appreciate his joy in what he's eating and who he's meeting. It's funny how much I'm noticing all the touching that people do - I wonder if I'd have noticed it so much prior to the pandemic? And while I appreciate what Tony brought to the world and miss his contributions, I have to say that Tucci suits my disposition better than Bourdain's too-cool-for-school attitude and occasional dick-fencing did.

Mr. Kim brought doughnuts home this morning:

@patti – great looking BBQ shrimp. That is one of our favorite meals. I just checked and I haven’t made it in over two years. I have two different recipes that I’ve used over the years. I have some shrimp in the freezer and I’m going to try your recipe soon. Thanks for posting it. @CantCookStillTry – I love the look of your roasted potatoes. Share your method? And no need for explanation. I’ve done the same thing with Bisto and frozen fries! More red meat. I need some! @LenoraCR – my sister! So nice to meet another person who cannot tolerate spicy food. Dinner was dogs, tots, and beans: Mr. Kim’s plate: With a salsa dog and a chili/cheese dog. Also a mixed green salad with a goat cheese and blackberry vinaigrette:

@Ann_T – love the look of those fries. I’m going to be trying that. This morning: IP egg, blackberries, ET bagel with smoked salmon cream cheese.

I have done that so many times. "Liked" some post from back in 2008. I'm sure people thought I'd lost it. 😄

Thanks! That's the same one I use. I have had good luck with it!

Benton’s bacon and poached eggs on rye toast:

Welcome to eG, Laura! You will find lots of assistance and support here. You've probably already seen that we have many excellent candymakers (I am not one of them😁) and they are wonderful about sharing their knowledge. I'm looking forward to your contributions.

@Shelby – thanks for the directions. I printed them out and will use them when I thaw the roast. And I just have to say that you KILLED the coating on those wings. I can practically hear the crunch. Well done!! @Captain – Joining the others in admiration for your wonderful looking fish pie! Pancake supper picked up drive-thru style from church: Along with applesauce and some Jimmy Dean sausages.

ET bagel with smoked salmon cream cheese, Benton’s bacon, and a successful IP egg! Mr. Kim had an egg before I woke up and said it was just fine - no green.

I had some lobster tails that I wanted to do in the CSO because @Ann_T got such nice-looking results with hers. I remembered that she mentioned doing them on Broil/Steam, but I didn’t look at her post until right before I was ready to cook them. She hadn’t mentioned a time or temp and I figured it was too late to message her about it. So, I checked the PDF table and for lobster tails it says to use the Bake/Steam at 210F for 20 minutes. Bake/Steam doesn’t go that low in temp – at least on my machine. So, I improvised and did it on Broil/Steam at 350F for 7 minutes. I brushed with melted butter and sprinkled with S&P. They weren’t up to temp (135F-140F) after 7 minutes. So, I did it again and they were very slightly overcooked but tasted grand. I’m guessing 10 minutes should do it.

Wow. Thank you! I'm showing to Mr. Kim. Putting it in the "Home Improvements" file!

@rotuts – loved seeing your process. And I think that combination of beef ravioli and the ham bits and stock is great. @Ann_T – gorgeous lamb shanks. I haven’t seen those in ages. I’ll have to check with the actual butcher shop. @gfweb – I agree with @Shelby – your lasagna is much prettier than mine has ever been. I think your secret is probably that you give it a rest and I’m too piggy to wait, so it’s still nuclear and flows all over the plate. @CantCookStillTry – you are a good mom. And you roll a mean sushi. @dcarch – not only a top-flight cook, but a poet! @Shelby – will you come up here and cook my roast? Seriously – what method did you use, please? So much perfectly cooked red meat. I have two small rib roasts in the freezer. Time to send Mr. Kim on a mission, I think. Valentine’s Dinner was supposed to be lobster bisque and lobster tails. That’s what my cousins sent us for Christmas, and we’ve had it in the freezer since. But Jessica came over and we got involved in talking and doing a crossword puzzle. I’d only thawed 2 lobster tails and one carton of soup, so we couldn’t share. By the time she left, it was 8:30 and we ended up ordering take out from our local Mexican place. We shared some cheese nachos: Mr. Kim got enchiladas: I got beef and chicken taquitos: With a piece of Pineapple Upside Down Bundt Cake for dessert: Last night we finally got our Valentine’s dinner. Started with lobster bisque: Which only Mr. Kim ate, as I thought it was awful. It was improved slightly by the application of some of this delicious stuff from Bermuda: But not enough for me to eat. Salad with a simple vinaigrette from Geoffrey Zakarian: Lobster tail and long grain and wild rice mix: I demolished the shell trying to get the tail meat to sit up nicely on top of it, so I just took them out. I did them in the CSO. Delicious. One of my very favorite foods.

We talk about this a lot. Jessica decided to postpone her birthday celebration meal until we can go up to her favorite dim sum place in MD. Not sure when that will be, but we miss that especially. @Raamo – what a beautiful meal and a great concept. We would love that. Mr. Kim ended up having to be in his office for a couple of hours on Sunday (luckily for a video conference – so, empty floor) and picked up lunch for us at a favorite place, Salt & Forge. We shared the Posto and the Havana. Il Posto: Soppressata, capicola, mortadella, country ham, fresh mozzarella, sun-dried tomatoes, red onion, arugula, red wine vinaigrette, on a baguette. That’s their potato-bacon salad behind the sandwich. La Havana: Slow-roasted pork, country ham, Gruyère, pickles, yellow mustard on a brioche bun. Today, I used the last two of @blue_dolphin's drop scones to make egg and Edward’s country ham sandwiches. I split them and toasted: Added thin sliced country ham and a ring-cooked egg: And served: These scones have proved very popular around here. And all my FB friends are intrigued. Thank you, @blue_dolphin!